In most biscuit recipes, the dough is shaped and cut, however, in the case of Red Lobster Cheddar Bay Biscuits, this step is omitted and the biscuit dough is simply scooped, dropped directly on to the pan, and baked. Then, cold fats are cut into the dry mix, and a liquid is used to bring the dough together. The biscuits come together like all others, with a mix of dry ingredients.
They're amped up with garlic powder, Cheddar cheese, and herbs. Now, that's a lot of dough.Ĭheddar Bay Biscuits from Red Lobster are essentially a buttermilk biscuit with extra, extra flavor. It is estimated the restaurant serves over 1 million biscuits on a daily basis.
Their demand became so high, Red Lobster decided it was best for the biscuits to be delivered tableside instead. The biscuits were originally an amuse-bouche that was carried on a tray and hand-delivered to guests in the lobby waiting on their table. Florida-born Red Lobster introduced its Cheddar Bay Biscuits in 1992 as "freshly baked, hot cheese garlic bread." As you can imagine, this was quite a mouthful, and within five years the biscuits took on a new name - Cheddar Bay Biscuits. It's no surprise a seafood joint with Southern origins could slam out a biscuit the world would drool over for decades to come. Easy to make and coming together start-to-finish in less than 30 minutes, this side dish is worth staying in for! These copycat Red Lobster Biscuits are practically indistinguishable from the restaurant's coveted biscuit recipe, baking up a beautiful golden brown with all the buttery, garlicky, cheesy flavor you'd expect from a Cheddar Bay Biscuit. Just imagine how memorable they'll be, fresh out of the oven, served tableside in your very own home. After all, a hot, buttery, garlicky biscuit studded with melty Cheddar, packed with flavor, and served tableside is an unforgettable thing. It wouldn't be a far stretch to say Red Lobster Cheddar Bay Biscuits are as iconic as the restaurant itself.
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