If you’ve ever ate at Red Lobster, you’ve probably fallen in love with their Cheddar Bay Biscuits. If you’ve never ate there and gotten a chance to try these savory biscuits, you’re missing out!
Well, I’ve finally gotten a recipe that tastes JUST like them! These soft, garlic-flavored, flaky biscuits will become a favorite of yours, and your family will request them any time you have pasta or clam chowder. I know mine do!
Cheddar Bay Biscuits (makes 12-14 biscuits)
|2-1/2 cups baking mix
3/4 cup cold milk
4 Tbs. cold butter
1/4 tsp. garlic powder
1 cup grated cheddar cheese
- Preheat oven to 400*.
Combine baking mix with butter in a medium bowl using a pastry cutter. Add cheese & garlic powder, mixing well.
Add milk & mix until combined. (May need to add another small splash of milk.) Do not over mix.
Drop by 1/4-cup portions onto parchment paper-lined baking sheet. Bake for 15 – 17 minutes or until tops are a light brown (any darker & they start getting hard).
While biscuits are baking, place 4 Tbs butter (melted), 1/4 tsp parsley flakes, & 1/2 tsp. garlic powder in a small pot on stove. Warm over medium-low heat and continue to heat until biscuits are done. Brush over top of hot biscuits. Serve warm. (*I ran out of parsley flakes so this batch does not have them on the tops.*)
*The best way to drop them by 1/4-cup portions is to use either the large scoop from Pampered Chef (which is what I used) or use an ice cream scoop.
**This recipe calls for a baking mix (i.e. Bisquick). I make my own. It’s very easy to do and works just as well. I’ll be sharing that recipe with you in the next few days.**
This post is linked to:
|Grocery Cart Challenge Recipe Swap
Ultimate Recipe Swap
Right up my alley, love those biscuits! Looking forward to searching your blog for other great recipes…
We love these biscuits! Yours look delightful!
Ooooooh, Steph, these look GOOD! They remind me of the ones at Red Lobster that are delicious. Thanks for the recipe! Happy Foodie Friday…XO,Sheila 🙂
I wondered how they made those delicious things! Thank you SO much, Steph. I will love these.