Cheddar Bay Biscuits (Red Lobster Copycat Recipe) + Video

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Delight in our Cheddar Bay Biscuits where these beautiful light and flaky, garlicky cheddar drop biscuits are glistening with butter and speckled with parsley. They are slightly crisp on the outside and perfectly tender on the inside. This Red Lobster Copycat Recipe is crazy good.

The best part is these cheesy biscuits are so easy to make, it only takes one bowl, one whisk, and 20 minutes! Yes, only 20 minutes from start till serve with simple ingredients and hardly any dishes to wash!!

Cheddar Bay Biscuits Copycat recipe.


 

Cheddar Bay Biscuits

I’m not sure if I’ve ever had a biscuit as flaky, moist, and tender as those Red Lobster biscuits. You can tell just by looking at them!!

I’m obsessed with the golden brown coloring and the flavor of these buttery biscuits. 

The robust, savory seasonings both inside and out are out of this world — and I bet you already have them in your pantry right now!!

This is one of those biscuit recipes that you keep on hand to serve and prepare any time of year. 

Since we’re talking Red Lobster bread, why not serve it with a Red Lobster main course?

Since these cheesy biscuits literally taste just like they came from the restaurant, pair them with a copycat main dish, too. 

Shrimp scampi comes with a phenomenal white wine lemon sauce that you can soak right up with the biscuits – my mouth is watering just thinking about it!!

flour and garlic powder in a bowl

Ingredient Notes & Substitutions

Flour, Baking Powder, and a pinch of Sugar – No boxed mix in sight! Perfect proportions for perfectly puffy biscuits.

Garlic Powder – A tablespoon is all you need for wonderful, garlicky goodness. If it isn’t a strong enough flavor for you, I recommend adding some garlic powder to some melted butter at the end to brush over top – that way, you won’t overdo it in the batter. You could even add onion powder.

Butter – you can use room temperature but for ease of preparation I used melted butter to prepare this recipe. It comes together so much easier.

Whole Milk – For a dairy-free substitute, replace with an equal measurement of any non-dairy milk. You can also use buttermilk! Heavy cream, however, is not a good substitute.

Cheddar Cheese – Go ahead and throw in your favorite shredded cheese! I personally enjoy spicing things up with Pepper Jack.

Dried Parsley – I actually wouldn’t use fresh herbs for this one. Dried herbs are far stronger, keep better, and penetrate the flavor of the butter more effectively.

making cheddar bay biscuits.

Variations

Use garlic butter – Because why not?

Topping these cheese biscuits with a garlic buttery topping sounds like the perfect way to enjoy bite after bite of this fluffy texture.

Turn them into easy drop biscuits – If you don’t want to keep the same shape as the Red Lobster Biscuit recipes does, you don’t have to.

You can easily just add a spoonful of the dough of these homemade cheddar bay biscuits to your prepared baking sheet and bake.

How To Make Cheddar Bay Biscuits

Step 1: Preheat and Prepare – Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Mix Dry Ingredients – In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, garlic powder, and salt. Whisk until combined.

Step 4: Add the wet ingredients – Add the melted butter and milk.

Step 5: Fold in the cheese – Stir in the shredded sharp cheddar cheese, ensuring it’s evenly distributed throughout the mixture.

Helpful Tips & Tricks for Making This Copycat Cheddar Bay Biscuit Recipe

  • For Extra Rich Biscuits – Add more butter to the tops of each biscuit after baking if you want ridiculously flavorful, decadent Red Lobster biscuits.

    Like I mentioned above, you can add more garlic to the butter if you want to enhance those flavors. 
  • A Bit of Heat – A small amount of cayenne adds a kick to these biscuits and goes well with the other seasonings we already have thrown into the mix. 
  • Try A Muffin Tin – A neat trick recommended by one of our readers is to make this cheddar bay biscuit recipe in a muffin tin!

    The butter melts all the way down and makes the biscuit even more moist and rich than the original. 
  • Useful Equipment to Have – A baking sheet lined with parchment paper is a given, while a basting brush will really help to spread that delicious butter all over!

