Skip to main content

Cheddar Bay Biscuits (Red Lobster Biscuits)

I've never been shy about the fact that I'm not a seafood fan.  However, my in-laws are, and they also love Red Lobster.  I've gone there on occasion with them, but I always get a steak or chicken meal.  I know, I know, that's like going to a renowned steak place and getting ground beef, but I just can't bring myself to order a fish dish knowing that I may not like it.  Though, with that being said, if I were to ever do so and end up not liking it, at least at Red Lobster I could just eat the biscuits!  Oh man, how delicious would that be?!

Knowing how much my husband loves their biscuits, I remember trying biscuit mixes in college trying to replicate them for my then boyfriend.  Never once did they come close!  For a while now I've had this recipe starred in my Google Reader ready to try but I've never gotten around to it.  The recipe requires Bisquick mix and I'm not opposed to that, however it's not something I typically have in the pantry, but when it was on sale super cheap at my grocery store and temperatures began dropping (drastically!) I knew that it was time to try these biscuits.  The recipe looked like it would replicate the flavors well, and given the number of posts I'd seen with this recipe I figured it couldn't be bad, however I had a nice big batch of beef stew that we could fill up on should the side dish be a flop.

Flop they were not!  After Rob tried a bite, the first thing he said I can't really write on here as I'd have to put a rating on here.  Needless to say, they were a hit.  Plus, since I was making just for the two of us we had LOTS leftover.  I froze the leftovers and have since tried them from the freezer - still delicious!  Just thaw them in the fridge overnight and throw in a 400 degree oven for about 5 minutes to heat through and crisp up the edges a bit.


Cheddar Bay Biscuits (Red Lobster Biscuits)
Ingredients:
2 cups Bisquick mix
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar
2/3 cup milk
2 tablespoon butter
1 teaspoon dried parsley
1 teaspoon garlic salt

Directions:
Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.

Combine Bisquick, garlic powder and cheese in a medium bowl.  Stir in milk until just combined.  Using a cookie scoop place drops of dough onto cookie sheet and bake for 10 minutes.

Meanwhile, melt the butter.  Stir in parsley and garlic salt.  When the timer goes off after 10 minutes, brush the butter mixture onto the biscuits.  Bake for an additional 5 minutes, or until golden brown.

Optional: Before serving, brush biscuits with additional butter mixture.

Source: Pennies on a Platter




Comments

  1. These look fantastic. I think I actually have ALL of these ingredients here. Since it is 12with a wind chill of -12, I may make these tonight with a big pot of stew!

    ReplyDelete
  2. I was actually planning to have this exact meal tonight, but plans were moved around. We're still having it this week though!

    ReplyDelete
  3. Would you happen to know a good substitution for Bisquick?

    ReplyDelete
  4. Glad you like these! Since it's only two of us, as well, I've been halving the recipe and it works great! Makes about 6 biscuits instead. :)

    ReplyDelete
  5. Hi Katie, I don't have an exact substitution, but I remember seeing a comment on Pennies on a Platter where I found the recipe from a blogger that made a similar recipe without the bisquick. I looked in to it and here is the link: http://sweetpeaskitchen.com/2010/09/18/cheddar-buttermilk-biscuits/

    ReplyDelete
  6. These were amazing! I made them with a post of my Mom's Stew. Thanks for sharing. You can check out my review and my mom's recipe at:

    http://www.mealsforreal.blospot.com

    I linked back to you!

    ReplyDelete
  7. Here is the exact link:
    http://mealsforreal.blogspot.com/2010/12/cheddar-bay-biscuits.html

    ReplyDelete
  8. They look amazing!! I am so happy I have found your site - love how all the recipes use "normal" ingredients and are family friendly!

    ReplyDelete
  9. These look DELICIOUS!! Thanks for sharing :)
    So glad to have found your yummy blog!

    ReplyDelete
  10. April, thanks for the link back! I have to go check out that stew now!

    Chey and Kristy - I'm glad you found the blog too. Hopefully you'll continue to enjoy it! Thanks for reading!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

St. Louis Style Pizza (Thin and Crusty Pizza)

Pizza crust is a very personal thing.  Thin, thick, pan, deep-dish, etc.  You love what you love.  I'm a St. Louisan - I love THIN crust pizza.  Like, cracker thin!  I've tried a few different thin crust recipes , and since they're pizza they're enjoyable, but when I saw this recipe on Cook's Country while watching some old videos I knew I needed to try it immediately.  Made it a few days later and it was fantastic.  This is definitely my new go-to cracker thin pizza crust recipe. What I loved best about this recipe is that it was so simple.  A handful of ingredients, no advance prep needed, no unique ingredients, simple.  Literally anyone that can combine a few ingredients together could make this recipe.  And because you don't need to prep it in advance, you could make the dough, sauce, top it and bake the pizza on many given weeknights!  A huge win for our house! St. Louis Style Pizza (Thin and Crusty Pizza) Ingredients for two 12-inch pizzas Sauce-