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Crispy Cheddar Bay Biscuits Recipe That Beat Red Lobster’s Perfectly

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These crispy cheddar bay biscuits feature a golden, flaky exterior with a buttery garlic herb topping and melty cheddar inside. Easy to make and perfect for weeknights or special occasions.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • 1 cup (110g) sharp cheddar cheese, shredded
  • ¾ cup (180ml) buttermilk
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 1 clove fresh minced garlic
  • 3 tablespoons (45g) unsalted butter, melted
  • Optional: ¼ teaspoon smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, garlic powder, and dried parsley.
  3. Cut in cold cubed butter using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized bits.
  4. Fold in shredded sharp cheddar cheese gently.
  5. Pour in cold buttermilk and mix with a wooden spoon or spatula until just combined; dough will be sticky.
  6. Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Fold over itself a couple times gently, then pat again.
  7. Use a 2.5-inch round cutter to cut out biscuits, pressing straight down without twisting.
  8. Place biscuits close but not touching on a baking sheet or cast iron skillet.
  9. In a small bowl, mix melted butter with minced garlic, dried parsley, and optional smoked paprika; set aside.
  10. Bake biscuits for 12-15 minutes until golden brown and puffed.
  11. Brush biscuits immediately with garlic herb butter after baking.
  12. Let biscuits cool on a wire rack for 5 minutes before serving.

Notes

Keep butter and buttermilk cold for flaky layers. Do not overmix dough to avoid tough biscuits. Press cutter straight down without twisting for better rise. Brush biscuits immediately after baking with garlic herb butter for best flavor and moisture. Freshly shredded cheddar melts better than pre-shredded. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, use dairy-free butter and plant-based milk with lemon juice as buttermilk substitute.

Nutrition

Keywords: cheddar bay biscuits, crispy biscuits, garlic herb biscuits, cheddar biscuits, copycat Red Lobster biscuits, easy biscuits, cheesy biscuits

Find it online: https://bouncybowl.com/crispy-cheddar-bay-biscuits-recipe-that-beat-red-lobsters-perfectly/