Red Lobster Copycat Cheesy Cheddar Bay Biscuits Recipe (2024)

FAQs

What makes the Red Lobster biscuits so unique? ›

Flavorful Ingredients: These biscuits are loaded with flavorful ingredients like sharp cheddar cheese, garlic powder, and butter. The cheese provides a rich, savory taste, while the garlic powder adds a hint of garlic flavor.

I waitressed at Red Lobster for a short time, and while they do use ice water in their mix, I've always enjoyed it much more using regular 2% milk in the same quantity. The biscuits come out a little fluffier and taste just like the real thing.

Red Lobster biscuits are loaded with Cheddar cheese and brushed with seasoned butter in this easy copycat recipe. No kneading is required — just drop the gently mixed batter directly onto a prepared baking sheet and your warm, freshly baked, bite-sized biscuits will be ready to enjoy with dinner in just 15 minutes.

Garlic Powder: Garlic is a must for that perfect savory flavor in your Cheddar Bay biscuits! Salt: Enhances overall flavor. Buttermilk: Buttermilk is what makes these biscuits so rich and soft! You can use storebought, but I always like making mine from scratch!

Today, thousands of team members across North America help Red Lobster bake nearly one million biscuits every day, putting a fresh batch in the oven approximately every 15-20 minutes.

Before Cheddar Bay Biscuits, Red Lobster was peddling hush puppies, and fans weren't super into it. The restaurant replaced the underperforming item with the garlicky, cheesy biscuits fans crave today.

Garlic Herb Blend: Garlic Powder, Maltodextrin, Salt, Onion Powder, Hydrolyzed Soy Protein, Torula Yeast, Dehydrated Parsley, Malic Acid, Sugar, Natural And Artificial Flavors (Maltodextrin, Butter Oil), Corn Oil, Silicon Dioxide (Anti-Caking Agent). CONTAINS: wheat, milk, soy.

Red Lobster Cheddar Bay Biscuit Mix, 1.28 kg | Costco.

Water. You can use water in most baking recipes that call for milk. Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.

Storing and Reheating Red Lobster Biscuits

However, biscuits stay moist and tender longer if kept in the fridge, up to 4 days. They keep for 3 days on the counter. They can also be frozen for up to 3 months! (just add them to a freezer bag!)

What goes good with Red Lobster Cheddar Bay biscuits? ›

The best side dishes to serve with Cheddar Bay Biscuits are scrambled eggs, pulled pork, bacon, gravy, chicken pot pie, clam chowder, grilled cheese sandwich, shepherd's pie, fried chicken, and lobster bisque Do you agree?

Now made with real rosemary, roasted garlic and fresh Parmesan for a delicious twist on a family favorite.

Use Cold Butter for Biscuits

When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Cheddar Bay biscuits were invented by Red Lobster executive chef Kurt Hankins, sometime in the late eighties or early nineties. The biscuits were created to be a complimentary item—like Olive Garden's endless breadsticks—that would make guests feel welcome.

Cheddar Bay Biscuits Ingredients

Cheese: Use three ounces (or about ¾ cup) of shredded Cheddar cheese. Butter: A stick of melted butter lends richness and flavor. Seasonings: These flavorful Cheddar bay biscuits are flavored with garlic powder, salt, onion powder, and dried parsley.

Red Lobster's Cheddar Bay Biscuits are a classic American dish that are known for their flaky, buttery texture and their cheesy, garlicky flavor. They are made with a simple biscuit dough that is enriched with cheddar cheese and then brushed with a garlic butter mixture before baking.

In 1992, Red Lobster introduced its now famous Cheddar Bay Biscuits, developed by culinary leader Kurt Hankins. On March 29, 1994, Bill Darden died, after an extended illness, at the age of 75. In 1995, Red Lobster (along with Olive Garden and other sister chains), became part of Darden Restaurants, Inc.

Cheddar Bay biscuits were created in 1992 by Kurt Hankins, then-head of Red Lobster's culinary development team. The chef was purportedly inspired by Texas Toast and French bread, and invented CBBs using a traditional biscuit recipe, but subbed the sugar for garlic and added cheese.