I don’t think I have ever been in a Red Lobster restaurant, but I understand that their Cheddar Bay Biscuits are very popular.  I spotted a copycat recipe developed by TheKitchn.com in the Richmond Times-Dispatch and decided to make a 2/3rds batch for Saturday and Sunday breakfasts.  I made the dough on Friday, portioned them into 8 biscuits (2 per serving) and stored them covered in plastic wrap in the refrigerator.  Preparing them in advance so that I could bake them first thing in the morning worked well.

They were indeed very tasty, although a bit on the salty side.  I may cut back the salt the next time I make them. (This may just mean using Diamond Crystal kosher salt instead of Morton.)

The quantities below are for 12 cheddar biscuits.

For the biscuits

4 oz. grated sharp cheddar cheese (I used Kerrygold)

8 Tbs. (1 stick) unsalted butter

¾ cup full fat buttermilk

2 cups (8.66 oz.) all-purpose flour (I used King Arthur)

1 Tbs. baking powder

1.5 tsp. garlic powder

1.5 tsp kosher salt (I used Morton)

½ tsp. baking soda

For the garlic butter

4 Tbs. (half a stick) unsalted butter

½ tsp. dried parsley

½ tsp. garlic powder

½ tsp. kosher salt

Melt the butter in a microwave.  Mix with the buttermilk.  In a large bowl mix the flour, baking powder, garlic powder, salt, and baking soda.  With a spatula mix in the butter/buttermilk mixture to form a soft dough.  Mix in the grated cheese.  Divide the dough into 12 balls (I used a scale, but about ¼ is the amount per biscuit) and flatten each into a disk.  Space on a baking sheet lined with baking parchment.  (At this stage the dough can be stored in the refrigerator to be baked later.

Preheat an oven to 450 degrees.  Bake the biscuits for about 10-12 minutes until golden.

While the biscuits are baking, make the garlic butter.  Put all the ingredients in a small bowl and microwave until the butter is melted, about 30 seconds.  Mix well.  Brush on the biscuits as soon as they come out of the oven.  Serve immediately.