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So, fun story. I worked at Red Lobster for 2.5 years back in college. Yup. Who wants Endless Shrimp and biscuits? Honestly, the fish is not worth the price, but the biscuits….now THOSE are the real money makers in my opinion.
I recall one time having a manager at Red Lob (or “The Lob” as we used to like to call it) and he decided that his ‘new goal’ was to monitor the amount of biscuits each server was bringing to the table because…get this… WE WERE HAVING A BISCUIT SHORTAGE CRISIS. Yeah.. that’s what you worry about as a Red Lobster employee. Those things are like little clouds of warm, buttery gold. And if I kept those babies coming to a table, the bigger my tip would go up. I literally tried to sneak an extra biscuit out and the ‘Biscuit Manager’ took the entire basket away from me and put the extra one back. Yeah, restaurant life is fun. Fighting over biscuits. Good times.
Anyways, now that I am well past the days of fighting over biscuits, I have come full circle and am now creating my own copycat version of the Red Lobster Cheddar Bay Biscuit. Except i’m cleaning it up for y’all and making them a bit healthier.
Now, biscuits are inherently just carbs. They are made with flour, butter and a few other things. Yes, you can find recipes out there for paleo or keto or whatever {insert diet name here} biscuit you want to try and make, but trust me, they will disappoint you.
I made about 5 different batches of biscuits trying to come up with a flavor that was perfectly matched to the Red Lobster Cheddar Bay Biscuit. And given the intro to this blog, y’all should definitely trust that I know what they SHOULD taste like! A soft crunch on the outside, warm & fluffy on the inside with a taste of cheddar and garlic pretty much sums it up.
I tested using different cheeses, adding cauliflower, reducing the flour, increasing the protein level… and the best recipe I came up with is below. It’s got the best flavor, texture and has no butter and added greek yogurt for protein.
For all my Weight Watchers followers out there, each biscuit equals 3 points. You can play around with that if you feel up to it by reducing the cheese amount and making 16 biscuits as opposed to the 12. They will be smaller and not as fluffy, but then they will be maybe closer to 1-2 points per biscuit. Your call. The recipe below is your base to start from!
AuthorAshleyDifficultyBeginner
Pre-heat your oven to 450 degrees while you get all the ingredients mixed up and line a baking sheet with parchment paper.
In a large bowl, combine all the dry ingredients together- flour, baking powder, salt, garlic, parsley & paprika. Stir to ensure all the seasonings are mixed throughout the flour.
In a separate bowl, combine the greek yogurt, milk and cheese. Stir together until everything is combined and there are no lumps from the yogurt.
Then, pour about half the wet mixture into the dry ingredients and stir. Then add the second half of the wet mix to the dry mix and thoroughly combine until you have a wet dough form. It will be the consistency of a thick oatmeal.
Finally, you will "drop" some dough onto the parchment lined baking sheet. Since these are considered drop biscuits (you can google that if you want to know the other types of biscuits out there, but Red Lobster biscuits are considered drop biscuits), you will use a 1/4 cup measuring cup and scoop out 12 biscuits onto the pan.
Now, pop them into the oven, back for 12 minutes and then remove and ENJOY!!
Ingredients
Directions
Pre-heat your oven to 450 degrees while you get all the ingredients mixed up and line a baking sheet with parchment paper.
In a large bowl, combine all the dry ingredients together- flour, baking powder, salt, garlic, parsley & paprika. Stir to ensure all the seasonings are mixed throughout the flour.
In a separate bowl, combine the greek yogurt, milk and cheese. Stir together until everything is combined and there are no lumps from the yogurt.
Then, pour about half the wet mixture into the dry ingredients and stir. Then add the second half of the wet mix to the dry mix and thoroughly combine until you have a wet dough form. It will be the consistency of a thick oatmeal.
Finally, you will "drop" some dough onto the parchment lined baking sheet. Since these are considered drop biscuits (you can google that if you want to know the other types of biscuits out there, but Red Lobster biscuits are considered drop biscuits), you will use a 1/4 cup measuring cup and scoop out 12 biscuits onto the pan.
Now, pop them into the oven, back for 12 minutes and then remove and ENJOY!!