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Love Red Lobster’s famous Cheddar Bay drop biscuits? This is them. Maybe better than them. Would I lie? I’ve been studying up on these biscuits for awhile, ever since several months ago when I accidentally came across a recipe purporting to be Red Lobster’s Cheddar Bay biscuits. I tried them and wasn’t completely impressed. Something was off. I researched some more and found numerous similar knock-off recipes. They’re all over the place–just put “cheddar bay biscuits” in your search engine. There’s even one posted here on the Chickens in the Road forum. Most of them use biscuit mix as a starter (usually specifying Bisquick). I’m not a Bisquick fan, I have to say. If I’m going to use a baking mix, I prefer a homemade mix, but even so, the recipe wasn’t quite right. The biscuits weren’t rich enough, cheesy enough, buttery enough, and something indefinable was missing.
Finally I happened on the tip to use cayenne pepper in the mixture. Aha. Now you’re talking. There was that indefinable zing to the biscuits that was missing! I added more cheese, more butter, and eventually experimented with using sour cream along with the milk, thereby infusing the richness that was lacking.
And now I hereby pronounce these the Ultimate Cheddar Bay Biscuits–and you’ll just have to try them for yourself to see if you agree! You can make these biscuits using my homemade baking mix, Quick Mix or your own favorite baking mix–or if you don’t like to keep baking mix onhand, you can make it by the batch, so I’ve included the recipe from scratch.
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How to make Ultimate Cheddar Bay Biscuits:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Note: If using a baking mix, replace first 5 ingredients with 2 1/2 cups baking mix.
Place first 5 ingredients (or 2 1/2 cups baking mix) in a large bowl. Add cayenne pepper and garlic powder.
Cayenne pepper! One of my two secret ingredients. (The other is the sour cream.)
Work in the butter with a pastry cutter. Stir in cheese then add sour cream and milk. Scoop biscuit dough out by big spoonfuls and place in a greased 9 x 13 casserole pan. (Or other type of pan with an edge to it–if you use a flat baking sheet, butter sauce will spill down into your oven. Ask me how I know that……)
Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
Melt butter. Stir in garlic powder, parsley, and a dash of salt. Spoon half of topping over unbaked biscuits.
Bake at 450 degrees for 25 minutes.* After removing biscuits from the oven, spoon the rest of the topping over them.
*Your baking time may vary! I make 20 biscuits from this recipe. If you make your biscuits smaller or larger, it will change your baking time.
My kids eat these like they’re candy. You’ll be lucky if the biscuits make it to the dinner table.
UPDATE: Having trouble with these biscuits? Read The Trouble with Biscuits.
See this recipe at Farm Bell Recipes and save it to your recipe box.
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This bread sound so good,, I am certainly going to give it a try. I am going to make the dough using my bread machine. Thank you for sharing.
Elizabeth
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Now I can make them!
Thanks a Bunch Suzanne! Enjoy your weekend!
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Thank you very much for all the effort that you put into your blog, so appreciated.
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I cannot wait to bake up a batch. Salivating now….
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YUM! They sound divine!
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– The Other Suzanne
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digging for the truth and the yumminess!!!!
Cheers!!
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This time, I let the biscuits bake without the buttery topping until the last 10 minutes of cook time… then I added all the topping and let them cook for the last 10 minutes and voila! Perfect. They were really delicious, tasted just like Red Lobster’s… possibly better. Definitely a new dinner party fave :]
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Your recipe sounds the best. I HATE BISQUICK (ever get a gander of what’s IN it?). I’m wondering if I should sub the buttermilk for the milk.
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I made them with WF/GF all purpose flour and the family loved them. I did need to use more butter mix for the tops though.
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These are amazing, you are so right, so much better than Red Lobsters!!!!
I do believe I have found the next addition to all my family get togethers.
Thanks you so very much.
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If they’re too runny, you may be adding too much milk. Slight variations in measurements can affect this, so watch how much milk you add next time. Add less if adding the full amount makes them runny. Why they aren’t rising…. I can’t imagine, though that may be related to the too wet issue.
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Your recipe needs tweaking especially since you are portraying yourself as some kind of a domestic goddess.
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Their biggest secret? Their brush on topping uses Ranch Dressing powder mix as well as garlic and salt to provide the zing and taste instead of sour cream (or buttermilk as some have substituted) and possibly instead of the cayenne as well.
And as some have already discovered, this recipe needs a butter topping, margarine just won’t do (although margarine has its uses, Rice Krispy treats are much better with margarine than with butter).