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These delicious Copycat Red Lobster Cheddar Bay Biscuits are better than the real thing! Warm, buttery, and ready in 20 minutes!
Tasty biscuits are the perfect addition to any meal. Need more Red Lobster-inspired deliciousness then try my scampi, chowder, and a reader-favorite, this lobster tail!
Reasons to Make These Biscuits
- Perfect With Any Meal: Serve these Red Lobster cheddar bay biscuits alongside any meal. They are the perfect biscuit!
- Buttery, Soft, and Delicious: You’ll love the flavor of these well-known biscuits and they have the best texture!
- Homemade Copycat Recipe: Enjoy these fast and easy biscuits any time you want at home!
What Are Red Lobster Cheddar Bay Biscuits?
If you’ve ever been to Red Lobster, you know that the cheddar bay biscuits are the best thing on the menu! They’re warm, soft, and bursting with flavor. The cheddar cheese melts as it bakes into the biscuits, and the garlic butter topping just takes them to the next level. Your family will love these buttery, flakey biscuits!
Whether you serve them up with seafood, pasta, or just want to eat them on their own, these copycat Red Lobster cheddar bay biscuits are always a favorite! If you want to recreate more staple dishes from your favorite restaurants, then check out my list of copycat recipes here!
Ingredients to Make Red Lobster Cheddar Bay Biscuits
Making copycat Red Lobster Cheddar Bay biscuits only requires a few simple ingredients! I love that I can recreate the amazing flavor and texture of these biscuits with just pantry staples.
Biscuits
- All-Purpose Flour: All-purpose flour works great because it gives your biscuits a nice, fluffy structure.
- Sugar: Adding a bit of sugar to your biscuit dough balances the flavor.
- Baking Powder: For a biscuit that is airy and flaky, baking powder is key!
- Garlic Powder: Garlic is a must for that perfect savory flavor in your Red Lobster cheddar bay biscuits!
- Salt: Enhances the overall flavor.
- Buttermilk: Buttermilk is what makes these biscuits so rich and soft! You can use storebought, but I always like making mine from scratch! It’s super easy!
- Butter: I use unsalted butter in my biscuit dough. Since we’re adding salt and garlic powder, I don’t want my butter to make the biscuits too salty.
- Cheddar Cheese: Shredded cheddar cheese is going to give your biscuits the most amazing flavor because it’s perfectly savory and sharp.
Garlic Butter Topping
- Butter: Melted butter is the base for the garlic butter topping. Tastes great, too!
- Garlic Powder: A little garlic powder brushed on top of your biscuits makes all the difference because each bite is packed with flavor!
- Fresh Parsley: Finely chopped parsley is the perfect aromatic finishing touch. It adds a hint of peppery, fresh flavor.
Red Lobster Cheddar Bay Biscuits Recipe
Making these copycat Red Lobster cheddar bay biscuits is beyond easy! Only 10 minutes of prep and 10 minutes in the oven! You’ll have warm, tasty biscuits in no time at all.
- Preheat Oven/ Combine Flour Mixture: Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Then, in a large mixing bowl, combine flour, sugar, baking powder, garlic powder, and salt.
- Whisk the Buttermilk Mixture and Mix the Dough/ Fold in Cheese: Whisk together the melted butter and buttermilk. Combine with the flour mixture until incorporated. The dough will be thick. Then, fold in the shredded cheddar cheese.
- Form Biscuits: Next, measure each biscuit using a 1/4 cup measuring cup. The measuring cup works great for packing the dough and forming the biscuit. It also shapes them and makes them the same size.
- Bake/ Brush on Butter Topping: Bake for 10-12 minutes in preheated oven until golden brown. Last, combine the garlic butter topping ingredients then brush onto each biscuit.
Biscuit Tips and Tricks
Here are my suggestions for customizing your cheddar bay biscuits to perfection! You are going to absolutely love these! My family can never get enough of them.
