Cheddar Bay Red Lobster Crackers

They are much easier to prepare than you might think and taste exactly the same as the restaurant version (maybe better ?!). No rise time, no weird ingredients, just a quick and easy recipe for cheddar and berry cookies made with cheddar sauce and garlic butter for the best restaurant quality flavor.

The recipe will yield more if made into smaller biscuits. They are best served fresh out of the oven.recipe is light, tender, loaded with cheddar cheese and garlic flavor, and kissed with butter and a pinch of parsley.It only takes a bowl and 15-20 minutes of your time to make these fabulous and easy homemade cookies. Chances are, you have all the ingredients on hand.

Why do people love our legendary method o preparing Cheddar Bay Biscuits? It’s because of our secret recipe. Our bakers, located in every Red Lobster, use this same recipe to bake our buttery biscuits fresh all day long. It’s why every table we greet gets to enjoy basket after basket of warm, cheesy goodness. So if you’re not dining with us tonight, bring the freshness and warmth of Cheddar Bay Biscuits into your home and enjoy them at your own table!

HOW TO STORE THESE BISCUITS :

Leftovers can be kept in an airtight container at room temperature for 3 days. They can also be frozen for up to 2 months. To freeze them, cool completely and wrap them individually in aluminum foil and then place them in a zip-top freezer bag.

Cheddar Bay Red Lobster Crackers

these cheesy, soft biscuits have a hint of garlic and are sprinkled with fresh parsley. It's easy to make your favorite Red Lobster cheese biscuits at home from scratch!

Imprimer la recette Pin Recipe

Ingrédients

  

• 2 cups all-purpose flour
• Old bay seasoning
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder or cayenne pepper
• 1 teaspoon of sugar
• 1/2 cup freshly grated sharp cheddar cheese
• 1 cup of buttermilk
• 1/2 cup butter

Melted topping

• 1/2 cup butter
• 3 tablespoons of melted butter
• 1 teaspoon of garlic powder
• 1 tbsp finely chopped fresh parsley in a pinch
• you can use 1/2 teaspoon of dry Italian herb mixture

Instructions

 

• Preheat the oven to 450 degrees
• In a large bowl, combine the flour, baking powder, baking soda, salt, garlic powder, chili powder or cayenne pepper and sugar.
• Add Gently the cheddar
• Beat buttermilk and butter. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until there are no more streaks of dry flour.
• Use an ice cream scoop or 1/4 cup measuring cup to remove the cookie dough and place it on a baking sheet (lined with parchment, silpat mat, or lightly greased) 2 inches apart. Gently form mounds.
• Bake for 10 to 12 minutes.
• Combine melted butter, garlic powder and parsley. Brush cookies and serve. PLEASE do not use grated cheese. You will be able to savor (and feel) a difference in the finished product and I promise you it will be worth the two minutes of grating a block of sharp cheddar cheese for the enjoyment you will experience at the end! Don't worry about cayenne pepper, it doesn't add heat to cookies, just a depth of flavor. I have found that for best flavor and texture, these should be served chilled. I tried cooling and reheating and just wasn't happy with the result. If you want to make them ahead of time, I recommend that you follow the recipe until they are placed on the baking sheet, then freeze them and wrap them individually in plastic wrap. Then thaw slightly in the refrigerator before cooking (if it is not completely thawed, you will need to add a few minutes to the cooking time). To make your own buttermilk, mix 1 tablespoon of white vinegar in 1 cup of plain milk.

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