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 forΒ 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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163 Responses to “Cheddar Bay Biscuits”

  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 πŸ™‚ 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 πŸ™‚

    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. πŸ˜‰

    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 πŸ™‚

    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 πŸ™‚

    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. πŸ™‚

    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 πŸ˜€

    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 πŸ™‚

    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 πŸ™‚

    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. πŸ™‚

    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. πŸ™‚

        Reply

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

          Thank u melissa for the tips of making buttermilk

          Reply

  51. Pamela @ Brooklyn Farm Girl on April 20, 2013 at 11:04 am

    I am making these! I can’t wait!

    Reply

  52. Kristina on April 20, 2013 at 12:40 pm

    Can’t wait to try making these!

    Reply

  53. Beth on April 20, 2013 at 3:32 pm

    I don’t have enough all purpose flour – can I use self-serving? If so, how much?

    Reply

    • Beth on April 20th, 2013 at 4:23 pm

      Not “self-serving” but self-rising!! Ha!

      Reply

      • Michelle on April 21st, 2013 at 4:16 pm

        I thought that’s what you meant πŸ™‚ I would not substitute self-rising flour because there is already baking powder and baking soda in the recipe.

        Reply

  54. Michelle Garringer on April 20, 2013 at 4:19 pm

    Thank you for your timely post, i was looking for a bread side and i love the cheddar bay biscuits, these are EXCELLENT. i think even better than Red Lobsters but like you its been years since i had them, and easy. so glad i bought that bag of sharp cheddar!

    Reply

  55. lynaeve on April 20, 2013 at 5:54 pm

    I have wanted a cheddar bay biscuit recipe forever! I just figured it would be too difficult. I have mine in the oven right now. I can’t wait to see how they taste!

    Reply

  56. Cassie on April 21, 2013 at 8:52 pm

    Is there a spice that can be substituted for the cayenne? I have all ingredients except that. Thanks! πŸ™‚

    Reply

    • Michelle on April 22nd, 2013 at 11:27 am

      Hi Cassie, You can omit it, or use a little black pepper in the mixture (it just gives them a little kick).

      Reply

  57. Healthy Cooking Li on April 22, 2013 at 5:21 am

    Well define recipe even for those don’t know how to make a tea, I really try this to have a fun in this weekend, hope wouldn’t be the waste of time or money.

    Reply

  58. Shannon on April 22, 2013 at 12:49 pm

    I am so excited to see this recipe on here! I originally came across here just about 2 years ago when I was looking for a cheddar garlic biscuit recipe, and fell inlove with this blog and now stop by here almost everyday to see what’s new. I adore everything I have made from you, and so has everyone I have made them for. I had ended up finding a biscuit recipe that I messed with a little ( because it WAS near impossible to find that didn’t start with a box of mix) everyone loves and says they taste like red lobsters…but I am going to make these tonite, and I am so excited, because I know these will be amazing.
    Thank you for sharing this!

    Reply

  59. Pat G on April 22, 2013 at 4:54 pm

    I made these biscuits yesterday for brunch for my family. I didn’t have time to do the topping and they were still delicious! This recipe is very easy to make. I will definitely make them again!

    Reply

  60. Karen Kuzmack on April 23, 2013 at 7:49 pm

    Just made these for the dinner tonight. With a snap of the fingers, they were gone like *poof* with everyone begging me to make more! Looks like this will become a regular now. I think I’ll try these with a smoky cheddar next as I bet that’ll add a little extra flavor goodness. Thanks for sharing this!

    Reply

  61. michal on April 25, 2013 at 10:41 am

    These were great!
    Definitely plan to make them again. Soon πŸ™‚
    For anyone who weighs the ingredients, I used 255 grams of flour, which seemed to work just fine.
    Thank you so much, Michelle!

    Reply

  62. Lorelee Kilpatrick on April 25, 2013 at 6:02 pm

    In the Red Lobster cheddar bay biscuits recipe, do you have to use cayenne powder?

    Reply

    • Michelle on April 25th, 2013 at 7:16 pm

      Hi Lorelee, You can omit the cayenne powder if you don’t wish to use it.

