Cheddar Bay Biscuits >>>> FOOD

December 14, 2007 2:28 PM

Help me find the right cheese to make Red Lobster's Cheddar Bay Biscuits.

A few nights ago, I tried to recreate Red Lobster's Cheddar Bay Biscuits with this recipe. The topping came out great, but the biscuit wasn't quite right. I used extra sharp Tillamook cheddar and I used a little more than the recipe called for, but neither myself nor my guests could taste the cheese. We saw it, but couldn't taste it.

Should I try using more cheese? Or a "cheesier" tasting cheese like Velveeta? Or cheddar mixed with other cheeses? Has anyone successfully recreated these?

It'd be great not to have to go to the Red Lobster in Times Square to get my fix. Yeah, I admitted it.

posted by spec80 to food & drink (9 comments total)

we use some giant log of cheese from Sam's Club that is the perfect form of cheddar. It isn't a sharp. must be a mild one. It is the best cheddar I have ever found, and it works well in those biscuits as an added bonus. plus it is firm, not spongy like some less tasty cheddars.
posted by Amby72 at 2:33 PM on December 14, 2007

I searched on google and came up with these two links which might be helpful:

http://www.cdkitchen.com/recipes/recs/330/Red_Lobster_Biscuits14007.shtml

http://www.cooks.com/rec/search/0,1-0,red_lobster_cheese_biscuits,FF.html
posted by MaryDellamorte at 2:34 PM on December 14, 2007

Sorry, forgot to add that the only recipe that looks significantly different than all the others is the first recipe listed on the cooks.com link. It calls for 2 cups of cheese as opposed to 1/2 cup which all the other recipes, including yours, calls for.
posted by MaryDellamorte at 2:37 PM on December 14, 2007

Upon more google research, I found this recipe which varies slightly from the others:

http://abcnews.go.com/GMA/Recipes/story?id=2788706

Okay, I think I'm done posting now, I hope this helps.
posted by MaryDellamorte at 2:40 PM on December 14, 2007

I worked as "the guy who makes the biscuits" at red lobster for 6 mos. Their recipe is basically powdered biscuit mix, cold water, and cheap shredded mild cheddar. Just buy a pound of shredded mild cheddar, the regular shred, not the fine, and try that. Use more cheese than that recipe calls for too. I'd use 1 full cup of cheese for every 2 cups of biscuit mix. The stuff we put on top was just some sort of "fake butter" spread. It was liquid, and we put it on liberally with a brush. And don't be shy with the parsley flakes either.
posted by cosmicbandito at 2:40 PM on December 14, 2007 [12 favorites has favorites]

I've found that adding a little English mustard powder (1/2 teaspoon or so) to cheese scones or cheese sauce seems to enhance the cheese flavour. Might work in biscuits too.
posted by kar120c at 3:11 PM on December 14, 2007

Here are a couple of recipes that might help.
posted by TedW at 4:04 PM on December 14, 2007

If you want to make the exact same stuff, just buy Betty Crocker Cheese Garlic Biscuit Mix. It's the exact same stuff and it couldn't be easier to make. Just be sure to brush on some clarified butter and sprinkle some parsley flakes, as suggested by cosmicbandito.
posted by jedicus at 4:14 PM on December 14, 2007 [1 favorite has favorites]

I was going to post this last night, but my cell phone's browser crapped out in the middle of my writing, just before my dining companions arrived:

I happen to be sitting at Red Lobster at just this very moment eating one of those biscuits. It doesn't really taste all that cheesy. It looks like it has cheese, but it tastes more of garlic, salt, and biscuit than cheese.
posted by wierdo at 5:52 AM on December 15, 2007