So I’ve made Red Lobster Cheddar Bay biscuits before, and they were pretty good. I had some leftover bisquick, milk, and cheddar/monterey jack cheese, so I figured, why not make them again? I thought I’d try a different recipe, so I found one with rave reviews that added cold butter to the mix.
I couldn’t believe how much of a difference it made. These biscuits were A-MAZING! Fluffy, buttery, cheesy, and just plain awesome. Also, I read somewhere that the topping for the real biscuits is their scampi sauce, so I added some white wine to the melted butter topping.
I didn’t bake as long as the recipe said, maybe 12 minutes. They browned a little and tasted great with the melted butter softening the top. I made 5 biscuits by halving the recipe.
-These really need to bake for 15-17 minutes. Also, I would like to try a homemade version from Jamie Cooks it Up. I think i’m getting sensitive to the bisquick because these weren’t as good as I remembered.
Red Lobster Cheddar Bay Biscuits – Top Secret Version (Recipezaar)
- 2 1/2 cups Bisquick baking mix
- 4 tablespoons cold butter
- 1 cup sharp cheddar cheese, grated
- 3/4 cup cold whole milk (I added a little extra, just a splash)
- 1/4 teaspoon garlic powder
BRUSH ON TOP
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried parsley flakes
- 1 pinch salt
Preheat oven to 400°F.
Combine Bisquick and cold butter. Don’t combine too thoroughly. There should be small chunks of butter about the size of peas.
Add cheddar, milk and 1/4 tsp garlic.
Mix by hand until combined, but don’t over mix.
Drop 9 equal portions onto greased cookie sheet.
Bake for 15-17 minutes or until tops are light brown.
Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
Use a pastry brush to spread garlic butter over tops of biscuits.