Cheddar Bay Biscuits (Red Lobster Copycat Recipe) + Video

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!!

You have to try these Copycat Red Lobster’s Cheddar Bay Biscuits recipe! They’re literally the best copycat Red Lobster biscuits that taste like the real thing!

And the best part about making hot biscuits is that you can whip these up in the comfort of your own kitchen anytime that you want! 

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. For a different biscuit try these Jalapeno Cheddar Biscuits.

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!!

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.

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!

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!)

Cheddar Bay Biscuits FAQ

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

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Originally published October 2013, updated and republished October 2024

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