This recipe for copycat Red Lobster cheddar bay biscuits comes together quickly and easily for soft, fluffy, and cheesy biscuits that’ll disappear in minutes!
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Copycat Cheddar Bay Biscuits
Some might say the best part about eating at Red Lobster are the flakey, buttery cheddar bay biscuits that are way too easy to fill up on. I might be one of those people!
You’ll love learning the secrets to making perfect flaky homemade biscuits topped with melted butter and beautiful garlic flavor. Your family will love a basket of these biscuits on the dinner table.
Why This Recipe Works
- Super flavorful. The combination of seasonings and cheese makes these Red Lobster cheddar bay biscuits absolutely mouthwatering.
- Quick and easy to prepare. This Red Lobster biscuits recipe can be on the table and into waiting mouths in about 30 minutes.
Find the full printable recipe with specific measurements below.
- Baking staples: Flour, sugar and baking powder to make them rise.
- Seasonings: A combination of garlic powder and kosher salt and if you like you can add some cayenne pepper for a touch of spice.
- Buttermilk: There’s nothing quite like real buttermilk, but if you need a quick substitute I can show you how to make buttermilk. It only takes 10 minutes!
- Butter: Use unsalted butter, melted. If you only have salted then adjust your added salt accordingly.
- Cheddar cheese: Shredded sharp cheddar cheese adds the best flavor but any type of cheddar cheese will work to make this cheddar biscuits recipe.
- For the topping: Melted butter, fresh parsley, and garlic powder.
Substitutions and Variations
- Change up the cheese. If you are out of cheddar cheese feel free to use whatever you have on hand. You can use one cheese or a combination of cheeses in this cheddar biscuit recipe.
- Modify the spices. Use the spices you like best in these Red Lobster cheddar bay biscuits, try oregano, basil, rosemary, or thyme.
- Mix in fresh herbs. Fresh chives, basil, or oregano would taste great mixed into the biscuit batter.
- Skip using cutters. Make drop biscuits instead, they don’t have the flaky layers but are still soft and tender.
How to Make Cheddar Bay Biscuits
- Combine the dry ingredients. In a large bowl, whisk together the dry ingredients and cayenne pepper, if using.
- Mix everything and fold in the cheese. Whisk together buttermilk and butter and pour over dry ingredients using a rubber spatula. Stir just until moist and then gently fold in cheese.
- Knead the biscuit dough. Working on a lightly floured surface, pour out the dough and knead a few times or until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Using a 2 1/2-inch cookie cutter, cut out 10 to 12 rounds.
- Bake and brush with buttery goodness. Place biscuit rounds onto a prepared parchment-lined baking sheet. Bake in a preheated 450℉ oven for 10 to 12 minutes, or until lightly golden brown. Brush the tops with the melted butter mixture while they’re still warm. Enjoy!
- Even-sized. Make sure to use a cookie cutter or measuring cup so you have the same amount of dough in each biscuit. This will ensure they all bake up at the same pace.
- Test your baking powder. There’s nothing worse than finding out your baking powder has become inactive after an attempt at baking. To test, place ½ teaspoon of baking powder into a small bowl and pour about ¼ cup boiling water over it. If the baking powder starts to bubble you are good to go.
- Don’t be tempted to overmix the batter. Too much mixing will lead to tough biscuits.
If you happen to have a few Red Lobster cheddar bay biscuits leftover you can store them in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months. Thaw frozen biscuits in the fridge overnight and pop them in the microwave or toaster oven to warm them before eating.
Yes, absolutely! You have two options; you can store baked biscuits for up to 4-5 days in the refrigerator. Or if you’d like to store the unbaked dough it will keep in the fridge for up to a week or 3 months in the freezer. If you are storing unbaked dough you can store it whole or preportioned into biscuits.
To bake frozen biscuits, thaw in the fridge overnight, let the dough come to room temperature, and then bake according to the recipe. To bake refrigerated dough, allow the dough to come to room temperature as well before baking.
Yes, chef Kurt Kankins from Red Lobster developed the recipe for these biscuits.
This red lobster biscuit recipe pairs well with anything but we have a few suggestions you may enjoy.
More Recipes with Biscuits
Red Lobster Cheddar Bay Biscuits
- 2 cups all-purpose flour , plus more for counter
- 2 teaspoons granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon cayenne pepper , optional
- 1 cup buttermilk
- ½ cup unsalted butter , melted
- 1 cup shredded sharp cheddar cheese
- 3 Tablespoons unsalted butter
- 1 Tablespoon chopped fresh parsley
- ⅛ teaspoon garlic powder
- Preheat the oven to 450℉. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
- In a measuring cup, whisk together buttermilk and butter. Pour over dry ingredients, Using a rubber spatula, stir just until moist. Gently fold in cheese.
- Bake 10 to 12 minutes, or until lightly golden brown.
- In a small bowl, whisk together the butter, parsley, and garlic powder. Brush over the tops of the biscuits. Serve warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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