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Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
Update: This was originally posted in 2013, and has been updated with new pictures to improve reader experience.
I didn’t grow up eating biscuits, but I sure wish I had! Warm biscuits to go along with a hearty dinner is something pretty close to heaven! I serve these with chicken pot pie filling (I just skip the crust), with soups and stews and honestly…. by themselves stuffed with some bacon and eggs. I’m not even ashamed.
I had heard great things about the Red Lobster Cheddar Bay Biscuits (International readers: Red Lobster is a seafood chain restaurant here in the US). Given that I am not a seafood person AT ALL, I had no way to sample this phenomenon without making them myself. So, I took a basic biscuit recipe and added cheese and butter and seasonings.
This recipe uses a baking mix shortcut, but check out my homemade biscuit mix recipe – you use the full recipe for this. You can even use a food processor to make the baking mix, if you want to do this the super easy way!!
My kids REALLY love these “red lobster” biscuits. They use them to dip in a bowl of chicken and vegetables (I used my chicken pot pie filling) and happily snarf them and demand more any time I make these. I do love a family-friendly recipe that appeals to the adults in the house too.
I hope you love this recipe! Let me know in the comments!
INGREDIENTS:
- Baking Mix – this can be any brand, of course. It’s a mix of flour, sugar, salt, baking powder, baking soda and butter. Make your own!
- Cheddar Cheese – this is a great example of when to grate your own cheese. Store-bought grated cheese has an additive to stop it sticking together, which affects its melty-ness (made that word up). Grate yours fresh!!
- Butter – I use salted butter, always!
- SEASONINGS: salt, pepper, garlic powder, onion powder, and dried parsley.
How to make this recipe:
Simply grab the baking mix and cheddar cheese and add it to a large bowl. Add enough water (see notes) to allow a soft dough to form.
Scoop out biscuits onto a baking sheet, and cook at 375 degrees F until biscuits are golden brown (about 10- 12 minutes).
Blend the melted butter and seasonings together and brush the tops of the biscuits with buttery deliciousness. Devour immediately!
Kylee’s Notes & FAQs
- Baking Mix – this can be a store-bought baking mix (such as Bisquick). I use my own homemade biscuit mix recipe.
- Water – between 1 1/3 and 1/2 cups. Mix until a soft ball forms, it will be a little sticky.
- I use a cookie scoop, as these are more of a “drop biscuit”, but you can use a biscuit cutter to make your biscuits rounder and flatter. Turn the biscuit dough out onto a floured surface, about an inch thick, and cut using a biscuit cutter. Turn the dough, but avoid kneading it any more than absolutely necessary.
- They can be eaten at room temperature, but I think they’re best hot and fresh from the oven.
- Want more bread?
- Try my easy cornbread recipe (made in a skillet!)
- Easy whole wheat rolls – this is a total winner!!
- 30 minute dinner rolls – yep. just like that. Bread in 30 minutes!
- ALL BREAD RECIPES
Want to try this recipe?
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Red Lobster Biscuits (a copycat recipe)
Ingredients
- 4 cups baking mix see notes
- 1/2 cup cheddar cheese freshly grated
- 1 1/2 cups water (maybe less, see notes)
- 1/2 cup butter melted
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/4 tsp cracked pepper
Instructions
- Heat oven to 375 degrees F
- Scoop onto a baking sheet (I used a cookie scoop, you could use a spoon), and bake for 10-12 minutes.
- While the biscuits are baking in the oven, melt butter, add the salt, pepper, garlic powder, onion powder and dried parsley and mix until well combined.
- Right after removing the biscuits from the oven, brush butter-garlic mixture on the tops.
- Devour.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
