Red Lobster Cheddar Bay Biscuits (But Better)

Everybody loves these biscuits... I don't know why but we can definitely outdo them. We can make them completely homemade, better, and maybe save some time to make a specialty lobster roll of sorts.

SUPPLIES USED:

Rolling Pin

Food Processor


INGREDIENTS:

Cheddar Bay Biscuit:

  • 2 cups (300g) all-purpose flour

  • 1 Tbsp (14g) granulated sugar

  • 2 tsp (12g) fine sea salt

  • 2 1/2 tsp (8g) baking powder

  • 1/2 tsp (4g) baking soda

  • 1 Tbsp (9g) garlic powder

  • 1 tsp (4g) onion powder

  • 1 tsp (4g) Old Bay Powder (optional)

  • 1/2 cup (15g) unsalted butter

  • 1 cup (80g) shredded sharp cheddar cheese

  • 1 cup (240ml) cold buttermilk


Buttermilk Egg Wash:

  • 1 egg

  • Splash of buttermilk


Lobster Cheddar Bay Biscuit Sandwich (4 servings):

  • 2-3 live lobsters or 4 lobster tails

  • 1/4 cup of water

  • 1/2 cup (115g) unsalted butter

  • Salt

  • Juice of 1 small lemon

  • 1/2 bunch of finely sliced chives

  • 1 sliced radish (optional)


INSTRUCTIONS:

Cheddar Bay Biscuit Method:

  1. Start by combining all-purpose flour with granulated sugar, fine sea salt, baking powder, baking soda, garlic powder, and onion powder. Mix to combine.

  2. Cut up very cold unsalted butter into ½” evenly sized pieces.

  3. Pour the flour into a food processor, add in the butter, and pulse 4-5 times until pea size lumps form.

  4. Add in shredded sharp cheddar cheese. Pulse 2-3 more times. Pour mixture back into the bowl.

  5. Mix with cold buttermilk.

  6. Pour dough out and knead until it comes together. Dust with flour and roll out into a circular/rectangular shape.

  7. Fold one side into the center and the other side over that. Push lightly together and roll out lengthwise. Repeat the letter folding process one last time.

  8. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

  9. Line a rimmed baking sheet with parchment paper, and in a small bowl whisk an egg with buttermilk.

  10. Generously flour a work surface. Dump out the dough and flour. Roll out into ¾” thick.

  11. Cut out as many pieces possible using a biscuit cutter. Place onto a baking sheet. Repeat with remaining scraps of dough.

  12. Lightly brush the top with egg wash. Place into an oven set at 425F 13-15 minutes.


Sandwich Method:

  1. Place lobster tails into a pot of gently simmering water and let simmer for about 5 minutes.

  2. Immediately plunge lobster into an ice bath when through cooking. Leave in until cool enough to handle.

  3. Remove all the shells and as much lobster as possible.

  4. For the sauce, in a medium sauce pot add enough water to cover the bottom of the pan. Place over medium heat.

  5. Once steaming (not simmering or boiling) whisk in cold unsalted butter. Keep whisking and reduce to medium-low.

  6. Add and whisk in more butter until all the butter is added and melted. Remove from heat and season with salt, juice of a lemon, and finely chopped chives.

  7. Whisk together and return to medium heat just hot enough it’s not simmering or boiling.

  8. Chop up the lobster and add to the butter sauce. Stir together until everything is hot.

  9. Slice a cheddar bay biscuit. Top with a mound of lobster and finish with more chopped chives and top with the other side of the biscuit.