11 Unexpected Ways To Use Red Lobster Cheddar Bay Biscuit Mix

Originally launched in 1992, Red Lobster's Cheddar Bay Biscuits are one of the seafood giant's most enduring and popular menu items. We're talking really popular — the restaurant chain bakes and sells nearly 1 million of the golden biscuits every day. 

It makes sense. These tender, flakey jewels pack everything you could want in a perfect baked good. They're light and fluffy with a slightly crisp exterior that gives way to a soft, moist crumb inside. The biscuits are savory and, and they have a robust hint of garlic and herbs. Best of all, each bite is filled with pockets of melted cheese, which adds a wonderful, creamy consistency to the biscuit's already decadent flavor profile.

Cheddar Bay Biscuits — or CBBs, as true biscuit-heads know them — are so popular they've inspired TikTok trends, Facebook fan channels, a limited edition lip balm, and a DIY mix that lets you make the biscuits right in the comfort of your own kitchen. Just pour the contents of the mix into a bowl, add water and shredded cheddar cheese, and mix well. 15 minutes later, boom ... instant biscuits!

But, guess what? There's even more you can do with that incredible mix. Tastier than Bisquick and more versatile than Betty Crocker or Jiffy, this extraordinary mix is like a secret weapon when you're cooking and is ideal for preparing all sorts of unexpected and incredible creations. Here are 11 of our favorites that are perfect for capturing — and expanding on — CBB's already impressive qualities.

Preparing your own homemade pizza dough is great if you have the time. But, if you're looking for something a bit different, why not make your own Red Lobster-inspired pizza from scratch?  All you need is a box or two of Cheddar Bay Biscuit Mix, extra flour, and all of your favorite pizza toppings. It's the perfect way to infuse your pizza with even more garlic and cheese flavor.

To get started, prepare the mix according to the box directions. Once your dough is formed, spread some flour on a clean section of your kitchen counter and then drop your biscuit dough on top of it. Your goal is to roll the dough out with a rolling pin to form a traditional pizza crust. If the biscuit dough is too sticky, sprinkle some additional flour over it and work it in with your hands. Continue this until the dough can easily be handled and spread without clumping.

Roll the dough out to your desired consistency — thick or thin crust, it's up to you. Then, put the plain, rolled-out dough on a baking sheet — without any toppings — and bake until firm but not cooked all the way through. Once this is done, remove the pizza crust, top it with whatever ingredients you want — pepperoni, cooked sausage, grilled chicken, bell peppers, mushrooms, olives, herbs, and (of course) more grated cheese, and bake until golden. Throw on some shrimp or crab and really indulge those Red Lobster cravings!

Essentially a pizza pocket filled with toppings, calzones take all the best aspects of pizza and make them even better. You get more fillings, more crispy crust, and a whole bunch more cheese — especially when you make them with Cheddar Bay Biscuit Mix! Of course, for every pepperoni- or sausage-stuffed calzone, there's a version that is just as tasty and has nothing to do with traditional pizza flavors, like the mouthwatering sausage, greens, and ricotta calzone.

Whatever type of calzone you're in the mood for — Italian or otherwise — you can make it in a snap with your box of CBB mix. The process starts with the same technique we outlined for making biscuit batter pizza. Prepare the batter and roll it out, adding flour as necessary to create a firm dough you can easily work with. This is a fantastic way to ramp up the flavor of calzones. The biscuit mix makes them even cheesier and more savory than a traditional premade dough.

To make your calzones, divide your dough into smaller sections and add your filling. It could be a variety of cheeses, sauteed veggies, mushrooms, olives, ham, pepperoni, or other cooked meats. Once your filling is piled high on one half of the calzone crust, fold the other half over and seal the filling inside. Press the edges of the dough firmly to seal the calzone shut. Then, bake until the crust is lightly toasted and browned all over.

Few things are more satisfying than from-scratch chicken and dumplings. The recipe has it all: tender, savory chunks of chicken, flavorful, herb-packed broth, and soft, pillowy dumplings that soak up all of those delicious flavors. It's the epitome of a classic comfort food — it tastes great, warms from the inside out, and evokes wonderful feelings of nostalgia (even if nobody actually made the dish for you when you were growing up).

To create your own inspired take, you don't need any special recipe for dumplings or dough. You just need a box of Cheddar Bay Biscuit Mix, which is perfect for making the dish extra cheesy and delicious. To start your recipe, prepare a savory soup using your choice of chicken thighs or breasts, onions, celery, carrots, garlic, herbs, and chicken broth. Simmer the soup until the chicken is cooked through and tender, then shred or chop it into bite-sized pieces. While the chicken cooks, prepare the biscuit mix, adding water or milk and mixing everything well until a dough forms.

