How to Make Homemade Cheddar Bay Biscuits
We all know and love those yummy Cheddar Bay Biscuits at Red Lobster. You might have even thought about making them before, or even tried using Bisquick or Jiffy Baking Mix. I know, I've been there. The baking mix just didn't quite do it for me. The texture was off and they didn't taste the same, so I continued experimenting with various recipes until I finally found a winner (with some of my own adjustments of course).
Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 12 Biscuits
- 2 Cups Self-Rising Flour, Gives better texture than all purpose, baking powder and salt
- 6 Tablespoons Cold Butter, Chop in small chunks - it makes it easier to work with
- 2 Cups Shredded Cheddar Cheese, We like lots of cheese
- 2 Tablespoons Drained Minced Garlic
- 3 Tablespoons Melted Butter
- 1 Teaspoon Dried Parsley
- 1 Cup Milk or Buttermilk, I use whatever I have on hand and it works
- Preheat oven to 400 degrees F. Spray cookie sheet with cooking spray.
- In a large bowl combine the flour and butter. You may use a pastry cutter, but I typically use my hands like my mama taught me. The mixture should look crumby and well blended. There shouldn't be any large chunks of butter left.
- Add the cheese, 1 table spoon of minced garlic, a half a teaspoon of dried parsley and toss until coated with flour.
- Add the milk/buttermilk and stir until just combined - don't overmix. Drop by 1/4 cup fulls onto the baking sheet about 2 inches apart. Bake 14 - 16 minutes until golden around the edges.
Bake 14 - 16 minutes until golden around the edges. Meanwhile, in a small bowl combine melted butter with parsley and garlic salt.
- Meanwhile, in a small bowl melt the butter and remaining garlic together. When the biscuits are just starting to brown on top remove them from the oven and brush butter generously over the tops and sprinkle the remaining parsley over the tops as well. Place back in oven and allow them to finish cooking. Should be no more than 5 minutes. Best served warm.