Red Lobster Cheddar Bay Biscuits Recipe
These copycat Red Lobster cheddar bay biscuits are made from scratch (no baking mix here!), are buttery, cheesy, light and flaky, and loaded with garlic-herb flavor – even better than the original! They’re ready in less than 30 minutes, which means that these are an easy addition to any weeknight meal.
I haven’t been to a Red Lobster restaurant since I was in high school, but my taste buds have a stellar memory. They won’t allow me to forget cheddar bay biscuits. If you’ve never been to a Red Lobster, cheddar bay biscuits are placed on the table prior to your meal arriving. They’re the equivalent of the basket of bread at other restaurants. Except that these aren’t any ordinary biscuits; they are warm, flaky, loaded with cheddar cheese and garlic, and have a little kick. Utterly and hopelessly addicting.
The great news is, because they are drop biscuits, making the Red Lobster biscuit recipe requires very little effort. In less than 30 minutes, you’ll be enjoying warm, buttery, fluffy, cheesy biscuits fresh from the oven.
If you’re like me, you may have wondered why Red Lobster biscuits are called “cheddar bay biscuits”; as it turns out, when they were originally introduced they were simply referred to as “freshly baked, hot cheese garlic bread”. That’s a mouthful!
Five years later they were renamed “Cheddar Bay Biscuits” as a nod to the seaside atmosphere of the restaurants.
The essentials for delicious Red Lobster biscuits
You’re likely to have everything you need for these amazing biscuits in your pantry and refrigerator already, so let’s run down the list!
- All-purpose flour – This recipe has not been tested using other types of flour.
- Baking powder – To help the biscuits rise, you need to use a leavener.
- Baking soda – Another rising agent, but this one also assists in making the biscuits tender.
- Sugar – A small amount to provide flavor balance.
- Salt – Standard table salt is used.
- Garlic powder – If you don’t have any garlic powder on hand, garlic salt will work. However, omit the extra salt in the recipe.
- Cayenne pepper – This offers a tiny kick of heat; the biscuits are not spicy, but you can leave it out if you want.
- Sharp cheddar cheese – For the best results, shred a block of cheese rather than buying pre-shredded cheese. You can also use mild cheddar if you prefer it.
- Buttermilk – Be sure to chill the milk; you want it as cold as possible.
- Unsalted butter – Melt the butter and allow it to cool for 5 minutes before using it.
- Minced fresh parsley – You can substitute ¼ teaspoon dried.
How to make Red Lobster biscuits from scratch
- Prep: Preheat your oven and line a baking sheet with parchment paper.
- Combine dry ingredients: Whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Then, stir in the cheddar cheese and set the bowl aside.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk and melted butter until the butter forms small clumps.
- Pour wet ingredients into the dry ingredients. It’s important to mix gently with a rubber spatula, just until a dough forms and no dry ingredients remain.
- Scoop and portion the dough: Be sure to leave an inch or so between each scoop.
- Bake until the biscuits are golden brown, about 12 minutes.
- Prepare the garlic butter: While the biscuits are in the oven, make the garlic butter to brush over the warm biscuits.
- Remove the biscuits from the oven and immediately brush with the topping mixture.
The secret to light and flaky biscuits
The number one tip to creating biscuits that are light and flaky and never tough or dry:
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Do not overmix the dough!
You should mix it gently and only until the dry ingredients have been incorporated. Continuing to mix or stir will overwork the gluten and result in subpar biscuits.
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!
Recipe tips
Below are some extra tips for making sure your copycat cheddar bay biscuits turn out perfectly every single time:
- Cheese: You can use your favorite type of cheddar cheese. I think sharp is best in these particular biscuits and I always advocate for shredding yourself versus using pre-shredded cheese. I find it tastes better and melts into the biscuits much better.
- Buttermilk: If you are out of buttermilk, you can use this substitution hack - put 1 tablespoon lemon juice or white vinegar in a measuring cup + enough milk to make 1 cup. Let stand for 5 to 10 minutes.
- Storage: The biscuits will stay fresh in an airtight container at room temperature for up to 3 days. They do not need to be stored in the refrigerator, though you can if you prefer it.
- Reheating Instructions: To use an oven, wrap biscuits in foil and reheat in a 350-degree oven for about 8 minutes, or until warmed through. To use a microwave, wrap the biscuits in a damp paper towel, place on a clean plate, and microwave on 50% power for 45 seconds.
