Cheddar Bay Biscuits Recipe (2024)

FAQs

What makes Cheddar Bay biscuits so good? ›

Baking Powder: For a biscuit that is airy and flaky, baking powder is key! 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!

For starters, Cheddar Bay is not a real place. Red Lobster used the would-be geographical name "to reflect the seaside atmosphere of Red Lobster restaurants," per an official press release.

Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.

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?

Selecting the liquid for your biscuits

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

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.

Can you imagine a Red Lobster meal without those cheesy biscuits? Up until the '90s, Red Lobster served hushpuppies at the start of every meal. Cheddar Bay Biscuits were introduced in 1992 under the name "freshly baked, hot cheese garlic bread," and the current name was coined in 1997.

Fried chicken and Cheddar Bay Biscuits are a match made in comfort food heaven. The crispy, savory chicken pairs perfectly with the fluffy, cheesy biscuits.

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Are biscuits better with butter or shortening? ›

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

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.

Mixed in-restaurant by hand using a top-secret recipe, Red Lobster's Cheddar Bay Biscuits are made every 15 minutes with quality-aged Cheddar cheese and finished with a savory garlic topping.

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. Texture: The biscuits are tender, flaky, and have a slightly crunchy exterior.

So part of why the biscuits at Red Lobster are so darn tasty is because they are pretty much always super fresh and piping hot when they land on your table. Per the folks at Red Lobster, the batches of those mouth watering Cheddar Bay Biscuits are mixed by hand and going into the oven every 15 to 20 minutes.