Growing up with a mom who didn’t enjoy cooking meant we ate out a lot, and Red Lobster was on the restaurant rotation.
We always enjoyed a trip to this well-known chain. As kids, we were in awe of the tanks of live lobsters, sailfish on the walls, and other nautical memorabilia.
But as time passed, we grew up, and trips to Red Lobster became fewer.
The Great CBB Discovery
On a trip home one year, though, Mom and I decided to relive some childhood nostalgia and head back to the local haunt. Little did I know what awaited me at the table.
Once we were ushered to our booth – we always sat at a booth – we were presented with what would become an obsession for me: the complimentary basket of hot, buttery, Cheddar Bay Biscuits (CBBs)!
Honestly, I could have stopped there and just had those for dinner. Between our table and the throngs of other diners, it’s amazing the kitchen could keep up with the refill requests.
The melt-in-your-mouth flavor bombs were the brainchild of Red Lobster culinary leader Kurt Hankins. After experimenting with a few recipes, he introduced the fan favorite in 1992 and they’ve been on tables ever since. They’re so popular that the restaurant serves up nearly one million biscuits every day.
The Copycat Recipe
While I haven’t been to a Red Lobster in years, I still love those biscuits. So, it dawned on me that I should just make them at home.
After searching “the Google,” I came across a copycat recipe, gave it a try, and it stopped me in my tracks. They were perfect! Rich, buttery, slightly cheesy, and garlicky. It was hard to keep from mowing through the whole batch in one sitting.
Since discovering this easy recipe, I’ve made the biscuits more than a few times. They go perfectly with seafood (of course), soups, and salads. We love them in the fall and winter with chili, too.
If you’re looking for a deliciously-easy nostalgic side for your next meal, give these a try!
Copycat Red Lobster Cheddar Bay Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 2 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp cayenne pepper optional
- 1 cup buttermilk
- ½ cup unsalted butter melted
- 1 ½ cups shredded sharp cheddar cheese
FOR THE TOPPING
- 3 tbsp butter melted
- 1 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 450℉. Line a rimmed baking sheet (we like the shiny metal ones over the dark, non-stick varieties that can cause scorching) with parchment paper and set aside.
- Add the flour, sugar, baking powder, garlic powder, salt, and cayenne pepper to a large bowl and whisk to combine.
- Then add the buttermilk and butter to a smaller bowl and whisk vigorously till well combined. Pour mixture over dry ingredients and stir just until moist. (If you over stir the mixture, the biscuits will become tough.) Then fold in the cheese.
- Sprinkle some flour on a large cutting board, silicone mat, or your counter. Knead the dough on your floured surface until it comes together. With a floured rolling pin, roll the dough into a 1¼-inch thick rectangle.
- Using a 2 ½-inch biscuit or cookie cutter cut out your biscuit rounds. You should end up with about 10-12 biscuits. Place them on the prepared baking sheet and bake for 10-12 minutes, or until golden brown.
FOR THE TOPPING
- Add the butter, parsley, and garlic powder in a small bowl and whisk together. Brush the biscuit tops with the butter mixture.
- Serve hot!
Notes
- For the best flavor and consistency, shred your own cheese versus using a pre-shredded variety.
- Unless you plan to eat all of the biscuits in one sitting, forgo brushing all the tops with the butter mixture all at once. Any that sit overnight will absorb the butter and get soggy. Only brush those you plan to eat right away.