Red Lobster Cheddar Bay Biscuits

I like seafood, and my family likes seafood, but unfortunately, I’ve got a circle of friends who don’t care much for it, as a rule. In college, even though I could share an employee discount from my part-time job at The Olive Garden, most of my friends weren’t interested in Red Lobster–until I introduced them to the biscuits.

Red Lobster calls them Cheddar Bay Biscuits. They’re soft and fluffy in the middle, crispy at the edges, flavored with garlic and cheddar cheese throughout, and finished with butter and fresh parsley. Best of all, they come in a bottomless basket, like chips & salsa at a Mexican restaurant or more standard dinner rolls at a steakhouse. They truly are crave-able.

So you can imagine how excited I was when the most recent issue of Food Network Magazine claimed to have cracked the secret recipe. I couldn’t wait to try them.

And you know what? They’re really good. I thought they tasted just like the real thing! Next time, I think I’d take more care to make smaller biscuits. The larger ones that I made didn’t get as crispy as I would’ve liked. I ended up with an even dozen, but I’d probably aim for 14 or 16 next time to get the proper size.

Almost-Famous Cheddar Biscuits
From Food Network Magazine, October 2009

For the Biscuits:

  • Cooking Spray
  • 1 3/4 Cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening, at room temperature
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
  • 3/4 cup whole milk

For the Garlic Butter:

  • 3 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 1 teaspoon chopped fresh parsley

1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

2. Make the biscuits: pules the flour, baking powder, sugar, and salt in a food processor. Add the shortening and pulse until combined. Add the cold butter cubes, pulse 4 or 5 times, or until the butter is in pea-sized pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean lightly-floured surface and knead gently until the dough comes together. Do not overwork the dough, or the biscuits will be tough.

3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.

4. While the biscuits are baking, make the garlic butter. Melt the butter with the garlic in a small sauce pan over medium heat; cook for 1 minutes. Remove from the heat and stir in the parsley. When the biscuits are finished, brush them with the garlic butter and serve warm.

Note: I like that this recipe is made in the food processor, but I don’t have any experience with how it would work without the food processor. I do have an instinct that everything up to the vegetable shortening could be replaced with Bisquick–but I haven’t tried that either.

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8 Responses to “Red Lobster Cheddar Bay Biscuits”

  1. Myth

    You and Dave should explore dining options with his friends. I don’t know anyone who doesn’t like seafood even if I don’t often go out for it very often. Growing up in northern Wisconsin, I have the impression that seafood is significantly more expensive than other food.

  2. Ysobel

    I love the Red Lobster biscuits, and these look just like them! Maybe I’ll try them sometime.

  3. Teri


    David really doesn’t eat much in the way of seafood. Occasionally, he’ll touch something like fish and chips, but he won’t eat any iteration of shellfish–which is really a shame, because most of it is just plain delicious.

    I am a bit lucky in that when I travel for work, I travel with a group that tend to love seafood, and almost always order shrimp, calamari, or or other seafood-based appetizers, and we often end up at seafood restaurants. When we happen to be on a coast at the time, it’s extra good!

  4. Teri


    I keep thinking I’ll make them again soon. Remind me next time you come around if you want to try them.

  5. Jeff Gasikowski

    I saw you tweet that you made these and got really jealous. Seeing the pictures did not help that jealousy. You will have to make these again next time we’re around!

  6. Mom

    I officially order these for Thanksgiving

  7. Yum Yucky

    Greedy good. I must have it. Right now.

  8. Brenda

    I tried this and it was absolutely delicious. I do have a confession though, I passed it off as my own recipe to my neighbour (sorry).

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