Copycat Cheddar Bay Biscuits
These light and flaky buttermilk biscuits have shredded cheddar in the mix and are brushed with an herb butter topping. They taste just like Red Lobster's famous cheddar bay biscuits but are so much better since they are made from scratch.
Ingredients
For the Biscuits:
- 8 tbsp (1 stick) butter
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp dried herb blend See Notes
- 1/2 tsp garlic salt
- 4 oz cheddar cheese shredded
- 1 cup cold buttermilk
For the Biscuit Topping:
- 2 tbsp butter
- 1/2 tsp dried herb seasoning See Notes
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- Place the butter in a microwave safe dish and melt it on HIGH. Let the melted butter sit aside to cool while you prepare the dry ingredients.
- In a separate large mixing bowl, whisk together the flour, baking powder, sugar, baking soda, salt, and the herb blend.
- Shred the cheddar cheese by hand, pre-shredded cheese will not bake as well. Add the shredded cheese to the mixing bowl and stir it into the flour mixture.
- Measure the buttermilk and whisk it into the melted butter with a fork. Continue to stir for a minute or until the mixture becomes lumpy and appears curdled.
- Pour the buttermilk mixture into the dry ingredients and stir it together with a spatula. Don't over mix the dough, stop as soon as all the flour has just been incorporated, scraping the sides of the bowl as you go.
- Use a large soup/table spoon to scoop 12 even balls of dough and drop them on the prepared baking sheet in 4 rows of 3.
- It's ok to gently pat the edges of the dough into place on each biscuit. You don't want an overly shaggy biscuit drop or the pointy bits will brown more quickly than the rest of the biscuit. See photos above for reference.
- Bake the biscuits for 13 - 15 minutes or until golden brown underneath and just starting to brown on top.
- Add the last 1/2 tsp dried herbs to the 2 tbsp butter and let them melt together in the microwave. Use a pastry brush to paint the tops of the biscuits while they are still warm. Serve immediately.
Recipe Notes
Herb Blend to Use:
I used a Parisian Shallot herb blend that features shallots, chives, scallions, dill, basil, tarragon, chervil, and bay. "Herbs de Provence" is NOT a good substitute since it has lavender in the mix and will not taste the same. If you don't have a similar herb blend, I would mix together just scant amounts of these much more common pantry spices:- dried basil
- dried dill
- dried parsley
- dried fennel
- dried chives and/or green onion
- sprinkle of black pepper or fresh cracked peppercorns