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Red Lobster’s Cheddar Bay Biscuits Recipe
Red Lobster’s Cheddar Bay Biscuits are a beloved side dish, known for their warm, cheesy, and flaky goodness, served with a garlic butter drizzle, offering a comforting and irresistible accompaniment to seafood meals.
Red Lobster Cheddar Bay Biscuits are great with more than just seafood. We enjoy them often. Try them for breakfast with Apple Jelly! Our Secret Restaurant Recipe for their Cheddar Bay Biscuits tastes just like Red Lobster’s.
Photo by Liza Lagman Sperl
Red Lobster Cheddar Bay Biscuits
A Red Lobster Copycat Recipe
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Red Lobster Cheddar Bay Biscuits Recipe
Red Lobster Cheddar Bay Biscuits are great with more than just seafood. We enjoy them often. Try them for breakfast with Apple Jelly! Our Secret Restaurant Recipe for their Cheddar Bay Biscuits tastes just like Red Lobster's.
Prep Time20 minutes mins
Active Time10 minutes mins
Total Time30 minutes mins
Course: Bread, Side Dish
Cuisine: American, Seafood, Southern
Keyword: Biscuits, Red Lobster, Side Dish
Yield: 4
Ingredients
- 2 cups Bisquick
- 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 450°F.
Mix together baking mix, cold water, and grated cheese.
Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick.
Cut biscuits with a cutter (Do NOT twist the biscuit cutter when you stamp out the dough -- Edna Lewis -- See Below.)
Place onto an un-greased baking dish.
Melt butter and seasonings together.
Brush biscuits with the butter and spices
Bake for 8 - 10 minutes.
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The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
Edna Lewis–whose The Taste of Country Cooking: 30th Anniversary Edition
has become an American classic–and Alabama-born chef Scott Peaco*ck pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking–Miss Lewis’s Virginia country cooking and Scott Peaco*ck’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.
Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peaco*ck has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular.
This is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.
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Photo of “Cheddar Bay Biscuits — Mmmmm – the best reason to go to Red Lobster” is by Liza Lagman Sperl and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Liza. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Red Lobster information is Courtesy of Wikipedia and is used by permission. Additional Information Courtesy of Wikipedia and is used by permission.
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