Copycat Red Lobster Cheddar Bay Biscuits

Boy, talk about something that flew off the table so fast that I was starting to wonder if we’d been robbed. We all thought that this copycat Red Lobster Cheddar Bay biscuits was even better than the restaurant favorite. They aren’t quite as crumbly. They held up to dunking in pot roast gravy, and that’s saying something. Granted, you probably can’t find pot roast gravy at Red Lobster.
Copycat Red Lobster Cheddar Bay Biscuits

I admit that when I made these copycat Red Lobster Cheddar Bay biscuits that I used a bit more parsley than the recipe below calls for. The biscuits are a little sweet (I’m not saying that in a bad way). The parsley gave a nice little herby contrast to that.

Next time I might try cutting back on the parsley, but increase the cayenne. I do like a little heat!

These biscuits are great for soppin’ up the broth from my NOLA smoked shrimp.

Copycat Red Lobster Cheddar Bay Biscuits

Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1 cup extra sharp cheddar cheese shredded
  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted, cooled

For the topping

  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon fresh parlsey minced

Instructions

  • Preheat oven to 475 F. Line a large baking sheet with parchment paper or use a silpat.
  • In a large bowl,whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Fold in the cheddar cheese.
  • In a separate bowl stir together the buttermilk and melted butter until the butter forms clumps.
  • Pour the buttermilk mixture into the flour mixture and mix gently with a spatula just until a dough forms and there are no dry ingredients remaining.
  • Lightly spray a 1/4 cup measuring cup with non-stick spray. Scoop out 1/4 cup of dough at a time and place on the prepared baking sheet, 1" apart.
  • Bake 12-15 minutes or until biscuits are golden brown.
  • Remove from oven and brush with melted butter parsley mixture.

Garlic-Cheese Crescent Rolls

I was ‘fridge diving’ when I came across a tube of crescent roll dough. I had already forgotten why I had originally purchased it. Well, didn’t matter because I knew then that with just a few more ingredients I could spruce them up to go with that night’s spaghetti. These garlic-cheese crescent rolls are proof that it doesn’t take much to make plain into … well, not plain!
Garlic-Cheese Crescent Rolls

You can use any spices and cheese you desire. You don’t have to make garlic-cheese crescent rolls exactly like the recipe. I like to substitute smoky chipotle powder for the spices for a nice southwestern, lightly spicy, variation. Creole seasoning and Old Bay make for a totally interesting twist that pair well with jambalaya or shrimp dishes. Go crazy with it!

Also try my chipotle garlic cheese bread.

Garlic-Cheese Crescent Rolls

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings

Ingredients

  • 8 ounce tube crescent roll dough
  • 3 tablespoons butter melted
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Open dough and separate and shape per package instructions. Bake for half the time indicated on the tube (6 minutes).
  • Combine butter, garlic powder and oregano; brush over rolls. Sprinkle with cheese.
  • Return the rolls to the oven and bake another 6 minutes or until golden brown.

Chipotle Cornbread

I made a big ole pot of chili. I needed some cornbread. But not any ordinary cornbread. No, I wanted something different, with a bit of a kick to stand up to the definitely-kickin’ chili. This chipotle cornbread stepped up to the challenge in a big way. A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.
Chipotle Cornbread

Make sure that your buttermilk is super cold and that the melted butter has cooled before adding it to the buttermilk. The two will form an curd-looking mixture. Do not over mix it. You want a little texture to your chipotle cornbread.

For even more of a spicy kick add a fire-roasted diced jalapeno or two to the batter. For a bit more smokey flavor, use a shredded smoked cheddar cheese (I smoke my own cheese. It’s awesome!).

Also try my grilled jalapeno honey butter cornbread.

Chipotle Cornbread

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 chipotle pepper minced
  • 1 tablespoon adobo sauce
  • 1 tablespoon honey
  • 2 large eggs
  • 4 tablespoons butter melted
  • 1 cup extra sharp cheddar cheese shredded

Instructions

  • Preheat oven to 350 F. Spray a round pie pan or 8" x 8" baking dish with non-stick spray.
  • In a large bowl combine the cornmeal, flour, baking powder and salt.
  • In another bowl combine the buttermilk, adobo, honey, eggs, chipotle pepper and butter. Add to the dry ingredients and stir until smooth and combined.
  • Fold in the cheese.
  • Pour batter into the pan and bake for 25 minutes or until done. Let rest 10 minutes before slicing and serving.