How to Make Red Lobster Cheddar Bay Biscuits EASILY!

Want to learn How To Make Red Lobster Cheddar Bay Biscuits AT HOME? In this video, Chef Alycia Nicole demonstrates exactly how to do just that easily! Full recipe below:
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FULL RECIPE:
Cheddar Bay Biscuits
Heat oven to 450°F
Yield: 12 biscuits
2 cups AP (all-purpose) Flour
1.5 tbsp baking powder
1 tbsp sugar
1 tsp garlic powder
1 stick of cold butter
1 tsp salt
1 cup cold buttermilk
1 cup of cheese
½ stick of butter
1 tsp garlic powder
1 ½ tsp parsley
Mix all dry ingredients with 1 stick of cold butter (cut into small pieces) until sandy texture. It
doesn’t have to be perfect. Mix cheese with flour mixture, add buttermilk. Stir until just mixed.
Scoop dough onto a cookie sheet with parchment paper, space biscuits 2 inches apart.
Melt remaining butter mix with garlic powder and parsley, brush the butter mixture over the
tops of the biscuits
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Learn how to make Red Lobster Cheddar Bay Biscuits, with Chef Alycia Nicole. Red Lobster Biscuits are delicious and you can make them with this Red Lobster Cheddar Bay Biscuits recipe easy. You'll learn how to make Red Lobster biscuits, even homemade biscuits, and even better with this homemade Red Lobster biscuits recipe from Foodie Engineer! Watch to learn how to make biscuits at home with this cheddar bay biscuits recipe.

[@sharonbowers8714]

Love how you just get on with it, no rambling. Thank you. ❤️

[@maryharper6861]

Hello! I have worked at Red Lobster for 30 years and tried this recipe and it was very good. Thank you.

[@Foodieengineer]

Thanks so much, I’m glad you enjoyed. I was pretty surprised at how similar they taste when I was recipe testing

[@Aylover]

How do they make them at RL?

[@ramelldrake7590]

Why did you use butter milk instead of water because that’s what the instructions say.

[@Foodieengineer]

@@ramelldrake7590 which instructions

[@anikashinde4525]

These biscuits came out absolutely AMAZING! They were light and fluffy with just the right amount of cheese. I altered the recipe ever so slightly by adding a fourth of a teaspoon of Old Bay seasoning, but I’m sure these would taste just as good without it. These were super fast and delicious, 10 out of 10 would definitely recommend!

[@patriciagamble9691]

Thank you

[@minidocstv3339]

Thanks for all the tips!

[@ketowolf]

“Nice and light. Not in health, but… In weight.” I laughed outloud. Great video! :) thanks! I’m looking forward to trying this! As somebody who LOVES zest, buttermilk or substituting with milk with a little vinegar, is a must.

[@SeemaRose888]

I just tried your recipe! Wish I could send you a pic, these came out amazing!!! Thank you🙂

[@Foodieengineer]

Yayyy, you totally can send them to me on IG @foodieengineer

[@danaparsons6189]

Just made these and OH BOY they are so DELICIOUS!!!! Thank you!!!

[@m.johnson6154]

Nice and quick. Thank you.

[@christinawhite9256]

I can barely wait until September to make these! My A/C system is great, but it’s still too hot in Florida right now. Love how you cut in the cold butter, and I was taught to do this by using cold hands (pastry cutter is nice) when making any biscuits and not to over mix! Thank you for the video!

[@Coles22]

These look amazing. Can’t wait to give them a try. Thanks for recipe!

[@Foodieengineer]

You are so welcome! please enjoy

[@margem4754]

These were so good. I have been trying for years to duplicate the RL biscuits. You have nailed it! Thanks so much.

[@Foodieengineer]

I’m so glad you enjoyed them

[@jeriparks9885]

Hey Chef, I made these yesterday and luckily I posted the pic to Instagram before they disappeared. The FULL RECIPE included right here with the video was nice. Thanks!

