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 >>
The biscuit is great and so easy but the website has ads that keep popping up and erasing the recipe.
These are my "bring with you" contribution whenever we attend a family dinner or potluck. I stay with the recipe except that I cut in the butter with a pastry blender and I use soured milk (1tbsp vinegar and fill with the milk to make 1c). It's a little extra step but I find it makes these biscuits more tender and flakier and they rise better. Plus, if there are any left over, they aren't dry the next day. And I don't brush the extra butter over the biscuits at the end and they are still wonderful!
Why would you spend $2.75 for a mix where you have to add the cheese and milk or liquid of some sort. You already probably have most of the ingredients on hand. Homemade is sooo much better.
I made these with Kinnikinnick gluten free all purpose flour and the texture came out great. The only problem is that I accidentally added too much garlic, like burns your esophagus, never kiss on the mouth again too much garlic. If anyone has any tips on how to tone down the leftovers, they would be appreciated:) I still ate like 9 of them, best biscuits I’ve had since going gluten free.
Delicious!! Was so easy to make and I loved that I had all the ingredients on hand and didn't have to make a trip to the store. On a side note, I didn't like how sweet the buiscuits were, definently will cut back on the sugar next time
I've made cheddar bay biscuits so many times but usually use bisquick. Made these today since I was out, and these turned out SO MUCH better than every other time! They are JUST like Red Lobster! The only thing I did differently was to add a little onion powder to the butter topping and I had to leave them in closer to 20 minutes instead of 12 for them to brown on top. Lowered the temp to 375 at the 12 minute mark and cooked for an additional 8 mins. They turned out perfectly! My hubby said these were the best I've ever made! Won't ever use another recipe.
Tried these and the flavor was good they ended up a bit flatter than I like my biscuits. The oven temperature seemed high to me because the bottoms got browned before the tops even set, and that was with them on the top oven rack. If I make this recipe again I will follow another reviewers suggestion to cut in the butter rather than fully melt it.
Can you use buttermilk instead of whole milk for this recipe?
Fantastic recepie. Thank you
So much from Turkey. 😉😁
Made this as is but used big ice cream scoop instead of spoon for uniform look and came out perfect! Definitely a favorite. Thank you for sharing.
Very easy recipe to follow if you READ it through before starting. Used 2% milk since it was all I had on hand, was very delicious, there were no leftovers.
I've made these several time, the first time being last year for my Christmas dinner party. People were raving over them, hardly anything left. These are definitely my go to for cheesy garlic biscuits, delicious each time. Fabulous recipe!
These biscuits are great! Thank you so much!
Great Recipe, followed as is. its about 85% as good as red lobster. But a solid attempt for a homemade version.
I added about a 1/3 cup more flour and half tsp baking powder. Also added 1 tbsp ranch powder to dough. Came out fantastic! Thank you for the recipe! (P.s.) I use these biscuits as the dumplings for my chicken and dumplings. Was using box mix but these hold up even better!)
Hi I have done this recipe twice, but both times it’s mushy inside, but almost burned outside, I use milk with no lactose instead of whole milk, that’s the only difference does anyone knows what may be happening?
Maybe your oven is too hot? I cooked at 400 for about 20 minutes. Plus I subbed fat free milk and they were light and fluffy.
Made these last night and they were awesome! My husband loved them so much, he called them the Ojeda biscuits (after us). Lol. The only thing I would change is we'd probably add 10-12 oz. of cheese instead of 8, only because we love cheese. Other than that, it's a great recipe that we'll definitely put in heavy rotation. Thank you!
Wife and I just made a batch of these, came out great!
I made them and they were absolutely delicious and a close match to Red Lobster Biscuits!!!!!
DELIOUS! I never made homemade biscuits before, man were they outstanding and easy! Loved having the video too. Thank you for posting.
I’m on the buss about to go home and I can’t wait to make them! That are my favorite they are soooo good!
Tried these and loved them!! Making them again tonight to go alongside my homemade chili! Thank you so much for sharing the recipe!
Tried these and love them!! I am going to make them again tonight to go alongside my homemade chili! Thank you so much for sharing the recipe!
This is a delicious mock recipe. I didnt have dried parsley cause I'm put so I used a bit or dried oregano and omg it turned out so delish. Has more of an Italian feel to it now. I live these as well because I used a 3 aged cheddar blend and it turned out so rich and melty throughout the biscuit and crispy and crunchy on the bottom. I WILL be making this recipe for my family on Thanksgiving. Thank you so much.
These are absolutely delicious!! Better than red lobster in my opinion!