Yesterday was Ben's birthday. In addition to the gift I bought him, I told him he could choose whatever he wanted for dinner...the dessert and all. He came up with Pasta Fagioli and this Italian Pizzelle Ice Cream Sandwich for dessert. Along side the main dish, he requested some biscuits I've posted before and called Cheesy Garlic Biscuits.
While making the biscuits, I realized I really needed to update the recipe and re-post them. And, for ease of searching, I also decided that they needed to be renamed to the real title used by the popular restaurant chain known for these.
We love these biscuits and especially how easy they are to whip together. It's not often that I'll use Bisquick, but it's the key here to baking these up in minutes. And let me tell you, I'm all for a quick option that's THIS tasty! 🙂
Copycat Recipe: Red Lobster's Cheddar Bay Biscuits
Ingredients
- 2 cups Bisquick mix
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheddar
- 2/3 cup milk
- 2 tbsp butter
- 1 tsp dried parsley
- 1/2 tsp garlic salt
Instructions
- Preheat oven to 400? and line a baking sheet with parchment paper or use a baking stone.
- Combine Bisquick, garlic powder and cheese in medium bowl. Stir in milk until just combined. Drop lumps of dough onto cookie sheet and bake for 10 minutes.
- Meanwhile, melt the butter. Stir in parsley and garlic salt. When the timer goes off after 10 minutes, brush the butter mixture onto the biscuits. Bake for an additional 5 minutes, or until golden brown.
- Optional: Before serving, brush biscuits with additional garlic butter mixture.
- Adapted Source: Joyful Abode
Lisa says
I have been making these regularly for many months now. If I ask what kind of bread my family would like, these biscuits are the answer. As others have said, these are a huge part of eating at Red Lobster. We live in a rural area and Red Lobster is a 30-mile drive!
Anonymous says
just made a batch, and they are nice and warm and cheesy..I always put in extra cheese
Louise says
Serving Size: 1 biscuit
HA HA HA HA HA HA!!!!
Not at my house!
Hannah says
I made these with gluten free Bisquick for Christmas and everybody loved them! Nobody knew they were gf and now I'm making them for Easter because everybody is asking for them. Thanks for the recipe!
Nikki Gladd says
Thanks, Hannah! I've been curious about the GF Bisquick and glad to know it works with these!! 🙂
Josie says
Made these tonight and they were sooooooooo great! My husband said they were the closest to Red Lobster's he's ever had.. and he LOVES Red Lobster biscuits.
Nikki says
Thanks, Josie! 🙂
Bonnie says
I just made these and they were so good. My husband says they are better than Red Lobster (though he may just be saying that). The only issue i had was they were a bit overcooked but I reduced the second batch by two minutes and they were perfect. Thank you for posting this.
Nikki says
Yay! Thanks, Bonnie! 🙂 (Your husband is a wise man...) lol!
kyla says
I just made these and they were so incredibly salty! Wayyyy too much garlic salt in the butter. Very good otherwise. 🙂
Gail says
I made these for supper tonight...they turned out great! Delicious! I made them in a muffin pan and they came right out. I didn't have garlic salt so I used 1/2 tsp. garlic powder and 1/2 tsp. Kosher salt. YUM!!!
Maylo Harding says
To protect your health, minimize prepared foods. This recipe is greatly improved with the following substitutions (explanation included)
Substitute the 2 cups Bisquick mix with:
2 cups unbleached white flour plus 4 teaspoons baking powder and 2 teaspoons baking soda (Bisquick mix includes additional preservatives and chemicals not needed by your body)
Substitute 1/2 teaspoon garlic powder with:
1 small fresh clove of garlic, finely chopped (dried garlic retains about 10% of the nutritional value of fresh garlic)
1 1/2 cups shredded cheddar
2/3 cup milk
2 tbsp butter
Substitute 1 tsp dried parsley with:
1 teaspoon fresh chopped parsley (dried parsley retains 10% of the flavor)
Substitute 1 tsp garlic salt with:
Regular table salt and 1/2 teaspoon finely chopped garlic (add to melted butter)
I made these last night and decided that even though they are delicious, they don't flake enough. Next time I will add some frozen chopped butter to the batter and see if it helps.
