Sometimes you just need a delicious Biscuit or Dinner Roll to pair with dinner. These cheddar bay biscuits are the perfect option every single time!
We Love Red Lobster Biscuits!
Have you tried the Cheddar Bay Biscuits from Red Lobster? We are huge fans and have bought the mix from the stores before but wanted to try a homemade version. We are so glad we did because these biscuits are beyond simple and the perfect side dish to any meal. Why we love them:
Quick. Prep time is fast and they are ready to enjoy in only 15 minutes! Delectable. This delicious homemade copycat of a well-loved classic is absolutely addicting!! Enjoy always. We love to serve bread and biscuits with our favorite soups or salads, but they are a delicious side for any occasion!
Ingredients
buttermilk baking mix – like Bisquick or see below for a homemade recipe sharp cheddar cheese – Cheddar cheese is used for a classic cheddar biscuit, but you can mix in some other cheese such as Parmesan, or Pepper Jack. milk – use 2% or whole milk unsalted butter melted garlic salt (with parsley flakes) – Add extra flavor by mixing in Italian seasoning to the garlic butter, old bay seasoning, or stir in a pinch of cayenne pepper in the dough for a bit of a kick
How to Make Cheddar Bay Biscuits
Storage Info
Make ahead of time. Double the recipe and freeze some for later. Make the dough as directed and place them all onto a baking sheet but instead of putting it in the oven place it in the freezer. Once solid, transfer all of the biscuits to a freezer Ziploc and freeze for 3-4 months. Let them thaw at room temperature for about 20 minutes before baking and add a couple of extra minutes to the baking time. STORE. Cool these copycat cheddar bay biscuits and store them in an airtight container for 3-4 days in the fridge. FREEZE baked easy cheddar bay biscuits for 2-3 months. Reheat in the oven. Thaw if applicable. Preheat the oven to 350°F. Line a baking sheet with parchment paper and place the biscuits on the sheet. Bake for 5-7 minutes or until warm throughout. For soft biscuits, cover them in foil.
- Source: Cheddar Bay Biscuit
4 cups all-purpose flour ¾ cup buttermilk blend powder or powdered milk 1½ tablespoons granulated sugar 2 tablespoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1 teaspoon cream of tartar 1 cup shortening
Place all the ingredients in a food processor and pulse until pea-shaped mix forms. (You can also use a pastry cutter or fork). Store in an airtight container in the fridge for up to 6 months. Recipe Video Recipe Video Recipe Video
