Copycat Red Lobster Cheddar Bay Biscuits

I used to beg my parents to take me to Red Lobster at least once a week—an oft denied and undoubtedly bothersome request—solely for the Cheddar Bay Biscuits. The crumbly, cheesy biscuit brushed in golden garlic butter was enough to send me dreaming. Finally, in order to put an end to the demands, my mom began to buy the boxed-mix from the grocery store and I thought all my prayers were answered. But alas, they just didn’t taste the same. This problem is a thing of the past thanks to this recipe. At long last, unlimited Cheddar Bay Biscuits for life.

The dough:
We want the dough to be wet and sticky, and not formed into a smooth surface like we would with, say, a buttermilk biscuit. To ensure this, make sure to stream the milk in slowly and distribute both it and the cheese evenly, so that the fat and moisture can spread throughout the biscuit. Every bump and valley on the surface of the baked biscuit is just another spot for the garlic butter to hold.

The garlic butter:
The garlicky, parsley-strewn butter glaze on top of the biscuits is what ties them so well back to their original seafood origins. While a garlic butter without parsley would still taste nice, that clean herbal flavor really takes the biscuits to the upper echelons.

Did you try this recipe? Let us know what you think in the comments below!