Copycat Red Lobster Cheddar Bay Biscuits

[bubblebubba]

If you dream about Red Lobster's cheddar bay biscuits like I do, or if you find yourself fantasizing about sinking your teeth into those warm, buttery, melty biscuits stuffed with cheddar and--oh, I'm sorry, are you drooling yet?

Even if you've never tried one, or especially if you've never tried one, you will want to try this fantastic copycat recipe! With a wonderfully flaky Southern buttermilk biscuit base and glorious garlicky butter glaze, these biscuits pack the same extraordinary taste of the restaurant variety...and then some. If you're looking for something wow-ing to bring to your holiday table this year, look no further!



Definitely stop by my blog for more photos and holiday recipe ideas.

Copycat Red Lobster Cheddar Bay Biscuits

Biscuit recipe adapted from Food.com

Ingredients:

• 2 cups all-purpose flour, plus more for dusting board
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon garlic salt
• 6 tablespoons butter or margarine, chilled and cubed (needs to be very cold)
• 1 cup buttermilk
• 1 cup sharp shredded cheddar
• For butter glaze:
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley flakes

Directions:

1. Preheat oven to 450 degrees F. Lightly grease a baking sheet and set aside.
2. Combine flour, baking soda, baking powder, and garlic salt in a large bowl.
3. Add very cold butter cubes to dry mixture. Using a fork, cut in butter evenly so that the entire mixture resembles a coarse meal.
4. Add buttermilk and mix in until just combined. Be sure not to overmix, or your biscuits will not be soft and flaky!
5. Very gently turn dough out onto a lightly floured cutting board. Pat (do not roll!) your dough out until it is about an inch thick. Don’t worry about it being even! (Alternatively, you can just lump the dough into 'drop biscuits' for a more Red Lobster-esque shape.)
6. Use a round cookie cutter or the open end of a lightly floured glass to cut out biscuit dough. You can make these as large or small as you’d like-I made mine about 3 inches in diameter. (Note: Again, Red Lobster’s biscuits are drop biscuits, so jagged edges rather than perfectly round ones will work beautifully!) Continue gently cutting out biscuits and gathering your scraps until all your dough is finished.
7. Place biscuits 2 inches apart on prepared cookie sheet.
8. Bake in preheated oven for 10-12 minutes, until golden brown.
9. While biscuits are baking, make butter glaze by combining 2 tablespoons melted butter, garlic powder, and dried parsley in a small bowl.
10. Remove sheet from oven and immediately brush each biscuit with butter glaze. Allow biscuits to cool slightly before serving. These stay good in a sealed paper bag; just reheat them before eating!