Red Lobster Cheddar Bay Biscuit ‘Copycat’ Recipe
Yields: 1 dozen biscuits
- 2 ½ cups Bisquick baking mix
- 4 Tablespoons cold butter (½ stick)
- 1 (heaping) cup grated cheddar cheese
- ¾ cup cold whole milk
- ¼ teaspoon garlic powder
- 2 Tablespoons butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley flakes
- Pinch of salt (to your taste)
Preheat your oven 400 degrees F.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or large fork Be careful not to mix too much. There should be small chunks of butter in there that are about the size of peas.
Add cheddar cheese, milk, ¼ teaspoon of garlic and mix by hand until combined, but again do not over mix.
Drop approximately ¼ cup of dough onto an ungreased cookie sheet using an ice cream scoop or large spoon.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 Tablespoons of butter in a small bowl and stir in ½ teaspoon garlic powder and dried parsley flakes. Using a brush spread the butter mixture over the tops of the biscuits.
*Original Recipe from Todd Wilbur-Top Secret Recipes