Every major chain restaurant has its iconic dish, and Red Lobster’s is definitely the cheddar bay biscuits. They are buttery, flaky, cheesy, and just so delicious! I’ve seen boxed mixes for these biscuits at the store, but you can also make your own using this recipe. But be careful, they’re very addictive!
Cheddar Bay Biscuits
Ingredients
- 2 cups all-purpose flour (300g)
- 1 cup sharp cheddar cheese, shredded (80g)
- 1 cup cold buttermilk
- 1/2 cup cold unsalted butter
- 1 tbsp granulated sugar
- 1 tbsp garlic powder
- 2 tsp kosher salt
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp onion powder
Egg Wash
- 1 large egg
- splash of buttermilk
Instructions
- In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, garlic powder, and onion powder and whisk thoroughly.
- Cut the cold butter into small cubes, and put both the flour mix and the butter into a food processor and pulse them together, just 4-5 times, until the butter is in small pea-sized chunks. If you don't have a food processor, you can do this by hand with a pastry cutter or two knives, it will just take a bit longer.
- Add the shredded cheese, and pulse a few more times until everything is thoroughly mixed. Pour the flour mix back into the bowl and slowly pour in the buttermilk while you mix it together with a fork. Once all the buttermilk has been added, mix the dough together until a very shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead the dough until it starts to come together, with no dry chunks left on the counter. Dust the top of the dough with flour and roll it out into a rough rectangle, and fold it into thirds onto itself, like a letter (I used a bench scraper to help fold the dough, as it will be quite loose). This doesn't need to be perfect, you're just working a few layers into the dough. Dust again with flour and roll the dough out, pressing these now folded 3rds into each other. Repeat the folds now perpendicular to the previous ones, and again roll the dough out. Repeat one more time, and then wrap the dough up in plastic wrap and refrigerate for at least 30 minutes, or up to over night.
- When ready to bake, preheat the oven to 425°F and line a baking sheet with parchment paper and set aside. Unwrap the dough and place on a well floured work surface. Flour the top of the dough and roll out to 3/4" thick. Using a biscuit cutter, stamp out as many 3" biscuits as you can. With the scraps, reform the dough into a ball and roll out again, stamping out more biscuits. Repeat until all the dough is used. Place the biscuits onto the lined baking sheet.
- Make the egg wash by whisking one egg and a splash of buttermilk together in a small bowl. Lightly brush the tops of all the biscuits with the egg wash, and bake for 13-15 minutes, or until the tops are a golden brown. Remove from oven and allow to cool for a few minutes before serving.
- Enjoy!
