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Copycat Red Lobster cheddar bay biscuits

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Make this restaurant favorite at home

Do you love those fluffy cheddar biscuits served at a certain famous seafood restaurant? Enjoy this copycat version right at home and make them any time any day.

Red lobster copy cat cheddar bay biscuits recipe

If you have ever dined at Red Lobster, chances are you have stuffed yourself full of not only seafood but their ever-popular cheddar bay biscuits. I love them so much that I tried to recreate these at home.

Red lobster copy cat cheddar bay biscuits recipe

You can certainly use any homemade biscuit recipe you have, but I chose to use Bisquick to speed up the process and make things a little easier. These babies bake up so light, fluffy and delicious they should come with a warning label.

Copycat Red lobster cheddar bay biscuit recipe

Yields 8-10

Ingredients:

  • 2 cups Bisquick baking mix
  • 1/2-3/4 cup buttermilk
  • 1 cup sharp cheddar cheese, grated
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 cup butter, melted

Directions:

  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. In a mixing bowl combine Bisquick, 1/2 cup buttermilk and cheddar cheese. Mix very well to incorporate the ingredients. If the dough is too dry, add a bit more buttermilk.
  3. Turn the dough out onto a lightly floured surface and roll out the dough to about 1 inch in thickness. Using a biscuit cutter, cut the biscuit shapes from the dough and place on the baking sheet.
  4. Bake for 10 minutes or until the biscuits are a nice golden brown color.
  5. In a small bowl, add the parsley, garlic, Italian seasonings and butter. Mix well and brush the tops of the hot biscuits with the butter mixture. Best served warm.

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