Red Lobster Cheddar Bay Biscuits

February 6, 2009 34 Comments

You can make terrific Cheddar Bay Biscuits just like Red Lobster does; however, you cannot make the EXACT recipe because they have a special butter/garlic sauce that is not available to the general public. See how these compare.
These are incredible fresh out of the oven, and with a touch of butter, these are simply divine. This recipe was sent in by Janelle.

Red Lobster Cheddar Bay Biscuits

Author: Janelle via CopyKat Recipes
Recipe Type: Bread
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

You can make your own version of the Red Lobster Cheddar Bay Biscuits in your own kitchen. Try these cheesy garlicky biscuits today!

Ingredients

2 cups Bisquick mix
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
1/4 cup butter
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Instructions

Preheat oven to 350 degrees. Mix together Bisquick, cold water, and grated cheese. Cut biscuits with a cutter and place into a baking dish. Melt butter and seasonings together. Bake for 8 to 10 minutes or until the tops are golden brown. After the lightly browned biscuits are removed from the oven then brush the tops with the seasoned butter and serve immediately.

Print Recipe

Peaches

I made these biscuits the other day and my youngest son couldn’ stop eating them. His only “complaint” was they had to be warm! I will definately be making these again and soon! Thanks for the great recipe
Wendibeth64

I use milk instead of butter and brush them with melted butter, parsley (instead of the italion seasoning) and a little sugar, I also add a little sugar to the buscuit recipe as well. People are alway requesting these from me.
- Wendibeth64
  
  OOPS milk instead of water LOL
http://twitter.com/DearMorty OhAshtonDear.

I made these for Mothers Day to avoid the crowds they were such a huge hit, However I didn’t use Italian seasoning and used lawry’s garlic powder they taste so much like red lobster love this recipe!
- http://www.copykat.com Stephanie
  
  I love garlic. Great suggestion.
Lindsay

Bake at 400 not 350 in the oven that is wrong on the recipe
- http://www.copykat.com Stephanie
  
  I have been baking these at 350 for awhile. For me it is a default setting and I adjust my recipes around my preferred baking time. I like being able to bake in a moderate oven, so I can reheat something, or even cook a roast, or my favorite casserole while I am putting fresh hot bread in the oven.
LA

What all of you don’t realize is that Red Lobster purchases these biscuits from The Schwan’s company I buy them all the time and from different sales reps. They all have told me this. Bake them and brush them with garlic butter.
David

The recipe says a 450 oven but the video says 350. Probably will make a big difference. Which is it supposed to be?
Vicky

to avoid the softness, brush with butter AFTER baking, and bake a little longer, until golden brown on top.
Diana Bowles

These biscuits are my reason for going to Red Lobster
Nikkiey

When we tried these at Red Lobster, the outside had a different texture, almost like they were fried rather than baked. Anyone have any thoughts on that? The homemade ones taste great, everyone loves them!
- Watsolioni
  
  I used to cook them. They ARE baked not fried.
- Cheshire Lumi
  
  The reason they look fried instead of baked is probably due to the crisp little crater dotted surface. To achieve this, add small (1/8 -1/4in) very cold chunks of butter to the dough. When the dough bakes, the butter melts, ‘frying’ the dough around it and leaving little fluffy pockets on the inside.
  - http://www.facebook.com/lynda.seelie Lynda Seelie
    
    How much butter? I whole stick, 1/2 stick? Also, since there’s two different suggestions, what temperature do you bake these at? Also, do you use milk or water? Please let me know, I’m making these tonight. Thanks!
Lindsay

I worked at Red Lobster for years…the trick that everyone seems to miss is that they are brushed with their scampi butter, which is where the garlicky-buttery taste comes from. It is also why you see parsley on them. this butter mix can be achieved by melting the unsalted butter with white wine, garlic and parsley. (see scampi recipe)
- Lindsay
  
  FRESH garlic, by the way.
  - Lindsay
    
    Oh!! And they are brushed AFTER baking.
- Irishshrew
  
  Thank you so much, Lindsay! They taste marvelous. I am a caterer and will add this to serve with my home-made soups!!
Rudy George

My Daughter made the Red Lobster Cheddar biscuits the taste was excellent, but They were soft, any suggestions?
- http://www.copykat.com Stephanie
  
  Maybe she could have added a little more bisquick mix. Humidity often plays into how much flour you need to add to something.
- Cheshire Lumi
  
  To get the texture of the Red Lobster bisquits, add small (1/8 -1/4in) very cold chunks of butter to the dough. When the dough bakes, the butter melts, ‘frying’ the dough around it and leaving little fluffy pockets on the inside.
rudy George

My Daughter made the Red Lobster cheddar Biscuits from Your Recipe ,he taste was excellent, but, They were soft, I like the Biscuits a little harder, do You have any idea why they were soft
Becki Helderman

I used the heart healthy Bisquick, and when it called for you to cut them with a cutter, the dough was too sticky, so I greased my hands and just made drop-type biscuits, which worked out great. I also added garlic powder to the dough when mixing and the flavor was fantastic. Hubby loved them, too!
L wright

I was disappointed with the receipe. I had just been to Red Lobster where I had eaten cheddar bisquits. Mine were no where near as good.
- http://www.copykat.com Stephanie
  
  I am really sorry these didn’t work out well for you. Generally these have great results and most people are very happy with them.
ELLE

.. I MADE THESE FOR MY CHURCH DINNER… I KNOCKED THEIR SOCKS OFF…LOL NO ONE EXPECTED TO HAVE THEM… I WENT BACK FOR ANOTHER ONE AND THEY WERE GONE… I CREATED MY OWN LITTLE BUTTR TOPPING..NEXT TIME I WILL TRY THE DRY RANCH..(MR OR MRS ANONYMOUS)..
LBaby

I love this recipe, I can save alot of money now by making this bread at home. Thank you so much!!
Jacki

I made these the morning my relatives from NJ came over. They were gone by the end of the day (I made 2 batches). I think it’s possible to get away with half the amount of butter and spices though.
http://livingcharacters.com Virginia Rosche

I use this recipe to make my dumplings in my “Chicken & Dumplings Soup”. It makes the meal with never any dumplings left in the pot. Everyone swears it’s better than they have ever had before. Makes those recipes made with just biscuit dough to be tasteless when you have had dumplings like these!
http://none Bea

Well, I’m glad I read this recipe. I used to love the garlic and cheddar biscuits at RL, and couldn’t believe they’d ever change. But, they did. and I don’t go there anymore. Fortunately, I am a pretty good cook, so I can make my own cheddar and garlic biscuits. And I don’t like drop biscuits, so I knead and cut mine.
http://www.copykat.com Anonymous

I bellieve the top might be the dry ranch dressing mix.
http://n/a jnsbiggs

My wife made these last night and the recipe was almost exactly the same. The bread was the first thing to go….i must have eaten 10 myself Thanks for the recipe!!
http://copycat MaryAnn

Red Lobster Muffins
These are ausome!!!
2Cups Bisquick
2/3 cup of milk
1/2 cup shredded cheddar cheese
1/4 tsp. garlic powder
Mix bisquick,milk, add cheese, and mix until a soft dough forms. Beat vigisourly until really stiff. Drop by tablespoons to make 10-12 bisquits, on ungreased cookie sheet . Bake in the middle rack for 8-10 minutes at 450 degrees. Melt butter and mix garlic butter, brush on rolls when done. Yummy!!!!!