[@Foodieengineer]

Awesome I'm so glad you enjoyed them

[@jeremysmith2508]

How much of each ingredients do you use?? You didn’t show anything for that in the video

[@Foodieengineer]

@@jeremysmith2508 i listed the entire recipe below the video, thanks so much for watching the video.

[@belovedsher4795]

Made these for Sunday dinner and it was a hit!!! Thanks for your lovely recipe.... We will make more for entertaining guests :-)

[@leafphythyon4257]

Thanks so much for taking the time to explain different methods to make it possible based on whatever’s in our kitchen! great recipe!

[@Foodieengineer]

Thanks for commenting. This recipe is a favorite for sure

[@LB-pl6gk]

Looks amazing, going to try it soon.

[@Foodieengineer]

Please do and let me know how you like them. Feel free to send a photo to @foodieengineer on IG

[@xerxes2193]

best biscuits ever!

[@Foodieengineer]

👍🏾

[@TheCoralReefTalk]

Great video, thank you.

[@Foodieengineer]

Thanks so much for watching

[@quincyx9372]

Ima try them.

[@Foodieengineer]

Great, let me know how it turns out . Feel free to take a picture and tag me on IG

[@onebeyutiful]

I just made these! Soooooooo delicious! Thanks for the recipe

[@Foodieengineer]

Thanks so much for watching and trying the recipe. Please send me photos on IG @foodieengineer

[@onebeyutiful]

@@Foodieengineer Definitely! They went so fast...So, apparently, I'll have to make more as my husband ate the last 3 all at once!!! 😂🤣😂🤣😂

[@Foodieengineer]

Awesome be sure to send me a picture

[@mamasaidsew4843]

Love Red Lobster can't get there right now so I'm gonna give these a try.

[@Foodieengineer]

You won’t know the difference

[@AO-po8kc]

If you don’t have buttermilk you can just drop a tblsp of vinegar in the milk and there you have it. Btw great recipe thnx

[@Foodieengineer]

Yup I do that often as well

[@lauraalt7863]

I made this it was delicious, I put a little old bay seasoning in the melted butter 👍🏾

[@Foodieengineer]

What a great idea.

[@gregoryvescuso5397]

Just made 50 of these biscuts yesterday, after making one box of the store bought recipe ( they were so bad I had to throw them away, I couldn't fix them, too many preservatives in it ) I took the 50 buscuts to a crawfish boil yesterday and they were all gone in 10 minutes. Excellent recipe. The only change I made was doubling the garlic in it, but I had to I'm Italian. I did kneed in the the butter cubes by hand to about pea size pieces . Thank you so much , I have been looking for the perfect roll or biscut to go with my Creamy Chicken Ravioli soup, and now I have it.

[@Foodieengineer]

Thanks so much for trying this. i am so glad you like it. If you are on IG please feel free to tag me in a photo of your biscuits.

[@Larry]

Out of curiosity, if I made them larger, would it have any issues, like a siggy/uncooked middle Etc? Also, is it possible to freeze them?

[@Foodieengineer]

I would freeze them cooked. Larger just means bake longer likely

[@christistrozier1733]

@@Foodieengineer red lobster biscuits recipe

[@chieadan72]

Thanks for sharing. 🙏🏻

[@Foodieengineer]

You are very welcome, let me know how you like them.

[@remysonders406]

Hello can you use an ice cream scoop to make the biscuits or is that to big

[@nikkilacroix910]

literally perfect! This is dangerous lol

[@TeineAfaSiamani.68]

Can these be made a day or two ahead? If so, do I freeze them or just store them in the refrigerator? …thanks in advance, and Happy Blessed Thanksgiving 🦃🍁

[@Foodieengineer]

Absolutely, similar to any other biscuits. As far as freezing, I would par bake them before freezing . Enjoy the holiday season

[@shirleydaniels9310]

i heard they use bisquick as the flour

[@Amy-mv3dt]

Hello! Is the wax paper necessary when baking the biscuits?

