No need to hit up Red Lobster when you want to sink your teeth into Cheddar Bay Waffles. Try this copycat recipe at home with a bowl of chili or topped with a lobster tail like at the restaurant!
Have you seen the Cheddar Bay Waffles and Fried Lobster Tails at Red Lobster? Have you tried it?
We don’t frequent Red Lobster all that often. We used to but the last four or so times we went our crab legs were overcooked and our portions were significantly smaller than we remember from the past. We’ve decided it’s a much better use of the same amount of money to splurge on all you can eat sushi – even if we bring the kids.
But those Cheddar Bay Biscuits… I think they put something in them to make them so addicting! Oh yea… it’s called cheese 😉
Anyway… I saw the waffles paired with the fried lobster tail and was more intrigued by the waffle than the dish in entirety. I already make cornbread waffles, what would be so hard about making Cheddar Bay waffles? So I set out on my journey!
Turns out these are really simple! I did find a few people making them from the boxed Red Lobster biscuit mix, but I wanted homemade. I took this recipe from Slow Roasted Italian, tweaked it a bit to make it easier on the waffle iron, and viola! Cheddar Bay Biscuit Waffles!
We topped ours with homemade chili, cheese, and sour cream but I bet dunking these in tomato soup (or any soup) would be incredible. Or sandwiches made with these. Or perhaps just eating them right off the pan… not that I was doing such a thing while I was waiting for them to cook! I swear 😉
Ingredients needed for Cheddar Bay Waffles
- all-purpose flour
- baking powder
- garlic powder
- shredded cheddar cheese
- dried parsley
Tools needed for Cheddar Bay Waffles
- mixing bowl
- measuring spoons
- measuring cups
- rubber spatula
- waffle iron
Cheddar Bay Biscuit Waffles
- 4 cups all purpose flour
- 2 TBSP baking powder
- 2 TBSP sugar
- 1 TBSP garlic powder
- 1 tsp salt
- 1 cup (2 sticks) butter, melted
- 2 1/2 cups milk
- 12 oz shredded cheddar cheese
- 1 tsp dried parsley
- Preheat waffle iron & spray with cooking spray.
- In a large mixing bowl, whisk together flour, baking powder, sugar, garlic, and salt.
- Add melted butter and milk and stir until just wet, do not overmix!
- Fold in cheese with a spoon or rubber spatula. Mixture will still be rather thick
- Spread batter on waffle iron. I used about 1/4 cup per waffle but it expands a good deal so you may need to test out a single waffle to make sure you don’t overfill your waffle maker!
- Cook waffle for 3-6 minutes or until golden brown. Follow your waffle irons directions for specific times. Mine took about 4 minutes per batch at 400*.
- Keep waffles warm in a 170* oven or serve immediately. They also reheat in the toaster nicely!
Tips for successful Cheddar Bay Waffles
- Keep your milk handy. The batter thickens as it sits and you might need to add more as you continue to use the batter. I’ve used up to 1/2 cup more.
- For a larger burst of flavor, add up to 1 tsp extra garlic powder and 1/2 tsp dried parsley.
- Opt for less batter than you think you need for each waffle. These grow in size rapidly and you don’t want it spilling out the sides of your waffle iron. Trust me! 😉