Red Lobster Biscuits + Video
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Cheddar Bay Red Lobster Biscuits are the reason some of us ever stepped foot in the restaurant in the first place. Fluffy in the center, golden on top, and dripping with garlicky butter, they’re so good you’ll forget all about the seafood entrées. The best part? You can make them at home in just 20 minutes and use simple pantry staples. Whether you’re serving them alongside a cozy dinner, bringing them to a potluck, or sneaking one as a midnight snack… this copycat cheddar bay biscuits recipe will steal the show!
Table of Contents
WHY YOU’LL LOVE THIS CHEDDAR BAY BISCUIT RECIPE
- Buttery, garlicky flavor just like the restaurant
- Quick 20-minute recipe from start to finish
- Fluffy centers with golden, cheesy tops
- Family-approved (these never last long!)
- The best copycat recipe for your Red Lobster cravings
Red Lobster Biscuits
Confession time… I used to ask to go to Red Lobster just for the cheddar bay biscuits.
Yep! I’d sit there ordering a chicken salad (because seafood and I are not friends). Trust me, I’ve tried it all, from shrimp and salmon to squid and octopus… and nope, not my thing. But the biscuits? That’s what I showed up for.
Once I cracked the code at home, I haven’t been back. Why would I when I can whip up this Red Lobster biscuit recipe in my own kitchen in less than 20 minutes?!
They’re fluffy, cheesy, garlicky little clouds of heaven that disappear faster than you can grab one. Pro tip: double the batch, because “just one” is not happening.
CHEDDAR BAY BISCUITS RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- All-Purpose Flour: No boxed mix in sight! Stick with standard flour for structure. Avoid bread flour… it makes biscuits too chewy.
- Unsalted Butter: Freshly melted butter flavors the dough and creates that iconic Red Lobster-style finish when brushed on top. If you only have salted butter, reduce the kosher salt in the dough to ¼ teaspoon.
- Cheddar Cheese: Use freshly shredded mild cheddar for the meltiest, fluffiest biscuits. Pre-shredded can work, but they won’t be quite as soft.
- Garlic Powder: The secret to that savory, addictive flavor. Fresh garlic can burn, so it isn’t recommended for this Red Lobster biscuit recipe.
- Kosher Salt: Divided between the dough and the finishing butter so flavor shines through without overpowering.
- Parsley: Dried parsley adds that signature touch, but fresh parsley works beautifully too.
VARIATIONS
Extra Cheesy: Add a handful of shredded mozzarella or Monterey Jack with the cheddar.
Spicy Kick: Stir in ½ teaspoon cayenne or a pinch of red pepper flakes. Or add some Pepper Jack cheese!
Fresh Herb Upgrade: Swap the dried parsley for 1 tablespoon of fresh parsley, thyme, or chives.
Garlic Butter Bombs: Double the garlic powder in both the dough and topping for bold garlic lovers.
Cheddar-Jalapeño: Stir in ¼ cup finely diced jalapeños for a Tex-Mex twist.
Bacon Cheddar: Fold in ½ cup cooked, crumbled bacon before baking.
Italian Style: Use mozzarella cheese, then stir dried Italian herbs into the butter topping.
SERVING SUGGESTIONS
- Seafood Pairing: Serve homemade cheddar bay biscuits with my copycat Red Lobster Shrimp Scampi for the full restaurant experience.
- Comfort Food Combo: Pair with hearty beef soup (Chad’s favorite!) for a cozy dinner.
- Pasta Night: Try them with creamy baked ziti for the ultimate carb-lover’s meal.
- Quick Shortcut: Use Red Lobster biscuits as sandwich buns for mini sliders. Messy but oh-so good.
- Wine Pairing: A crisp Chardonnay balances the garlicky richness.
CHEDDAR BAY BISCUITS FAQ
Nope! This is a drop biscuit dough, which means you mix and bake right away.
You can, but freshly shredded cheddar melts creamier and gives better flavor.
The name dates alllll the way back… to the 90s! They were described as “hot cheese garlic bread” and listed alongside all the other sides at Red Lobster.
But when they became rapidly popular (no surprise there!), the side dish was given its own name, and the Cheddar Bay Biscuit was born!
Yes! Just bake the biscuits in batches or use two pans to avoid overcrowding.
I’ve been making copycat restaurant recipes for over a decade, and these biscuits were one of my earliest viral hits. The reason they work? It’s all about balancing fat and lift.
The melted butter in the dough coats the flour, limiting gluten development so the biscuits stay tender instead of tough.
Baking powder provides the rise, while whole milk and cheese keep them moist and flavorful.