    And actually, I find it best to drop the biscuits from 2 tablespoons (grease them first!) rather than using a scoop — you get a terrific texture that way!
adding cheddar cheese to biscuit dough.

Storing and Reheating Red Lobster Biscuits

Not many people think that Cheddar Bay Biscuits need to be refrigerated – and they don’t! Technically. 

However, biscuits stay moist and tender longer if kept in the fridge, up to 4 days. They keep for 3 days on the counter.

They can also be frozen for up to 3 months! (just add them to a freezer bag!)

The key to keeping these cheddar biscuits fresh and delicious is to store them in an airtight container.

Reheating is best done in the oven. Pop them back in at a lower temperature – closer to 325°F – until warmed. 

You can top with a bit more butter and broil for just a moment to get that glorious texture back!

The microwave works well, too, and keeps those biscuits nice and moist. However, some of the texture is lost.

I recommend eating these warm biscuits with a delicious butter mixture or dipping the flaky biscuits in a bowl of piping hot soup. (there is honestly no wrong way to eat these flavorful biscuits!)

biscuit dough on sheet pan.

Cheddar Bay Biscuits FAQ

What are Cheddar Bay Biscuits made of?

It’s actually so simple for such a scrumptious side dish! You’re going to be shocked that making copycat cheddar bay biscuits was so simple to do. And I can guarantee that the first time that you make this easy recipe isn’t going to be the last time.

You just need flour, baking powder, some common seasonings, and cheese. It’s really the method that makes the Red Lobster biscuits so fantastic!

Using your own kitchen to create these legendary cheddar bay biscuits is one of the best feelings in the world. And the whole time that they’re baking in the oven, you’ll be counting down the bake time until you get your very first bite.

Why are they called Cheddar Bay Biscuits?

The name dates alllll the way back – to the 90s!

They were described as “hot cheese garlic bread” and listed alongside all their other sides. They became rapidly popular, so the side dish was given its own name, and the Cheddar Bay Biscuit was born!

What do you serve with Cheddar Bay Biscuits?

A better question would be – what don’t you serve with this cheddar bay biscuit recipe??

Even if you’re not enjoying a Red Lobster main course, this bread goes with virtually anything you’d eat with biscuits.

So, if you want something alongside omelets or any other breakfast dish, go with these buttery bad boys! (In fact, try using this recipe in my sausage gravy and drop biscuits skillet!)

And, of course, beef and poultry are always happy to have some garlic bread on their plates. A meal like this needs some roasted veggies on the side, like these brussels sprouts.

And, finally, my personal confession… I like to eat these with a chicken salad. In fact, the salad is more of a side when I order it at the restaurant because the main course is those biscuits!

hand picking up a cheddar bay biscuit.

Enjoy!
With love, from our simple kitchen to yours. 

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basket of Red Lobster cheddar bay biscuits.

Cheddar Bay Biscuits Copycat.

Cheddar Bay Biscuits Copycat + Video

Donna Elick
Cheddar Bay Biscuits are light and tender with a buttery, garlicky flavor! Make my copycat Red Lobster biscuits recipe in just 20 minutes!
5 stars from 6 reviews
Tried this recipe?Please comment and review!
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Bread
Cuisine American
Method Oven
Servings 18 rolls

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

Serving: 1 | Calories: 182cal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 257mg | Sugar: 1g | Fiber: 1g | Calcium: 150mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
cheddar bay biscuits

Originally published October 2013, updated and republished October 2023

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174 Comments

  1. 5 stars
    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!

  2. My son and I are lactose intolerate. Your recipe calls for whole milk…….
    Can you give the equivalent of non dairy ingredients??
    Thank you

    1. 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

    2. 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.

    1. Hi Szandra,
      We are so happy you enjoyed them, they are a favorite here! Have a great day!
      TSRI Team Member,
      Holli

  3. 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!

  4. 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.

  5. 5 stars
    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!

  6. 5 stars
    these biscuits are amazing! so easy to make and taste just like the ones from the restaurant. Donna and Chad’s recipes never disappoint! 😋

  7. 5 stars
    donna’s biscuits are a breeze to make! I added a bit of extra cheese for that extra cheesiness, and they turned out amazing!

  8. 5 stars
    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!

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