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.

Enjoy!

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

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

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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159 Comments

  1. The biscuit is great and so easy but the website has ads that keep popping up and erasing the recipe.

  2. 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!

  3. 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.

  4. 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.

  5. 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

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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!

  11. Great Recipe, followed as is. its about 85% as good as red lobster. But a solid attempt for a homemade version.

  12. 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!)

  13. 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?

    1. 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.

  14. 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!

  15. DELIOUS! I never made homemade biscuits before, man were they outstanding and easy! Loved having the video too. Thank you for posting.

  16. Tried these and loved them!! Making them again tonight to go alongside my homemade chili! Thank you so much for sharing the recipe!

  17. 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!

  18. 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.

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