Introduction: Copycat Red Lobster Cheddar Bay Biscuit
Not just for Red Lobster lovers...who wouldn't enjoy a warm cheddar herb biscuit?! Originally called, "freshly baked, hot cheese garlic bread" these savory treats have gathered a cult-like following for nearly three decades! Personally, a favorite since childhood, more time at home meant more time to re-create this classic. Lobster not included!
Biscuit Dough Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup cheddar cheese, shredded
- 2/3 cup milk, or milk alternative
- 1/4 cup butter, softened
- 1 large egg
- Cooking spray
Butter Herb Topping Ingredients:
- 2 tablespoons butter, melted
- 1 teaspoon milk, or milk alternative
- 1/2 teaspoon dried parsley
- 1/4 teaspoon sweet paprika
- Large mixing bowl
- Measuring cups and spoons
- Small microwave safe bowl
- Small spoon
- Basting brush
- Baking tray
- Rolling pin (optional)
Step 1: Mix Dry Ingredients
Preheat oven to 350° F. Prepare baking sheet with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Step 2: Integrate Wet Ingredients
Then, integrate into the dry mixture the softened butter, shredded cheese, egg, and milk. Using a spatula, mix until the dough forms a ball. Note, the dough will be sticky!
Step 3: Shape Dough
On lightly floured surface, turn out the dough. With a rolling pin, or by hand, roll dough to about 1 to 1 1/2 inches thick.
Step 4: Cut Biscuits
Cut out 9 rounds with a floured 2-inch biscuit cutter or cup. I used a half-pint glass!
Step 5: Pre-Bake Butter Herb Topping
In a small microwavable bowl, melt 2 tablespoons of butter for 20 seconds in microwave. With a small spoon, stir into the melted butter the dried parsley and paprika. Use a basting brush to coat the tops of each biscuit. Sprinkle the biscuits tops with sea salt flakes.
Step 6: Bake, Then Enjoy!
Bake for twelve minutes, or until golden brown. If making the biscuits in advance, under-bake and warm in oven until golden brown just before serving. Best served warm!
Participated in the
Copycat Recipe Speed Challenge