- Freezing Unbaked Biscuits: To made the biscuits ahead of time, prepare the biscuit dough and place them on a baking sheet as directed in the recipe. Place the baking sheet in the freezer for at least 2 hours, or until the biscuits are frozen solid. Transfer the frozen biscuits to an airtight container or bag and freeze for up to 3 months. Bake as directed, though you may need to add a few extra minutes to the bake time.
- Freezing Baked Biscuits: Ensure that the biscuits are completely cool, then place in an airtight container and freeze for up to 3 months. Thaw at room temperature and reheat as desired, using the instructions above.
More Biscuits!
If you are as enamored with biscuits as I am, then you’ll love these other varieties:
- Easy Buttermilk Biscuits
- Buttermilk Biscuits with Sausage Gravy
- Sausage-Cheddar Biscuits
- Cinnamon Roll Biscuits
- Cheddar, Jalapeno & Chive Biscuits
Watch the Recipe Video:
If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Red Lobster Cheddar Bay Biscuits Recipe
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon (0.75 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) garlic powder
- ¼ teaspoon (0.25 teaspoon) cayenne pepper
- 4 ounces (113.4 g) sharp cheddar cheese, shredded (about 1 cup shredded)
- 1 cup (240 ml) buttermilk, cold
- ½ cup (113.5 g) unsalted butter, melted and cooled for 5 minutes
For the Topping:
- 2 tablespoons unsalted butter, melted
- ½ teaspoon (0.5 teaspoon) garlic powder
- 1 teaspoon minced fresh parsley, or ¼ teaspoon dried
Instructions
- Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
- 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.
- In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
- 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.
- 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.
Notes
- Cheese: You can use your favorite type of cheddar cheese. I think sharp is best in these particular biscuits and I always advocate for shredding yourself versus using pre-shredded cheese. I find it tastes better and melts into the biscuits much better.
- Buttermilk: If you are out of buttermilk, you can use this substitution hack - put 1 tablespoon lemon juice or white vinegar in a measuring cup + enough milk to make 1 cup. Let stand for 5 to 10 minutes.
- Storage: The biscuits will stay fresh in an airtight container at room temperature for up to 3 days. They do not need to be stored in the refrigerator, though you can if you prefer it.
- Reheating Instructions: To use an oven, wrap biscuits in foil and reheat in a 350-degree oven for about 8 minutes, or until warmed through. To use a microwave, wrap the biscuits in a damp paper towel, place on a clean plate, and microwave on 50% power for 45 seconds.
- Freezing Unbaked Biscuits: To made the biscuits ahead of time, prepare the biscuit dough and place them on a baking sheet as directed in the recipe. Place the baking sheet in the freezer for at least 2 hours, or until the biscuits are frozen solid. Transfer the frozen biscuits to an airtight container or bag and freeze for up to 3 months. Bake as directed, though you may need to add a few extra minutes to the bake time.
- Freezing Baked Biscuits: Ensure that the biscuits are completely cool, then place in an airtight container and freeze for up to 3 months. Thaw at room temperature and reheat as desired, using the instructions above.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Ari of Well Seasoned]
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!
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!
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!
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.
Is there a spice that can be substituted for the cayenne? I have all ingredients except that. Thanks! :-)
Hi Cassie, You can omit it, or use a little black pepper in the mixture (it just gives them a little kick).
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!
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!
I don’t have enough all purpose flour – can I use self-serving? If so, how much?
Not “self-serving” but self-rising!! Ha!
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.
Can’t wait to try making these!
I am making these! I can’t wait!
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.
Thanks for that tip, I never have it on hand!
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. :)
Thank u melissa for the tips of making buttermilk
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.
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. :)
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!
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
Hi Germaine, If you have regular milk and lemon juice you can make buttermilk: https://www.browneyedbaker.com/substitutions/. If not, you can use regular milk, but there might be a slight difference to the texture of the biscuits.
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.
Already made these tonight LOL they were delicious!!!!
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 :)
Yum! I’ve used a recipe calling for bisquick, but having none in the house, made my own homemade bisquick for the base.
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!
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 :)
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
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!
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!
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.
Just pulled some of these out of the oven and they are AMAZING! Thanks so much for the recipe!
Ruby Tuesdays has a biscuit that sounds just like this and they are incredible! Thanks for posting.
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!
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. :)
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 :)
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 :)
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.”
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!