Fakeout Kitchen

Red Lobster-Style Cheddar Bay Biscuits

Indulge in the savory warmth of authentic sharp cheddar and garlic without the inflammation of industrial seed oils or hidden refined sugars.

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Ingredients

  • 1 1/2 cups organic spelt flour
  • 1 cup organic all-purpose flour
  • 1 tbsp non-GMO baking powder
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 cup grass-fed butter, chilled and cubed
  • 1 cup aged organic sharp cheddar cheese, grated
  • 3/4 cup organic whole milk
  • 1 tbsp raw honey

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Canola oil or vegetable shortening → Grass-fed butter — Eliminates inflammatory industrial seed oils and provides richer flavor.
  • Refined white sugar → Raw honey — Provides natural sweetness without the glucose syrup spikes of refined sugar.
  • Processed cheddar cheese → Aged organic sharp cheddar — Avoids hidden preservatives, stabilizers, and artificial flavorings.

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the spelt flour, all-purpose flour, baking powder, salt, garlic powder, onion powder, and cayenne pepper.
  3. Add the chilled grass-fed butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
  4. Fold in the grated organic cheddar cheese evenly throughout the mixture.
  5. Create a well in the center of the dry ingredients and pour in the milk, raw honey, and a pinch more salt.
  6. Stir with a wooden spoon until just combined; do not overmix as this ensures a flaky texture.
  7. Scoop the dough into 8 equal mounds on the prepared baking sheet, pressing down slightly to flatten.
  8. Bake for 18-22 minutes or until the tops are golden brown and the biscuits feel firm to the touch.

FAQ

Is this Red Lobster-Style Cheddar Bay Biscuits gluten-free?

No, this recipe uses organic spelt and wheat flour. For a gluten-free version, replace both flours with a high-quality almond flour or certified gluten-free flour blend.

How can I keep the biscuits extra flaky?

Ensure your butter is very cold before mixing and do not overwork the dough; minimal handling leads to much loftier layers.

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