DELICIOUS DUPE
Make Red Lobster's iconic biscuits at home with pantry staples
BAKING
I am a solid child of the '90s. I collected Lisa Frank school supplies, loved Dunkaroos and tried wearing my clothes backward. And I was obsessed with Red Lobster's Cheddar Bay Biscuits. Those garlicky, warm, pillowy biscuits were the reason my sister and I begged my parents to go to Red Lobster as often as we did.
Though it's been a minute since I've been to a Red Lobster, I'm no stranger to its store-bought biscuit mix. While they somehow always fall short of delivering those iconic biscuits you can get at the restaurant, the nostalgia factor is huge.
But, I'm happy to announce I no longer need the pre-made mix. I've cracked the code, and here's how you can replicate those renowned biscuits at home — without picking up a boxed mix.
Copycat Red Lobster biscuits
Yield: 12 biscuits
For the biscuits
■ 4 ounces sharp white cheddar cheese (about 1 cup shredded)
■ 8 tablespoons (1 stick) unsalted butter
■ ¾ cup buttermilk
■ 2 cups all-purpose flour
■ 1 tablespoon baking powder
■ 1 ½ teaspoons garlic powder
■ 1 ½ teaspoons kosher salt
■ ½ teaspoon baking soda
For the garlic butter
■ 4 tablespoons (½ stick) unsalted butter
■ ½ teaspoon dried parsley
■ ½ teaspoon garlic powder
■ ¹⁄8 teaspoon kosher salt
Make the biscuits
Arrange a rack in the middle of the oven and heat the oven to 450 F. Line a baking sheet with parchment paper or a silicone baking mat.
Grate cheddar cheese using the large holes of a box grater (about 1 packed cup), or measure out 1 cup store-bought grated.
Cut butter into 8 pieces and place in a medium microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 60 seconds total. (alternatively, melt the butter in a medium saucepan over medium heat.) add buttermilk and stir to combine.
Place flour, baking powder, garlic powder, salt and baking soda in a large bowl and whisk until combined. add the buttermilk mixture and gently stir with a flexible spatula until no dry flour remains and a soft dough forms. add the cheese and stir to combine.
Using a ¼ measuring cup, scoop out scant ¼-cup portions of the dough. Gently roll each portion of dough between the palms of your hands to form a ball. Place on the baking sheet, spacing them at least 2 inches apart.
Bake until the biscuits are golden brown, about 10 minutes. Meanwhile, make the garlic butter.
Make the garlic butter
Cut butter into four pieces and place in a small microwave-safe bowl. Microwave in 15-second intervals until the butter is melted, about 30 seconds total. (alternatively, melt the butter in a small saucepan over medium heat.) add parsley, garlic powder and salt, then stir to combine. as soon as the biscuits come out of the oven, liberally brush the top of each biscuit with the garlic butter. serve immediately.
Store leftover biscuits in an airtight container at room temperature for up to three days, or frozen in a zip-close bag for up to two months. Reheat in a 300 F oven until warmed through.
