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Red Lobster Cheddar Bay Biscuits: A Culinary Copycat

The scent of garlic butter, cheesy goodness, and warm, fluffy bread – it instantly transports me back to childhood family dinners. Red Lobster was always a treat, and those Cheddar Bay Biscuits? Pure magic. As a wide-eyed kid, I remember trying to sneak extra biscuits into my napkin when no one was looking, a testament to their irresistible flavor. Now, years later and a seasoned chef, I’ve cracked the code to recreate that same nostalgic joy at home.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 20 minutes
Yields: 9 biscuits
Serves: 9
Dietary Type: Not Gluten-Free

Ingredients

Biscuits:

2 cups Bisquick baking mix
½ tablespoon yellow masa harina
2 tablespoons grated cold butter
½ cup shredded medium-sharp cheddar cheese
⅔ cup milk
¼ teaspoon garlic powder

Before-Baking Baste:

3 tablespoons water
1 beaten egg white

After-Baking Baste:

¼ cup melted butter
¼ teaspoon garlic powder
¼ teaspoon lemon & herb seasoning (Old Bay brand only)
¼ teaspoon dried parsley flakes
⅛ teaspoon Accent seasoning

Equipment Needed

Medium bowl
Cheese grater
Measuring cups and spoons
Baking sheet
Small bowl
Whisk
Microwave-safe bowl
Pastry brush

Instructions

Preheat your oven to 450°F (232°C) and place the oven rack in the center position.
In a medium bowl, measure 2 cups of Bisquick baking mix and ½ tablespoon of yellow masa harina. The masa harina adds a subtle corn flavor and helps with the biscuit’s texture.
Using a cheese shredding grate, grate 2 tablespoons of cold, firm butter into the bowl. Make sure the butter is very cold for the best results.
Blend the baking mix and butter mixture until it resembles coarse crumbs. You can use a pastry blender or your fingertips for this step.
Grate ½ to ¾ cup of shredded medium-sharp cheddar cheese into the mixture. Important: Do not stir at this point. Adding too much cheese can cause the biscuits to scorch during baking, so err on the side of caution.
In a separate small bowl, blend ¼ teaspoon of garlic powder into ⅔ cup of milk.
Pour the milk mixture all at once over the Bisquick and cheese in the bowl.
Stir the ingredients just until a soft dough forms, being careful not to overmix. Overmixing will result in tough biscuits. A few streaks of flour are okay.
Drop 9 evenly portioned spoonfuls of dough onto the baking sheet. Using a cookie scoop or two spoons can help ensure uniform size.
Separate one egg, reserving the white in a small bowl.
Whisk 3 tablespoons of water into the bowl with the egg white. This creates the before-baking baste.
Brush the tops of each biscuit lightly and evenly with the before-baking baste. This baste helps with browning and gives the biscuits a nice sheen.
Bake the biscuits on the center rack at 450°F (232°C) for 8-10 minutes, or until they are golden brown. Keep a close eye on them, as baking times can vary depending on your oven.
While the biscuits are baking, prepare the after-baking baste.
Add ¼ cup of butter or margarine into a small microwave-safe bowl.
Microwave on 100% power for about 40 seconds, or until the butter is completely melted.
Stir in the following baste ingredients: ¼ teaspoon of garlic powder, ¼ teaspoon of Old Bay Lemon & Herb Seasoning, ¼ teaspoon of lightly crushed dried parsley flakes, and ⅛ teaspoon of Accent seasoning. The Old Bay seasoning is crucial for replicating the authentic Red Lobster flavor.
Remove the baking sheet with the biscuits from the oven.
Turn the oven off.
Brush the tops of each baked biscuit generously with the after-baking baste.
Return the baking sheet with the basted biscuits to the cooling oven just long enough for the baste to “bake” into the biscuits – about 2-3 minutes. The residual heat will help the flavors meld together without further browning the biscuits.
Serve hot and enjoy!

Expert Tips & Tricks

For extra fluffy biscuits, chill the dough for 15-20 minutes before baking.
Don’t have Old Bay Lemon & Herb Seasoning? You can substitute with a pinch of regular Old Bay seasoning and a squeeze of lemon juice.
If you don’t have Accent seasoning, a pinch of MSG can replicate its umami flavor.
To prevent the cheese from scorching, make sure your oven rack is positioned in the center and the biscuits aren’t too close to the top heating element.
If you want to make the dough ahead of time, you can store it in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before baking.
Try using different types of cheese, such as pepper jack or sharp cheddar, for a flavor twist.

Serving & Storage Suggestions

Serve these biscuits hot, straight from the oven, for the best experience. They are delicious on their own or as a side to seafood, soups, or salads. Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for about 5-10 minutes. You can also reheat them in the microwave, but they may become slightly less crispy. For longer storage, freeze the biscuits in an airtight container for up to 2 months. Thaw them completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	230 kcal	N/A
Total Fat	14.8g	22%
Saturated Fat	7.7g	38%
Cholesterol	30mg	10%
Sodium	409.7mg	17%
Total Carbohydrate	19.4g	6%
Dietary Fiber	0.6g	2%
Sugars	3.4g	N/A
Protein	5g	9%

Variations & Substitutions

Gluten-Free: Use a gluten-free baking mix instead of Bisquick. You may need to adjust the amount of liquid to achieve the right consistency.
Dairy-Free: Substitute the milk with almond milk or soy milk. Use a dairy-free butter substitute for both the grated butter in the biscuits and the after-baking baste.
Spicy: Add a pinch of cayenne pepper or red pepper flakes to the biscuit dough for a kick.
Herbaceous: Incorporate fresh herbs like dill or chives into the dough for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular baking powder instead of Bisquick?
A: No, Bisquick is a baking mix that contains flour, shortening, and leavening agents. Baking powder alone won’t provide the same texture or flavor.

Q: Can I make these biscuits without the Old Bay Lemon & Herb Seasoning?
A: While you can, the Old Bay seasoning is essential for replicating the signature Red Lobster flavor. If unavailable, try a combination of regular Old Bay and a touch of lemon zest.

Q: My biscuits came out flat. What did I do wrong?
A: Overmixing the dough is a common culprit. Also, ensure your baking powder is fresh and that your oven is at the correct temperature.

Q: Can I freeze the biscuit dough before baking?
A: Yes, you can freeze the dough. Drop the dough onto a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: How do I prevent the cheese from burning on the bottom of the biscuits?
A: Make sure to use a light-colored baking sheet and avoid overfilling with cheese. You can also place a piece of parchment paper under the biscuits.

Final Thoughts

Now that you have the secret to these iconic Cheddar Bay Biscuits, I encourage you to give this recipe a try! The joy of recreating a beloved restaurant favorite in your own kitchen is truly rewarding. Don’t be afraid to experiment with variations and make them your own. And most importantly, share these warm, cheesy delights with family and friends – they’re guaranteed to be a hit! Pair them with a steaming bowl of clam chowder or a grilled salmon for the ultimate seafood feast. I’d love to hear your feedback, so please share your experiences and any creative twists you add to the recipe. Happy baking!

Red Lobster Cheddar Bay Biscuits (Copycat) Recipe