Cheddar Biscuits

Prepare Your Oven and Tools Preheat your oven to 450°F (230°C). If using a cast iron skillet, place it in the oven while it preheats. For a baking sheet, line it with parchment paper. Having everything ready before you start mixing ensures the biscuit recipe comes together smoothly.

Mix the Dry Ingredients In a large mixing bowl, whisk together the all-purpose flour, aluminum-free baking powder, baking soda, garlic powder, and salt. Whisking ensures even distribution of the leavening agents and seasonings throughout the flour. This step prevents any bitter spots from undissolved baking powder in your finished red lobster biscuits.

Cut in the Cold Butter Remove your very cold butter from the refrigerator or freezer and cut it into small cubes. Add the cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. These visible butter pieces are what create flaky layers, so don’t overwork them. If the butter starts to soften from your hands’ warmth, place the bowl in the refrigerator for 5-10 minutes before continuing. This simple pause keeps your homemade cheddar biscuits recipe on track for success.

Add Wet Ingredients and Cheese Make a well in the center of your flour-butter mixture. Pour in 1 cup of cold buttermilk and add the honey. Using a wooden spoon or rubber spatula, gently stir until the mixture just begins to come together. Add the shredded sharp cheddar cheese and the remaining 2 tablespoons of buttermilk. Fold gently until the cheese is distributed and the dough forms a shaggy ball. Important: Stop mixing as soon as the ingredients are combined. Overmixing develops gluten, which leads to tough, dense biscuits instead of tender, flaky ones. A light hand makes all the difference.

Shape and Cut the Biscuits Lightly flour your hands and a clean work surface. Turn the dough out and gently pat it into a rectangle about 3/4 inch thick. Fold the dough over itself like a letter, then pat down again. Repeat this fold two more times. This laminating technique creates layers in your best homemade cheddar biscuits. After the final fold, pat the dough to 1-inch thickness. Using a floured 2.5-inch biscuit cutter, press straight down without twisting. Twisting seals the edges and prevents rising. Place cut biscuits close together on your prepared baking sheet or in the hot cast iron skillet, with sides touching for maximum rise.

Bake to Golden Perfection Bake at 450°F for 12-15 minutes until the tops are golden brown and the cheese is bubbling. The biscuits should rise significantly and smell absolutely amazing. Watch closely during the last few minutes to prevent over-browning.

Apply the Garlic Butter Topping While biscuits bake, melt the 2 tablespoons of butter and stir in the remaining garlic powder and chopped parsley. As soon as you remove the biscuits from the oven, brush the warm garlic butter generously over each one. The butter soaks into the hot biscuits, adding moisture and that signature cheddar bay biscuits flavor everyone loves. Serve immediately while warm. These pair wonderfully with creamy soups or your favorite pasta dishes.