Cheddar Bay Biscuits (Red Lobster ) Recipes
photo by Dine Dish
- Ready In:
- 2 1⁄2 cups Bisquick baking mix
- 1 cup finely grated cheddar cheese
- 3⁄4 cup white wine
- 1⁄4 cup butter, melted
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried parsley flakes
- 1 dash salt
- Preheat oven to 400 degrees.
- Combine garlic butter ingredients, mixing well.
- Combine biscuit ingredients in a medium bowl.
- Mix until well combined.
- Drop approximately 1-2 Tablespoon portions of the dough onto an ungreased cookie sheet.
- Brush garlic butter on top before baking.
- Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown.
- Brush garlic butter on top before serving.
- Serve warm.
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When I was in high school I would drive to the nearest red lobster and order a basket of these for lunch (how I managed to stay skinny, I have NO idea) - you can imagine my excitement when I stumbled across this recipe... and you can imagine how even MORE excited I was when I ate half the batch because they were the REAL DEAL! TY TY TY TY for posting the World's greatest biscuits recipe!!
Really good! I made these on a whim because I had most of the ingredients, but didn't have white wine around so used milk instead per another reviewer. Still came out very tasty, though I'll try them with wine next time. Note to inexperienced biscuit chefs like myself: apparently biscuits plump up when you bake them. Who knew?!?! (Smacks forehead) I had doubled the recipe, and out of that still only ended up with 12 massive biscuits, since I'd made them large on the pan thinking they looked small. Next time I'll probably use my little cookie scoop to make them much smaller. Another dumb observation as a biscuit newbie: No, you're not doing it wrong - biscuit dough is really dry! They'll still taste great. Awesome, easy, fast recipe. Hubs is already fighting me for the last one, so this is a definite keeper.
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These were delicious and tasted just like the real thing! I used milk instead of wine, only because I didn't have any white wine on hand. I took the advice of another reviewer and made more garlic butter (6T instead of 4) so that there would be plenty to brush on before and after cooking. My daughter asked me to make them often!
Uh, uh, uh! These little gems are wonnnnnderful! Definitely a keeper recipe! I subbed milk for the wine to rave reviews...but I would like to make it with wine sometime soon, too! Concerning the garlic butter....I followed the recipe exactly and there was NO way enough leftover butter to brush on before serving. Next time I would use 6 T. of butter. Great recipe; highly recommended! Love the garlic in it!