What is the purpose of cornstarch in the recipe?

Cornstarch helps in reducing gluten formation when mixed with flour. This results in biscuits that are tender and flaky, enhancing their overall texture.

What is the best way to store Cheddar bay biscuits?

Leftover biscuits should be stored in an airtight container at room temperature for up to 2 days. When you're ready to eat them, you can warm them in the oven at a low temperature to bring back their fresh-from-the-oven taste and texture.

Can Cheddar bay biscuits be frozen?

Yes, the unbaked biscuits can be stored in the freezer for up to three months. When you're ready to enjoy them, there's no need to thaw—simply bake them a bit longer than usual. If you've already baked some biscuits and have leftovers, let them cool before placing them in the freezer. When ready to enjoy, let thaw at room temperature and then reheat until warm in a 300°F-oven.

Cheddar Bay Biscuits - Once Upon a Chef

Cheddar Bay Biscuits

By Jenn Segal

Inspired by the famous Cheddar Bay biscuits served at Red Lobster

Why wait for a table? Recreate the iconic Cheddar Bay biscuits right in your own kitchen. These cheesy, garlicky, herb-flecked biscuits have achieved cult-favorite status.

Servings: 8 biscuits

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

For the Biscuits

2 cups all-purpose flour, spooned into measuring cup and leveled-off
3 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon garlic powder
1 stick (½ cup) cold unsalted butter, cut into ½-inch chunks
1 cup thickly shredded Cheddar cheese
1 cup buttermilk (see note)

For the Topping

3 tablespoons unsalted butter, melted
¼ teaspoon garlic powder
1 tablespoon finely chopped fresh parsley

Instructions

Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Add the butter and, using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.) Add the cheese and buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. If the dough seems dry, add 1 to 2 tablespoons more buttermilk. Do not over-mix.
Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches in diameter) of the biscuit dough onto the prepared baking sheet, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Bake for 17 to 20 minutes, until the biscuits are lightly golden.
Make the Topping: In a small bowl, whisk together the melted butter, garlic powder, and parsley. Brush the tops of the biscuits with the butter mixture and serve warm.
Freezer-Friendly Instructions: The unbaked biscuits can be stored in the freezer for up to three months. When you're ready to enjoy them, there's no need to thaw—simply bake them a bit longer than usual. If you've already baked some biscuits and have leftovers, let them cool before placing them in the freezer. When ready to enjoy, let thaw at room temperature and then reheat until warm in a 300°F-oven.
Note: If you’d like to make your own buttermilk instead of purchasing a whole carton, see my easy method for how to make buttermilk.

Nutrition Information

Per serving (8 servings)
Serving size: 1 biscuit
Calories: 337
Fat: 21 g
Saturated fat: 13 g
Carbohydrates: 29 g
Sugar: 2 g
Fiber: 1 g
Protein: 8 g
Sodium: 311 mg
Cholesterol: 57 mg