[@Foodieengineer]

It’s parchment paper, and no it is not necessary

[@ghina8414]

hi, is the buttermilk cold or room temp? thank you in advance

[@Foodieengineer]

I use cold butter milk

[@gurnblanstein9816]

Baking soda should work just fine because of the buttermilk. Also you can make a buttermilk replacement with milk and vinegar.

[@mediumlarge3453]

“not in health but in weight” LOL

[@Foodieengineer]

If you only have milk, check out Jonathon Wilson’s suggestion in the comments, add vinegar to the milk to make buttermilk

[@Gonefishing6572]

Thank you my dear 😘 ❤ I am so happy that I can make these biscuits at home 🏡. And thanks very much for making my day when you said nice brown bottom 😀. The wife couldn't stop laughing.

[@Foodieengineer]

Please let me know how you like them once you prepare them. Happy to make your day 😆

[@maryhubbard7015]

Can I freeze the dough?

[@Foodieengineer]

I would par bake the biscuits or bake the completely and then freeze them, I have not tried par baking yet. Great question

[@petergriffiinbirdistheword]

Hi Alycia, You're living my dream. I'm jealous... 😫 I subscribed!

[@Foodieengineer]

Thanks for subscribing, what is stopping you from living your dream?

[@petergriffiinbirdistheword]

@@Foodieengineer Money, support and confidence to be honest... keep up the good work, your videos are awesome.

[@Foodieengineer]

What money, KZbin is free. Support, I believe you can follow your dreams, and confidence... I work on that daily 😊

[@ericagrneyez1839]

What happens if we melt the butter along with the buttermilk when we add to the flour versus it being cold?

[@Foodieengineer]

It will change the consistency of the biscuit, it will be more dense vs light and fluffy

[@ericagrneyez1839]

@@Foodieengineer ok...I get it..I have always melted the butter and also added OLD BAY SEASONING to my mixture (it takes it to a whole other level)...I'll have to try it the cold way..I just don't have anything to grind the hard cold butter stick into the flour with

[@Foodieengineer]

@@ericagrneyez1839 your hands are often the best tools to use in the kitchen. Cut the butter into small pieces and blend the dry mixture with your hands

[@rettab6925]

Need the receipt. Looks good but I’m not a cook so I can’t guess the amounts to use.

[@Foodieengineer]

Thanks so much for watching, I wouldn’t leave you hanging lol. The recipe is listed below the video

[@jonathanwilson6288]

Tip: for people that don't have buttermilk, add 1 Tablespoon of white vinegar to 1 cup of milk. Stir and let sit for at least 5 minutes before using. Good buttermilk substitute. I do this all the time depending on the recipe. I wish they sold buttermilk in smaller batches in my grocery stores. They only come in half-gallons sizes and usually, the rest goes to waste. So this is a good substitute. Great video. I will be making a batch of biscuits tonight.

[@Foodieengineer]

Thanks, that is a great point. I like to keep buttermilk at all times for buttermilk biscuits and cornbread :) You can do this suggested substitute on all types of milk as well.

[@angelafrancis6183]

@@Foodieengineer Would his trick work for cream as well, and in this recipe?

[@Foodieengineer]

@@angelafrancis6183 I think so but that may be too thick , sometimes if I don’t have milk and I have cream I add a bit of water to thin it out, and use it as milk, so I imagine it would work.

[@angelafrancis6183]

@@Foodieengineer I was thinking the same thing to add a little water to it first then the vinegar. Thanks chef

[@vivianesparza9111]

Can I use half and half?

[@suecameron934]

Tell me about these biscuits?? I live in Australia!

[@Foodieengineer]

Hi Sue, thanks for checking out the video, what more would you like to know?

[@Coles22]

They’re everything. :)

[@jeremysmith2508]

How much of each ingredients do you use??? You didn’t show anything in the video

[@Foodieengineer]

Thanks for watching the recipe was shared below the video

[@terrylgee4908]

I hate when they don't give amounts. Some of our devices DON'T have a way to see them BELOW.