A delicious and savory copycat recipe for Red Lobster’s popular Cheddar Bay Biscuits!
So my final semester at college has officially started! Bring on the 21 credit hours, and the sleepless nights that come along with it (yayyy…)
I do, however, feel a bit sad that this is my last semester, EVER. But life moves on, and there’s always new adventures to explore out in that big, scary “real world” that everyone keeps talking about! 😛
So my boyfriend, Niki, and I went to Red Lobster a couple weeks ago. And I swear, I could eat a whole meal of their Cheddar Bay Biscuits. But I won’t do that, because, calories. And carbs. And pretty much everything else.
But when you get that salty, savory craving, these babies are PERFECT. And you can make my copycat version right out of your own kitchen, anytime you want!
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 1/2 cup heavy cream
- 1/2 whole milk
- 4 oz shredded cheddar cheese
- 3 tablespoons unsalted butter, melted
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, sugar, garlic powder, and salt until well combined. Stir in the melted butter, heavy cream, and milk until combined. And then stir in the shredded cheddar cheese until evenly distributed.
- Make 14 evenly sized balls, place on the prepared baking sheet, and gently press down to slightly flatten.
- Bake biscuits for 10 minutes, or until slightly golden brown.
- While the biscuits are baking, make the topping. Whisk together the melted butter, parsley flakes, and garlic powder until well combined.
- Once the biscuits are out of the oven, immediately brush the topping mixture onto each biscuits. Let the biscuits cool for at least 5 minutes. Store in an airtight container at room temperature for up to 3 days. Enjoy!
All images & content are copyright protected by Bake with Christina. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.