Kristen says
1/2 tsp old bay seasoning really added to the dough makes these spectacular.
Kelsey says
I LOVED THESE! But does anyone know how to make them a bit more flaky instead of so soft? Mine were a bit doughy so I added more bisquick while stirring I'm not sure if that was key or not? I just want them to be a little less doughy
Nikki says
Hi Kelsey, I believe they key is to not over-mix the dough. 🙂
Kelsey says
thank you..I put it in the fridge to make it easier to put on the baking sheet..maybe I shouldn't have done that
Ellie says
Very cool!! Thanks!!
Ellie says
I don't have a brush for spreading the butter, what do u recommend I use? Also, how much do u drop on parchment paper? Like a table spoon or two? Sorry for all the questions, so want them to turn out perfect! Heehee!
Nikki says
Hi Ellie, you could try using a paper towel to dunk in the melted butter then dab onto the dough. And, I think it's about 2 tablespoons or so. 🙂
Jessica says
Hi, did you use salted or unsalted butter?
Nikki says
Hi Jessica,
I use unsalted. 🙂
Bryana Likes says
If I use Krusteaz instead of Bisquick will it still turn out okay?
Nikki says
I'm not sure, Bryana, as I haven't tried Krusteaz before...
mallory says
These are amazing and SO easy!!!! Just made them in about 2 minutes (plus cooking time of course). I will say that for someone like me who is not a salt person, I found the garlic salt in the butter topping was too much so I just switched it to garlic powder for the second batch. My friend who loves salt, not shockingly, preferred the garlic salt batch. Just depends on your taste! Thanks for posting!
Cheri Witmer says
Just made these the other night...Mmm mmm good! Going to have the left overs with Zuppa Toscana soup for lunch!
Anonymous says
this recipe is excellent but its NOT garlic salt that you melt with the butter to spread on top of the rolls, its garlic POWDER....HUGE difference!!!
Pennies on a Platter says
Hi Anonymous,
You might use garlic powder for the butter spread, but I use garlic salt as did the source where I found the recipe. There is garlic powder, though, in the dough. Maybe you got the two mixed up. I would agree there is a huge difference, but this must be where your taste preference comes in.
-Nikki
Rich says
Oh, man, do I love these biscuits. And to echo the thoughts of some of the previous commentors, now that I don't have to go to said biscuits, which makes them even better! Thank you for posting these up here ...
Anonymous says
I made them last night. Soooooo very good. Thanks for posting the recipe!
Warm Vanilla Sugar says
These look super tasty! I love the sound of them.
MoralChoice says
Wow, thanks so much for this! Any resources that help people respect the national boycott of Red Lobster/Olive Garden is always appreciated!
ingrid says
Happy Birthday, Ben!
I've been meaning to make these for YEARS! 🙂
~ingrid
Adrienne says
I'm so making these tonight! They look amazing.
Georgia @ The Comfort of Cooking says
These biscuits look SO good, Nikki. I'm drooling just thinking about making them! Thanks for sharing this recipe and beautiful photo.
Christina says
I love the cheddar bay buscuits from RL! About a month ago I was craving some of these babies but I did not haveI have any bisquick. So I had to make them (you know how you get something in your head and it has to be made?), so I have a similar recipe on my blog except it does not use bisquick. Love these...I might just have to pick up a box!
Anonymous says
These are better than RL if you ask me.
Lindsey at Burn Me Not says
I found this recipe when I was in college and love making them! They are delicious!! Love your photo. 🙂
Heather I. says
This is the best thing about Red Lobster, for sure. Now I can make them at home, yippee!
Elizabeth says
I'm not a big Red Lobster fan either, but I have always loved their biscuits... can't wait to try these! Thanks for re-posting!