The delicious Cheddar Bay biscuits served at Red Lobster® restaurants are one of my favorite biscuits of all time. When I found they were being sold in stores I thought it was wonderful. But I like things homemade so I decided to change the recipe a bit and make them myself. Living in Michigan, surrounded by the Great Lakes made the name an easy choice. I call them Cheddar Lake Biscuits!
Cheddar Lake Biscuits are easy to make!
I’m not knocking the cheddar bay biscuits served in the restaurants. They’re terrific! Yet when I decided to make my own version I wanted to up the flavor a bit. This family tends to really like bold flavors so I had to experiment! Cheddar Lake Biscuits are full of herbs and just enough heat to make it interesting.
It was also important to me that they weren’t hard to make. Some days I want them but I don’t want to go through a lot of trouble making the dough. So I use that old standby Bisquick™! I preheat the oven to 400 degrees. Then I measure out 2 1/2 cups of Bisquick.
Then I cut in 4 tablespoons of really cold butter. I use my pastry cutter but a fork with large tines works, too. It’s important to only cut in the butter until I have pea size pieces in the mix. I don’t want to over mix the butter into the Bisquick.
Next I add a heaping cup of grated sharp cheddar cheese.Then I gently stir in 3/4 cup of very cold whole milk, 1/4 teaspoon of Old Bay seasoning, and 1/4 teaspoon of garlic powder. I’m careful not to over mix at this stage, too.
I drop about 1/4 cup dough per biscuit on an ungreased baking sheet. My ice cream scoop is just about 1/4 cup so I use that to measure out the dough.
I don’t know why but I always end up with 14 biscuits.
Baking Cheddar Lake Biscuits doesn’t take long either!
Then I bake the biscuits at 400 degrees for 15 – 17 minutes. The tops should be a light, golden brown when they’re done.
While the biscuits are baking I melt 2 tablespoons of butter and stir in 1/4 teaspoon garlic powder and 1/2 teaspoon of Italian seasoning.
I brush the butter mixture on the warm biscuits and serve them immediately.
Holy cats! We love Cheddar Lake Biscuits! I serve them with fish, pork, chicken, and beef. They go great with everything!
Cheddar Lake Biscuits even make something as simple as tuna stuffed tomatoes seem like a special meal!
If you do have any left you can store them, covered, in the refrigerator for up to five days but they probably won’t be around that long! I don’t worry about leftovers here. Even if Mr. C and I don’t finish them the kids usually take the “extras” home.
Cheddar Lake Biscuits
Cheddar Lake Biscuits are a slightly spicy, crispy on the outside, tender on the inside version of the cheddar biscuits from the famous seafood restaurant.
- For the biscuits:
- 2 1 /2 cups Bisquick
- 4 tablespoons cold butter
- 1 heaping cup grated sharp cheddar cheese
- 3/4 cup whole milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Old Bay seasoning
- To brush on biscuits:
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Preheat oven to 400 degrees.
- In a medium bowl combine Bisquick with cold butter using a pastry cutter or a large fork. You want small chunks of butter (pea size) in the mixture. Don’t over mix.
- Add cheese, milk, garlic powder, and Old Bay seasoning.
- Mix gently by hand being careful not to over mix.
- Drop approximately 1/4 cup dough per biscuit onto an ungreased baking sheet (you should get 12 biscuits).
- Bake in preheated oven for 15 – 17 minutes; until the tops begin to turn a light, golden brown.
- Melt two tablespoons of butter and combine with garlic powder, dried parsley, and Italian seasoning.
- Brush melted butter mixture over hot biscuits.
- Serve immediately.
Leftover biscuits can be stored in a plastic bag in the refrigerator for up to five days.