Copycat Recipe: Cheddar Bay Biscuits

Hot from the oven...little pockets of butter already in the dough...mmmm.
Hot from the oven…little pockets of butter already in the dough…mmmm.

If you’ve ever had Red Lobster’s Cheddar Bay Biscuits, you know they are addictive! I’ve tried different “copycat” versions over the years; through continual tinkering and trial and error, I’ve come up with this recipe. My family would have told me how delicious they were, but their mouths were full of biscuits. I usually double the batch because I know half of them will disappear every time I turn my back – usually with a mouthful of biscuit myself!

Some recipes for this call for dried parsley flakes, and only brushed on top. I have never found a recipe in which dried parsley tastes better than fresh – so use the fresh! Also, I find that mixing it into the dough makes for a prettier and better tasting biscuit.

Here’s the recipe – this makes 9 or 10 biscuits, depending upon how big you make yours.

Ingredients:

Dough:
2 1/2 cups Bisquick baking mix*
4 tbsp. (half a stick) of butter – cubed and placed into the freezer for 15 minutes or so
1 1/2 cups sharp cheddar cheese, grated
1/2 cup cold whole milk or buttermilk – both are good – may need a tbsp. or 2 more, depending
1/4 cup sour cream (can omit and use 3/4 cup milk instead of 1/2 cup milk above)
1/4 cup chopped fresh Italian parsley
1/4 tsp. garlic powder
1/4 tsp. Old Bay seasoning (the “bay” in the title)

To brush on top:
2 tbsp. butter, melted
1/4 tsp. salt
1/4 tsp. garlic powder

Preheat oven to 400°F.

Combine the Bisquick and cold butter. You want to work the butter chunks into the dough, but do NOT overdo this step; you want to end up with lots of small chunks of intact butter, about the size of peas, because that’s what’s going to give these biscuits their delicious consistency and taste. I find using my fingers is the best way to get the consistency I want.

Add in the remaining ingredients, and mix by hand until just combined – again, don’t overdo it.

Drop equal portions of biscuit mix onto a baking sheet. It’s okay for these to be placed a little close together; in fact, the biscuits will remain softer if you do that, versus leaving a lot of dough between biscuits.

Bake for 15-17 minutes, until tops are golden brown. Make sure not to overcook – check at the 14-15 minute mark.

Remove biscuits from oven and brush with melted butter mixture.

Watch biscuits disappear!

I cubed the butter intended for the dough and put it in the freezer for 10-15 minutes. It's key to keep the butter very cold!
I cubed the butter intended for the dough and put it in the freezer for 10-15 minutes. It’s key to keep the butter very cold!
Add the butter to the dough and mix with your fingers, breaking up the butter a bit (but not too much) and working it throughout the dough.
Add the butter to the dough and mix with your fingers, breaking up the butter a bit (but not too much) and working it throughout the dough.
You can see the chunks of butter in the dough. Now mix in the rest of your ingredients.
You can see the chunks of butter in the dough. Now mix in the rest of your ingredients.
Mix until just combined. See those pockets of cheddar cheese and butter? Lusciousness!
Mix until just combined.
Drop the dough onto a greased baking sheet. It's okay if they are this close - it helps keep the biscuits soft!
Drop the dough onto a greased baking sheet. It’s okay if they are this close – it helps keep the biscuits soft!

*If you don’t want to use Bisquick, you can substitute the following:
2 1/2 cups all-purpose flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt

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