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, which was a bonus. 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 so it’s not really an issue at the restaurant!
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! At that point they’re no longer a copycat, but they’re still mighty darned good!
These biscuits are great for soppin’ up the broth from my NOLA smoked shrimp.
Also try my copycat of Red Lobster’s tartar sauce. It’s really yummy!
Copycat Red Lobster Cheddar Bay Biscuits
For the topping
- 2 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ½ tablespoon fresh parsley 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.
Nutritional values are approximate.