Red Lobster Biscuits

This is the famous Red Lobster cheddar bay biscuit, decoded. Bisquick mix and milk form the base, sharp cheddar goes inside, and a quick stir of melted butter, garlic salt, and Italian seasoning gets spread on top before baking. The garlic butter is what makes these unmistakably the chain’s biscuits and not just plain cheese drop biscuits.

Don’t use paper liners. The melted butter soaks into the paper and you lose the crispy bottom that separates a good biscuit from a great one. Heavily greased muffin tins are the move.

A 450°F (230°C) oven gives the high initial blast that lifts the biscuit tops fast. Lower temperatures produce sad, flat pucks. If your oven runs hot, check at 10 minutes.

Sticky batter is correct. If the dough looks dry or workable, you’ve measured the milk short. The wet batter is what produces those craggy peaks and tender interiors.

Brush extra garlic butter on the hot biscuits right out of the oven if you want to push the resemblance even closer to the original.

Pro Tips

• Use sharp aged cheddar for stronger flavor. Mild cheddar disappears against the garlic.
• Don’t overmix. Stop stirring the moment the dry mix disappears or the biscuits turn rubbery.
• Eat warm. These are best within 30 minutes of leaving the oven.
• Reheat leftovers at 350°F (175°C) for 4 minutes wrapped in foil. The microwave makes them tough.

Variations

• Add a tablespoon of fresh chopped chives or parsley to the topping butter for color.
• Stir a teaspoon of Old Bay seasoning into the dough for a seafood-shack vibe.
• Use pepper jack instead of cheddar and add a pinch of cayenne to the topping for a spicy version.