The Fascinating Origin Story Behind Red Lobster's Cheddar Bay Biscuits (2024)

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The Fascinating Origin Story Behind Red Lobster's Cheddar Bay Biscuits? ›

The invention of Cheddar Bay Biscuits in 1992 is credited to Kurt Hankins, then-head of Red Lobster's culinary development team, writes food enthusiast site Tasting Table. Hankins, inspired by Texas Toast and French Bread, substituted sugar for garlic and added cheese.

Cheddar Bay biscuits were created in 1992 by Kurt Hankins, then-head of Red Lobster's culinary development team. The chef was purportedly inspired by Texas Toast and French bread, and invented CBBs using a traditional biscuit recipe, but subbed the sugar for garlic and added cheese.

Servers always seem to bring just enough biscuits so that it's impossible for diners to distribute them evenly amongst their party. If this happens to you every time you visit Red Lobster, you're not unlucky—the extra biscuit rule is an official policy enforced by the chain, as Delish reports.

"There are no current changes to the Red Lobster At Home product line, which includes the Cheddar Bay Biscuit Mix," Lori Cherry, director of communications and corporate public relations at Red Lobster, told USA TODAY in an emailed statement Tuesday.

Brush the biscuits with melted, herby butter. Ooooh yeah. If there's a “secret” to why cheddar bay biscuits are so good, it's this—they're dripping with butter, both in the dough and on top.

In a Buzzfeed showdown of the best free restaurant bread, the Cheddar Bay biscuits were the overwhelming winners. While most restaurants serve plain or lightly flavored risen bread, Red Lobster's offering stands out for being a simple type of drop biscuit flavored with cheddar cheese and garlic butter.

If you want more richness in your Red Lobster Cheddar biscuits, substitute milk or buttermilk for the water and top with more butter. Add 1 teaspoon of Old Bay seasoning for an extra flavor touch.

That's a lot of Red Lobsters making a lot of cheddar biscuits. In 2017, here's what those numbers looked like: Food staff baked more than 8,000 pounds of cheddar cheese to create roughly one million biscuits a day.

According to monkeymoomoo10, most of the fish at Red Lobster starts out frozen. Don't let it scare you, though; it's mostly a product of shipping realities, and the fact that most Red Lobsters aren't coastal.

In 2014, Darden sold off Red Lobster to Golden Gate Capital, a private equity firm, for $2.1 billion. Since 2020, seafood distributor Thai Union Group, based in Thailand, has been the largest Red Lobster shareholder. Thai Union owns 49% of the company.

Is there honey in Red Lobster biscuits? ›

INGREDIENTS: Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm and Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Sugar, Salt, Dextrose, Honey Powder, Buttermilk, Ascorbic Acid, Enzymes.

How to Store Red Lobster Biscuits. Store Red Lobster biscuits in an airtight container at room temperature for three days or in the fridge for five days.

The restaurant initially sold hush puppies, and it wasn't a hit with patrons, leading to the creation of the tasty biscuits, originally called "freshly baked, hot cheese garlic bread."

The name was inspired by a fictional geographical name "to reflect the seaside atmosphere of Red Lobster restaurants," the company shared in a release. Biscuits were first served on trays to hungry customers waiting in the restaurant lobby for seating.

But from my sleuthing around the ol' interwebs, many red lobster employees have reported that red lobster does not, in fact, use old bay seasoning in its cheddar bay biscuits. Accordingly, this copycat recipe relies only on garlic and parsley and a pinch of salt. Now grab yourself some clam chowder and tuck in!

Aberffraw biscuits are said to be Britain's oldest biscuit! The Welsh shortbread is pressed with the shape of a scallop shell and are made with high quality ingredients to create a rich, buttery shortbread. The Great Taste Award winning biscuits are made with a 12 months shelf life.

4 standard biscuit, measuring roughly 4 inches square, was made out of whole-wheat flour and was often issued as an emergency ration. It was very hard but highly nutritious and when soaked in water made a sustaining meal.

Dunking biscuits has its origins in 16th century English naval history, where crews were supplied with 'hard tack' biscuits that were designed to last long voyages, but were impossible to eat without soaking in water, soup or any liquid available.

In the 1500s, the Knights of Malta brought ship-biscuits from Naples and Sicily to Malta. In 1665, Samuel Pepys first regularized naval victualing in the Royal Navy with varied and nutritious rations, to include "one pound daily of good, clean, sweet, sound, well-baked and well-conditioned wheaten biscuit".