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.
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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 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
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.
Whenever we are in the Cincinnati area we make a stop at Quaker Steak & Lube for wings. They have the best sauces and service around. Anita’s favorite sauce there is Thai ‘R’ Cracker, a somewhat sweet chili sauce. We also usually pick up a few bottles of sauce to take home. Those bottles don’t normally last long, so I decided to make a copycat of the sauce. Just like the original, this chili sauce-based mixture combines a bit of sweet and a bit of heat all with a slight Asian zing. It’s really, really good stuff. The kind of stuff that makes you want to lick your wings, which is borderline weird.
The secret to this copycat Thai ‘R’ Cracker sauce is in the chili sauces you choose. Both garlic and sweet chili sauces come in a lot of different variations, making it difficult to match the original taste exactly. I recommend getting a few bottles of each different sauce and mix them and try them to find the combination that you prefer. Our local grocery store had several different brands of each. You can also try your local Asian market for others.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Copycat Thai 'R' Cracker Wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 1/4 cup vegetable oil
- 1 tablespoon Kosher salt
- 1 tablespoon freshly ground black pepper
For the sauce
- 1/4 cup garlic chili sauce or more as desired
- 1/2 cup sweet chili sauce
- 1 teaspoon sesame oil I used a bit less than 1 teaspoon. You might want to start with 1/2 teaspoon and taste and add more if you desire. A little sesame oil goes a long ways.
- 2 teaspoons grated ginger I substituted 1/2 teaspoon dried ground ginger
- 1/4 cup soy sauce
We absolutely love meatloaf. We don’t consider it to be just a cold-weather dish, either. Heck, one of our favorite meatloaf recipes involve smoking it, which isn’t that much fun to do when it’s -20 F and windy out (although I’ve done it). That’s why I’m always excited when I come across a new-to-me recipe, like this copycat Cracker Barrel meatloaf.
This is great meatloaf. It has the perfect balance of texture and flavor. It’s not crazy different than what grandma would make. It’s old school and it’s incredibly great. Great on a plate sliced or on bread as a meatloaf sandwich. You can’t beat it.
This is the part of my blog posts where I suggest ways to change up a recipe. Add a bit of kick. Do things differently. Not this time. Not for this copycat Cracker Barrel meatloaf. I wouldn’t change this. Ever. The idea to change it never entered my mind. We loved this meatloaf just as it is.
Also try my easy Creole meatloaf.
Copycat Cracker Barrel Meatloaf
Prep Time 15 minutes
Cook Time 1 hour
Resting time 15 minutes
Servings 8 servings
- 1 1/2 pounds ground beef
- 3 large eggs
- 1 1/2 sleeves Ritz crackers crushed
- 1/2 cup onion finely chopped
- 1/4 cup green bell pepper finely diced
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup milk
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 teaspoon prepared yellow mustard
Preheat oven to 350 F. Line a baking sheet with aluminum foil.
Beat the eggs in a large bowl. Add the crushed crackers, onion, bell pepper, milk, salt, pepper and cheese. Mix well.
Add the ground beef and combine. Transfer to the foil-lined pan and shape into a loaf that is 2-3" thick,
Bake for 30 minutes.
Mix the topping ingredients and brush over the top of the loaf. Bake for another 30 minutes or until the internal temperature reaches 160 F.
Let stand for 10 minutes before slicing and serving.