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”

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

    I am making these! I can’t wait!

    Reply

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

    Can’t wait to try making these!

    Reply

  3. 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 :) I would not substitute self-rising flour because there is already baking powder and baking soda in the recipe.

        Reply

  4. 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

  5. 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

  6. 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! :-)

    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

  7. 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

  8. 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

  9. 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

  10. 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

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

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

    Reply

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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 :) 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

  17. £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

  18. 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

  19. 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

  20. 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

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

    Eating my second one now. :-)
    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

  22. 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! ;) 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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 :)

    Reply

  33. 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. :-)

    Reply

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

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