Prep 12 mins
Cook 14 mins
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.
- 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.
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.
These are fantastic!! I used butter, no mustard, a little extra garlic and added parsley to the mix as well as a sprinkle on top... Mine also came out pancake(ish) but they still taste amazing! My 10 year old couldn't stop eating them! Definitely will be making them again!!!
My family LOVED this recipe! I omitted the dry mustard and used butter. Brushed the top with melted butter, a little dried parsley and a sprinkle of the garlic salt before baking. I could eat these as a meal!