      Reply

  63. Eileen Cuisine on April 25, 2013 at 8:51 pm

    They look amazing. I love cheddar biscuits, I have a recipe myself, but this one looks so tasty I have to try it tomorrow!

    Reply

  64. Andrea on April 26, 2013 at 9:19 pm

    I made this recipe tonight and it makes a perfect biscuit. I’ve tried a lot of copy cat versions of the Cheddar Bay biscuits, and while they’ve all been good, they were missing something. The way you incorporate the butter into the buttermilk creates the perfect fluffy texture without having to cut the butter in like other recipes (which I hate doing!). This is my new base recipe for anytime I need a biscuit, and I have no doubt I’ll be making it at least once a week! Thank you so much for sharing it.

    Reply

  65. Sargento Cheese on April 29, 2013 at 10:36 am

    Wow – these look and sound amazing. We doubt anyone will head over to Red Lobster after finding your recipe! It also sounds like you found a healthier route for these biscuits – which is great. Another way to make the cheddar bay biscuits healthy is by using Sargento Shredded Reduced Fat Sharp Cheddar Cheese. With 33% less fat and 15% fewer calories, it’s an easy way to stay healthy!

    Reply

  66. Katherine on May 12, 2013 at 7:12 pm

    Just made these for mother’s day (my mom is not a sweets person)– Yuuuuuuuuuuuuum! Accidentally used 1 tbsp of sugar instead of tsp but it didn’t seem to affect the flavor. I also used a pre-made garlic & herb seasoning. I forgot to put it into the batter, so I just shook copious amounts into the melted butter topping at the end. Turned out great πŸ™‚ The biscuit itself is so fluffy and has a bit of a crisp where the cheese was on the outside. It was also super easy to make- yay for no butter cutting! Overall, thanks for such a delicious recipe. I will definitely be making this again!

    Reply

    • Katherine on May 12th, 2013 at 7:14 pm

      Ooh and also, I love the subtle kick that the cayenne gives!

      Reply

  67. Β£inda on May 13, 2013 at 12:04 am

    Great recipe. I made this as part of my brother’s birthday dinner and it was loved by the fam. I made no substitutions. Thank you for this simple and delicious recipe!

    Reply

  68. Alice @ Nom Nom Cat on May 15, 2013 at 2:36 am

    Awesome and easy recipe! I love the biscuits at Red Lobster… guilty pleasure for sure. No more Bisquick packages for me, thanks to this post!

    Reply

  69. Mandy on May 18, 2013 at 2:07 pm

    I just made these and they are a huge hit with the boyfriend! I love the garlic and the cayenne kick. Beautiful!

    Reply

  70. June on May 24, 2013 at 6:34 am

    Hi I will be trying this recipe thd morning, can’t wait, every time I visit U.S.
    Always and must go to Red Lobster
    Cheers, Bermuda

    Reply

  71. marc50 on June 10, 2013 at 8:46 am

    Eating my second one now. πŸ™‚
    Mmmmm Yummy.
    Found your recipe through Google search for “Red Lobster Biscuit Recipe” and one that used all purpose flour (basic ingredients from scratch). Followed the recipe exactly. Can’t stress enough to stop stirring once the mix pulls away from the side of the bowl.
    Two thumbs up!

    Reply

  72. Sarah @Coddled Little Life on June 17, 2013 at 2:12 pm

    These. Are. FABULOUS. I tried an imitation Cheddar Bay Biscuits recipe several years back… when I was still keeping Bisquick in my kitchen. They were just disappointing. But these were light and buttery and looked exactly like what they bring to the table at Red Lobster. Although I think these are bigger, yay! πŸ˜‰ Served them yesterday with our Father’s Day meal, and they were a huge hit. I do love that the recipe yields exactly as you say it does when prepared as written. It’s nice to be able to plan — but I doubled the recipe, and now I think I will have one with lunch. (Wonder how they will reheat…) Thanks so much, Michelle! It’s wonderful to have a go-to blog where I know the recipe will always turn out to be amazing.

    Reply

    • Michelle on June 17th, 2013 at 10:27 pm

      Hi Sarah, I’m so glad you liked the biscuits; thank you for taking the time to leave such a sweet comment!

