Copycat Red Lobster Cheddar Bay Biscuits
These Copycat Red Lobster Cheddar Bay Biscuits are a must-try! Flaky, cheesy, and utterly delicious, they’ll steal the show at any meal.
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon smoked paprika
- ½ cup unsalted butter (melted)
- 1 cup buttermilk
- 8 ounces cheddar cheese (shredded)
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika (for topping)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve that perfect golden crust.
- In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, garlic powder, salt, cayenne pepper, and smoked paprika. Whisk together until evenly blended.
- Pour in the melted butter and buttermilk. Gently stir to combine. Be careful not to overmix; it’s okay if there are a few lumps.
- Add the shredded cheddar cheese and dried parsley into the dough, folding gently until just incorporated.
- Using a spoon or ice cream scoop, drop generous mounds of dough onto a baking sheet lined with parchment paper. Space them about 2 inches apart to give them room to rise.
- Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and cooked through.
- While the biscuits are baking, melt an additional 2 tablespoons of butter. Once the biscuits are out of the oven, brush the tops with the melted butter and sprinkle with a pinch of smoked paprika for an extra kick.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Whisk
- Rubber spatula
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze unbaked dough balls on a baking sheet, then transfer to a zip-top bag for up to 3 months.
- To reheat, place in a preheated oven at 350°F (175°C) for 5-10 minutes until warm.