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 >>
These were delicious. My son is allergic to eggs and it is always nice to find good recipes that he can eat. He has asked to add the biscuits to his communion celebration lunch!
These were delicious and so simple! It's definitely my new biscuit recipe. They came out perfectly moist and tender while slightly crusty on the outside after 8 minutes. I grated my cheese,used skim milk and salted butter because that's what I had on hand. I used a small cookie scoop for uniform size and height. (I had to stop myself from continuing to stir as they came together so quickly.) Thanks for sharing!
Until I started to see all these copy cat recipes i did not know Red Lobster has buscuits.
You know what's funny? I'm a server and bartender for at Red Lobster, and these turned out pretty much the same as the biscuits I serve on a daily basis. I'm impressed. Also, try the fried bay scallops. They're epic.
Thank you so much for the receipt! I cant wait to use it!!
Actually, I have found the biscuit mix "Red Lobster" at Walmart $2.75 you add shredded cheese to the recipe as requested.
They are available at Walmart "RED LOBSTER" box $2.75 you add shredded cheese as requested.
I'm not a Walmart shopper, so I'm going to try these!
I made these for tonight's dinner. I eliminated the extra half stick of brushed on butter at the end, I really couldn't justify all that fat for myself…but guess what, they were still awesome! Thanks for the recipe!
What does kolsher salt "Divide"mean? (The divide part)
It means the there are multiple additions of kosher salt that equal the total. Enjoy!
sounds good….going to try it!!!!!!!
Please clarify how butter is divided and used in recipe. "Ingredients" list 1&1/2 sticks (3/4 cup) butter divided. First written instruction is to melt "one stick" of butter in microwave. Do you mean to melt 1/4 cup butter being "one stick" or one portion of the 3/4 cup divided? Is this "melted" portion to be added to the flour mixture with milk? The only other instruction for butter is to melt remaining 1/2 stick of butter for brushing on baked biscuits….does this mean the other divided portion of the original 3/4 cup or in fact 1/2 of the 1/4 cup "stick" size of butter. Thanks in advance for your clarification.
One stick is equal to 1/2 cup. Therefore 1 reference to 1 stick is specifying 1/2 cup. The 1 stick (1/2 cup) of melted butter is added to the mixture. The remaining 1/2 stick (1/4 cup) that is melted in the second part of the recipe. It is then brushed over the tops of the biscuits. Enjoy!
I can confirm that these taste exactly like Red Lobster's! I've tried multiple recipes (including the one on the Bisquick box) and this one is legit! Thanks for posting!
I've never actually been to Red Lobster, but the picture caught my eye. They're just as tasty as they look and are very easy to make. Definitely a family favorite.
I don't have garlic powder with me. Can I use grated fresh garlic instead?
I tried them today to go with the chilli that I made and they were AMAZING! Thank you so much for posting this recipe!
SO good…. and easy too. Nice treat, thanks for posting! 🙂
I made these. And although they are good, they're not red lobster biscuits. All went well, except I had to bake mine twice as long. It was a large batch (doubled recipe) and my biscuits turned out big, it took way longer. They were perfectly cooked though. I did use aluminum foil instead of parchment paper though.
I am happy to hear you likeed the recipe and after doubling the recipe and making other changes to it that you were able to determine that the original recipe is not like red lobster. I would recommend making it as written and tasting again.
I add crumbled bacon to mine (buy Hormel precooked crumbled bacon) for convenience. My family love these with added bacon.
My husband and I went to Red Lobster for our 36th Wedding Anniversary back in September because that is where I wanted to go. I love their shrimp scampi and their delicious Cheddar Bay Biscuits so guess what I had….All you can eat shrimp along with 2 biscuits!
Thank you for this copycat recipe. Pinned it!!
Not good, these turned out flat like pancakes. It was either through them out or bake them way longer and try to salvage them. I've made red lobster bisquits from a different recipe and will go back to my original recipe. These were terrible
Same experience here. They went totally flat. Followed the recipe exactly except for grating my own cheese (it says no where that you HAVE to buy pre-packaged). Flat and soggy. I'll also go back to the last recipe for these that I found, it turned out just fine. So much for experimenting!
I've made these babies half a dozen times. They come out perfect everytime. They seem hard to mess up,
If your biscuits come out flat, then you probably used expired baking powder. Put a half teaspoon of baking powder in a cup of hot water and see what happens. If there's no fizz, the baking powder's expired, so you should throw it out.
Excellent recipe!! Made them tonigt and they were fast and simple; along with being TOTALLY DELICIOUS!!!
I made these tonight and they were PERFECT! I will definitely be using this recipe from here on out. Thank you!
Is there a way to make these without garlic powder? There is an allergy to the powder, but not minced or fresh? THANKS!
I made these last night (followed the recipe as written) and they were delicious. I loved them. Just like the Red Lobster biscuits.
Does it drive any one else crazy when people make all kinds of changes and ingredient substitutions to a recipe, then return to the site and complain about that recipe? Recipe developers spend a lot of time perfecting recipes. When you make all kinds of changes/substitutions to a recipe, you have created a NEW recipe. When I read the comments on a recipe, I want to know if that recipe works as written! When you substitute salted butter for unsalted butter, garlic salt for garlic powder and fresh shredded cheese for packaged cheese, you have essentially changed the outcome of the recipe.
Haha I agree Kate! They are actually rating their own version of the recipe and not the original! I see it all the time on other sites as well and it cracks me up every time!
My husband and I were just joking about this. "I didn't have any cheese, so I made a chocolate cake instead. It was delicious!" Hehehe. 🙂