Red Lobster Cheddar Bay Biscuit Recipe (Serve with Tea)

All-purpose flour: The base of the biscuit dough, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to create a tender crumb.

Salt: Enhances the overall flavor of the biscuits.

Cold butter: Essential for creating flaky layers in the biscuits.

Buttermilk: Adds moisture and a slight tang, contributing to the biscuit's tenderness.

Shredded cheddar cheese: Provides the signature cheesy flavor.

Melted butter: Used for the garlic butter topping.

Garlic powder: Adds a savory, aromatic flavor to the topping.

Dried parsley: Adds a touch of color and mild herb flavor to the topping.

When cutting in the cold butter for the biscuit dough, use a pastry cutter or two knives to ensure the butter is evenly distributed. This will create small pockets of butter throughout the dough, resulting in a flaky texture. Make sure the butter remains cold to prevent it from melting into the flour, which can lead to dense biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

• baking soda - Substitute with additional baking powder: Use 2 to 3 times more baking powder than the amount of baking soda called for to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, but use the same amount as regular salt.

• cold butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture, though the flavor may differ slightly.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity and thickness of buttermilk.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella will melt similarly but will have a milder flavor compared to cheddar.

• melted butter - Substitute with olive oil: Olive oil can be used in the same quantity and will add a different but pleasant flavor profile.

• garlic powder - Substitute with fresh minced garlic: Use about 1 clove of fresh minced garlic for every ⅛ teaspoon of garlic powder for a more intense garlic flavor.

• dried parsley - Substitute with fresh parsley: Use 3 times the amount of fresh parsley as dried for a more vibrant flavor and color.

• Allow the biscuits to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the biscuits soggy.

• Place the cooled biscuits in an airtight container or a resealable plastic bag. If stacking the biscuits, separate layers with parchment paper to prevent them from sticking together.

• Store the biscuits at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. Ensure the container is sealed tightly to maintain freshness.

• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to protect them from freezer burn and keeps them fresh.

• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the container with the date to keep track of how long they’ve been stored.

• Freeze the biscuits for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.

• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through. Alternatively, microwave individual biscuits on a microwave-safe plate for 20-30 seconds.

• For an extra touch of freshness, brush the reheated biscuits with a bit of melted butter mixed with garlic powder and dried parsley before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the biscuits on a baking sheet lined with parchment paper.
  3. Cover the biscuits loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.
  5. Optionally, brush with a little melted butter before serving to refresh their flavor.

• Microwave Method:

  1. Place a biscuit on a microwave-safe plate.
  2. Cover the biscuit with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if the biscuit is warm enough; if not, continue to heat in 10-second intervals.
  5. Be cautious not to overheat, as this can make the biscuits tough.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the biscuits directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-7 minutes or until they are warmed through.
  4. Optionally, brush with melted butter and a sprinkle of garlic powder for added flavor.

• Steaming Method:

  1. Place a steaming rack in a pot with a small amount of water.
  2. Bring the water to a simmer.
  3. Place the biscuits on the steaming rack and cover the pot with a lid.
  4. Steam for about 5 minutes or until the biscuits are warmed through.
  5. This method helps retain moisture, keeping the biscuits soft and fluffy.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the biscuits in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes or until they are warmed through.
  4. Check frequently to avoid overcooking and drying out the biscuits.

Enjoy your reheated Red Lobster Cheddar Bay Biscuits with a warm cup of tea!

• Oven: Preheat to 450°F (232°C) for baking the biscuits.

• Baking sheet: Line with parchment paper to prevent the biscuits from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Large mixing bowl: Combine the dry ingredients and later mix in the wet ingredients.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, buttermilk, and shredded cheddar cheese accurately.

• Measuring spoons: Measure the baking powder, baking soda, salt, garlic powder, and dried parsley.

• Wooden spoon: Stir in the buttermilk and shredded cheddar cheese until just combined.

• Tablespoon: Drop spoonfuls of the dough onto the prepared baking sheet.

• Small bowl: Mix the melted butter, garlic powder, and dried parsley.

• Pastry brush: Brush the garlic butter mixture over the hot biscuits.

• Cooling rack: Place the baked biscuits on it to cool slightly before serving.

Pre-measure ingredients: Measure out flour, baking powder, baking soda, and salt in advance to streamline the process.

Use a food processor: Quickly cut in the cold butter using a food processor instead of doing it by hand.

Pre-shred cheese: Shred the cheddar cheese ahead of time and store it in the fridge until needed.

Prepare garlic butter: Mix the melted butter, garlic powder, and dried parsley while the biscuits are baking.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup.