Craving those warm, cheesy, and utterly irresistible Red Lobster Cheddar Bay Biscuits? Our Cheddar Bay Biscuit Recipe lets you recreate this iconic treat right in your own kitchen! Imagine biting into fluffy, cheese-filled biscuits, generously brushed with garlic butter – a flavor explosion that’s hard to resist. My husband, a self-proclaimed non-seafood lover (unless it’s deep-fried!), makes an exception for Red Lobster, solely for these legendary biscuits. He can easily devour two baskets before his meal even arrives. That’s when I realized we were essentially paying for dinner just to indulge in bread, sparking my mission to create the perfect copycat Red Lobster biscuits at home.
After countless recipe tests and tweaks, I’m thrilled to share that I’ve finally cracked the code! These homemade red lobster cheddar biscuits are incredibly tender on the inside, boast a delightful crispness around the edges, and are bursting with sharp cheddar and that unmistakable garlic flavor. The best part? They’re made entirely from scratch using simple ingredients you likely already have in your pantry, with absolutely no need for a boxed mix. From mixing bowl to your eager hands in approximately 25 minutes, these biscuits have become a regular and much-requested staple in our household. Prepare to be amazed at how easy and delicious this recipe is!
Why This Red Lobster Biscuit Recipe Works
- Completely from Scratch: Forget the boxed mixes! This recipe uses simple, wholesome ingredients.
- Easy Drop Biscuit Method: No rolling or cutting required, making this recipe quick and effortless.
- Buttermilk for Tenderness: Buttermilk is the secret ingredient for creating incredibly tender and fluffy biscuits.
- Signature Garlic Butter Topping: The garlic butter topping is the key to replicating that iconic Red Lobster flavor.
Ingredients Notes
- All-Purpose Flour: For the most accurate measurement, spoon the flour lightly into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack in too much flour, resulting in dense biscuits.
- Baking Powder and Baking Soda: This recipe utilizes both baking powder and baking soda to achieve maximum rise and a perfectly tender crumb. Ensure that your baking powder is fresh for optimal results. If it’s been sitting in your pantry for more than 6 months, test its potency by dropping a small pinch into hot water. If it bubbles vigorously, it’s still good to use!
- Buttermilk: Buttermilk adds a distinctive tangy flavor to the biscuits and helps activate the baking soda, promoting extra lift and a light texture. If you don’t have buttermilk on hand, check out our easy substitution suggestion below.
- Butter: Using cold butter is absolutely essential for creating fluffy, melt-in-your-mouth biscuits. As the cold butter melts in the oven, it releases steam, creating air pockets that give you those irresistible light, flaky layers. Do not allow the butter to soften at room temperature before mixing it into the dough. Unfortunately, there is no suitable substitution for real butter in this recipe.
- Sharp Cheddar Cheese: For the best flavor and melting qualities, I highly recommend shredding your own cheddar cheese directly from a block. Pre-shredded cheese is often coated with anti-caking agents that can hinder proper melting and diminish the overall flavor. Sharp cheddar provides the most robust taste, but medium cheddar can also be used with great results.
- Garlic Powder: Garlic powder is used in both the biscuit dough and the butter topping, ensuring a double dose of delicious garlic flavor in every bite!
- Fresh Parsley: While it’s completely optional, I highly recommend adding fresh parsley to the garlic butter topping. It adds a pop of color and a fresh, herbaceous note that complements the garlic and cheese beautifully.
Recipe Variations + Substitutions
No Buttermilk? Don’t worry! You can easily make a quick buttermilk substitute. Simply add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill the remaining space with milk until you reach the 1-cup line. Stir gently and let the mixture sit for 5-10 minutes. It will develop a slightly curdled appearance, which is perfectly normal and exactly what you want!
Salted Butter? If you only have salted butter available, you can certainly use it for both the biscuits and the topping. However, be sure to reduce or completely omit the amount of added salt called for in each component of the recipe to avoid an overly salty final product.
Gluten-Free? While I haven’t personally tested this recipe with a gluten-free flour blend, you can certainly try substituting the all-purpose flour with a 1:1 gluten-free flour blend. Keep in mind that the texture of the biscuits may be slightly different.
Cheese Swaps: Get creative with your cheese choices! Try Colby Jack for a milder flavor profile, Pepper Jack for a touch of heat, Gruyere for a nutty and sophisticated twist, or even a Mexican blend for an extra gooey and cheesy pull.
Bacon Cheddar Biscuits: For a savory twist, fold in approximately ½ cup of cooked and crumbled bacon along with the cheddar cheese before baking. The salty, smoky bacon adds a delightful depth of flavor to these already irresistible biscuits.
Chive and Cheddar Biscuits: Elevate the flavor of your biscuits with a touch of fresh herbs. Simply add 2 tablespoons of finely chopped fresh chives to the dough along with the cheese. The chives will impart a subtle oniony flavor that complements the cheddar perfectly.
Spicy Cheddar Biscuits: Give your biscuits a fiery kick! Stir in a pinch of cayenne pepper or ½ teaspoon of Old Bay seasoning to the dough for a subtle but noticeable heat.
Jalapeño Cheddar Biscuits: For the ultimate cheesy and spicy indulgence, add 2 tablespoons of finely diced jalapeño peppers (remember to remove the seeds for less heat!) to the dough. Alternatively, if you’re a serious spice lover, be sure to check out our dedicated Jalapeño Cheese Biscuits Recipe for an even bolder and more flavorful experience.
Kitchen Tools Used for Homemade Cheddar Bay Biscuits
- Mixing Bowl
- Pastry Cutter or Two Forks (or Box Grater for Frozen Butter Hack)
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Cookie Scoop, 3 tablespoon or large (optional)
How to Make Red Lobster Cheddar Biscuits
- Preheat oven and prep baking sheet
- Whisk dry ingredients together
- Cut in cold butter until pea-sized crumbs
- Stir in cheese and buttermilk until just combined
- Scoop onto baking sheet
- Bake until golden
- Make garlic butter while biscuits bake
- Brush immediately and serve warm
🎯 TFN Pro Tips
- Keep Your Butter Cold: If your kitchen tends to be on the warmer side, pop the cubed butter into the freezer for about 10 minutes before you start mixing the dough. For an even easier mixing process, some bakers even prefer to freeze the butter completely and then grate it using a box grater.
- Avoid Overmixing: When stirring the dough, mix just until the dry ingredients are moistened and combined. It’s perfectly fine to have a few floury spots remaining. Overmixing will develop the gluten in the flour, resulting in tough biscuits instead of the desired tender texture.
- Use a Cookie Scoop for Uniformity: To ensure that all your biscuits are the same size and bake evenly, use a 3-tablespoon cookie scoop to portion out the dough onto the baking sheet.
- Brush with Garlic Butter Immediately: As soon as the biscuits come out of the oven, generously brush the tops with the melted garlic butter. The heat from the biscuits will help them to absorb the flavorful butter more effectively. Don’t wait – this is a crucial step for maximizing that signature Cheddar Bay Biscuit flavor!
What to Serve with Cheddar Bay Biscuits
Our delightful biscuits pair exceptionally well with any hearty soup. We particularly recommend trying them with our Great Northern Bean Soup, Beefy Velveeta Cheese Soup, or Cream of Jalapeno Soup. If you’re looking to recreate the authentic Red Lobster experience at home, we suggest pairing the biscuits with our Clam Chowder, Salmon with Alfredo, or Garlic Butter Noodles with Shrimp.
Of course, these versatile biscuits also make a fantastic side dish for just about any meal! We often enjoy them alongside our Oven Baked Chicken Tenders.
Storage and Reheating
Room Temperature: Store any leftover biscuits in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, keep the biscuits in an airtight container in the refrigerator for up to 5 days.
Freezer: To freeze the biscuits for future enjoyment, place them in a freezer-safe bag and store them for up to 3 months. Thaw the biscuits at room temperature before reheating, or simply reheat them directly from the frozen state.
