Copy Cat Recipe: A Little Piece of Cheddar Bay Right in Your Kitchen

If you know me (and probably 80 percent of America, the obese portion, at least), you know I lurve me some Red Lobster Cheddar Bay Biscuits. They are little delicate clouds of cheesy, puffy, buttery, garlicky goodness.

These infamous pre-dinner freebies are morsels of the gods; heaven-sent, or, more accurately, Cheddar-Bay-sent, wherever the hell that is. (P.S. I want to live there, so if you do know where it is, kindly drop a line in the comment section...thanks).

I'm getting off track -- really, what I want to tell you is that you no longer have to sit through another Endless Shrimp session (which I've done) or Four Course Seafood Feast at Red Lobster in order to savor the shove these biscuits into your mouth.

After years of being super-lazy, I took the plunge and followed the copy cat recipe at home. And oooohhhh, was it worth it.

Check it out:

Ingredients yield: 1 dozen biscuits


  • 2½ cups Bisquick baking mix
  • ¾ cup cold whole milk
  • 4 tablespoons cold butter (half a stick), emphasis on cold!
  • ¼ teaspoon garlic powder
  • 1 heaping cup shredded cheddar cheese

    Garlic Butter Topping

  • 2 tablespoons butter, melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried parsley flakes
  • pinch of salt


    Preheat oven to 400 degrees.

    Using a pastry cutter, fork or two knives, lightly combine Bisquick with cold butter until pea-size bits of butter are scattered throughout. Be careful not to overmix.

    ***Little bits of cold butter throughout the dough ensure moist, flaky biscuits. (I diced mine and stuck it in the freezer for a minute to chill.)

    Add milk, shredded cheese and garlic powder and mix by hand until combined -- again, being careful not to overmix.

    Using a spoon, hands or ice cream scoop, drop 1/4-cup portions of dough onto a nonstick cookie sheet (does not need to be greased).

    Mix melted butter with garlic powder, parsley and salt and brush a tiny bit onto biscuits.

    ***It didn't call for it, but I brushed the scoops with the butter mixture before baking to ensure biscuits were golden brown. Double brushing is for champions.

    Bake for 15 to 17 minutes, until the tops begin to turn a light golden-brown.

    Brush reheated garlic butter onto biscuits fresh out of the oven. Serve hot and try not to devour all at once.

    I served mine with non-endless grilled shrimp and garlic spinach (take that, Red Lobster!).

    And check out the inside:

    Now that's a biscuit!

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    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano