Have you ever had cheddar bay biscuits at Red Lobster? They are addicting, aren’t they?
Cheddar bay biscuit was on my baking list for a very long time, and I decided today is the day to bake it, to go with our steak dinner. I searched everywhere on internet for recipes, but only found all recipes use Bisquick (a biscuit premix). I don’t have Bisquick and don’t intend to buy one, so I turned to King Arthur Flour for some inspirations.
Well I don’t think my biscuits taste like ones from Red Lobster, they are yummy for sure! When the biscuits came out of the oven they are crispy on the outside, fluffy and tender inside. This is the best time to eat them, as the biscuits are not as fluffy and tender when they’re cooled.
Cheddar Bay Biscuits Recipe (makes 12 pieces)
2 cups flour
2 tbsp dry milk powder– optional
2 tsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
4 tbsp cold butter– cut into cubes
4 oz (1/2 cup) shredded cheddar cheese
1/2 tbsp fresh parsley– finely chopped
1 1/4 cup cold milk
2 tbsp melted butter
- Preheat oven to 450°F. Line a large baking pan with parchment paper.
- Combine flour, dry milk powder, baking powder, salt and garlic powder in a big bowl. Use your fingers rub in cold butter until the mixture resembles coarse crumbs (it’s okay if some of the butter pieces are big like pea size). Add cheese and parley to combine well. Pour in cold milk, stir with a spatula until the mixture is evenly moistened. The dough will be wet and sticky. Do not over mix the dough.
- Use an ice cream scooper, scoop dough onto baking pan 2 inches apart, about 12 biscuits. Bake for 8 minutes. Turn off the oven and let the biscuits sit in the oven for another 5 minutes until the top is golden brown. Brush the top with melted butter, and cool on the rack.