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Copycat Red Lobster Cheddar Bay Biscuits
Makes 6 biscuits Prep time: 10 minutes Cook time 15 minutes
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
10
1/4 cup biscuits or 17 size #40 scoop biscuits
Calories
243
kcal
Author
Toni Dash
Ingredients
Biscuits
2
cups
All Purpose Flour
regular or gluten-free measure-for-measure flour blend
1
tablespoon
Baking powder
1
tablespoon
Granulated sugar
1
teaspoon
Salt
½
teaspoon
Garlic powder
1/3
cup
Unsalted butter
cubed at room temperature
1
cup
shredded Sharp Cheddar Cheese
1
cup
Milk or Half-and-Half
Butter Topping
3
tablespoons
Unsalted butter
melted
½
teaspoon
dried Parsley
½
teaspoon
Garlic powder
Instructions
Preheat oven to 425 degrees F and prepare a baking sheet by spraying with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.
Add the cubed butter and work it into the flour with a pastry blender.
When the mixture resembles coarse sand, add the cheese and stir to combine.
Pour in the milk and stir carefully until just combined, being careful not to overmix the dough.
Use an ice cream scoop or ¼ cup to scoop out balls of dough.
Place the dough on the prepared baking sheet and bake for 13 to 15 minutes, until golden brown.
While the biscuits are baking, prepare the butter topping by mixing together the melted butter, dried parsley, and garlic powder in a small bowl.
Brush the butter over the baked biscuits before serving.
Notes
For a bit of spice add 1/4 teaspoon Cayenne Pepper into the biscuit mix.
Nutrition
Calories:
243
kcal
|
Carbohydrates:
22
g
|
Protein:
6
g
|
Fat:
14
g
|
Saturated Fat:
9
g
|
Cholesterol:
40
mg
|
Sodium:
316
mg
|
Potassium:
191
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
447
IU
|
Calcium:
168
mg
|
Iron:
1
mg