Red Lobster's Cheddar Biscuit Recipe + An Update - Alica's Pepper Pot (2024)

FAQs

Can I use milk instead of water in Red Lobster biscuit mix? ›

I waitressed at Red Lobster for a short time, and while they do use ice water in their mix, I've always enjoyed it much more using regular 2% milk in the same quantity. The biscuits come out a little fluffier and taste just like the real thing.

The Cheddar Bay Biscuits at Red Lobster are known for their irresistible combination of flavors and textures, which make them a popular favorite. Here's what makes them so appealing: Flavorful Ingredients: These biscuits are loaded with flavorful ingredients like sharp cheddar cheese, garlic powder, and butter.

All entrées come with two warm, house-made Cheddar Bay Biscuits. Not enough?

Up until the '90s, Red Lobster served hushpuppies at the start of every meal. Cheddar Bay Biscuits were introduced in 1992 under the name "freshly baked, hot cheese garlic bread," and the current name was coined in 1997.

Cheese: Use three ounces (or about ¾ cup) of shredded Cheddar cheese. Butter: A stick of melted butter lends richness and flavor. Seasonings: These flavorful Cheddar bay biscuits are flavored with garlic powder, salt, onion powder, and dried parsley.

Garlic Herb Blend: Garlic Powder, Maltodextrin, Salt, Onion Powder, Hydrolyzed Soy Protein, Torula Yeast, Dehydrated Parsley, Malic Acid, Sugar, Natural And Artificial Flavors (Maltodextrin, Butter Oil), Corn Oil, Silicon Dioxide (Anti-Caking Agent). CONTAINS: wheat, milk, soy.

Garlic Powder: Garlic is a must for that perfect savory flavor in your Cheddar Bay biscuits! Salt: Enhances overall flavor. Buttermilk: Buttermilk is what makes these biscuits so rich and soft! You can use storebought, but I always like making mine from scratch!

When they first hit tables in the early 1990s, the amber jewels were called "freshly baked, hot cheese garlic bread" (a mouthful, and not in a good way). It took a few years for Cheddar Bay biscuits to step into their proper name, but by 1996, the new era of Red Lobster-dom had arrived.

INGREDIENTS: Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm and Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Sugar, Salt, Dextrose, Honey Powder, Buttermilk, Ascorbic Acid, Enzymes.

Store Red Lobster biscuits in an airtight container at room temperature for three days or in the fridge for five days.

Why are red lobster biscuits called cheddar Bay? ›

Initially introduced as “freshly baked, hot cheese garlic bread,” the iconic biscuits were coined “Cheddar Bay Biscuits” five years later to reflect the seaside atmosphere of Red Lobster restaurants.

INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, shortening (hydrogenated palm kernel oil, soy lecithin), shredded cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto [color], powdered cellulose [added to prevent caking], ...

Cheddar Bay biscuits were invented by Red Lobster executive chef Kurt Hankins, sometime in the late eighties or early nineties. The biscuits were created to be a complimentary item—like Olive Garden's endless breadsticks—that would make guests feel welcome.

*Milk can be used instead of the water. **For thicker pancakes, stir in additional mix.

Most biscuits are made with milk or buttermilk, so the water can easily be subbed for milk. Add a tablespoon of sugar for a sweeter, breakfast biscuit.

To make Bisquick pancakes without milk (or Bisquick biscuits without milk), substitute an equal amount water or non-dairy milk for the milk called for on the recipe on the package. Add any other ingredients, such as oil and eggs, as instructed.

You can use water or non-dairy milk instead.