Sourdough Cheddar Bay Biscuits (Red Lobster Dupe)
I think we all know the infamous cheddar bay biscuits served at Red Lobster, and these Sourdough Cheddar Bay Biscuits are a delightful spin on the well-loved classic! Layers of butter and cheddar cheese topped with garlicky butter, these are the perfect savory side for dinner or just to enjoy by themselves!
Equipment
- Large mixing bowl - for mixing your biscuits.
- Cheese grater - for grating the butter and cheese if needed, I use this grater linked here. You can also use your food processor with the grating attachment.
- Dough Spatula (optional) - I love to use this to help bring my dough together, I've linked the spatula I use here.
- Round biscuit cutter or small mason jar - for cutting your biscuits. I use this round biscuit cutter.
- Kitchen scale (optional) - for precise measurements if desired.
- Measuring cups and spoons - for measuring ingredients.
- Whisk - to combine butter topping.
- Microwave-safe bowl - to melt butter for garlic butter.
- Parchment paper - to line the baking sheet to avoid sticking if using a baking pan.
- Baking Sheet or Cast Iron Skillet - to bake the biscuits. I love this cast iron skillet linked here.
- Pastry brush - to brush scones with buttermilk and butter topping.
Ingredients
Dry Ingredients:
- 2¼ (280g) cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp sugar
- ½ tsp fine sea salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried dill
Wet Ingredients:
- ½ (113g) cup cold salted butter
- 1¼ (150g) cups shredded sharp cheddar
- ½ (120g) cup sourdough discard cold
- ½ (120g) cup cold buttermilk
- 2 tsp honey if not using sugar
Garlic Butter Topping:
- ¼ (57g) cup salted butter
- ½ tsp garlic powder
- 2 tsps parsley dried or fresh
Instructions
Step 1: Mix the Biscuit Dough
- In a mixing bowl, whisk together the flour, baking powder, baking soda, sugar (if using), salt, garlic powder, onion powder, and dill.2¼ (280g) cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp sugar, ½ tsp fine sea salt, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill
- Make sure the butter is very cold before grating it, I like to pop the butter into the freezer for 5 minutes prior to grating. Using a box grater or the grating attachment on your food processor, grate the cold butter into small bits. Grate your cheese as well if needed.½ (113g) cup cold salted butter
- Add the cold butter and the shredded cheese to the dry ingredients, and mix it all together until the butter bits and the cheese are well coated in the dry ingredients.1¼ (150g) cups shredded sharp cheddar
- Create a little well in the center of the dry ingredients, and add the cold sourdough discard and the cold buttermilk.½ (120g) cup sourdough discard, ½ (120g) cup cold buttermilk, 2 tsp honey
- Using a pastry blender or your hands, gently bring the wet and dry ingredients together until the dough starts to roughly come together and a shaggy dough forms. It's important not to overmix the dough at this stage, or the biscuits will be tough.
Step 2: Shape and Bake the Biscuits
- Once you have a shaggy dough, turn the dough out onto a lightly floured surface.
- Pat the biscuit dough into a rectangle about 1 inch thick. Fold the dough in half once, then gently pat it back down to 1 inch thickness. This quick fold helps create tall layers.
- Optional Overnight Fermentation: At this point you can transfer the rectangle of biscuit dough to plastic, wrapping it tightly and refrigerating it overnight for extended fermentation time or if you want the dough ready ahead of time.
- Cut into 2 1/2 or 3 inch circles evenly using a biscuit cutter or a small Mason jar. Gather any remaining scraps and repeat the steps of patting and cutting until you've used all your dough.
- Oil a baking sheet or a cast iron pan, (if using a baking sheet line with parchment paper).
- Arrange the biscuits into the cast iron skillet or on the baking sheet close together almost touching to help them bake tall instead of spread. Brush the tops with more buttermilk.
- Preheat oven to 400°F (204°C).
- Optional Chill: to really get a nice buttery flaky biscuit, I recommend chilling them at this point in the freezer for 20 minutes while the oven preheats to help the butter get really cold again. You can skip this if needed.
- Bake for 20-22 minutes until golden brown. Internal temperature should reach 200°F. Remove from the oven when the biscuits are done baking.
Step 3: Mix the Garlic Butter
- While the biscuits are baking, melt the butter for brushing on top of the biscuits in a small microwave safe dish.¼ (57g) cup salted butter
- Add the garlic powder and parsley to the melted butter, and whisk to combine. While the biscuits are still warm, brush generously with the garlic butter topping. The butter will soak into the crust for the perfect finish.½ tsp garlic powder, 2 tsps parsley
- Serve warm!
Notes
Note: This recipe also includes an alternative to shape these into scones, please see the SECTION ABOVE.
How to Store:
Room Temperature- Store biscuits in an airtight container for up to 3 days. To reheat, warm in a 350°F oven for 5 minutes or microwave for about 15 seconds. Freezer- Unbaked biscuits: These biscuits are great to mix ahead and freeze until you're ready to bake, and keep up to 2 months. Simply cut the biscuits and transfer to a Ziplock bag on a baking sheet to keep them flat. Remove all the air from the bag and freeze flat. Bake whenever you'd like. Baked biscuits: Freeze baked biscuits in an airtight container or Ziplock for up to 2 months. Thaw at room temperature when you're ready to enjoy them, and warm them in a 350°F oven for 10 minutes or microwave for about 15 seconds. Tried this recipe?Let us know how it was!