      Reply

  73. Luisa on June 22, 2013 at 9:23 pm

    Thank you so much for this recipe! I followed ALMOST to a T and this was the best recipe for Cheddar Bay Biscuits that I have tried. My only differences was that I made my own buttermilk and instead of dried garlic I used fresh minced on top. That was totally an accident and I wish I would have used powdered on top. I also forgot to let the butter cool for the 5 minutes which probably affected the texture. But still. They were the closest thing I have had to Red Lobster.

    Reply

  74. cate on June 26, 2013 at 7:53 am

    Just found your recipe accidentally, got right up and made a batch, which was easy-peasy, and have a whole basket full to serve for lunch… Many, many thanks…

    Reply

  75. cate on June 28, 2013 at 9:17 am

    As a thank you for this recipe, and now that you posted that you have an iPad, I’d love to send you an iPad handle, which is soooo handy in the kitchen for following recipes, well, gee, it’s handy for every room in the house. Please check out my website, ihandle.com, and let me know where to send it…. Cate

    Reply

  76. Sarah on July 4, 2013 at 12:23 am

    I love how simple your recipes are and how much effort you put in so that we get to have perfect baked goods every time. I had featured u in the post of Top 7 Sweet Cakes for Mother’s Day on AllFreshRecipes,i’ll pay close attention to ur more Eats!

    Reply

  77. noora on July 7, 2013 at 11:07 pm

    what if i dont hav buttermilk, should i try to make my own? and is that using regualr milk and vinegar?

    Reply

  78. Sarah on July 12, 2013 at 8:21 am

    I live in Ireland and we visited Red Lobster in Apopka Vineland, Orlando, Florida last year and have been desperately craving these scones…we’re going back to Orlando in September but it’s too far away…I just made a batch of your recipe and they almost made me cry with sentiment! The house is still warm with the smell of salty cheddary goodness….cant wait for the BBQ later to surprise my hubby!

    Thank you for this!!!!! xx

    Reply

  79. Sarah on July 12, 2013 at 8:24 am

    Forgot to say….if you don’t have buttermink handy..just mix a tablespoon of bog standard white vinegar into the cup of milk and set aside for a while…
    You might not get the clumps like in the butter cheese mixture but it’ll still work.
    I also had no Cayenne Pepper handy and didn’t want to run the the shop especially so I used a teaspoon of Paprika and it worked fine!

    Reply

  80. Jerry on July 19, 2013 at 3:29 pm

    These are absolutely AWESOME! They can be made with regular milk instead of buttermilk if you don’t have any. They are fantastic still. Most of the time I don’t use cayanne pepper either. Also, I just spray the cookie sheet with non stick spray instead of using parchment paper…works fine, but I lower the baking temp to 450. Thanks for the phenomenal recipe! My family thanks you.

    Reply

  81. Karen Tracy on July 20, 2013 at 6:19 pm

    I have made these 3 times and they still don’t taste like the original. I keep increasing the chedder cheese. I also did Sharp Chedder Cheese the last two times. Sure like to know what they are doing different. They still taste good but nothing like the original!!!

    Reply

    • Gregory on November 11th, 2014 at 1:38 am

      i guess I will be the other voice of disagreement with you among an army of believers. I too followed the instuctions to the letter( always do first time out no matter what im making). For starters inwill say the texture was great, and i really appreciate the melted butter in the buttermilk trick, so kudos on that. Consistency and texture get an 8 out of 10 here compared to the originals. Mine came out a touch dense but that might be due to overmixing a tiny bit and how much flour in my cup compared to your cup. Flavor however i can only give a 5 out of 10 compared to the original. They werent bad as a matter of fact they are quite serviceable as a cheese infused biscuit, i just had an expectation they would more closely match the restaurants and i feel like they missed by a wide margin. I think there needs to be a bit more salt. Especially mixxed in the butter topping and the cayenne pepper could easily be reduced by half or more. I wanted lingering garlicky parsley butter taste, not lingering pepper taste, which was no beuno. Somehow i dont think an extra bit of butter would hurt here either somehow. They just seemed blanddish. And then peppered. Mine even seem to go from hot from the oven to lukewarm at best in like 15 seconds, like they couldnt retain their own heat for even a few moments. Anyway. These are decent biscuits, but these are not cheddar bay biscuits imo. Nice site though and thx for posting the recipe to try.

