Cheddar Bay Biscuits

The boyfriend and I absolutely LOVE going to Red Lobster, and our favorite part (of course) is the unending supply of their delicious cheddar bay biscuits *cue mouth watering* However, Red Lobster isn't in the normal budget of a college student, so after searching the Internet I found a "copycat" recipe on the ABC News website.

 2 ½ cups Bisquick baking mix
 ¾ cup cold whole milk
 4 tablespoons cold butter (1/2 stick)
 ¼ teaspoon garlic powder
 1 heaping cup grated cheddar cheese

Bush on Top:
 2 tablespoons butter, melted
 ¼ teaspoon dried parsley flakes
 ½ teaspoon garlic powder
 pinch salt

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas.

Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.

I got impatient and turned on the broiler for the last 2 minutes of cooking to brown the tops of the biscuits better, but that's the only change I made to this recipe. It only made 10 biscuits for me, but maybe that's because I made the scoops bigger. Matt loves them, I love them, and they taste almost exactly like the ones you would get at Red Lobster. Except you don't have to pay for overpriced seafood. Yay!


  1. i just got done making these and they are AWESOME! thanks sooo much for posting this! :)