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It's no surprise that Red Lobster's Cheddar Bay Biscuits are so popular they have their own Facebook page—or even that the page in question has more than 1 million fans. They're cheesy, they're garlicky, and they come in a never-ending supply before your meal arrives. What's not to like?
We had to uncover the brand's secret, largely so we could enjoy a warm basketful without having to change out of our yoga pants (or hit pause on season two of Daredevil). Sure, the company actually sells its own box mix, but if you're already heading to the market to buy shredded cheddar and butter, you might as well pick up a few extras and make them from scratch. It's hardly any extra effort.
The foundation of this recipe is your basic drop biscuit, so you could easily modify it to make your own, subbing cheddar for parmesan or even adding in cooked, crumbled bacon.
The key, we learned, is a whole lot of garlic powder. As in, more garlic powder than you think is necessary—and a liberal swipe of garlic- and parsley-infused melted butter on top of each of the fresh-from-the-oven, piping hot biscuits. Our initial test batches only used a teaspoon of garlic powder, resulting in a crumbly, buttery, cheesy biscuit...but not quite Red Lobstah-level material.
Like Christopher Walken needed more cowbell, we needed more garlic.
We upped the ante to two teaspoons, but if that isn't enough for you, you could always use a whole tablespoon. Two was enough for us though, and it still left us trapped in a vicious cycle of eating a biscuit, grabbing a mint to tame the resulting garlic breath, then eating another biscuit because those biscuits were silently calling to us and we couldn't break free of their cheddar-y siren's call until they were all gone.
And then, of course, we'd need another mint.
Serve these with shrimp scampi or stuffed lobster tails for the full Red Lobster-at-home experience, or, if you're not in a seafood mood, try it with slow-cooker porchetta or any of these 50 noodle soups.
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