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.


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)


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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155 Responses to “Cheddar Bay Biscuits”

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

    Can i use half & half..


    • 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.


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

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


  3. 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!


    • 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 ¾ 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 ¼ cup or so of liquid.


    • 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.


  4. 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.


  5. 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!


  6. 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?


    • 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.


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

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


  8. 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!


  9. 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:)


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

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


  11. 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 :)


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

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


  13. 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!!!


    • 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.


      • 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 :)

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


        • 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.


          • 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!!!


  14. 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!


  15. 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!


  16. 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!


  17. 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!


  18. 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!


  19. 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


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

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


  21. 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!


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