Super Easy Cheddar Biscuits

A 3-ingredient cheat-mode biscuit that uses refrigerated canned biscuit dough as the base and gets turned into something resembling Red Lobster’s famous Cheddar Bay biscuits with one extra step. Sharp cheddar cubes melt with butter in a double boiler, then pour over the unbaked canned biscuits. As they bake together, the cheese-butter mixture seeps into the biscuit tops and creates a golden, crackly cheese crust on every biscuit.

The double-boiler step matters. Direct heat scorches both cheese and butter, but a double boiler keeps the cheese from breaking and ensures it stays smooth and pourable. Skipping the double boiler and microwaving works in a pinch, but stir frequently and watch for splitting.

These are not actual scratch biscuits, and they will not have the layered flakiness of homemade. What they have is speed and a strong cheese-forward flavor that makes them disappear off the table during dinner. Serve hot with soup, chili, or alongside any roasted meat.

Pro Tips

• Use sharp or extra-sharp cheddar. Mild cheddar disappears against the buttery biscuit dough.
• Cube the cheese small (about a quarter inch) so it melts evenly and quickly. Big chunks take too long and the biscuits burn waiting for the cheese to soften.
• Pour the cheese mixture evenly over each biscuit rather than dumping it on the pan. Even distribution means even browning.
• Bake on the timing the biscuit can specifies, watching for the cheese to bubble and turn golden.

Variations

• Sprinkle garlic powder, dried parsley, and a dash of cayenne over the cheese-butter for true Red Lobster Cheddar Bay flavor.
• Add chopped fresh chives or scallions to the cheese mixture for color.
• Use Pepper Jack or sharp Vermont white cheddar for variations on the cheese profile.