      Reply

  82. Kory Verdonck on July 22, 2013 at 3:50 pm

    Thank you SO much for this recipe! I just made them today, and they are wonderful. I am a (male) grad student, and have only baked one thing before (a cheesecake a few months ago), so I am very glad I found your helpful and simple recipe! My friends are already begging me to give them some πŸ™‚

    Reply

  83. Amber on July 27, 2013 at 10:57 am

    I found this recipe just in time for cooking day at the skilled nursing facility I work at. I try to use only fresh ingredients and not mixes and this was just perfect. I didn’t have any powered garlic because of the humidity here (garlic rocks!!) and I ran out of cayenne pepper. I substituted fresh garlic pressed in a garlic press (1 large clove) and Tabasco Chipotle sauce for the cayenne. They were a huge hit!! I made them again when I got home for my family and they raved also. I might just keep using the fresh garlic and the Tabasco sauce. πŸ™‚

    Reply

  84. Doug on July 29, 2013 at 4:08 pm

    Michelle,
    Did you ever find out how much Bay seasoning to use? I’ve also heard about using a little Bay seasoning in the biscuit dough as well.

    Reply

  85. Mandi on August 7, 2013 at 12:34 pm

    This recipe is the one that led me to your site and kept me coming back! I’ve made these biscuits several times and they’re always amazing. I double the garlic powder, and have experimented with different types of cheddar, and I’ve found the sharper, the better. Also, I’ve used a 1/2 cup measure and made sandwiches with the biscuits.Thanks so much for this!

    Reply

  86. Anne on August 27, 2013 at 9:28 pm

    Just made these for dinner tonight and they were a huge hit! Thanks for the recipe. I’m throwing out my old biscuit recipe, these are easier and taste much better.

    Reply

  87. Krysta on September 5, 2013 at 10:40 pm

    Just made these tonight! They were amazazing! Just like Red Lobster! Thank you for posting.

    Reply

  88. Nelson on September 8, 2013 at 3:49 pm

    One of the internet recipes for Red Lobster Cheese Biscuits includes an egg in the batter. What’s our opinion on whether that would improve, not improve, or make no difference, in your recipe?

    Reply

    • Michelle on September 9th, 2013 at 9:28 am

      Hi Nelson, I have never used an egg in biscuits. I find that they are lighter without them. You could give it a try though, and see which way you like it!

      Reply

  89. Alex on September 16, 2013 at 8:45 pm

    Made these tonight for the finicky men in my house–when I say inhaled??!!! I’m allergic to milk, so even the tiny corner I tried made my mouth itch a little bit, but it was worth it! Thanks for the recipe.

    Reply

  90. Nicole on September 17, 2013 at 11:16 pm

    I made these tonight to go with chili – I have never been to Red Lobster, but my boyfriend has mentioned how he used to love their biscuits, so I tried this recipe out. SO GOOD. My only recommendation (what I will change for next time) is definitely using block cheese and freshly shredding it, rather than pre-shredded cheese, which was all I had on hand. This was so easy, as no rolling out of dough or using biscuit cutters was necessary. I got exactly 10 rolls by using a 1/4 cup measuring cup

    Reply

  91. renae on September 23, 2013 at 1:32 pm

    Omg!! Tried this recipe today with some variations. Used regular organic milk because I didn’t have buttermilk nor had anymore white vinegar to make any. Didn’t have enough butter so used some bacon grease to make up the whole 1/2 cup. Also, for the topping had to used bacon grease. Came out AMAZING!!! This is definetly my new go to biscuit recipe! Thanks so much! I want to say this is better than red lobster!

