Perhaps The Best Thing You Can Make With Red Lobster Cheddar Bay Biscuits
PERHAPS THE BEST THING YOU CAN MAKE WITH RED LOBSTER CHEDDAR BAY BISCUITS 🤯 is a medium American (Southern Barbecue) recipe that serves 4. 650 calories per serving. Recipe by SAM THE COOKING GUY on YouTube.
Prep: 25 min | Cook: 1 hr 10 min | Total: 1 hr 50 min
Cost: $104.90 total, $26.23 per serving
Ingredients
- 2 lb Smoked Brisket (cut into bite‑size cubes after smoking)
- 2 tbsp Olive Oil (for sautéing vegetables)
- 1 medium Yellow Onion (diced)
- 1 Green Bell Pepper (diced)
- 1 Red Bell Pepper (diced)
- 2 tbsp Garlic (minced or garlic paste)
- 2 cups Baby Spinach (roughly packed, added at the end of sauté)
- 2 tsp Doug's Barbecue Dust (seasoning blend, divided (1 tsp in sauce, 1 tsp for topping))
- 0.25 cup Unsalted Butter (for roux; plus 2 tbsp melted for herb butter)
- 0.25 cup All-Purpose Flour (for roux)
- 2 cup Whole Milk (added gradually to roux)
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 pinch Garlic Powder
- 1 tbsp Pesto (adds color and flavor)
- 0.25 cup Parmesan Cheese (grated)
- 0.25 cup Romano Cheese (grated)
- 1 package Cheddar Bay Biscuit Mix (approx. 15‑oz box)
- 0.75 cup Milk (for biscuit topping) (as directed on biscuit mix package)
- 0.5 cup Cheddar Monterey Jack Cheese (shredded, mixed into biscuit dough)
- 1 packet Herb Seasoning Packet (included in biscuit mix, mixed with melted butter for brushing)
Instructions
Smoke the Brisket
Preheat smoker (or oven) to 350°F. Place the whole brisket on the rack and smoke until internal temperature reaches 160°F, about 25‑30 minutes. Remove and let rest briefly.
Time: PT30M
Temperature: 350°F
Cube the Brisket
Using a sharp knife, cut the smoked brisket into bite‑size cubes (about 1‑inch pieces). Set aside.
Time: PT5M
Sauté Vegetables
Heat olive oil in a large skillet over medium heat. Add diced onion, green pepper, and red pepper. Cook, stirring occasionally, until softened, about 4‑5 minutes.
Time: PT5M
Temperature: Medium
Add Garlic and Spinach
Stir in minced garlic and cook for 30 seconds. Add the baby spinach and toss until wilted, about 1‑2 minutes. Remove from heat.
Time: PT2M
Season the Veggies
Sprinkle 1 tsp Doug's Barbecue Dust over the vegetable mixture and stir to combine. Set aside.
Time: PT1M
Make the Barbecue Alfredo (Bashal) Sauce
In a saucepan, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup flour and cook 1‑2 minutes until lightly golden (roux). Slowly whisk in 2 cups milk, adding a little at a time to avoid lumps. Continue whisking until sauce thickens, about 3‑4 minutes.
Time: PT5M
Temperature: Medium
Flavor the Sauce
Season the sauce with a pinch of salt, pepper, and garlic powder. Stir in 1 tbsp pesto, 1/4 cup grated Parmesan, 1/4 cup grated Romano, and the remaining 1 tsp Doug's Barbecue Dust. Mix until smooth.
Time: PT2M
Combine Brisket and Sauce
Return the cubed brisket to the skillet with the sautéed vegetables. Pour the barbecue Alfredo sauce over the mixture and stir to coat evenly. Warm over low heat for 3‑4 minutes.
Time: PT4M
Temperature: Low
Prepare Cheddar Bay Biscuit Topping
In a mixing bowl, combine the Cheddar Bay Biscuit mix, 3/4 cup milk, and 1/2 cup shredded Cheddar Monterey Jack. Stir just until a shaggy dough forms; do not over‑mix.
Time: PT3M
Assemble the Pot Pie
Spread the brisket‑sauce mixture evenly in the cast‑iron skillet (or baking dish). Spoon the biscuit dough over the top, spreading it as thinly as possible to create a crust. Sprinkle a final pinch of Doug's Barbecue Dust over the biscuit layer.
Time: PT3M
Bake
Place the skillet in a preheated oven at 350°F. Bake until the biscuit topping is golden brown and the filling is bubbling, about 20‑25 minutes.
Time: PT25M
Temperature: 350°F
Finish with Herb Butter
While the pie bakes, melt 2 tbsp butter and stir in the herb seasoning packet from the biscuit mix. As soon as the pie is out of the oven, brush the herb butter over the biscuit crust for extra flavor and shine.
