Copycat Red Lobster Cheddar Bay Biscuit

Not just for Red Lobster lovers...who wouldn't enjoy a warm cheddar herb biscuit?! Originally called, "freshly baked, hot cheese garlic bread" these savory treats have gathered a cult-like following for nearly three decades! Personally, a favorite since childhood, more time at home meant more time to re-create this classic. Lobster not included!

Biscuit Dough Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup cheddar cheese, shredded
• 2/3 cup milk, or milk alternative
• 1/4 cup butter, softened
• 1 large egg
• Cooking spray

Butter Herb Topping Ingredients:

• 2 tablespoons butter, melted
• 1 teaspoon milk, or milk alternative
• 1/2 teaspoon dried parsley
• 1/4 teaspoon sweet paprika

Baking Supplies:

• Large mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• Small microwave safe bowl
• Small spoon
• Basting brush
• Baking tray
• Rolling pin (optional)

Preheat oven to 350° F. Prepare baking sheet with cooking spray.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

Then, integrate into the dry mixture the softened butter, shredded cheese, egg, and milk. Using a spatula, mix until the dough forms a ball. Note, the dough will be sticky!

On lightly floured surface, turn out the dough. With a rolling pin, or by hand, roll dough to about 1 to 1 1/2 inches thick.

Cut out 9 rounds with a floured 2-inch biscuit cutter or cup. I used a half-pint glass!

In a small microwavable bowl, melt 2 tablespoons of butter for 20 seconds in microwave. With a small spoon, stir into the melted butter the dried parsley and paprika. Use a basting brush to coat the tops of each biscuit. Sprinkle the biscuits tops with sea salt flakes.

Bake for twelve minutes, or until golden brown. If making the biscuits in advance, under-bake and warm in oven until golden brown just before serving. Best served warm!