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.
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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 >>
The biscuits are the only reason that we go to Red Lobster, too (we aren't seafood people either). I love that these are quick and from scratch! Can't wait to try these!!
I haven't been to Red Lobster in ages, but I DEFINITELY remember how delicious their biscuits are. So awesome that I can make those biscuits at home, now that I have the recipe. Thanks for the inspiration : )
I cant seem to find the link to click on for the biscuits……they look delicious and I agree that's why I go to red Lobster!
No link. The recipe is on this page
The recipe is toward the bottom of the page. Scroll down past the last large image. Enjoy!
Made these, and are close to "perfect" to Red Lobster…Only thing that is not here is this…The butter that is "reserved for brushing onto the Cheddar Bay Biscuits", does NOT list the "secret herbs" Red Lobster uses…:) These are…a combination of "Garlic powder, onion powder and dried parsley.PINCH of salt….Now its perfect!…
TIP : put these herbs into the reserved REAL butter(melted) then, (taste test ) and use a pastry brush to apply to biscuits while they are still hot. Serve immeditaly! Too die for!… I usually make as a side with a homemade "broth based soup, because I could "eat the whole plate…:)…This way, I don't feel so "quilty…lol
How much of garlic powder, onion powder and dried parsley did you use?
You also need Old Bay #cheddarBAYbiscuits
It's funny that you posted this because I have been craving Cheddar Bay Biscuits like something fierce!! Can't wait to make these!
It's funny that you just posted this!! I have been craving Cheddar Bay Biscuits like something fierce!! Can't wait to make these!
Every time I see these, I say to myself I have to make them! So yummy!! Nettie
I made the cheddar bay biscuits and they were delicious! Thank you!
thank you marvina for posting that. So many times i sit here and read recipes how people are going to make or looks yummy but never post how they actualy taste.
I agree. Those comments serve no purpose…just clutter the "comments" section. I'm very interested in how the recipe tasted and what if any suggestions they have to improve or what changes were made.
yes. how refreshing to hear from a baker who actually tested the recipe.
I made these tonight using a gluten free mix called "one to one". They turned out perfectly and my husband loved them!!
I made these tonight. Delicious!! Big hit with my family!!
I agree with the others I read comments to hear about someone who has actually made these. I did and they are great!! Used the suggestion of one person on topping used onion and garlic powder plus parsley. Near perfection!!
I have made these and they are very good. But can the dough be mixed the night before baking and refrigerated.
Could you substitute almond or coconut flour?
I don't have any seafood recipes on my site either but growing up once a year we went to red lobster and I always got king crab legs. I have never tried to recreate the biscuits though. They are divine! Thanks for the recipe!
I was told that they are called Cheddar Bay Biscuits because they have Old Bay seasoning in them. Not true?
I have not found Old Bay Seasoning in the ones I have eaten, but maybe in New Orleans. haha
I think they use Old Bay here in Virginia.
You can now buy the mix at the grocery stores. Wal-Mart and Sam's sells them
You can now but the mix at Wal-Mart and Sam's club
I love these bisquits as well! And yeah, Walmart has the mix and it's ALMOST just like the ones at Red Lobster! Personally, I LOVE seafood and it's proven to be very healthy for you, especially fish that has Omega 3's! 🙂
@ Candace Hinves: You are correct. The "Bay" in Cheddar Bay Biscuits is Old Bay seasoning.
I've made copycat cheddar bay biscuits and used the old bay seasoning. Tastes soo good.
These were MARVELOUS!!! I made them last night to go with chicken fettucine alfredo as an alternative to frozen garlic bread and I may never go back! These biscuits were so easy to make–so much easier than cut out biscuits. Delicious!
So happy you loved them!
These were MARVELOUS!!! My 11 yr. old made them last night to go with our chicken fettucine alfredo as an alternative to frozen garlic bread–we may never go back! These biscuits were so easy (even easier than cut out biscuits) and I love the simple ingredient list. Don't know if the original recipe calls for Old Bay Seasoning or not, but these were spot on! Delicious!
So happy that you loved them and the fact that your 11 year old made them tickles me!
