Red Lobster Cheddar Bay Biscuits Low-Fat copycat recipe by Todd Wilbur
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Red Lobster Cheddar Bay Biscuits Low-Fat

Score: 5.00. Votes: 1
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The cheesy little biscuits that come with your meal at the country's largest seafood chain were first served in 1990. According to a company spokesperson, it's the menu item the chain has become best known for. In 1997 the chain served over 435 million Cheddar Bay Biscuits.

Each of those small biscuits has around 7 grams of fat, but we're going to change that. Here is a delicious light version of the biscuits which tastes just as good as the original. Using reduced-fat Bisquick and reduced-fat shredded Cheddar cheese these biscuits are now less than half the fat of the originals. 

Nutrition Facts

Serving size–1 Biscuit
Total servings–12
Calories per serving–112 (Original–130)
Fat per serving–3g (Original–7g)

Source: Top Secret Recipes Lite by Todd Wilbur

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Get This

  • 2 cups reduced-fat Bisquick baking mix
  • 3/4 cup low-fat buttermilk (1% fat)
  • 1 cup reduced-fat shredded Cheddar cheese
  • 2 tablespoons Fleischmann's Fat-Free Buttery Spread
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes, crushed fine
  • Do This
    • Restaurant/Brand
      Red Lobster
    • Instructions

      1. Preheat the oven to 400 degrees F.

      2. Combine the baking mix, milk, and Cheddar cheese in a medium bowl. Mix by hand until well combined.

      3. Divide the dough into 12 equal portions (about 3 tablespoon each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers.

      4. Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown.

      5. In a small bowl, combine the buttery spread with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit immediately after removing them for the oven. Sprinkle a dash of parsley over the top of each biscuit.

      Makes 12 biscuits.

      Tidbits: To make fine parsley flakes, as can be found on the original, crush the flakes between your thumb and forefinger.

Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
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Sep 24, 2011, 22:00

I tweaked this a little more. I added the garlic powder to the bisquick mixture and eliminated the butter spread and parsley at the end. Made delicious breakfast biscuits.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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