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FAQs

Can I use milk instead of water in Red Lobster biscuit mix? ›

If you want more richness in your Red Lobster Cheddar biscuits, substitute milk or buttermilk for the water and top with more butter. Add 1 teaspoon of Old Bay seasoning for an extra flavor touch.

Storing and Reheating Red Lobster Biscuits

However, biscuits stay moist and tender longer if kept in the fridge, up to 4 days. They keep for 3 days on the counter. They can also be frozen for up to 3 months! (just add them to a freezer bag!)

Cheddar Bay biscuits were created in 1992 by Kurt Hankins, then-head of Red Lobster's culinary development team. The chef was purportedly inspired by Texas Toast and French bread, and invented CBBs using a traditional biscuit recipe, but subbed the sugar for garlic and added cheese.

INGREDIENTS: Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm and Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Sugar, Salt, Dextrose, Honey Powder, Buttermilk, Ascorbic Acid, Enzymes.

To make Bisquick pancakes without milk (or Bisquick biscuits without milk), substitute an equal amount water or non-dairy milk for the milk called for on the recipe on the package. Add any other ingredients, such as oil and eggs, as instructed.

For the biscuits

In a large bowl, mix the bisquick, butter, garlic salt, granulated garlic (or garlic powder) together. Add the cheese and toss with the dry mixture to coat. Add the milk and mix with a large spoon or your hands. The dough will be somewhat sticky, which is perfect for that “drop biscuit” appearance.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

2 cups of flour. 1 cup of liquid (milk, buttermilk, or water) 1/2 cup of fat (butter, stick margarine, or shortening)

Biscuits can be stored at room temperature for up 3 days in an air-tight container. Reheat in the microwave for 20 seconds or in the oven at 350°F for 5-6 minutes. To freeze, individually wrap each baked biscuit in plastic wrap. Place inside of a freezer-safe container or freezer bag for up to one month.

How many biscuits does Red Lobster make a day? ›

Fun (weird) facts about Cheddar Bay Biscuits

That's a lot of Red Lobsters making a lot of cheddar biscuits. In 2017, here's what those numbers looked like: Food staff baked more than 8,000 pounds of cheddar cheese to create roughly one million biscuits a day.

All entrées come with two warm, house-made Cheddar Bay Biscuits.

But no need to worry because the restaurant chain sells a pre-made mixture of the biscuits on grocery store shelves. These delicious appetizers debuted in 1992 when Kurt Hankins, then-head of Red Lobster's culinary development team, was inspired by Texas Toast and French bread.

Our legendary Cheddar Bay Biscuits® are now gluten free with this mix.

Brush the biscuits with melted, herby butter. Ooooh yeah. If there's a “secret” to why cheddar bay biscuits are so good, it's this—they're dripping with butter, both in the dough and on top.

By 2017, a news release from Red Lobster claimed the company was baking nearly one million biscuits a day, putting a fresh batch in the oven every 15-20 minutes.

The demand for the treats became so massive that Red Lobster started offering them as menu appetizers. The restaurant initially sold hush puppies, and it wasn't a hit with patrons, leading to the creation of the tasty biscuits, originally called "freshly baked, hot cheese garlic bread."

Is there dairy in Red Lobster biscuits? Yes, the Cheddar Bay Biscuits served at Red Lobster are vegetarian and contain dairy. However, making them vegan is easy- use vegan alternatives for buttermilk, butter, and cheese.