Description
These Homemade Red Lobster Cheddar Bay Biscuits are a deliciously cheesy and savory treat, replicating the iconic biscuits from the famous seafood chain. They feature a golden, buttery crust with a tender, fluffy interior loaded with sharp cheddar cheese and a hint of garlic and parsley, perfect as a side for any meal or enjoyed on their own.
Ingredients
Scale
Dry Ingredients
- 2½ cups self-rising flour
- ¼ tsp garlic powder
- ½ tsp dried parsley
Dairy and Butter
- ¼ cup cold butter, cut into pieces
- 1 cup shredded Cheddar cheese
- ¾ cup milk (may need slightly more to bring dough together)
- ¼ cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 450ºF. Prepare a baking sheet by coating it with non-stick cooking spray or lining it with parchment paper to prevent sticking.
- Cut in Butter: In a large bowl, add the self-rising flour. Scatter the cold, cubed ¼ cup butter over the flour. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs about the size of peas.
- Combine Ingredients: Gradually stir in the shredded Cheddar cheese and milk. Mix gently just enough so that the flour is moistened and the dough starts to come together. If the dough is too dry, add a little more milk, a tablespoon at a time, until it holds together without being sticky.
- Form Biscuits: Use a large cookie scoop to portion the dough evenly onto the prepared baking sheet, spacing them adequately to allow for rising.
- Bake Biscuits: Bake in the preheated oven for 12 to 15 minutes or until the tops are golden brown and the biscuits are cooked through.
- Prepare Butter Topping: While the biscuits bake, combine the melted butter with garlic powder and dried parsley in a small bowl. When biscuits come out of the oven, immediately brush the garlic butter mixture over the tops.
- Serve: Serve the biscuits warm and fresh for the best flavor and texture.
Notes
- For best results, use cold butter to achieve a flaky texture.
- If self-rising flour is not available, combine 2½ cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt.
- Adding a bit more milk may be necessary depending on flour type and humidity.
- Brush the biscuits while hot to allow the butter mixture to soak into the tops.
- These biscuits are best eaten fresh but can be reheated in a toaster oven gently to retain crispiness.
