These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original!
I have the fondest memories of Red Lobster. It was always our go-to place for big familial celebrations, particularly for our birthdays. And since we never went out for dinner and generally consumed a Korean meal 7 days a week, it was always a huge deal to order lobster. It was as if we had won the lottery! But other than the lobster, there was something else on the menu that was just as lottery-worthy. It was, of course, the cheddar bay biscuits.
10 minutes10 minutes
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper, optional
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded sharp cheddar cheese
For the topping
- 3 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley leaves
- 1/2 teaspoon garlic powder
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
- In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
- Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
- For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
- Serve immediately.
Adapted from The Slow Roasted Italian