- Cheese: Cheddar is a classic addition to this recipe, but you can mix and match other cheeses to your liking! I love switching these up with fresh parmesan or gouda. For a little kick, add shredded pepper jack!
- Additional Flavors: If you want a bit of heat in your biscuits, add a pinch of cayenne pepper to your dough! And if you love fresh herbs like me, then add a little Italian seasoning to your butter glaze!
- How to Serve Cheddar Biscuits: These tasty biscuits work well as a side for anything. For a complete meal, serve these biscuits with my seafood lasagna or grilled salmon, and a side salad!
Storing Leftover Biscuits
These buttery cheddar bay biscuits are perfect for storing, reheating, and freezing for the perfect anytime snack!
- At Room Temperature: This is my preferred way of storing them. Keep your biscuits in an airtight container or wrapped in plastic wrap for 3-4 days.
- To Reheat: Pop individual biscuits in the microwave for 10-15 second intervals until warm. For bigger batches, wrap biscuits in foil, place on a baking sheet, and warm at 350 degrees Fahrenheit for 5-10 minutes.
- In the Freezer: Both unbaked and baked rolls can be frozen. Keep in an airtight container for up to 3 months.
More Amazing Biscuit Recipes
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Copycat Red Lobster Cheddar Bay Biscuits
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- ¾ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 cups shredded cheddar cheese
Garlic Butter Topping
- 3 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- 1 tablespoon fresh chopped parsley, optional
Instructions
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 2 teaspoons garlic powder, and ¾ teaspoon salt.
- Whisk together the melted ½ cup unsalted butter, and 1 cup buttermilk in a bowl or large measuring cup.
- Combine the buttermilk mixture with the flour mixture and stir until fully incorporated. It will make a thick dough. Fold in 2 cups shredded cheddar cheese.
- Measure out each biscuit using a greased ¼ cup measuring cup and place them on the prepared baking sheet, leaving at least 2 inches between all of them.
- Bake for 10-12 minutes, until the tops of the biscuits are a light golden brown.
- Combine 3 tablespoons unsalted butter, ½ teaspoon garlic powderand 1 tablespoon fresh chopped parsley, and brush onto each biscuit while they are still hot.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As others mentioned (and I sorta wish I had seen before following the recipe verbatim), the amount of liquid is way too much for 2 cups of flour accurately measured by weight.
I joked that I made savory cookies because of how they spread out.
They still tasted great. I kind of want to make the batter exactly the same and try it on an entire cookie sheet for a sort of trailer park focaccia.
Hi I want to try this can whole milk work instead of buttermilk??
You need to use buttermilk in this recipe! If you don’t have any on hand, go ahead and try making it with this recipe. It’s SO easy! How to Make Buttermilk
These biscuits fell flat, were very dough, and surprisingly didn’t have much flavor, despite doubling the garlic. I did the recipe exactly, besides the garlic. I bake often and don’t typically have issues, so was really sad about this!
Hi Milli! I’m so sorry that this recipe didn’t work out for you! I’m here to help if you ever decide to make them again.
I made these tonight to go with a shrimp boil I’m doing tomorrow. I doubled the recipe without changing a thing and they turned out perfectly! They are better than Red Lobsters. ?
Made this recipe using King Arthur gf flour with xanthum gum and wow were they good.Came out beautiful and very tasty. Glad to have a biscuit that I can serve at family gatherings as my three girls are celiac. Thank you.
Hi! I’m going to try making these biscuits this week! What type of salt did you use? Table, kosher, sea salt?
I used kosher salt!
Hi, chef coco here stopping by to say hello. I just wanted to say that I loved this recipe except that I would only use 1/2 cup of buttermilk this could be the reason a lot of people are having a hard time getting fluffy biscuits. Have an amazing day everyone and i look forward to trying more of your recipes.
These biscuits were so good and the entire family loved them. My kids said they were even better than the ones at Red lobster.