Cheddar Bay Biscuits

Red Lobster Cheddar Bay Biscuit Recipe

I have not been to a Red Lobster restaurant since I was in high school; which is to say, I haven’t been to one in well over 15 years. That’s a long time, but for better or for worse, I have a pretty stellar memory. My taste buds do, too. They won’t allow me to forget cheddar bay biscuits. If you’ve never been to a Red Lobster, cheddar bay biscuits are what are placed on the table prior to your meal arriving. They’re the equivalent of the bread basket at other restaurants. Except that these aren’t any ordinary biscuits. These are loaded with cheddar cheese and garlic, and they have a little kick. In other words, they are hopelessly addicting.

Red Lobster Cheddar Bay Biscuit Recipe

I’ve had it in my mind to make a homemade version for years, but never got around to it. A few months ago, my cousin texted me to see if I had a recipe for them. I told him I didn’t, but that I would do some searching around for him to find a recipe that sounded good. I turned up very few promising results. Almost every recipe started with a packaged baking mix, which I wanted to avoid. The lack of options gave me the extra motivation I needed to get my own recipe testing started.

Red Lobster Cheddar Bay Biscuit Recipe

The biscuits I ended up creating are simple drop biscuits, take less than 10 minutes to pull together, have tons of cheddar cheese and garlic flavor, and just enough cayenne to give them a little kick. They’re light, fluffy and full of amazing flavor. I wanted to eat every single one as soon as they came out of the oven.

No need to head out to a restaurant to get biscuits in a basket; you can whip them up in your own kitchen just as easily!

Red Lobster Cheddar Bay Biscuit Recipe

One year ago: Homemade Rum Cake and Oatmeal Fudge Bars
Two years ago: Deviled Eggs and Scalloped Potatoes
Three years ago: Dark Chocolate Truffles

Cheddar Bay Biscuits

Yield: About 10 biscuits

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

A homemade version of the popular Cheddar Bay Biscuits served at Red Lobster restaurants.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
1 cup buttermilk, cold
½ cup unsalted butter, melted and cooled for 5 minutes

For the Topping:
2 tablespoons unsalted butter, melted, divided
½ teaspoon garlic powder
1 teaspoon minced fresh parsley (or ¼ teaspoon dried)

Directions:

1. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.

3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.

4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.

5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.

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157 Responses to “Cheddar Bay Biscuits”

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  1. Averie @ Averie Cooks on April 18, 2013 at 12:26 am

    I havent been to a Red Lobster since freshman year of college. It’s wear a guy I was dating at the time took me to impress me :) He’s long gone but the biscuits. So.good. You totally rocked these! WOW!!

    Reply

  2. chichicho on April 18, 2013 at 1:27 am

    this looks too goooood
    a torture for me to look at when i am on diet….

    Reply

  3. Ellen on April 18, 2013 at 3:10 am

    I’ve only been to Red Lobster once and was too young to rely remember so I can’t speak to these biscuits, but they sound TREACHEROUSLY easy to make…

    Reply

  4. JaneM on April 18, 2013 at 4:04 am

    I’ve made these biscuits but with a slight twist, I crumble up the cheese with a fork rather than shredding it (I like eating little chunks of cheese in mine). I know I can buy crumbles but it’s more economical using a small block of cheese. I assume freezing and then thawing the cheese would make the crumbling much easier, haven’t tried that yet.

    Reply

    • Laurie on November 1st, 2013 at 10:45 pm

      Yes, freezing cheddar, then thawing in the fridge produces a wonderful crumbly cheese!

      Reply

  5. Fiona on April 18, 2013 at 4:11 am

    Can I use fresh garlic instead?

    Reply

    • Michelle on April 18th, 2013 at 11:33 am

      Hi Fiona, You can substitute two garlic cloves, minced for the garlic powder in the biscuits. I wouldn’t recommend substituting it in the topping, since the garlic will be raw and may be overpowering, but if that doesn’t bother you, then you can use 1 garlic clove there.

      Reply

    • Sandy on July 1st, 2013 at 10:20 pm

      Fiona: I prefer a little more garlic in my biscuits and used fresh pressed garlic with a little oil and added to the biscuits. I have to say they came out fluffy and so tasty. Thank you fBrown eyed baker. The recipe was really close to the Red Lobster biscuit. They are so easy to make from scratch that I will be making them more often, especially for guests.
      I am looking forward to trying your rum make!

      Reply

  6. Kristin on April 18, 2013 at 5:54 am

    I make these biscuits all the time!! Such a favorite! I’m with you that I wanted to avoid baking mix in my own recipe. The one that I found and like best had Old Bay seasoning in the butter on top. I know the biscuits are Cheddar Bay Biscuits, so I thought the Old Bay seasoning might have something to do with the name and tried that. It really gave the biscuits that little kick that was missing from my previous recipes and made them just that much closer to the real thing!

