This might sound crazy, but I absolutely love Red Lobster’s Cheddar Bay Biscuits. They are not the healthiest, nor are they all that gourmet, but they are unbelievably delicious. If you like melt-in-your-mouth, fluffy, doughy goodness, then these biscuits are for you. I can eat two basketfuls of these things and not feel ashamed.
Now that I am all grown up, my palette has also matured, but I still dream about these soft little biscuits. I haven’t been to Red Lobster in years, but I found this recipe that is a copy of the original. It’s almost exact except for the low fat buttermilk. Use regular or low fat to lighten this recipe up. It makes one dozen.
- 2 1/2 cups Bisquick baking mix
- pinch of salt
- 4 Tbs butter, chilled
- 3/4 cup low fat buttermilk, cold
- 1 cup sharp cheddar cheese, grated
- 1/4 tsp garlic powder
- 1/2 tsp parsley, chopped or 1/4 tsp dried parsley flakes
Preheat oven to 400 degrees F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray.
In a medium bowl, sift together the Bisquick and salt. Add 3 tablespoons of the butter and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes.
While biscuits are baking, in a small microwavable bowl, add remaining tablespoon butter; microwave on high until butter is melted. Stir in garlic powder; set aside.
When biscuits are done, remove from oven and brush butter mixture evenly over the warm biscuits and sprinkle tops with chopped parsley. Remove from baking sheet and serve immediately.
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