Once upon a time, there were two friends who moved in together as roommates just after college. One was continuing on with a master’s degree in therapy. One was beginning a new job at a church (the size of a small town) leading a vocal ministry.
Exciting times. Fun times. But often, overwhelming, frustrating, and stressssssful times.
So when the going got rough, or when it was time for a celebration (or…just when the craving hit :-)), these two friends hopped in the car and drove across town to “The Lobster” for the best of all indulgences…
Cheddar Bay Biscuits.
If you have ever tried these heavenly little delights, you understand why they always brought a smile to the two friends’ faces. And why they always asked for seconds. And why they were worth every calorie. :)
So even though these two friends now live hours apart, the memories of great times at “The Lobster” forever live on. And thankfully, the recipe for the biscuits do as well.
The end.
Garlic Cheddar Biscuits (a la Red Lobster)
Ingredients
- 2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
- 1 cup grated cheddar cheese
- 1/2 tsp. garlic powder
- 2/3 cup milk
- 2 Tbsp. butter, melted
- 2 tsp. dried oregano
- 1/4 tsp. garlic salt
Instructions
- Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.
- In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up – the dough will get very sticky!)
- With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you’d like them to look more uniform!)
- Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
- While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.
- Serve warm.
Notes
Did you make this?Let me know how it turned out in the comments below!Ali’s Tip:
If you’d like to actually see more of the grated cheddar in the finished biscuits, opt for the more thickly grated cheddar (rather than the super-fine stuff!). Both of course taste exactly the same, but I love seeing the little whisps of cheddar when enjoying these guys. :)
It’s an easy recipe and doesn’t take a lot of time. Good stuff.
I used garlic salt instead of garlic powder and the biscuits were too salty.
I just love these, I make them a couple times a week! And, I love red lobster!!
Taste exactly the same as those we had at red lobster. Thanks for the recipe Love it!
I always come back to this recipe. It’s a family favorite. We actually add cooked breakfast sausage to the batter before baking and have it for breakfast. I’ve had so many people rave about our sausage breakfast buscuits!
I bought the ready to mix Biquick Cheddar Bay Bisquit Mix … but to me more dry or dense than the restaurant ones. I might add real cheddar and cold butter pieces to this in next batch. What ingredient would make them more light and fluffy inside do you think?
I added fresh chives oh that was good
Great recipe! Made them this morning and they are already disappearing!
Just made this recipe to side with pork chops and mashed potatoes with Mac n cheese. And I must say these are delicious. Will definitely be making these again soon.
Wow, way better then the originals. My husband loves these so much more then them he doesn’t like bay o seasoning! Thank you for the memories keep them coming. I didn’t change anything I made it just like the recipe.
Just made these cheese biscuits today with Bisquick, so hungry, forgot to add the toppings… very yummy, doubled the recipe, so we’ll have for the rest of the week! Will definitely make again ?
I’ll upload them soon but these were amazing! I made my buttermilk biscuit dough base from scratch (wanted to try) and it turned out amazing! I will definitely be using this recipe again (probably tomorrow because we ate them all tonight ?)