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 >>
Am eating one right now and they are delicious! Thank you for posting!
Very, very good. Even the non-biscuit lovers in the house really enjoyed them.
Has anyone tried to freeze them for cooking later.
For your question about freezing them, I would say “no” if you’re talking about making the batter & freezing it? I’m not a bakery chef and stand to be corrected if I’m wrong? But, I think the baking powder would not make the biscuits not rise? On the other hand if you baked off the biscuits then cooled them down & left out the last stage of the finishing them. (The butter & parsley part) Date, label & packaged them in zip lock bags ready for your freezer. Then when you’re ready to taste those tasty biscuits again. I would bake them in a slow oven say 275 F for 15 to 20 mins. Then brush with your butter & parsley mixture and saver the taste! Hope this helps?
That is a great tip, thanks!!
I made these tonight and followed the recipe exactly. The one thing different is I left them in the turned off oven with the door open for a few extra minutes just to make sure the inside was cooked. So yummy!! A big hit with my husband and our boys.
I'm thinking the reason some people had their biscuits go flat is because their baking powder was 'dead'? perhaps try again with fresh BP. How many should this make?
I have a cast iron baking pan specifically for biscuits and currently have used the packaged mix which seems to be the right amount divided in the pan. Those are good and very easy, but I'd much rather make from scratch. What is the internal temp when done?
I had them once while we where on vacation in the U.S. I don´t remember the seafood, but i remember these bisquits! I´m lokking forward to bake them here in bavaria. thank you for sharing it
I do not have granulated garlic, would freshly minced garlic still work?
Cannot eat cheese. Can they be made without cheese. Do other measured items need to be adjusted to compensate?
I followed the recipe for these and the flavor was great. However, the tops of the biscuits never browned nicely. I left in them in longer in the hopes that a little extra time would do it, but no such luck. Not a very pretty presentation. Any suggestions?
All you need to do is brush a bit of butter on top of the biscuits before baking. They'll brown right up.
Same as biscuits at Ruby Tuesdays!
Just made these. Made half the recipe and used 2% milk were the only changes done. Came out DELICIOUS and PERFECT! Will be making again as surprise for next family meal!! Thank you for posting!
Made these for Thanksgiving… can't front.. they're delicious. I also used 2% milk & I'm curious to know how they'd taste with the whole milk. Either way this recipe is magnificent.
I love these biscuits. Every time I make them they turn out delicious and all my friends love them too. They disappear really fast lol
I so miss Red Lobster since I moved to the UK (married a Brit!). I am a seafood lover, so Red Lobster was always at the top of my list when going out to eat. But it was really the Cheddar Bay Biscuits that kept me coming back. In fact, one time, I ate so many of them, I had to ask to have my seafood dinner boxed so I could take it home! After the salad and all those biscuits, I absolutely couldn't eat my main dish! This recipe is going right to the top of my "make these next" list — thank you so much for posting this recipe! -Michelle G
Do you use the pre-shredded cheese? I've read that it doesn't work well in baking.
Hi Wanda!
I have made this with pre-shredded cheese and also with fresh shredded cheese and the recipe is great both ways. Actually I haven't used the shredded cheese version in about 2 years. Enjoy and let me know how it goes.
The family loves them. Had to double the recipe each time. Thank you Donna
I will make your recipe but 1 tablespoon seems like a GINORMOUS amount of garlic powder. Most copycat recipes out there use 1/4/ to 1/2 teaspoon.
Also, FWIW, the boxed mix has onion powder listed as an ingredient, as well, but it is not in any of the copycats that I've seen.
Ive never been to red lobster because we dont have that in my country but i heard alot about their cheddar biscuists so i gave these a try. I made these two times already. They are absolutely delicious and will be a staple in my house from now on. Thanks for the great recipe
I have made this recipe, as written, three times. They are fantastic!
That's awesome!!! We are so happy you enjoy them!!
I love these but can't do whole milk. Can I sub with Almond milk?
You're using cheese in this so if you want this to be lactose-free then forget about it. If you're not a fan of whole milk (3.25% fat) then you must dread anything with cream in it since that's heavier. Almond milk does not taste like normal milk and it's loaded with sugar and other ingredients to make it taste good let alone differences in fat content, so using it in this recipe will not result in cheddar bay biscuits at all. If you say you love these then why do you want to change something you love?
Not true. Unsweetened almond milk has less than 1 gram of sugar compared to 5 grams in whole milk. Using unsweetened almond milk will work fine in these.
Absolutely fantastic! Made these last night and they turned out perfect. Fluffy and cheesy on the inside, crispy on the outside! I accidentally used garlic salt instead of garlic powder and I was afraid they would be too salty since I was using salted butter (it's all I had). To compensate, I omitted the 3/4 tsp of kosher salt, and they turned out just right! I also used freshly shredded sharp cheddar, as that's what I had on hand. The whole family said they were so much better than the boxed mix biscuits I usually make. Even my husband gave them a good review, and he's hard to please! Thank you for a wonderful recipe- I will definitely make these again!
We are so happy everyone enjoyed them!!!
Hi Donna
When you made this recipe was the milk and cheese at room temp or did you use them straight from the fridge. Also, 3.25& is that whole milk. I've never heard of it.
i love these biscuits, and i make them all the time now. It's my 'what do you want me to bring' item for get togethers. Everyone loves these and this is what everyone wants me to bring! Thank you so much for posting this recipe. I have to admit though, I changed it. I don't melt the butter first, i cut it into the flour mix. The biscuits seem to turn out fluffier by cutting in the butter instead of melting it. I also sour the milk first, this makes them fluffier as well. I was told it is because it makes the baking powder react stronger which is why they are fluffier. But wow, are they every yummy!!!
That's great! We are happy to hear everyone enjoys them!!!
I thought I saw a comment about making them gluten free, but not I can't find it.
I made these tonight. They were great, at least the first half. The only change I made was with the dried parsley. I did not have any so I used dried oregano instead. I don't think it made any difference. I made half of them immediately after mixing up the dough. They were great, just like the restaurant. I put the remaining dough in a tuperware and set it aside for a couple hours. The second batch were weird and heavy and dense. At fist I though maybe they just need more cook time so I put them back in the oven for another 5 minutes and then another. Still dense and heavy. Next time I will make them all immediately. Overall, great recipe.