Brushing the tops with garlic butter right out of the oven seals in that bakery-style sheen you crave. After thousands of batches, I can promise: these Red Lobster biscuits rival the real thing.
DONNA’S PRO TIPS
- Don’t overmix: Stir until just combined. Overmixing makes biscuits tough.
- Use freshly shredded cheese: It melts better and gives the biscuits a gooey texture.
- Hot oven = golden biscuits: Baking at 450°F ensures they puff and brown quickly.
- Brush immediately: Apply the garlic butter topping while Red Lobster biscuits are still hot so it soaks in.
- Bake in batches: If doubling, don’t overcrowd the sheet pan. Space = even browning.
TOOLS NEEDED
- Large Mixing Bowl: For combining dry and wet ingredients.
- Whisk & Wooden Spoon: Whisk for dry ingredients, spoon for folding in cheese.
- Measuring Cups & Spoons: For accuracy.
- Baking Sheet & Parchment Paper: Prevents sticking and ensures even browning.
- Pastry Brush: Essential for brushing on that buttery garlic topping.
Enjoy!
With love, from our simple kitchen to yours.
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Red Lobster Biscuits + Video
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 tablespoon garlic powder
- 3/4 teaspoon kosher salt, divided
- 3/4 cup unsalted butter, 1 1/2 sticks, divided
- 1 cup whole milk
- 8 ounces shredded mild cheddar cheese
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Add 1 stick (1/2 cup) of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
- In a large mixing bowl combine flour, baking powder, sugar, garlic and 1/2 teaspoon salt. Whisk until well combined.
- Add melted butter and milk and whisk just until flour is all wet, do not over mix.
- Add cheese and fold in with a spoon.
- Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
- Meanwhile, melt remaining 1/2 stick (1/4 cup) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted.
- Add 1/4 teaspoon salt and parsley. Stir with a pastry brush.
- Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished October 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Have made these numerous times and they are always delicious! Only thing I do different is to use a muffin tin. So when you baste with the butter mixture, it runs down the insides of the cup making the biscuit super moist and delicious!
Hi Cynthia,
What a great idea! We are so happy you enjoy the recipe! Have a great day!
TSRI Team Member,
Holli
My son and I are lactose intolerate. Your recipe calls for whole milk…….
Can you give the equivalent of non dairy ingredients??
Thank you
Hi Tali,
You can substitute non-dairy milk for the whole milk – use the same amount as the whole milk noted in the recipe.
TSRI Team member,
Becca
You could also substitute Lactose-Free milk for regular milk. I use this product all the time in cooking and it works great.
I use Lactaid milk. I am lactose intolerant and that milk is my saving grace. A little too sweet for my taste unless I am having something sweet with it, but it does the trick.
These really taste amazing! The recipe worked like magic even in Europe! Thank you!
Hi Szandra,
We are so happy you enjoyed them, they are a favorite here! Have a great day!
TSRI Team Member,
Holli
One Key ingredient is missing in this recipe. The “Bay” in Cheddar Bay biscuits requires Old Bay seasoning in the melted butter. They WERE developed at a seafood chain restaurant after all. JS!
Please add a “jump to recipe” option. I don’t care for your new mystery format where I have to open #1 or #2, etc. to see if it’s something I may be interested in. Since you started this, I find myself just deleting the entire email and I’m probably not the only one. I like and appreciate your recipes and have tried many, this is just a little constructive criticism.
This was sooo good! I tried it with half the sugar and a tad less butter, and a four cheese blend. Added her. Blend seasoning to the batter and loved it!! Almost exactly or better than the original!
Hi Tash,
We are happy you enjoyed it as much as we do!
TSRI Team Member,
Holli
these biscuits are amazing! so easy to make and taste just like the ones from the restaurant. Donna and Chad’s recipes never disappoint! 😋
Hi Paige!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
donna’s biscuits are a breeze to make! I added a bit of extra cheese for that extra cheesiness, and they turned out amazing!
Hi Layla!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
Made these last night and they were a hit with the family! So buttery and delicious. Thank you, Donna and Chad, for another great recipe!
Hi Elizabeth!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
These came out amazing!!!!!! Thank you sooo much!!
Hi Angela!
We’re glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
These are soooo good and so quick to make! Honestly, these are better than the box mix RL puts out, too.
Hi Victoria!
They’re a personal favorite of mine too. Glad you enjoyed!
TSRI Team Member,
Devlyn
Just made these. Absolutely delicious!!
This was amazingly delicious! I’ve never cooked with leeks or parsnips and this was a test of something new for me. It is very filling and perfect for a chilly wet day! Wow! Just wow!