These were doughy on the inside, no matter how long I kept them in. Did anyone else have this problem?
How tall were your biscuits. Were you using fresh or pre-shredded cheese? What was the dough consistency like when you scooped them onto the baking sheet? I would love to help, I have made these biscuits many, many times and have not had that happen. Look forward to hearing back.
Yes, same thing happened to mine. No matter how long I cooked them, they were nothing but doughy inside. Won't try this one again. All the other recipes using flour that I found, used 1/2 as much butter in the mix and instead of regular milk, buttermilk.
Did you add all of the butter to the mix? Half is for brushing on the biscuits after they are cooked.
Check your baking powder. Its purpose is to act as a leavening agent that make baked goods rise. Old/expired baking powder loses its effectiveness over time and will result in "fallen" and gooey cakes, brownies, and Cheddar Bay Biscuits. Test by mixing a teaspoon in 1/3 cup of hot tap water (must be hot). If it is still good, it will bubble/fizz. Old baking powder will not.
Checking the baking powder was a good idea! Great tip. When I tried the recipe I ended up with kinda mushy in the inside but crunchy on the outside biscuits. I'm thinking I may have over mixed it. The dough seemed really moist. Maybe over moist? Will try again they smelled great ☺️
BBUZZKILL Thank you so much for the baking powder tip! I checked mine and it is still good even though it's out of date! There will be Cheddar Bay biscuits on our table tonight!!
My six-year-old granddaughter loves to cook with me, so I talked her through these last night. Everybody raved about them and she was so proud! Thanks for this great recipe!
That is awesome Mari! Thank you for sharing. I love to hear that.
Red Lobster puts chardonnay wine in their bisquits.:)
No they do not! -that is for the "scampi sauce" 2 completely different recipes
Your are missing the chardonnay wine. That is what Red Lobsters puts in theirs:)
The ingredient list omitted the 1 1/2 sticks of butter. and there is absolutely no wine of any kind in the original biscuits!
You mean when you printed it? I see it on the printable page and the article page, so I am not sure what you mean.
I made these tonight and was impressed! Very Good……Easy and quick.
Could I use 2% milk and get good results? I don't have any whole milk.
I haven't tried it, but it should work. I tried the biscuits with half and half and also heavy whipping cream (both times they fell flat).
Let us know how it goes, so our other readers can benefit from your experience. Enjoy!
I've made them with 1% and they are delicious! Today I'm trying them with 3.25%. Hoping they're even better! 🙂
This comment has been removed by the author.
This might seem like a silly question, but I was curious about what the difference is between salted and unsalted butter, besides the obvious. How much of a difference does it make when baking and cooking?
Also, how would these turn out when using fresh colby jack cheese instead of cheddar? I don't keep cheddar on hand, my kids like colby jack.
Thanks so much!
If you are using salted butter there is less control over the recipe, as brands use different amounts of salt in each butter. If using salted butter you can omit the salt in the biscuits completely. Or adjust it to taste.
Colby Jack is more mild, it would work but the flavor will be completely different. Enjoy and let us know how it goes.
I found these in a box @ walmart then I seen this can't wait to start making these from scratch love homemade anything much better Thanks for this receipt
Homemade this easy is definitely the way to go. Enjoy! Let us know how it goes.
Can't wait to try this recipe…finally one without that damn biscuit mix! lol. Yum yum yummy! And beautiful pic!
I made these just now and they were too salty. I only used 6 oz of cheddar cheese
I would be happy to talk you through the recipe. It could be the ingredients. Such as using salted butter instead of unsalted butter or using a 2% or fat free cheese would also make it more salty. Let me know if you have any more questions.
I don't have all purpose flour, just self rising….. can I still make these?
Absolutely. Simply CUT the baking powder by 2 teaspoons and salt by 1/2 teaspoon. Enjoy! Let me know how it goes.
I used self rising flour. Didn't have milk , use half a cup of half -half and water. Used half cup butter and a handful of cheese. Used 2 tsp baking soda and half teaspoon salt. Use small ice cream scooper to scoop out. Use toaster oven. It didn't rise as high as expected, a tad bit salty, but delicious. So easy and quick . Will definitely remake. Thank you.