Red Lobster Cheddar Bay Biscuit Recipe

I’ve always loved the warm, garlicky comfort of a good biscuit, especially when it’s served as an easy side for family dinners. There’s nothing quite like pulling apart a warm biscuit to reveal a fluffy interior, but this red lobster cheddar bay biscuit recipe adds an incredible twist. We’re taking that classic cheesy base and infusing it with beautiful ribbons of rich sun-dried tomato and basil pesto, elevating it from simple side to showstopper. This version is designed for those looking for family-friendly, quick meals that still feel special, delivering the same quick results as the original but with a huge flavor payoff. Let’s get baking and create the best biscuit you’ve ever served at home.

Ingredients

• All-Purpose Flour (2 cups / 250 g)
  Use standard white all-purpose flour for a light and fluffy texture.
  Ensure accurate measuring by using the scoop-and-level method or a kitchen scale.
• Baking Powder (1 tablespoon / 16 g)
  This leavening agent is critical for getting that tall, fluffy rise.
  Make sure your baking powder is fresh; test by dropping a pinch in hot water—it should bubble vigorously.
• Granulated Sugar (1 teaspoon / 5 g)
  A small amount of sugar balances the savory flavors and enhances browning.
  Do not omit, but you can reduce slightly if preferred.
• Fine Sea Salt (1/2 teaspoon / 3 g)
  Essential for flavor development; fine salt mixes evenly into the dry ingredients.
  Adjust slightly based on the saltiness of your cheese and butter.
• Cold Unsalted Butter (1/2 cup / 115 g)
  Cold butter pieces create pockets of steam during baking, resulting in a tender and flaky biscuit.
  Cut into small cubes and keep chilled until the moment you use it.
• Sharp Cheddar Cheese, grated (1.5 cups / 170 g)
  Sharp cheddar delivers the signature tangy flavor of Red Lobster biscuits.
  Grate your own from a block for the best flavor and texture; pre-shredded cheese often contains starches that prevent smooth melting.
• Cold Whole Milk (1 cup / 240 mL)
  Cold liquid is essential for keeping the butter from melting before baking.
  Whole milk adds richness, but 2% milk works in a pinch if that’s what you have.
• Oil-Packed Sun-Dried Tomatoes, drained (1/2 cup / 60 g)
  Use oil-packed tomatoes for the best flavor and texture; reserve a tablespoon of the oil for the pesto.
  Chop coarsely before adding to the food processor.
• Fresh Basil Leaves (1 cup packed / 30 g)
  Fresh basil provides the bright, aromatic base for the pesto ribbons.
  Avoid substituting dried basil here; the flavor profile won’t be the same.
• Garlic Cloves (2 cloves minced)
  Adds a pungent kick to the pesto; fresh garlic is highly recommended.
  Ensure thorough mincing before processing.
• Pine Nuts (1/4 cup / 15 g)
  These add depth and a subtle nutty flavor to the pesto swirl.
  Toast lightly beforehand for extra flavor, or use raw if preferred.
• Extra Virgin Olive Oil (1/4 cup / 60 mL)
  The base for the pesto; choose a high-quality oil for better results.
  This quantity, combined with the reserved tomato oil, creates the perfect consistency for the pesto ribbons.
• Red Pepper Flakes (1/4 teaspoon / 1 g)
  Optional but highly recommended for a subtle warmth and spice that complements the cheddar.
  Adjust quantity to match your preferred level of heat.
• Melted Unsalted Butter (1/4 cup / 55 g)
  Used for brushing over the hot biscuits as soon as they come out of the oven.
  Provides richness and helps distribute the garlic and parsley topping.
• Garlic Powder (1/2 teaspoon / 2.5 g)
  Essential for the finishing butter; adds a more rounded garlic flavor than fresh garlic.
  Do not confuse with garlic salt.
• Dried Parsley (1/2 teaspoon / 2.5 g)
  Provides the iconic visual appeal of Red Lobster biscuits.
  Use dried parsley flakes for better texture and color.