    Reply

  92. Kelly C on October 4, 2013 at 12:43 pm

    These were *divine*!!!! I made a few changes and shared this recipe & your blog on my blog! Thanks so much for posting this! My husband LOVES them!
    http://kellyabobbyc.blogspot.com/2013/10/cheddar-bay-biscuits-recipe.html

    Reply

  93. Alisha on October 8, 2013 at 3:45 pm

    Omg did I really just make these? They are super delicious and addictive! The cayenne pepper really comes across and adds a pleasant kick. Way better than Red Lobster and they’re homemade! I added a little more buttermilk, probably about a tablespoon or two because I was having trouble moistening the dough. I made 10 and they baked up really big. I love this!

    Reply

  94. Anne on October 27, 2013 at 4:55 pm

    This recipe is amazing. Followed the recipe exactly as described. Biscuits turned out like the ones I love at Red Lobster. Yummee!!! Thank you so much for posting the recipe!

    Reply

  95. Laurie on November 1, 2013 at 10:47 pm

    LOVE this recipe, especially for the fact that it:
    a) it does not use a mix
    b) there is no shortening! You just mix up the butter and buttermilk and it makes a light, fluffy biscuit!

    Reply

  96. Dave on November 24, 2013 at 10:40 pm

    made these this morning and they were amazing! I’m wondering if it’s possible to substitute margarine for butter in the dough, or will that mess up the consistency?

    Reply

    • Michelle on November 25th, 2013 at 10:20 am

      Hi Dave, I would recommend sticking with the butter.

      Reply

  97. Shana on November 27, 2013 at 5:11 pm

    Love at first bite! These biscuits were incredibly light and fluffy. I substituted fresh crushed garlic and a pickled chili pepper. Thank you so much for this recipe.

    Reply

  98. Carlyn on December 8, 2013 at 10:55 pm

    I made these tonight, was a little heavy handed on the cayenne and used thinly cut/chopped slices of smoked sharp cheddar and extra sharp white cheddar instead of shredded. AMAZING. So much better than Red Lobster biscuits! Will be making these later in the week for a pot luck. Thanks for the recipe!

    Reply

  99. Tara on December 12, 2013 at 7:12 pm

    These are to die for! My family LOVED them, and they taste better than the
    restaurant!!

    Reply

  100. Jean Mulrine on January 3, 2014 at 5:37 pm

    Trying them out tonight. 475? really?

    Reply

    • Michelle on January 4th, 2014 at 12:01 am

      Yes, that is the correct temperature.

      Reply

  101. Nilda on January 8, 2014 at 2:36 pm

    Can i use half & half..

    Reply

    • Michelle on January 8th, 2014 at 7:11 pm

      Hi Nilda, I’m not sure what you’re intending to substitute for the half & half (I’m assuming the buttermilk)? I would not recommend that substitution.

      Reply

  102. Michelle Perrine on January 8, 2014 at 7:47 pm

    I made these last night and they are absolutely fantastic! Thank you!

    Reply

  103. Elizabeth on January 9, 2014 at 2:26 pm

    I only use Whole Wheat flour. Have you tried them with WW? How much less/more do you use? Any ideas would be appreciated!

    Reply

    • Answering Myself on January 9th, 2014 at 2:34 pm

      This is what I have found:

      Whole-wheat flour will make your baked products denser and heavier than all- purpose flour does. Substituting whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ΒΎ cup of whole wheat flour to replace 1 cup of all-purpose flour.

      When making cookies with whole wheat flour, reduce the butter or shortening by 20 percent. When making cakes with whole wheat flour, add another tablespoon or two of liquid. When altering a white bread recipe to become whole wheat bread, you may need another ΒΌ cup or so of liquid.

      Reply

    • Michelle on January 9th, 2014 at 8:06 pm

      Hi Elizabeth, I have not tried converting these to whole wheat, so unfortunately I can’t give a definitive answer on how they will turn out or how much to substitute.

      Reply

  104. Donna on January 12, 2014 at 2:50 pm

    I don’t bake, but I love to cook, these were great. Think I would cut the cayenne next time (kids). Thanks. A baked item that works and I can make. Again don’t bake and they were great flaky yummy. I did not have buttermilk so swapped milk with a tablespoon of lemon juice let sit for few minutes.

    Reply

  105. Lynda on January 20, 2014 at 12:42 am

    Just got them out of the oven. Tried a little piece and OMG, they’re fabulous. Having them with a short rib stew I got from How Sweet It Is.
    Both recipes are GREAT!

