For labor day this year, my family decided to have a BBQ with just our immediate family. My dad made some grilled garlic and herb shrimp, steamed crabs, and steamed corn. I made some tomato rice and these cheddar bay biscuits. Everything came out SO good that I decided to put my cheddar bay biscuit recipe up and possibly my tomato rice!
Of course, these biscuits were inspired by the Red Lobster ones. Who ever has tried them knows that they are probably the best thing on the menu. Funny thing, is that they're not even on the menu. They are the Red Lobsters "bread basket" that comes to you once you sit down. I've only ever been once in my life but they were clearly memorable.
I made mine using some yogurt instead of buttermilk just to make them a little lighter but don't worry... they're still bomb asf. They're so flavorful with the garlic, the paprika, the cheese, and fresh chives. They're buttery without using too much ghee. They're light and fluffy on the inside with crispy bits of cheese and crunchy edges. They are all around delicious and so easy to make you'll want to make them for all your seafood BBQs.
Cheddar Bay Biscuits
Makes 6 - 8
For the Cheddar Bay Biscuits :
2 cups of flour
3 teaspoons of baking soda
1 tablespoon chives, fresh preferred
1 teaspoon of salt
1/4 teaspoon paprika or old bay seasoning
1 tablespoon of sugar
1/2 cup of shredded sharp cheddar cheese
2 tablespoons of ghee or butter, melted & cooled
1/2 cup of full fat yogurt
about 3/4 cup of cold water
For the Garlic & Herb Butter :
2 tablespoons of ghee or butter
1/2 teaspoon of chives
1/2 teaspoon of garlic powder
pinch of salt
Preheat your oven to 425 degrees Fahrenheit.
In a large bowl combine 2 cups of flour, 3 teaspoons of baking soda, 1 tablespoon chives, 1 1/2 teaspoons of salt, 1/4 teaspoon paprika or old bay seasoning , 1 tablespoon of sugar, and 1 tablespoon of chives. Mix well to combine.
Next add in 1/2 cup of shredded sharp cheddar cheese. Gently combine with your flour mixture.
In a measuring cup add in 2 tablespoon of ghee, 1/2 cup of full fat yogurt, and 3/4 of water. Mix well to combine. Add your wet ingredients into your dry ingredients and mix until it just comes togeher. Do not overmix!
Using two spoon, scoop out your batter onto a parchment lined baking tray and bake for 14 minutes for 8 biscuits or 17 minutes for 6 minutes or until golden brown.
In the meantime, combine 2 tablespoons of butter, 1/2 teaspoon of chives, 1/2 teaspoon of garlic powder, and pinch of salt in a microwave safe bowl. Microwave for 30 seconds or until the butter has melted. When the biscuits come out of the oven, brush on some of your herby garlic butter. Enjoy!
Note: This is not a roll out biscuit dough. It is more of a scoop & drop so you won't be able to roll it out. I love the craggily look of biscuits so I used two spoons to scoop out the batter instead of a large ice cream scoop. They'll get more brown spots because of their unevenness and they'll absorb more butter!