Red Lobster Cheddar Bay Biscuits + Video

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Red Lobster Cheddar Bay Biscuits are easier AND tastier than a box mix!  This copycat recipe is so easy, it only takes one bowl, one whisk, no baking mix and 20 minutes!  Yes, only 20 minutes from start till serve.

Red Lobster Cheddar Bay Biscuits

 You may have noticed a lack of seafood recipes on this site.  As my 3-year old would say “I do not prefer it”.

Truth be told I prefer just about anything over seafood.  Oddly though, Red Lobster is one of my favorite restaurants.  If you have ever been there with me you know I can just about eat my body weight in Cheddar Bay Biscuits.

I am not kidding either, I will eat a ton of Red Lobster Cheddar Biscuits and order a chicken salad.

Yes, a chicken salad at Red Lobster (its actually quite good but we are straying from the whole reason I went there to begin with).

The salad is more of a side really.  The main course is those biscuits.  Oh my heavens I want to run to Red Lobster just thinking about them.

Red Lobster Cheddar Bay Biscuits

No need.  I have a beautiful tray filled with my favorite Red Lobster Cheddar Biscuits sitting right in front of me.  Can’t you smell them?

Beautiful light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley.  Slightly crisp on the outside and perfectly tender on the inside.

I am in Cheddar Bay heaven. Best part is:  one bowl, one whisk, no baking mix and 20 minutes!  Yes, only 20 minutes from start till serve.

Helpful Tips to Make Red Lobster Cheddar Bay Biscuits Copycat:

  • If you are looking for richness, top with more butter. Heavy cream is not a good substitute for the milk.
  • Feel free to substitute your favorite shredded cheese. I love Pepper Jack in this recipe.
  • To get a really good texture on the top of the biscuits, it is best to drop them from 2 tablespoons instead of using a scoop.

What You Will Need to Make Red Lobster Cheddar Bay Biscuits Copycat:

  • Jelly Roll Pans (baking sheets with sides) – used for everything from cookies to roasting, a good baking pan will last for years.
  • Basting Brush – I love this one over the silicone ones.


With love from our simple kitchen to yours. 

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basket of cheddar bay biscuits

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Red Lobster Cheddar Bay Biscuits

Cheddar Bay Biscuits Copycat + Video

Donna Elick
Copycat Red Lobster Cheddar Bay Biscuits are garlicky and cheesy – much better than a box mix, and this recipe only take 20 minutes to make!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 8 mins
Cook Time 12 mins
Total Time 20 mins
Course Bread
Cuisine American
Method Oven
Servings 18 rolls


  • 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


  • 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!



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!
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    1. 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?

  1. 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.

  2. 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?

  3. 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

  4. Cannot eat cheese. Can they be made without cheese. Do other measured items need to be adjusted to compensate?

  5. 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?

    1. All you need to do is brush a bit of butter on top of the biscuits before baking. They'll brown right up.

  6. 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!

  7. 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.

  8. 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

  9. 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

    1. 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.

  10. 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.

  11. 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

    1. 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?

    2. 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.

  12. 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!

  13. 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.

  14. 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!!!

  15. 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.

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