Bready or Not: Cheddar Bay Biscuits

Let’s state a truth up front: a visit to Red Lobster isn’t about the seafood. It’s about those Cheddar Bay Biscuits they bring out as an appetizer.

I’ve used this recipe for about 10 years now. I posted it on my LiveJournal in the earlier iteration of Bready or Not, but now it’s time to share again with new photos and an easy-to-print format.

These biscuits are incredible. Cheesy, crisp, tender. Buttery. I mean, you baste them in butter and seasonings for the final step. You know they will be good.

Plus, these keep well in the fridge for days! In a pinch, you can heat them in the microwave, but they are far better warmed in an oven or toaster oven. That way the outside stays crisp and the interior texture stays just right.

I bet if you give these a try, they’ll be a reliable side dish bread in your recipe repertoire, too!

PrintBready or Not: Cheddar Bay BiscuitsThese biscuits are a copycat of the famous biscuits served at Red Lobster restaurants! Makes 9 big biscuits using a 1/3 measuring cup.Course Side DishCuisine AmericanKeyword cheese, quick breadServings 9 biscuitsAuthor Beth CatoEquipmentparchment paperpastry brushIngredientsBiscuits2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon white sugar1/2 teaspoon garlic powder1/4 teaspoon cayenne pepper6 ounces sharp cheddar cheese shredded1 cup buttermilk or soured milk*1/2 cup unsalted butter 1 stick, melted and cooledTopping3 Tablespoons unsalted butter melted1/2 teaspoon garlic powder1/4 teaspoon dried parsleyInstructionsPreheat oven at 475-degrees. Line a big baking sheet with parchment.In a big bowl, combine the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Fold in the cheddar cheese.Fold the buttermilk into the dry ingredients, followed by the melted butter, scraping the bottom of the bowl well to make sure everything is mixed in. Grease a 1/3 cup and use that to scoop up portions of dough to place spaced out on the baking sheet.As the biscuits bake for 11 to 13 minutes, until golden brown, prepare the topping. Melt the butter and stir in the garlic powder and parsley. As soon as the biscuits are out of the oven, brush on the topping to cover the nooks and crannies of every biscuit on the pan.Eat right away. Leftovers will keep in a sealed container in the fridge for days. They can be microwaved, but are best warmed in an oven or toaster oven.OM NOM NOM!Notes*To make soured milk, place a few teaspoons of lemon juice or white vinegar in a cup, and pour in dairy milk or half & half to reach the 1 cup amount. Let sit for about 10 minutes at room temperature so that the mixture curdles, then use in recipe.