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
- 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
- 2 tablespoons butter, melted
- 1/4 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- pinch salt
- Preheat your oven to 400 degrees.
- 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.
- Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
- Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
- 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.