I love making restaurant favorites at home – it allows me to make my own improvements and tweaks. This is and isn’t a Red Lobster copycat recipe. I add plenty of Old Bay (one of my favorite seasoning blends) to add a punch of flavor. While Red Lobster uses parsley for a bit of green, I prefer the flavor diced chives add. The towering biscuits are finished with a garlic herb butter before serving for a mouthwatering side. While I use biscuit cutters I also provide instructions below for both cutting the dough into squares with a knife and making drop biscuits.
Heat oven to 425ºF (220ºC). In a large mixing bowl stir together the flour, baking powder, sugar, Old Bay Seasoning, onion powder and salt.
Add the butter to the bowl and use a pastry cutter or a fork to cut the butter into the flour mixture. Do this until it resembles rough crumbs and the butter is still in pieces.
Add the cheese and chives, tossing with your hands to combine.
Pour in the buttermilk and stir with a wooden spoon until a loose, sticky dough forms.
Turn the dough out onto a clean, lightly floured surface. Use your hands to shape the dough into a rectangle. Fold the dough over and reshape again into a rectangle about 1½” (3.8cm) thick.
Cut the dough into biscuits by pressing straight down, using a 2.5” (6.4cm) biscuit cutter. Reshape the dough as needed to continue cutting biscuits.
Place the biscuits on a greased cookie sheet and bake until golden brown, about 15 to 20 minutes.
In a small bowl stir together the melted butter, Old Bay Seasoning, garlic and chives.
Brush the topping over the biscuits and serve.
If you don’t have biscuit or cookie cutters, shape the dough into a rectangle 1” thick (2.5cm) and cut into 12 pieces. Bake for 20 minutes. They will take slightly longer than the cookie cutter biscuits because they are slightly larger.
You can also skip shaping and drop the biscuits in 12 spoonfuls onto the baking sheet. Bake for 20 minutes.
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