Red Lobster Cheddar Bay Biscuits-Top Secret Version

By Addie

This recipe NAILS it. Hands down, the best recreation of the biscuits I've ever made -- they taste darn near identical! Quintupled the recipe for my hubby's work potluck, which yielded about 4 dozen. They were the first thing to go, and 3 people asked for the recipe. Also, he didn't even need to tell anyone what they were; everyone who had been to Red Lobster said they tasted the same. I will never use another copycat recipe, this one is the best! The cold butter is the secret. It's not included in other copy cat recipes.

Ingredients

• Brush on top:
• 2 1/2 cups Bisquick baking mix
• 4 tablespoons cold butter
• 1 cup sharp cheddar cheese, grated
• 3/4 cup cold whole milk
• 1/4 teaspoon garlic powder
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes
• 1 pinch salt

Preparation

Step 1

Preheat oven to 400°F.

Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas. Add cheddar, milk and 1/4 tsp garlic. Mix by hand until combined, but don't over mix. Drop 9 equal portions onto greased cookie sheet.

Bake for 15-17 minutes or until tops are light brown. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
Use a pastry brush to spread garlic butter over tops of biscuits.
.....................

REVIEWS:
I have been making cheddar bay biscuits for a few years now, but this is absolutely THE best I have ever used! The cold butter really does the trick, making for fluffy, soft biscuits. I freeze the half stick before chopping, and leave it in the freezer even after chopped, until i've mixed the cheese with the garlic powder andd bisquick. I try to chop it into thin slices and then slice those for very small pieces of frozen butter. I mix them in just before the milk, making sure not too many are sticking together. I find that this helps even out the consistency of the moisture pockets the butter provides, making for the perfect texture. Everyone loves these and they hardly last long at all when I make them. I am always asked for the recipe and this is the one I provide.

EXCELLENT!! My family thought they were better than Red Lobster's biscuits and I have to agree. I used slightly more butter by mistake and they couldn't have been better. So easy! Thanks for sharing!

What a great copycat! And also as being new to cooking, the trick of putting COLD butter in biscuits is a great little secret I'm glad to have! I've begun doing this in any biscuits I make and even cookies! It really does make anything more rich, fluffy and flavorful! Thank you very much for your post!

Of course, I love a good copycat. Ladies and Gentlemen, this is a GOOD COPYCAT. I've made it with regular milk and once with buttermilk ('cause that's all I had). Every time I make these bad boys, they don't last the day.

This is definitely the best of the dozens of attempts I've tried to copy this recipe. I couldn't even get the recipe from a very close friend who worked in the RL kitchen... This has helped my baked goods repertoire considerably, and even finally made my pastry-challenged cooking ability understand the subtle intricacies of the Southern biscuit. I also lightly froze the cheddar which kept it more visually distinct. Oh, and a wee bit over on the butter and cheese never hurt anyone... :) Tip: make sure your Bisquick is fresh.. I used the last of a 2-year-old imperial ton-sized box I'd bought from Sam's; the leavening does lose its punch over time.

A tempting delicious likeness of the wonderful biscuits that are served at my favorite eating establishment!

I loathe to admit that I worked at the Red Lobster in East Lansing Mich. when I was 18. I was a host and food runner. When I had dropped trays or fallen for "Fake" names and read them aloud over the loud speaker on a busey night, usually they were slightly obscene, only I was to naive to get it. It became my taske to make the cheese biscuits for the night. This happened quite often. I am sure this recipie is much improved, I only add certain insider knowledge. The biscuits were entirely in mixed form, to which we added milk or water, I cannot recall, then baked and brushed with butter. The parsley, cheese etc. were all in the dry mix. I will try yours soon, but knowing food, I rate it highly at the start knowing your ingredients are fool proof and good!!! Cheers!

I wouldn't have bought the book if I knew the recipe is on this site, however I made some modifications to the way I make it. I add 1/2 cup more grated cheddar to the recipe. I take 3 to 4 large garlic cloves and blend them with the milk in the blender before adding to the recipe. I also use two cloves of freshly grated garlic in the butter smear. Sometimes I will add herbs like parsely or chives to the dough. They are always a crowd pleaser.

These were yummy! Tender, fluffy and cheesy and so easy to make. I got 12 perfect sized biscuits! Thanks for posting :)

Perfect! My boyfriend said these were just like the biscuits at Red Lobster. Thanks for the recipe.

Yes, these are perfect! I ate way too many last night because they are sooooo good!

I have the same exact recipie since the 90's and you are absolutely correct, they taste exactly like Red Lobster's! Sooooo goooood!

Made these to go with some chicken soup and my daughter said they were even better than those at Red Lobster. The only change I made was to add some fresh minced garlic in place of the powdered.

I absolutely love these biscuits (as does my boyfriend's family!). The only things I did differently: For the butter mixture I used 1/4 teaspoon garlic salt and oregano instead of parsley flakes. The 1/4 teaspoon garlic salt is a little trial and error and it may be too salty for some or not salty enough. I upped my cheese from 1 cup to 2 cups. I baked them for 8 minutes, took them out, brushed on some of the melted butter mixture, baked for another 5, and then brushed on more of the butter mixture. Instead of greasing the cookie sheet, I used parchment paper which really helps on the clean up if you have it around. Very good recipe, very dangerous to have too many of these biscuits around!

My family loved these. My friend who goes to Red Lobster frequently said they taste just like the ones they serve. Thank you for sharing this recipe.

I have this same recipe from the Top Secret Recipes book. I will never make any other kind of biscuit again. Yumm

PHENOMINAL!!!!!!! Tastes JUST LIKE Red Lobster!