To Reheat: To warm the biscuits, place them in a preheated 350°F oven for approximately 5-7 minutes. Alternatively, you can microwave them for 15-20 seconds. If you’re reheating frozen biscuits, bake them at 350°F for 10-12 minutes.
Make-Ahead Option: For added convenience, you can prepare the dough ahead of time. Simply scoop the dough onto a baking sheet, cover it tightly, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked dough portions on a baking sheet, then transfer them to a freezer bag for longer storage. When ready to bake, simply add an extra 4-6 minutes to the baking time.
It’s a fictional name Red Lobster created in the 1990s to give the biscuits coastal charm. There’s no Old Bay seasoning in the original recipe (though you can add some if you like!).
Yes! Portion the dough onto the baking sheet, cover, and refrigerate for up to 24 hours. Or freeze the unbaked portions and add 4-6 minutes to the bake time.
This usually means the butter was too soft or the baking powder is expired. Use cold butter and test your baking powder by dropping a bit into hot water (it should bubble).
Buttermilk gives the best flavor and texture, but you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
We have a separate Bisquick cheddar biscuits recipe that’s perfect if you want a quicker shortcut version!
Cheddar Bay Biscuits
Renae Gerhardstein
Our homemade cheddar bay biscuits taste just like Red Lobster! Make this easy copycat recipe from scratch with common pantry + fridge ingredients!
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Equipment
- baking sheet with parchment paper
- large bowl
- whisk
- pastry cutter or two forks
- ¼ cup measuring cup or a large cookie scoop
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter cold, cut into small cubes
- 1 cup sharp cheddar cheese shredded
- 1 cup buttermilk cold, or whole milk with vinegar
For the garlic butter topping:
- 4 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley or 1 teaspoon fresh, chopped
- ¼ teaspoon salt
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or use a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, baking soda, and salt.
Add the cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. These little pockets of butter are what create flaky layers. - Stir in the shredded cheddar cheese into the flour mixture. Pour in the buttermilk and stir until just combined. The dough will be sticky and shaggy. Do not overmix.
- Using a ¼ cup measuring cup or a large cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get 10-12 biscuits.
- Bake for 12-15 minutes, until the tops are golden brown.
While the biscuits bake, stir together the melted butter, garlic powder, dried parsley, and salt in a small bowl. As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter. Serve warm.
Notes
- Keep your butter cold. If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before starting. Some bakers even freeze the butter and grate it on a box grater for the easiest mixing.
- Don’t over mix. Stir the dough just until the dry ingredients are moistened. A few floury spots are fine. Over mixing develops the gluten and makes biscuits tough instead of tender.
- Use a cookie scoop for even biscuits. A 3-tablespoon scoop makes this step quick and ensures your biscuits bake evenly.
- Brush with butter immediately. The hot biscuits absorb the garlic butter best right out of the oven. Don’t wait!
- Serve warm. These biscuits are at their absolute best fresh from the oven. If you’re making them for a gathering, time the baking so they come out just before serving.
Ingredient Notes:
- No self-rising flour? Use 2 1/3 all purpose flour, 3 1/2 teaspoons baking powder, and 1/2 teaspoon salt in place of the self-rising flour.
- No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill with milk to the 1-cup line. Stir and let sit for 5-10 minutes. It will look slightly curdled, and that’s perfect.
- Salted butter? You can use salted butter for the biscuits and the topping. Just reduce or omit the added salt in each.
- Gluten-free? Use 2 1/3 cups of a gluten-free flour blend, along with 3 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Storing Instructions:
- Room temperature: Store leftover biscuits in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Freeze baked biscuits in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat directly from frozen.
- To reheat: Warm in a 350°F oven for 5-7 minutes, or microwave for 15-20 seconds. For frozen biscuits, bake at 350°F for 10-12 minutes.
Make Ahead Instructions:
- Refrigerate unbaked: Scoop the dough onto the baking sheet, cover tightly, and refrigerate for up to 24 hours before baking.
- Freeze unbaked: Freeze the unbaked dough portions on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 4-6 minutes to the bake time.
Nutrition
