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Red Lobster Cheddar Bay Biscuits Recipe

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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.
Course Bread, Side Dish
Cuisine American
Prep Time 15 mins
Cook Time 12 mins
Total Time 30 mins
Servings 10 biscuits
Calories 256
Author Michelle


  • 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
  • ½ teaspoon garlic powder
  • 1 teaspoon minced fresh parsley or ¼ teaspoon dried


  • 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.



  • 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.


Calories: 256kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 327mg | Potassium: 151mg | Sugar: 1g | Vitamin A: 530IU | Calcium: 150mg | Iron: 1.3mg