Homemade Cheddar Bay Biscuits

These Red Lobster-inspired Cheddar Bay Biscuits transform simple pantry ingredients into buttery, cheesy, garlic-infused pillows of heaven that rival the restaurant original. After years of trying different copycat recipes, this version consistently delivers that perfect combination of crisp exterior and fluffy interior that keeps everyone reaching for more.

I first created these for a dinner party when I forgot to buy bread, and they were such a hit that guests now specifically request them. One friend even claimed they're better than the Red Lobster original, which I consider the ultimate compliment.

Ingredients

• All purpose flour: The backbone of our biscuits providing structure while remaining tender
• Sugar: Just a tablespoon balances flavors and helps with browning
• Baking powder: Essential for that perfect rise; look for aluminum free varieties
• Garlic powder: Infuses the dough with savory flavor; choose high quality for best results
• Kosher salt: Enhances all other flavors; regular table salt works but use slightly less
• Cayenne pepper: Adds a subtle warmth without true spiciness; use fresh for best potency
• Buttermilk: Creates tenderness and tang; fresh is best but a milk vinegar substitute works
• Unsalted butter: The key to richness; choose European style for extra flavor
• Sharp cheddar cheese: Provides bold flavor and those delicious cheese pulls; freshly grated melts better
• Fresh parsley: Adds color and brightness to the topping finish; choose curly or flat leaf

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to precisely 450°F, which is hotter than many baking recipes but essential for creating that perfect rise and golden exterior. Line your baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even browning on the bottoms.

Mix Dry Ingredients:

Combine flour, sugar, baking powder, garlic powder, salt, and optional cayenne in a large bowl. Whisk thoroughly to distribute the leavening and seasonings evenly throughout the flour. This prevents bites with too much baking powder or salt.

Prepare Wet Ingredients:

Melt butter completely but allow it to cool slightly before combining with cold buttermilk in a separate container. The temperature contrast creates tiny butter pockets in the dough that result in flaky layers. Whisk thoroughly to combine.

Combine Wet and Dry Mixtures:

Pour wet ingredients over the dry mixture and stir with a rubber spatula using a folding motion. Mix just until no dry flour remains visible, approximately 10 to 15 strokes. Overmixing develops gluten which creates tough biscuits.

Add Cheese:

Gently fold in the shredded cheddar using a lifting and turning motion rather than stirring. This preserves those cheese pockets that create delicious melty spots throughout the baked biscuits.

Shape the Dough:

On a lightly floured surface, knead the dough gently just 3 to 4 times to bring it together. Using a rolling pin, roll to a uniform 1¼ inch thickness. The thickness is crucial for achieving tall, fluffy biscuits.

Cut Biscuits:

Press a 2½ inch biscuit cutter straight down through the dough without twisting, which would seal the edges and prevent proper rising. Place cut biscuits on prepared baking sheet about 1 inch apart.

Bake to Golden Perfection:

Bake in the preheated oven for 10 to 12 minutes until the tops are golden brown. The high temperature creates steam that helps the biscuits rise quickly and develop that crisp exterior.

Apply Garlic Butter Topping:

While biscuits are baking, whisk together melted butter, parsley, and garlic powder. As soon as the biscuits come out of the oven, brush this mixture generously over each hot biscuit, allowing the flavors to soak in and create that signature glossy finish.

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My absolute favorite thing about these biscuits is how the sharp cheddar creates these little pockets of cheesy goodness throughout. My daughter once declared them magic biscuits because they disappeared so quickly from our dinner table, which has now become their unofficial family name.

Make Ahead Options

These biscuits offer excellent make ahead flexibility. You can prepare the dough up to the cutting stage, then refrigerate on a parchment lined tray covered with plastic wrap for up to 24 hours. When ready to bake, simply add 2 minutes to the baking time since you're starting with cold dough. Alternatively, cut and freeze unbaked biscuits then transfer to freezer bags for storage up to 3 months. Bake from frozen adding about 5 minutes to the baking time.

Perfect Pairing Ideas

These savory biscuits complement so many dishes beyond just seafood. They shine alongside hearty soups like tomato or potato, particularly during colder months. For an easy weeknight meal, pair them with a simple roast chicken and vegetable tray bake. They also make exceptional breakfast sandwiches when split and filled with eggs and bacon. For a fun appetizer variation, make mini biscuits and serve them with a honey butter for a sweet and savory combination.

Troubleshooting Tips

If your biscuits spread too much rather than rise, your butter might have been too warm. Make sure it's melted but not hot before mixing with buttermilk. If your biscuits turn out dense, check your baking powder for freshness; it loses potency after about 6 months. To get the tallest rise possible, use a sharp edged cutter and press straight down without twisting. For maximum tenderness, handle the dough minimally once the wet and dry ingredients are combined.

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These biscuits are sure to impress everyone at the table with their flavor and versatility. Enjoy!

Frequently Asked Questions

→ Can I make these biscuits without buttermilk?

Yes! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. For this recipe, you would add the acid to just under 1 cup of milk to make 1 cup of buttermilk substitute.

→ Can I make the dough ahead of time?

You can prepare the dough up to 24 hours in advance. Keep it covered in the refrigerator, then let it sit at room temperature for about 15 minutes before rolling, cutting, and baking.

→ How should I store leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-7 minutes to restore their texture. For longer storage, freeze baked biscuits for up to 3 months and reheat from frozen.

→ What can I serve with these biscuits?

These biscuits pair perfectly with seafood dishes, soups, chowders, and stews. They're also delicious alongside roasted chicken, holiday meals, or even on their own as a snack or appetizer.

→ Can I use a food processor to make the dough?

Yes, you can pulse the dry ingredients in a food processor, then add the cold butter (cut into small pieces instead of melted) and pulse until crumbly. Transfer to a bowl before adding the buttermilk and cheese. This method can create even flakier biscuits.

→ What if I don't have a biscuit cutter?

You can use a drinking glass or mason jar rim dipped in flour as a makeshift biscuit cutter. Alternatively, you can shape the dough into a square and cut it into even portions with a knife for square biscuits.