    Reply

    • Jason on June 13th, 2013 at 1:12 pm

      How much Old Bay did you use?

      Reply

      • Todd on August 25th, 2013 at 2:37 pm

        I personally use about 1/4 teaspoon in the butter topping and a light sprinkling in the batter itself, but you can always start with less and just add to your own personal taste.

        Reply

  7. Marie @ Little Kitchie on April 18, 2013 at 6:37 am

    I have actually never been to Red Lobster!!! But I have heard PLENTY about their biscuits! Yours look to die for. I’m a sucker for cheddar biscuits, so I’m going to have to give these a try!

    Reply

  8. Lisa from the 'burgh on April 18, 2013 at 8:07 am

    I am SO excited to see this recipe. I was at Sam’s Club the other day and saw a Red Lobster brand mix for these. Glad I didn’t buy it (I do prefer not using a mix, too)!!! I will definitely be making these over the weekend.

    Reply

    • April on August 20th, 2013 at 11:30 am

      The sam’s club red lobster biscuit mix taste like you went and ordered them straight from red lobster–I have used it many times and I have never had a package taste like the real thing til I used that- I don’t make homemade or frozen/canned biscuits anymore–only the sams club RLCBB mix!!!!

      Reply

  9. Tieghan on April 18, 2013 at 8:11 am

    I have never been to Red Lobster, but these biscuits? Yeah, they are pretty much rocking my morning! They look awesome!

    Reply

  10. Tracey on April 18, 2013 at 8:12 am

    I made a copycat recipe once that started with Bisquick, and ever since my husband asks for it at least once a week. I never have Bisquick on hand so I rarely make them for him – I’m super excited to try your from-scratch version! They look amazing :)

    Reply

  11. Holly @ EatGreatBEGreat on April 18, 2013 at 8:23 am

    I haven’t had a Red Lobster bisquit in years, but I do also remember how awesome they are! I’m super excited about this recipe and I can’t wait to give it a try!

    Reply

  12. Katrina @ Warm Vanilla Sugar on April 18, 2013 at 8:27 am

    These look sooo good!!

    Reply

  13. Monica on April 18, 2013 at 8:58 am

    I’ve been to Red Lobster a few times but not in ages…but the cheese biscuits were most definitely a highlight. If I recall correctly, yours looks exactly like it! I can practically taste them – that crusty golden crust is incredible.

    Reply

  14. Heather R on April 18, 2013 at 9:16 am

    Its so funny that you posted this today – I actually made Cheddar Bay Biscuits last night to have with chicken soup. Mine did use Bisquick mix but they still came out amazing – my fiance has asked that they be made everytime we have soup! We don’t have a Red Lobster anywhere near us, but the biscuits have stood out in my mind!

    Reply

  15. Eva @ Eva Bakes on April 18, 2013 at 9:25 am

    I’ve only been to a Red Lobster once in my life, but I definitely remember these biscuits. They are awesome!

    Reply

  16. Annie @ Annie's City Kitchen on April 18, 2013 at 10:04 am

    Omg, I can tell by the picture alone that the texture is perfect. My boyfriend and I still go to Red Lobster every so often just for the biscuits. He is gonna freak out when I make these!

    Reply

  17. Jennifer @ Peanut Butter and Peppers on April 18, 2013 at 10:18 am

    Ohhhh, I havn’t been to Red Lobster in years, but if I went it would be for the biscuits. No need anymore with your recipe. I actually heard a roomer, yes a Red Lobertser roomer, that they changed the biscuit recipe. That’s crazy! I won’t be going to see if it is true.

    Reply

    • April on August 20th, 2013 at 11:32 am

      No they haven’t. My husband and I go every year for our anniversary and we were just there 2 months ago–still the same amazing biscuits as always.

      Reply

  18. Marcie @ Flavor The Moments on April 18, 2013 at 10:28 am

    Talk about a biscuit with a big WOW factor! These look amazing, and I’m really dying for some right now!

    Reply

  19. Courtney @ Blissful Baking on April 18, 2013 at 10:48 am

    I’m so happy you mastered them! I too had been searching around for them and was disappointed with my findings! We LOVE biscuits in our house–they are so quick, easy and satisfying! The best way to get the homemade bread comfort in a pinch. I will be baking these ASAP!

    Reply

  20. Tracy | Peanut Butter and Onion on April 18, 2013 at 10:52 am

    MMMMM these look like the ones I get here at Red Lobster

    Reply

  21. cynthia on April 18, 2013 at 10:53 am

    These look great. One thing, though, my friend worked at red lobster in high school and said way back then that their biscuits are made with bisquick, which comes in 25lb sacks.

