I posted about these amazingly delicious biscuits in September, but the post isn’t very complete, I didn’t give you my actual recipe, and the picture is somewhat lacking. So I decided to take pictures when I made them last weekend and give you a play-by-play with photos.
So here’s the copycat recipe for Cheddar Bay Biscuits (I think that’s what they’re called at Red Lobster, yes?)
(One note, I doubled the recipe, so the pictures show twice as much stuff as what I’m telling you.)
Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray.
Dump into a bowl: 2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix), 1/2 a teaspoon of garlic powder, and 1 to 1 1/2 cups of shredded cheddar cheese.
Stir everything together.
Pour in about 2/3 cups of milk. Stir until combined.
It gets pretty thick, and you can add a little more milk if you need to. But don’t add too much, otherwise it’ll get really sticky. See how my spoon is standing up straight by itself? I decided it would be easier to doff my rings…
And get my hands a little dirty. Hey… it works. And my hands were clean, I promise.
OK, now wash your hands and use the two-spoon method to drop lumps of the dough onto your cookie sheet.
Don’t they look nice, all lined up ready to be baked?
Stick them in the oven and set the timer to 10 minutes. Now, melt 2 Tablespoons of butter and stir in 2 teaspoons of oregano and 1 teaspoon of garlic salt.
When the timer goes off (10 minutes, remember?) brush some of the butter mixture over each biscuit. Then, pop them back into the oven for another 5-6 minutes.
Or until they’re lightly browned. If you’d like, you can brush them with the garlic-herb butter again and let it soak in before you serve them.
If you’re having people over, you’d better double the recipe. These will get snatched up like hotcakes. Or, you know, like… cheesy garlic biscuits.