Dec 112015

rlcb1I’ve written just a bit about Red Lobster before. It’s the restaurant equivalent of a solid, reliable contact hitter in a baseball lineup. He’s never going to jerk one in the seats, but he’s not going down swinging very often either. You’ll get full. You won’t have an amazing meal, but you won’t have a bad one either. (See also: Cracker Barrel.)

The last thing I really loved at Red Lobster was their house Red Claw Lager, which they stopped offering several years ago. One of the best things there now is the “Cheddar Bay” biscuits. They’re scrumptious little disasters of cheese, garlic, and butter, with just enough crumbly bread to hold them together. You know, the sort of biscuit that ruins your shirt if you drop it?

rlcb2Lea found Red Lobster Cheddar Bay biscuit mix ($6.99) on her latest trip to Costco. It contains 4 packages of mix and 4 herb packets. Add 1/2 cup cheddar, 3/4 water, and 1/3 cup butter to each package and packet, and you get 10 biscuits. So, there is mix for 40 biscuits in the box, and with the items you add, they end up costing about $0.33 each.

Now there is no ambiguity here. This says “Our Secret Recipe” on the box. That’s a straight up-down, is it not? Do these taste just like the biscuits at Red Lobster?


They do. It’s the same splendid fusion. Cheese hits hard, as does the appealing salty garlic seasoning. It all floats on a lot of fat—so much that there’s a danger of making a meal of just these if you’re not careful. I think only Greenbrier’s hush puppies are a similar threat on the front end.


You like those Red Lobster biscuits? These are them!


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 Posted by at 7:00 pm

  3 Responses to “Review: Red Lobster Cheddar Bay biscuit mix”

  1. Well now I can’t avoid them, became you’re not the first person I’ve heard say they’re just like the ones served in the restaurant. And I may just make a meal of them 🙂

    • I wonder whether Red Lobster understands what a draw they are. I mean, there’s not anything else particularly memorable there. Making this available without going there might not be the best move. 🙂

  2. My husband makes a really good knock-off of the Cheddar Bay Biscuits. Got a recipe from one of the Todd Wilbur “Top Secret Restaurant Recipe” books, and it uses Bisquick as the dry ingredient base. Dangerous recipe since it is very easy to make…and you can tweak it to add more or less cheese and butter, as you like.

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