    Reply

  22. Leah | So, How's It Taste? on April 18, 2013 at 11:12 am

    Thank goodness for this post! I loved those biscuits, but haven’t been to a Red Lobster in ages because I don’t really like anything else there. I could just eat a plate of these and call it dinner. ;)

    Reply

  23. Laura (Tutti Dolci) on April 18, 2013 at 11:23 am

    These look deliciously golden, love!

    Reply

  24. Kathy on April 18, 2013 at 11:25 am

    Looks amazing! Can’t wait to try these!

    Reply

  25. basketpam on April 18, 2013 at 12:00 pm

    Don’t worry, you’re not missing much by not going to Red Lobster to eat. The biscuits are probably the best thing they have. Being a person who has grown up in Maryland where steam crabs, crab cakes, oysters, and many other things are basically our “state” food I can assure you that Red Lobster is not known for outstanding and amazing seafood. The odds are you can make better at home on your own. If you have fresh seafood, a big can of Old Bay and some experience as a seafood cook you’ll be way ahead of the game both in taste and cost.

    Reply

    • Sylvia on November 2nd, 2013 at 10:30 am

      I Agree !!!

      Reply

  26. Ashley @ Wishes and Dishes on April 18, 2013 at 12:43 pm

    The biscuits were always my fave at Red Lobster….I haven’t been there in ages, though. I think i’m making these tonight!!

    Reply

  27. Erin @ Dinners, Dishes and Desserts on April 18, 2013 at 12:49 pm

    Love these biscuits!! I made them for the first time around Christmas, they need to make the menu again!

    Reply

  28. Miss Meat and Potatoes on April 18, 2013 at 1:39 pm

    woo hoo!! I have wanted to try the copycat recipe but was also hoping for something better than a prepackaged mix to start with. SO glad you recreated these. Can’t wait to try!

    Reply

  29. Karly on April 18, 2013 at 1:59 pm

    I love these biscuits! Bet they’re even better than Red Lobster’s!

    Reply

  30. Rayna on April 18, 2013 at 2:31 pm

    I know it’s hard to believe that I have never been to a Red Lobster, but these look delicious!

    Reply

  31. Amy | Club Narwhal on April 18, 2013 at 2:41 pm

    I could eat these like peanuts, they are so good! Pure bliss is a basket of warm cheddar bay biscuits. I can’t wait to try these at home!

    Reply

  32. Sophie - NZ on April 18, 2013 at 3:19 pm

    Hi,

    Just read your post re the SCONES you made, yes that is what we call these over here in New Zealand. I find it amazing that everyone thinks its great that you made them from scratch, they are so quick and easy to make I dont understand why anyone wouldn’t do so, plus we dont have a packet option here.

    Just wanted to pass on a tip, sift the flour and baking powder 2 to 3 times it makes them really light as sometimes they can become tough especially if you over mix. Another thing we do here is cut the butter into cubes and rub this into the flour before the other ingredients. Im not sure why this is done though sorry :)

    Reply

    • SM on October 17th, 2013 at 2:41 pm

      Most American biscuit (scone) recipes also call for cutting/rubbing the butter into the flour. It has 2 reasons. The first is to “grease” or “water-proof” part of the flour so that it cannot form as much gluten. (Some gluten is necessary to give structure; too much and the biscuits are tough and heavy.). The second is to leave little pockets of butter in the dough that melt away during baking to create flakiness. There’s also more butter flavor from melting bits than there is if the butter is uniformly mixed into the dough.
      The trick of allowing melted butter to partially re-harden in cold buttermilk before mixing with the dry ingredients allows both of these conditions to be met without the effort of “cutting in.”

      Reply

  33. Nansy on April 18, 2013 at 6:14 pm

    Were you reading my mind or something? I was searching this recipe literally last night but I didn’t want to try any of the ones I found because they needed baking mixes. Thank you so much for this. I am truly a happy camper now :)

    Reply

  34. Irina on April 18, 2013 at 6:36 pm

    Yum, thanks for posting. I have good taste buds memory too and I LOVE those rolls, although haven’t had them since high school I think. I will try to make this weekend. Maybe with some soup. :)

    Reply

  35. Martha in KS on April 18, 2013 at 6:52 pm

    I haven’t been to Red Lobster in about 15 years, but I too have a vivid memory of those delicious biscuits. I might have to make these for my family brunch next weekend. Thanks for the recipe!

    Reply

  36. Courtney@BakeMeBetter on April 18, 2013 at 6:55 pm

    Ruby Tuesdays has a biscuit that sounds just like this and they are incredible! Thanks for posting.

    Reply

  37. Tiffany on April 18, 2013 at 6:59 pm

    Just pulled some of these out of the oven and they are AMAZING! Thanks so much for the recipe!

