Copycat Red Lobster Cheddar Bay Biscuits

Copycat Red Lobster Cheddar Bay Biscuits

Ingredients

• For the Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (just a pinch — trust me)
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1 1/2 cups sharp cheddar cheese, freshly shredded
• 3/4 cup cold buttermilk
• For the Garlic Butter Brush:
• 4 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon dried parsley flakes
• 1/8 teaspoon salt

Directions

1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, onion powder, and cayenne until combined.
3. Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining — work quickly so the butter stays cold.
4. Add the shredded cheddar cheese to the flour-butter mixture and toss to distribute evenly.
5. Pour in the cold buttermilk and stir with a fork just until the dough comes together. It will be sticky and shaggy — that is exactly right. Do not overmix or your biscuits will be tough.
6. Drop the dough by heaping 1/4-cup portions onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 12 biscuits. Rough, irregular tops are perfectly fine — that rustic look bakes up beautifully.
7. Bake for 12 to 14 minutes, until the tops are golden and the biscuits are cooked through. A toothpick inserted in the center should come out clean.
8. While the biscuits bake, whisk together the melted butter, garlic powder, parsley, and salt in a small bowl. The moment the biscuits come out of the oven, brush every single one generously with the garlic butter. Serve immediately.