Once the chicken is cooked and shredded and your soup is prepped, add any additional vegetables you'd like, such as peas or corn. Bring the broth to a gentle simmer and drop spoonfuls of the prepared biscuit dough directly into it. Then, cover the pot and let the dumplings cook until tender and fluffy. Prepare for a treat! Unlike regular dumplings, your CBB dumplings will be filled with pockets of mouthwatering melted cheese.  

Feeling especially hungry? You can capture all the delicious, savory flavors of chicken and dumplings in a slightly heartier form by making a chicken casserole or cobbler. Imagine the same moist, tender chicken and an assortment of your favorite vegetables, only this time mixed with luscious, creamy gravy and topped with flaky, baked Cheddar Bay Biscuits. Yum!

This CBB chicken cobbler or casserole starts by combining some pre-cooked chicken (leftover shredded rotisserie chicken is ideal), a bag or two of frozen vegetables (we like spinach or peas and carrots), and the canned cream soup of your choice. Cream of chicken or mushroom are fantastic options, but any cream-based soup will do.

You'll then dollop Cheddar Bay Biscuit Mix batter (prepared according to the package directions) over the cobbler to cover the meat and vegetables completely. The dish will look rustic. If you prefer something more refined, follow the tips we laid out above for turning Cheddar Bay Biscuit Mix into a luscious, cheese- and garlic-packed pizza dough. Then, cut the biscuits out into shapes with a cookie cutter. Spread the cheese- and spice-filled discs generously over your casserole and then bake it until the sauce is bubbling and the biscuit topping a crisp, golden brown.

Once you master biscuit-topped chicken cobblers, you can use the same technique to make a number of other similarly delicious and satisfying entrées. One of our favorites is a rich and filling Cheddar Bay Biscuit quiche. The mix infuses the dish with cheese and subtle spices, making it moister, richer, and even more decadent.

The first thing you need to decide when making this quiche is if you want it to have a crust. If you do, line a pie pan with a pre-made pie crust, or a ready-to-fill pie with a baked crust already in place. Next, you'll need your egg filling. Whip together eggs, milk or cream, some favorite spices (like chives, parsley, basil, dill, sage, or oregano), chopped onions, and any other fillings you're in the mood for, from diced ham or cooked sausage to veggies like spinach, broccoli, or sun-dried tomatoes. Pour the filling over the pie crust or into a greased pie pan if you're going the crustless route.

Next, prepare your biscuit mix and spoon it evenly over the quiche, making sure the entire surface is evenly covered. Then, pop your quiche in the oven. You'll know it's done when the eggs have set, the cheese is melted, and the biscuit topping is tender and flaky. Remove the quiche from the oven and let it rest briefly. Serve while still warm, with a garnish of fresh sour cream, diced tomatoes, and a giant mimosa or brunch-friendly bloody mary.

What happens when you mash light, flaky Cheddar Bay Biscuits with your favorite spicy taco? You get a show-stopping Mexican taco pie! Think mounds of savory, browned ground beef, zesty tomatoes, earthy beans, and mild or super hot chile peppers all baked into a pie and layered with a delectable crisp, flaky Cheddar Bay Biscuit crust.

To whip up this one-of-a-kind, rustic dish, you'll first brown some ground meat in a skillet — beef, pork, and turkey are all great options. Next, caramelize some onions and diced peppers (bell is fine if you don't like heat). Or, go for jalapeños, habaneros, or something even hotter if you like it spicy. To add beans to your pie, grab a can of your favorite kidney or black beans (drained and rinsed), or a can of chili-ready flavored beans, which can be used as is.

Once you have all your ingredients prepped and ready, mix them together. Then, spread that beef, bean, and tomato mixture evenly in the bottom of a deep pie pan or casserole dish. When that's done, take your prepared cheese- and garlic-infused batter and drop it in evenly spaced dollops across the surface of the meaty filling. Continue until the entire top of the dish is covered. Bake until the filling is heated and the biscuit topping is cooked, then serve your finished dish by the scoopful, garnished with Mexican essentials like taco sauce, guacamole, queso, or even crumbled tortilla chips.

For some of the crispiest, juiciest chicken ever, how about swapping Red Lobster Cheddar Bay Biscuit mix for Shake 'n Bake or regular old flour the next time you make oven-baked chicken? For this recipe, you won't need any added water or cheese — just that wonderful, savory, garlic- and herb-flavored mix itself. (Be sure to combine the spice blend with the mix before using it!)

To prepare your chicken, pour the biscuit mix into a shallow dish or bowl. If you want, now's the time to add even more spice — garlic powder, onion powder, paprika, and black pepper are all great additions. Then, it's time to coat the chicken. Dip each piece of chicken into the biscuit mix, pressing it down gently to ensure the coating adheres to all sides. Shake off any excess coating and place the chicken onto a baking sheet lined with parchment paper or aluminum foil. Repeat this process for all of the chicken pieces.

Once the chicken is coated and arranged on the baking sheet, bake until it's cooked through and the coating is golden brown and crispy. Cooking times may vary depending on the thickness of the chicken pieces, so use a meat thermometer to check for doneness — the chicken should have an internal temperature of at least 160 degrees F. When the chicken is done, remove it from the oven, let it rest, and serve.

