I love quick bread recipes because they’re so…well, quick! When you need to round out a meal but you don’t have time for a yeast bread recipe, you could make corn muffins or a rye loaf, but for those of you who love a good biscuit, here’s my copycat version of Red Lobster cheddar bay biscuits that’s easy to make and jam-packed full of flavor. In the spirit of full disclosure, I have never eaten at a Red Lobster restaurant, but I’ve talked to lots of folks who have and they all speak lovingly of those signature biscuits. A while back I offered to make biscuits for a lobster event where we live and I developed this recipe. Afterwards, I was told that my biscuits were way better than the cheddar bay biscuits that Red Lobster restaurants serve.
Many online copycat Red Lobster cheddar bay biscuits recipes tell you to use Old Bay Seasoning, but if you want the authentic real-deal flavor like the restaurant biscuits, buy Red Lobster Signature Seasoning at a store near you and use it in this recipe.
Biscuits are simple to make with an electric mixer, or by hand using a large bowl and a pastry blender, or by using a food processor like I do. No matter how you do it, make sure the dry ingredients are thoroughly mixed together, then toss in the pieces of cold butter and process or mix by machine, or cut it in by hand to the point where the butter is the size of peas. Stir in the chilled cheese by hand, and finally add the combined eggs and half & half and stir with a sturdy wooden spoon until all the flour is moistened.
Use PAM spray to lightly spritz your disher or measuring cup, then scoop up the sticky dough and plop it onto a greased baking sheet. No rolling or cutting out required.
Slide the sheet pan into the preheated oven and bake the biscuits for about 25 minutes but check them at 20 minutes to see if they’re getting golden on top and by taking a peak at the bottom of one to see if it’s getting nice and brown. You want to make sure they’re done or else you’ll have a gooey center and that’s not yummy, so slide them back into the oven if they’re still too light and check them again in 5 minutes.
While the biscuits are baking, melt the butter for the topping and stir the seasoning and parsley into it. When the biscuits are done, take the pan out of the oven and immediately brush them with the topping mixture…
…and get them into a basket or bowl lined with a tea towel or large napkin to keep them warm, then serve them right away.
Oh man, these are so good! Have these copycat Red Lobster cheddar bay biscuits at breakfast or brunch with eggs and bacon or sausage, or with soup, or any kind of seafood.
Please leave a question or a comment and rate this recipe with the stars below, then Pin, Tweet and/or share on Facebook and Instagram. If you make this copycat Red Lobster cheddar bay biscuits recipe, it would be wonderful if you’d post a photo on Instagram with #mjbakesalot and I’d love it if you would also come back here and make a comment.
Thanks, and bon appetit!
- 2 cups (8 1/2 oz, 241 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon Red Lobster Signature Seafood Seasoning
- 1/2 teaspoon garlic powder
- 6 tablespoons (3 oz, 85 grams) cold salted butter, diced
- 4 oz (about 1 cup, 113 grams) coarsely shredded extra sharp cheddar cheese, chilled
- 2 large eggs, lightly beaten
- 1/2 cup (4 fluid oz, 118 ml) half & half cream (do not use fat-free)
- 2 tablespoons (1 oz, 28 grams) salted butter, melted
- 1/8 teaspoon Red Lobster Signature Seafood Seasoning or McCormick Old Bay seasoning
- 1/8 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes or minced fresh parsley
- Preheat the oven to 375°F.
- Spray a baking sheet with non-stick spray.
- Combine the flour, baking powder, salt, seasoning, and garlic powder in the bowl of a food processor and pulse two or three times to mix.
- Toss the chilled pieces of butter into the flour, then pulse 7 or 8 times to cut the butter into the flour until it's about the size of peas.
- Pour the flour mixture into a large bowl and toss the shredded cheese into the flour then stir it all with a wooden spoon to combine.
- Measure out the half and half, then add the eggs to it and beat with a fork to combine.
- Add all at once to the dry ingredients and stir with the wooden spoon just until everything is evenly moistened; the dough will be very sticky.
- Spray a #12 disher or 1/3 cup measuring cup with no-stick cooking spray and use it to scoop up the dough and place it on the prepared baking sheet, leaving at least 1" between each biscuit.
- Bake the biscuits for 20 to 25 minutes, until they're nicely browned on the top and the bottom.
- While the biscuits are baking, mix the topping ingredients together and set aside.
- Remove the biscuits from the oven, and immediately brush with the topping.
- Serve the biscuits warm.
Giving the scoop a quick spritz inside and out with non-stick spray will make the biscuit dough release onto the baking sheet a lot easier.
If you use a #16 disher or 1/4 cup measuring cup, you'll get 12 biscuits.
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