Description
These Red Lobster Cheddar Bay Biscuits are irresistible, cheesy, and garlicky biscuits that are perfect as a side dish. Made with sharp cheddar cheese, garlic powder, and a touch of parsley, they are fluffy, buttery, and a delightful accompaniment to any meal, especially seafood dishes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
Wet Ingredients & Cheese
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk or buttermilk
Topping
- 3 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for easy biscuit removal and clean-up.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, garlic powder, and salt, ensuring they are evenly combined for consistent flavor and rise.
- Cut in Butter: Incorporate the cold unsalted butter into the dry ingredients using a pastry cutter or your fingertips. Work quickly until the mixture resembles coarse crumbs, which helps create tender, flaky biscuits.
- Add Cheddar Cheese: Stir in the shredded sharp cheddar cheese evenly through the crumbly mixture, adding rich cheesy flavor to each biscuit.
- Combine Wet Ingredients: Pour in the whole milk or buttermilk and gently mix until a soft dough forms. Avoid overmixing to keep the biscuits light and fluffy.
- Shape Biscuits: Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheet, spacing the biscuits slightly apart to allow for expansion while baking.
- Bake Biscuits: Bake in the preheated oven for 10 to 12 minutes, or until the tops are golden brown and baked through.
- Prepare Garlic Butter Topping: While the biscuits bake, mix the melted butter with garlic powder and dried parsley to create a flavorful butter glaze.
- Brush Biscuits: Once baked, brush the warm biscuits generously with the garlic butter mixture, allowing the flavor to soak in.
- Serve Warm: Serve the biscuits warm for the best experience, enjoying their cheesy, garlicky goodness.
Notes
- For even fluffier biscuits, freeze the butter for 10 minutes before cutting it into the flour mixture.
- Add a pinch of cayenne pepper to the dry ingredients for a subtle hint of heat.
- These biscuits are best served warm and fresh out of the oven.
- You can substitute buttermilk with whole milk if needed, though buttermilk adds a tangier flavor and tenderness.
