Recipe by Jenny White
This is my version of Red Lobster's Cheddar Bay Biscuits. I think they have more flavor than the restaurant's. I won a recipe contest in our local newspaper with these biscuits. Everyone who tries them ALWAYS ask for the recipe.
Top Review by rpgaymer
I was very glad to find a Red Lobster biscuit recipe that did not call for bisquick! You're right, these are even better than the restaurant's version. They were so creamy inside and full of flavor throughout. I did burn the bottoms, but that was my fault as I forgot to grease the pan like a dummy. Thanks for sharing this great recipe.
- 2 cups self-rising flour
- 8 tablespoons Butter Flavor Crisco or 1⁄2 cup frozen butter, grated into flour mixture
- 1 1⁄2 cups grated cheddar cheese
- 1⁄2 cup grated parmesan cheese
- 1 1⁄4 cups milk
- 1 teaspoon garlic salt
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- melted butter
Directions See How It's Made
- Preheat oven to 450*.
- Mix garlic salt, dry mustard and cayenne into flour. (I like to use a wire whisk).
- Cut in Crisco or butter until mixture resembles cornmeal.
- Fold in cheese.
- Add milk and mix gently.
- Drop by heaping tablespoonfuls onto buttered cookie sheet. (I like to use a mini ice cream scoop).
- Brush tops with melted butter.
- Bake for 12-14 minutes or until golden brown.
- *Note~ I recently rolled and cut these biscuits out because I wanted a 'pretty' result for a party, they did not rise well and turned out to be hard flat discs.