Cheddar Bay Biscuits

Have you ever been to Cheddar Bay?

Sorry, I know that’s not a real place, but sometimes I can’t help but wonder if it was. I mean, if it wasn’t just the Red Lobster kitchen.

I imagine plush biscuit dough clouds, ooey, gooey and fluffy all at the same time.

Cheese birds flying by, flapping their shredded cheddar wings over parsley trees growing next to the bay of melted garlic butter. Or wait, would the bay be filled with cheddar? Hence the “Cheddar Bay” name?

Either way, I can’t decide if this Cheddar Bay sounds wondrous, or just incredibly greasy and weird.

I mean, I love garlic butter, but I’m not sure I would to swim in a bay filled with it. Sounds like you would never quite feel clean again. But you could certainly dip a lot of biscuits in that butter. Hot, fresh cheese biscuits pair particularly well with garlic butter. I’ve known this for awhile, in many forms, but I feel Red Lobster has the formula really down pat

Now, the internet has taught me how to mimic it. There is probably a higher quality recipe out there, utilizing a legit biscuit recipe (perhaps even the real Red Lobster recipe itself does so), but I feel there is some rightness in the fact that the base of this recipe is Bisquick. It wouldn’t feel chain-restaurantesque without it.

Cheddar Bay, you are but a thing of dreams, and it’s probably best you stay that way. Cheddar Bay Biscuits, you are a thing of warm, crunchy, buttery, pillowy, cheesy reality.

Cheddar Bay Biscuits

Recipe from Todd Wilbur, “Top Secret Restaurant Recipes 2” via Good Morning America

Biscuits

  • 2 1/2 cups Bisquick baking mix
  • 3/4 cup cold whole milk
  • 4 tablespoons cold butter (1/2 stick)
  • 1/4 teaspoon garlic powder
  • 1 heaping cup grated cheddar cheese

Garlic Butter

  • 2 tablespoons butter, melted
  • 1/4 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • pinch salt

 Directions

  1. Preheat your oven to 400 degrees.
  2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand until combined, but don’t over mix.
  3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
  4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
  5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Best eaten fresh out of the oven. If you must save extras (the texture won’t be as good!) seal them in a large freezer zip bag.

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7 thoughts on “Cheddar Bay Biscuits

  1. I think these sound fantastic. Have you tried them? If so, were they delicious or greasy like you mention? If this is a photo from what you made they are beautiful and look perfect.. The ingredients don’t look too bad and the recipe is easy. I may have to print this one off. Thanks for sharing.

  2. My mom loves these biscuits when we go to Red Lobster! Never thought to make them ourselves so I’ll share this recipe with her. Thanks!

  3. Vicki – Delicious! My husband ate 3 of them right after they came out of the oven. I think he may have burned his mouth but he kept going anyway.

    Ava – I know, it was actually my husband’s pestering to get me to go look for the recipe. The first time I tried was a few years ago and I didn’t find anything other than the fact that Red Lobster was really secretive. This time I found this recipe! Hooray!

    Jess – I agree, I like Red Lobster, but their biscuits are on a different level of deliciousness than the rest of their menu, which I find amusing since they’re a seafood restaurant, not a biscuit shop!

    Kris – Let me know how they work out for you! I think the amount of garlic powder could be tweaked, but I’m interested to hear how it goes for others first!

  4. You are angel sent by the food gods. Thank you for this simple recipe. I can’t wait to make it. And watch my family bow at my feet.

  5. Love these! All your recipes make me want to eat my computer screen. I would love to feature you and your recipes on our site http://www.RecipeLion.com  as well as with our readers and in our newsletters and link back to you.

    We have over 350,000 subscribers and 6 newsletters that go out every week.  Here’s an example of how we link back to bloggers –

    http://www.recipelion.com/Bars/3-Layer-No-Bake-Dream-Bars

    Let me know if this is of any interest to you and thanks for all of the great recipes.
    Looking forward to hearing from you.
    Best,
    Jordan

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