    Reply

  38. Annie on April 18, 2013 at 7:21 pm

    I made these to go with our salmon tonight, and they were delicious! I accidentally used 1/2 the butter in the batter, and they were still delicious.

    Reply

  39. Connie @ Real Food Family Meals on April 18, 2013 at 8:57 pm

    I love these biscuits at Red Lobster, and I have been making the version with baking mix for years. Thanks for sharing this homemade version! I will give it a try. Oh, and I have never added the cayenne!

    Reply

  40. Penny on April 18, 2013 at 9:33 pm

    My daughter and I often run into Red Lobster to pick up a dozen of these biscuits just to snack on. The manager sees us so often he gives us a free bag of them every now and then. We are addicted! Our grocery store (Publix) actually carries a packaged mix for these (cheap) but they just aren’t as tender, and the from scratch versions we have tried never taste as good. Will definitely give yours a try, but since the restaurant is so close and they are pretty cheap by the dozen, will probably just keep wearing a path to their door :D

    Reply

    • Laurie on November 1st, 2013 at 11:10 pm

      Penny, I kid you not; I made these for the first time tonight, and they were ready on the pan before my oven had finished pre-heating. WAY faster than a trip to the restaurant!

      Reply

  41. Kelly @ Life made Sweeter on April 18, 2013 at 9:44 pm

    These biscuits look fantastic! I haven’t been to Red Lobster in a long time either but really liked their biscuits! Thanks for sharing the recipe, now I can enjoy them at home :)

    Reply

  42. Sarah on April 18, 2013 at 10:19 pm

    Yum! I’ve used a recipe calling for bisquick, but having none in the house, made my own homemade bisquick for the base.

    Reply

    • Laurie on November 1st, 2013 at 11:09 pm

      HATE Bisquick! This recipe is truly SO much better than the others I have tried from the internet, and I put it down to the buttermilk/butter mixture! These are really light and tasty!

      Reply

  43. Jenn (Cookies Cupcakes Cardio) on April 18, 2013 at 10:22 pm

    I LOVE these biscuits, and swear that they are the only reason I go to Red Lobster! I have made them so many times, but I’m excited to try your version :)

    Reply

  44. Ashley @ Wishes and Dishes on April 19, 2013 at 12:08 am

    Already made these tonight LOL they were delicious!!!!

    Reply

  45. Renee @ Awesome on $20 on April 19, 2013 at 3:05 am

    I’m not into fish and seafood, so I’ve never been to Red Lobster. I’ve heard of these biscuits, though. Cheesy bread is something I will always get behind. I can’t wait to try these.

    Reply

  46. Germaine on April 19, 2013 at 8:37 am

    Going to try this one out but one thing.. I have all the ingredients but Butter Milk.. Can regular milk be used? And I did try the Biscut copy recipe out and the BF he did not care for it, have pork in the slow cooker for tonight so I may whip up your recipe and see if he prefers these instead.. I myself thought the biscuit base recipe was not that great.
    Germaine

    Reply

  47. Laurel on April 19, 2013 at 12:36 pm

    Thank you so much!! It’s been years since we’ve had access to these at the restaurant and I can’t wait to make these for myself. Awesome photos!

    Reply

  48. Lokness @ The Missing Lokness on April 19, 2013 at 2:59 pm

    I went to Red Lobster for the first time a year ago. Those biscuits were simply amazing and unforgettable. I am definitely going to try your recipe. :)

    Reply

  49. Emma on April 20, 2013 at 4:42 am

    I made these tonight and THEY ARE AMAZING! They’re so flaky, and they bake up so perfectly. The recipe makes exactly 10, using the 1/4 C measure. They’re SO MUCH BETTER than RL’s biscuits, though, because they taste exactly the same, with that little kick of cayenne, and then that amazing butter-parsley-garlic mixture on top, but they’re so much less greasy. Amazing.

    Reply

  50. Linda on April 20, 2013 at 10:44 am

    An easy way to always have buttermilk on hand is to use Saco buttermilk (it’s a powder, found in the baking aisle, in a round canister; then must refrigerate after opening); that way, you’ll have buttermilk on hand for any recipe.

    Reply

    • Pamela @ Brooklyn Farm Girl on April 20th, 2013 at 11:04 am

      Thanks for that tip, I never have it on hand!

      Reply

      • Melissa on June 11th, 2013 at 7:05 pm

        Another quick buttermilk trick is to make your own — it only takes 5 minutes:
        Pour 1 Tablespoon of either lemon juice or white vinegar into a one cup measuring cup. Then fill with milk to the 1 Cup line. Let sit for 5 minutes. Now you have buttermilk. :)

        Reply

        • Vidad joomye on August 16th, 2013 at 4:21 pm

          Thank u melissa for the tips of making buttermilk

          Reply

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