Instructions

1. Prep your workspace and oven
   Preheat your oven to 400°F (200°C) with a rack in the center position.
   Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
   Gather all ingredients and tools; having everything ready streamlines the process for this red lobster cheddar bay biscuit recipe.
2. Make the Sun-Dried Tomato & Basil Pesto swirl
   In a food processor, combine the drained sun-dried tomatoes, fresh basil leaves, minced garlic, pine nuts, the reserved 1 tablespoon of sun-dried tomato oil, extra virgin olive oil, red pepper flakes, and salt.
   Process until a coarse paste forms; avoid making it completely smooth for a more rustic texture.
   Scrape down the sides as necessary and set aside; this pesto will be folded into the dough and used in the finishing butter.
3. Mix the dry ingredients
   In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt.
   Ensure the dry ingredients are fully combined before adding the cold butter.
   This step guarantees even leavening and seasoning throughout the biscuit dough.
4. Cut in the cold butter
   Add the cold butter cubes to the dry ingredients.
   Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
   Continue blending until you see pea-sized pieces of butter remaining; these pockets are crucial for a light texture in your red lobster cheddar bay biscuit recipe.
5. Add cheese and milk
   Stir in the grated sharp cheddar cheese until evenly distributed throughout the mixture.
   Pour in the cold whole milk and mix gently with a wooden spoon or spatula until just combined.
   Do not overmix; the dough will be shaggy and slightly sticky, which indicates you’re on the right track for tender biscuits. If the dough looks too dry, splash in 1-2 tablespoons more milk to bring it together; do not overmix.
6. Create the pesto ribbons
   Turn the shaggy dough out onto a lightly floured surface.
   Gently pat the dough into a rough rectangle about 1 inch (2.5 cm) thick.
   Spoon about 2 tablespoons (30 g) of the prepared pesto onto one half of the dough, leaving a small border. Fold the other half over the pesto to create a layer.
7. Cut out the biscuits
   Gently press down and fold the dough once or twice more to create visible ribbons of pesto without fully incorporating it into the dough; avoid excessive kneading to keep the biscuits tender. Use a 2.5 inch (6 cm) round biscuit cutter or a sharp knife to cut out biscuits; press straight down without twisting.
   Place them about 1 inch (2.5 cm) apart on the prepared baking sheet.
8. Bake until golden brown
   Bake for 15-18 minutes, or until the biscuits are golden brown on top and cooked through.
   The biscuits should sound hollow when tapped lightly on the bottom.
   Monitor closely, as baking times vary depending on your oven; rotate the pan halfway through if necessary for even browning.
9. Prepare the finishing butter
   While the biscuits are baking, prepare the finishing butter in a small microwave-safe bowl or saucepan.
   Melt the 1/4 cup (55 g) unsalted butter, then stir in the garlic powder, dried parsley, and an additional 1 tablespoon (15 g) of the prepared Sun-Dried Tomato & Basil Pesto.
   Mix until thoroughly combined and keep warm.
10. Finish and serve immediately
    As soon as the hot biscuits come out of the oven, immediately brush the tops generously with the warm finishing butter.
    Serve warm on a platter, allowing the glossy butter to pool slightly at the base. Garnish with fresh basil sprigs for a final presentation flourish. These red lobster cheddar bay biscuit recipe results are best enjoyed warm.

The Secret to Perfect Pesto Ribbons

The key to this red lobster cheddar bay biscuit recipe’s flavor twist is creating distinct ribbons of pesto, not mixing it into a uniform green dough. When adding the pesto, avoid overworking the dough. Gently fold and pat rather than kneading vigorously, which develops gluten and results in tough biscuits.

The goal is to see a visible swirl of red and green when you cut the dough. This ensures pockets of intense flavor in every bite. If you overwork the dough, the biscuits will be dense, and the pesto will be lost in the mix; handle with care.

Serving Suggestions for These Savory Biscuits

These savory biscuits are best served immediately, straight from the oven, with the finishing butter still warm. Because of the pesto, these pair perfectly with Italian-inspired main dishes like chicken cacciatore, lasagna soup, or a creamy carbonara.

They also make an excellent accompaniment to simple, hearty meals such as pot roast, chili con carne, or a classic beef stew. For a lighter option, serve alongside a simple green salad dressed with balsamic vinaigrette for a balanced meal. When I make a batch of this red lobster cheddar bay biscuit recipe for my family, I often serve them with a quick weeknight soup.

FAQs

Can I make the red lobster cheddar bay biscuit recipe ahead of time?

Yes, you can prepare the dough and cut the biscuits, then freeze them on the baking sheet. Once solid, transfer to an airtight container. Bake from frozen, adding about 5-10 minutes to the total baking time.

How do I store leftover red lobster cheddar bay biscuits?

Store completely cooled biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving.

Can I use store-bought pesto instead of making it from scratch?

Yes, you can substitute 2-3 tablespoons of store-bought sun-dried tomato pesto for the scratch-made version, but fresh basil will always provide a better flavor balance.

My biscuits turned out tough and hard. What did I do wrong?

This usually happens from overmixing the dough. The key to light biscuits is to mix until just combined, stopping as soon as the flour disappears, and avoid overworking the butter during the folding step. I find that I have to remind myself to stop mixing right as the flour disappears to avoid this.

Can I make these without the pesto swirl?

Absolutely, you can make a classic Red Lobster copycat by simply skipping the pesto swirl step and following the rest of the recipe for the dough and finishing butter.

Can I substitute other cheeses?

Sharp cheddar is classic, but you can experiment with a blend of cheddar and Monterey Jack or even add a touch of Parmesan for a different flavor profile.

Conclusion

This red lobster cheddar bay biscuit recipe with a sun-dried tomato pesto twist offers a delicious upgrade to a family favorite. The combination of rich cheese, light texture, and savory ribbons makes these biscuits a showstopper for any meal. Save this red lobster cheddar bay biscuit recipe for future family dinners and quick meals by clicking the Pinterest button below.

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