    Reply

  106. Linda Gomez on January 26, 2014 at 12:03 am

    I just made these biscuits and they’re really good. However, the bottoms burned. I baked them at 475 like the recipe suggests. Could it be that my oven is not calibrated correctly?

    Reply

    • Michelle on January 26th, 2014 at 7:45 pm

      Hi Linda, That’s definitely possible, especially if you aren’t using an oven thermometer to gauge internal temperature. Also, I highly recommend either parchment paper or a silicone baking mat, both of which ensure even browning on the bottom of baked goods.

      Reply

  107. Shar on January 27, 2014 at 6:11 pm

    Made these for a luncheon today – totally delicious. Don’t change a thing!

    Reply

  108. Lisa M. on January 30, 2014 at 10:29 pm

    These are awesome! Had some pepper jack cheese, added that also, (didn’t have any cayenne pepper), it gave them a little kick, they were so delicious, thanks!

    Reply

  109. Christine T. on February 2, 2014 at 12:42 pm

    I just made these and they turned out wonderful! Tasted just like Red Lobster’s rolls and I just dropped them on a greased cookie sheet and they looked like them too! Thank-you for this great recipe:)

    Reply

  110. Gillian on February 8, 2014 at 8:03 pm

    Just made these after having the recipe bookmarked for ages and they were ammmmazzzzing.

    Reply

  111. Jennifer on February 14, 2014 at 5:36 pm

    This recipe is incredible!!!!!!!!!!!!! Just made these with dinner and I could barely control myself from eating every single one…And the method of adding the butter to cold milk instead of having to grate up frozen butter is ingenious and sooooo much easier. I was just blown away by these so so so yummy πŸ™‚

    Reply

  112. Silvermink on February 20, 2014 at 1:07 am

    Just made these tonight and they came out great. So light and fluffy.

    Reply

  113. Liza on March 6, 2014 at 3:05 pm

    Hi! these look scrumptious! i used to lovveeee these when i was in the states, so when i saw that your recipe does not use bisquik, naturally I had to try making them! But I have some questions tho-
    1) can u clarify step 3? “In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.” – when I did this step, no clumps formed whatsoever. Instead, the mixture became very oily and greasy, and everything just became liquidy. Can u tell me what I did wrong here?

    2) my biscuits came out flat and not fluffy at all. And greasy (tasted oily as well). Is this due to perhaps my mistake in step 3? Or is it because of sth else?

    3) do these freeze well? If so, is it better to freeze the unbaked dough or the baked biscuit? Do u know?

    I’d be really grateful if you could help me out here. Craving for these so so much!!! Thank you muahhh!!!

    Reply

    • Michelle on March 6th, 2014 at 11:39 pm

      Hi Liza, I hope these helps:
      (1) The melted butter should coagulate into clumps when stirred into the buttermilk, this is what you’re looking for. Be sure that the buttermilk is cold and that the melted butter has been cooled, but only for 5 minutes.
      (2) It could be due to the issues with the melted butter, as these are definitely not oily.
      (3) They do freeze well. You could do either – freeze pre-baked and then bake straight from the freezer (increase baking time by a couple of minutes), or bake, cool, then freeze.

      Reply

      • Liza on March 13th, 2014 at 7:43 pm

        Ok thank you! Will try baking another batch. I will let you know how that turns out πŸ™‚

        P/s: can I substitute buttermilk with milk+lemon juice?

        Reply

        • Michelle on March 15th, 2014 at 10:40 am

          Hi Liza, I always recommend regular buttermilk if you can use it, but if not the lemon juice and milk substitution should be fine.

          Reply

          • Liza on March 19th, 2014 at 3:26 am

            My second attempt was a success!!! I actually used the milk+lemon juice substitute, and they came out wonderful!!! The whole family was so happy with these, especially hubby, since it’s been ages since we had them! Soooo good!!!! Thank u thank u thank u!!!

            Reply

  114. Bonnie on March 6, 2014 at 11:15 pm

    I made this recipe for dinner. It’s really good. I will be making it often. Thanks!