Time: PT2M
Serve
Allow the pot pie to rest 5 minutes before cutting. Serve warm, optionally with a simple green salad.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Tree nuts (pesto may contain pine nuts)
Ingredient Substitutions
- Instead of Smoked Brisket: Smoked pork shoulder, Cooked shredded chicken
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Yellow Onion: white onion, shallots
- Instead of Green Bell Pepper: yellow bell pepper, poblano pepper
- Instead of Red Bell Pepper: orange bell pepper, red chili
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Baby Spinach: fresh kale (stems removed), Swiss chard
- Instead of Doug's Barbecue Dust: store‑bought BBQ rub
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Whole Milk: 2% milk, unsweetened almond milk (may affect thickness)
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Garlic Powder: fresh garlic
- Instead of Pesto: basil paste, extra virgin olive oil + fresh basil
- Instead of Parmesan Cheese: Grana Padano
- Instead of Romano Cheese: Pecorino Romano
- Instead of Cheddar Bay Biscuit Mix: Homemade biscuit dough
- Instead of Milk (for biscuit topping): buttermilk
- Instead of Cheddar Monterey Jack Cheese: sharp cheddar, colby jack
- Instead of Herb Seasoning Packet: dried Italian herb blend
Equipment Needed
- Cast Iron Skillet
- Smoker or Oven
- Saucepan
- Whisk
- Mixing Bowls
- Spatula
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Smoking the brisket to proper internal temperature
- Creating a lump‑free roux and sauce
- Not over‑mixing the biscuit dough
- Baking until the biscuit topping is golden and the filling is bubbling
Chef Tips from the Video
- Use a wood‑chip smoker for authentic smoky flavor; hickory works well.
- For extra herb flavor, add fresh thyme to the biscuit topping before baking.
- A light drizzle of hot sauce on each serving adds a nice kick.
Troubleshooting
Sauce becomes lumpy.
Whisk continuously while adding milk; if lumps form, blend with an immersion blender.
Biscuit topping is dense or dry.
Add an extra tablespoon of milk and mix gently; avoid over‑mixing.
Brisket is dry.
Do not over‑cook the brisket; keep internal temp at 160°F and re‑warm gently in the sauce.
Storage
Refrigerator: Cool completely, then cover and store for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months. Reheat in oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Smoke the brisket up to a day ahead; store in an airtight container in the fridge.
- Prepare the barbecue Alfredo sauce a few hours ahead and reheat gently before assembling.
- Assemble the pot pie without baking, cover, and refrigerate up to 24 hours; bake when ready.
Frequently Asked Questions
What is the cultural significance and history of smoked brisket pot pie in American Southern cuisine?
Smoked brisket pot pie blends two comfort‑food traditions: the low‑and‑slow smoked meats of Southern barbecue and the creamy, buttery biscuit‑topped casseroles popular in the American South. It reflects the region’s love for hearty, one‑dish meals that bring families together on cooler evenings.
What are the traditional regional variations of pot pie in Southern United States cuisine?
Southern pot pies often feature a biscuit or dumpling topping instead of pastry, and they may include local ingredients like smoked pork, chicken, or shrimp. Variations include a chicken and dumpling pie, shrimp and grits casserole, and the classic beef pot pie with a flaky crust.
How is smoked brisket pot pie traditionally served in Southern gatherings?
It is typically served hot straight from the cast‑iron skillet, accompanied by a simple green salad or coleslaw, and sometimes with a side of cornbread. The dish is meant to be shared family‑style at the table.
What occasions or celebrations is smoked brisket pot pie associated with in Southern culture?
The dish is popular for casual weekend dinners, holiday gatherings like Thanksgiving or Christmas when a comforting, crowd‑pleasing main is needed, and for backyard barbecues during cooler fall evenings.
What authentic ingredients are essential for a traditional Southern smoked brisket pot pie versus acceptable substitutes?
Authentic ingredients include smoked beef brisket, a buttery roux‑based Alfredo sauce, Doug's (or any quality) barbecue seasoning, and Cheddar Bay biscuit mix. Substitutes can be smoked pork shoulder for the meat, a homemade biscuit dough, or a different BBQ rub if Doug's is unavailable.
What are the most common mistakes to avoid when making smoked brisket pot pie?
Common errors include over‑smoking the brisket (making it dry), allowing the roux to burn, over‑mixing the biscuit dough, and baking at too high a temperature which can burn the crust before the filling is hot.
Why does this recipe use a roux‑based Alfredo sauce instead of a traditional cream‑only sauce?
The roux thickens the sauce quickly and adds a nutty depth that balances the smoky brisket and barbecue seasoning, while a pure cream sauce might be too thin and lack structure for the baked pie.
Can I make smoked brisket pot pie ahead of time and how should I store it?
Yes. Smoke and cube the brisket, prepare the sauce, and assemble the pie without baking. Cover tightly and refrigerate up to 24 hours, then bake when ready. Leftovers reheat well in the oven.
What texture and appearance should I look for when the biscuit topping is done?
The biscuit crust should be golden‑brown, slightly crisp on top, and puffed. The interior should be soft and fluffy, while the filling underneath should be bubbling and glossy.
What does the YouTube channel SAM THE COOKING GUY specialize in?
The YouTube channel SAM THE COOKING GUY focuses on creative, comfort‑food recipes that blend classic American flavors with bold twists, often featuring barbecue techniques, hearty one‑pot meals, and step‑by‑step tutorials for home cooks.
How does the YouTube channel SAM THE COOKING GUY's approach to Southern barbecue cooking differ from other cooking channels?
SAM THE COOKING GUY emphasizes practical, kitchen‑friendly methods—like using a regular oven as a smoker—and combines humor with detailed explanations, making smoky Southern dishes accessible without specialized equipment.
Last updated: August 30, 2026