The food world is full of incredible pairings: peanut butter and jelly. Macaroni and cheese. Chocolate and strawberries. Sushi and soy sauce. But, for a combination you didn't know you needed in life, how about the delicious and unexpected combo of biscuits and cornbread? Imagine — fluffy, buttery, airy biscuits mixed with moist, dense, sweet, and savory cornbread. You get the already amazing flavor of those fantastic Cheddar Bay biscuits, plus the sweet, chewy goodness of cornbread. What could be better?

The easiest — and most satisfying — way to combine biscuits and cornbread is to make each batter and then simply fold the two together. This way, you don't have to worry about too much liquid or too little flour ... all of your measurements are already set.

To get started, grab your favorite cornbread mix and some Red Lobster Cheddar Bay Biscuit mix and prepare each in its own bowl according to the manufacturer's directions. Then, when you're done, fold those two batters together. Make sure they are well combined, but don't overmix — you don't want to work the batter more than you need to. Pour the combined batter mixture into your pan and let it bake until golden brown and a toothpick inserted into the center of the loaf comes out clean. To elevate the dish even further, add a mix-in before baking. Crumbled cooked bacon, diced ham, and slices of hot dog or cooked sausage are all excellent options.

Whether you're looking for an unexpected option for brunch or a savory alternative to traditional waffles, Cheddar Bay Biscuit Mix is a fantastic way to bring some variety to your waffle press. Many people steer clear of waffles in the morning — or at any meal — because they're so sweet. All of that syrup and fruit and chocolate or whipped cream. But, how about a savory, garlic- and herb-powered waffle instead? Delicious, right? That's exactly what Cheddar Bay Biscuit Mix will bring to this classic dish.

Simply combine your biscuit mix, some favorite spices (like dill, basil, or paprika), and water, and you're ready to make waffles. You can add shredded cheddar to the batter or leave it out. The waffles will taste great either way. Other potential additions to your batter can include crumbled bacon, diced ham, chopped scallions, sun-dried tomatoes, finely chopped peppers, and even a swirl of pesto, mixed into the waffle batter before you put it on to cook.

Add as few or as many ingredients as you want to your biscuit mix batter. Just remember that you need to be able to pour and spread it in the waffle press, so if it seems too thick, add a splash of milk or water. Mix your batter well, and then make your waffles like normal. Serve your waffles with butter or sour cream, a savory gravy, or a piece of your favorite fried chicken.

Few things compare to a warm, freshly made donut. When you tire of boston cream, apple fritters, and classic glazed, why not shake up your routine and make a batch of your own donuts with Cheddar Bay Biscuit Mix as your starring ingredient?

CBB mix lends itself wonderfully to "drop-style" donuts, essentially batter that you drop into hot oil and cook until soft and fluffy. To make a batch of these delightful treats, first prepare your biscuit mix according to the package instructions. Add the garlic mix for savory donuts or skip it and use spices like pumpkin pie mix, cinnamon, or nutmeg for more traditional sweet donuts. You can also either include the grated cheese in your batter or skip it, depending on your mood. When done, measure the batter's consistency. It should be slightly sticky but still hold its shape when dropped from a spoon. If it seems too thick, add a splash of milk or water. 

Next, heat a large, deep pot or fryer filled with several inches of vegetable oil. When it's hot, it's time to make your donuts. Use a spoon to drop small mounds of dough into the oil. The dough will puff and expand as it fries. Once the doughnuts are cooked, transfer them to a rack to drain and cool. To complete the dish, roll the doughnuts in powdered sugar or a mixture of cinnamon and sugar — do it while they're still warm so the sugar sticks.

Finally, if you want to infuse the exceptional cheese and spice of Cheddar Bay Biscuits into the most unexpected of places, why not turn that batter into a batch of sweet and savory cookies? To make these salty and sweet treats, you have two options. 

The first is performing a simple substitution. Swap the flour in your favorite cookie recipe for an equal amount of Cheddar Bay Biscuit Mix. Note that the mix already contains baking soda for leavening, so you'll also want to reduce or eliminate any other baking soda or baking powder from your modified recipe. Just use the mix in place of flour, and add grated cheese to that cookie recipe as an added mix-in, if you like.

Alternately, if you're feeling a tad more creative, you could also turn a box of prepared biscuit mix into your cookie "dough." Mix the package contents as directed. Then, think about what you'd add to turn your biscuits into cookies. Maybe you stir in some brown sugar, a dollop of peanut butter, grated coconut, chopped nuts, or chocolate chips; the choice is yours. If you add several ingredients, consider folding in an egg as well, to help hold your revamped "cookies" together and maintain moisture as they cook. Drop your cookies on a greased sheet pan by the spoonful and bake until the cookies are firm and crisp around the edges — Cheddar Bay fantastic!