    Reply

  115. Frances on April 4, 2014 at 4:45 pm

    Oh my goodness, I just made these and they are amazing! So delicious! Thank you so much for sharing! Now if you will excuse me, I’m off to eat the whole batch!

    Reply

  116. Kaycee on April 15, 2014 at 8:27 pm

    I just made these tonight and they were so AMAZING! I doubled the amount of garlic because I’m slightly addicted to it, but I think these were the best biscuits I’ve ever made! Thanks for another great recipe!

    Reply

  117. Zak on April 28, 2014 at 9:41 pm

    I followed the recipe exactly as it’s shown. Perfect! Fluffy and tender, with just the right amount of seasoning!

    Reply

  118. Mariella C on May 18, 2014 at 8:07 am

    I wanted to make these yesterday, but I ran out of time, so I actually just stored the batter in the fridge overnight and baked them first thing this morning. They were delicious! I’m not sure if they are worse or better had I made them yesterday, but they were very easy and tasted so light and fluffy! Thanks for your amazing recipes!

    Reply

  119. Octavia on May 21, 2014 at 4:58 pm

    I make these just because!!!! Everybody loves them, i went to red lobster recently and these biscuits were 1000% better. Thanks for the recipe

    Reply

  120. Alex on July 15, 2014 at 1:24 pm

    Can’t believe i managed to make something this good so easy. Recipe from heaven :).

    Reply

  121. Aditi Dubey on August 17, 2014 at 2:25 am

    Oh wow, these were absolutely amazing! Really easy recipe to follow, and incredibly light and fluffy! They were a lot better than the other biscuit recipes I’ve made. I did end up having to bake them for 20-25 minutes, maybe because my oven isn’t great. I also substituted the parsley with dried basil, and it came out really tasty. Made them for a potluck and I’m planning to make them for my boyfriend next week!

    Reply

  122. Karen on November 25, 2014 at 4:48 pm

    I love this recipe I’ve used it several times. I’m going to two thanksgiving thatI i’m bringing food for. Would I be able to refrigerate or freeze the dough and bake them when i get to my dinners? or should I prebake them and just freeze them?

    Reply

    • Michelle on November 27th, 2014 at 10:31 am

      Hi Karen, Yes, you could refrigerate or freeze the biscuits and then bake when you get there.

      Reply

  123. John on May 22, 2015 at 10:57 am

    I’ve made them several time for several different people, they love,keep asking me to make more. I also added jalapeΓ±os, came out great

    Reply

  124. aurea on June 28, 2015 at 10:58 am

    I know this recipe is rather old but I’ve been making it for a while, and one of the things we do (my moms idea) is double the cheddar cheese. it sounds like it would be too much and mess with the recipe, but it doesn’t and it tastes amazing. typically, we grate the first half of an 8 oz cheese block as coarsely as possible to get bigger pieces of cheese, and then grate the second half very fine so that it melts into the biscuit dough. if you’re skeptical, we slowly added an ounce or two of cheese each time we made the recipe, eventually just adding the entire block.

    Reply

  125. ted cooper on July 6, 2015 at 10:23 pm

    This is the homemade cheddar bay biscuit I have been looking for. Just like the biscuit you would get in the restaurant. Thank you so very much.

    Reply

  126. bakershow on July 20, 2015 at 10:18 pm

    I used this recipe and the biscuits were amazing! It was so difficult to resist eating them all at once! The only thing I left out was the cayenne pepper because I personally am not a fan. I even got compliments that these biscuits were better than those at Red Lobster!

    Reply

  127. ShobitaK on September 24, 2015 at 9:53 pm

    I made these today with some additions. I used fresh garlic, ginger, serrano pepper & cilantro in addition to your list of ingredients. This is the first time I’ve made biscuits and they were absolutely superb. Minimum effort, maximum impact! Thank you so much for sharing this one. I’ve got to try more of your recipes. Thinking of trying the apple sage biscuit/scone next.

    Reply

  128. Johnathan Harshaw on July 2, 2016 at 6:19 am

    I’ve been using this recipe for about a little over a year, and the same people keep asking me to keep making them. They are soooooo good. I’m up at 4am about to make some for my church bar b que.

    Reply

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