Red Lobster Cheddar Bay Biscuits
Few things compare to the warm, buttery aroma of freshly baked Red Lobster Cheddar Bay Biscuits wafting through your kitchen. In just 20 minutes, you can whip up a batch that’s sure to disappear as fast as they come out of the oven.
Ingredients
- 1 ½ cups all-purpose flour 7 ½ oz/ 225g
- 1 ½ cups cake flour 7 ½ oz/ 225g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 1/2 sticks butter 6oz/170g, softened and cubed
- 2 cups shredded cheddar cheese 4 oz/115g
- 1 ½ cups buttermilk 12oz/360g
Garlic Topping
- 1/2 stick butter 2oz/60g
- 2 cloves garlic finely minced or through garlic press
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 425oF (210oC). Line 2 baking sheets with parchment.
- Start out with the Butter Topping: In a small bowl, combine butter, minced garlic, garlic powder and parsley. Microwave until the butter melts, roughly 30 seconds. Set aside.
- To make the biscuits: In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined.
- Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse breadcrumbs.
- Add in the shredded cheese and mix to combine.
- Add in the buttermilk and mix until combined. mix until all of the dry mix is wet. You will notice this is a soft batter and not a dough.
- Using a 1/3 measuring spoon (large spoon), scoop the biscuit mixture onto the prepared baking sheets.
- Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown.
- Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.
- Storage: Can be stored at room temperature in an airtight container for up to 2 days.
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