Ever since I was young, Red Lobster has been one of my favorite restaurants of all time, mostly for the Cheddar Bay Biscuits. I recall ever Friday night after my mom got home from work, we’d go out for dinner at Red Lobster and I’d fill up on bread before the meal even arrived.

After tons of trial and error, I found a way to recreate these magical cheesy biscuits at home and infuse them with cannabis for a nice medicated snack. Sure, you could just buy the boxed mix from the grocery store but making them from scratch at home ensures you can monitor how much sodium goes into the mix.

For this recipe, we’ll be using my cannabutter recipe I shared last time. Take a second to check that article out if you haven’t already because we’re going to need a cup of cannabutter.

For the biscuits you’ll need:

  • 2 ½ cups flour
  • 1 cup melted cannabutter + 4 tbsp for topping later
  • ¾ cup – 1 cup milk
  • 1 tbsp baking powder
  • 2 tsp salt
  • 1 ½ cups shredded cheese (I like using a mixture of cheddar, Monterey jack, and parmesan.)
  • Rosemary
  • Parsley
  • Garlic powder
  • Black pepper
  • Onion powder
  • ¼ tsp cayenne pepper or Old Bay seasoning (optional)

First, preheat your oven to 450 degrees Fahrenheit. In a bowl combine your dry ingredients: flour, baking powder, salt, garlic powder, black pepper, rosemary, parsley, onion powder, and cayenne pepper or Old Bay seasoning. These spices are all to taste, so feel free to go crazy with the black pepper or easy on the rosemary if that’s what you prefer. Stir to combine and add in your shredded cheese, 1 cup melted cannabutter and 1 cup of milk. Start with a ¾ cup of milk and if the mixture looks too dry, add the rest.

Next, mix this all together until well incorporated and the mixture forms a slightly wet dough. You don’t want it to be as firm as cookie dough, but not as wet as pancake batter. Find a happy medium between these two and adjust your liquids as necessary.

Once your dough has formed, using a spoon or ice cream scoop, scoop out equal sized portions of dough and spread them onto a greased or parchment lined baking sheet. Bake for 12 minutes or until golden brown and delicious.

Lastly, in a small bowl, mix together 4 tbsp cannabutter, 1 tbsp fresh chopped garlic, and 1 tsp dried parsley. Brush this over your biscuits and top with a bit of additional cheese, allowing the residual heat from the oven to melt it. This step can be done just before your biscuits hit the 12-minute mark to prevent from overcooking, or you can just let them bake and then turn off the oven, allowing the residual heat to do the rest.

This recipe yields roughly 8-10 biscuits. I like mine pretty big, so I usually get about 8 out of this. You can scale the recipe up or down for more or less biscuits. I make these at least once a week in the comfort of my own home. No longer do I have to go to Red Lobster for Cheddar Bay Biscuits and now I can have a cannabis-infused version for a fraction of the price. Better get baking!


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