Cheddar Bay Biscuits are so fluffy and flaky! They’re perfect to pair with any meal — seafood, poultry, beef, even a light lunch! After all, what isn’t made better with butter and gooey melted cheese?? This copycat Cheddar Bay Biscuits recipe takes just 20 minutes to make, with hardly any dishes to clean at the end!!
Don’t overmix the batter! Check out the video in this post to know just when to stop whisking and avoid overmixing.
Cheddar Bay Biscuits
I’m not sure if I’ve ever had a biscuit as flaky, moist, and tender as those Red Lobster biscuits. You can tell just by looking at them!!
The robust, savory seasonings both inside and out are out of this world — and I bet you already have them in your pantry right now!!
Since we’re talking Red Lobster bread, why not serve it with a Red Lobster main course?
Shrimp scampi comes with a phenomenal white wine lemon sauce that you can soak right up with the biscuits – my mouth is watering just thinking about it!!
Ingredient Notes & Substitutions
- Flour & Baking Powder – No boxed mix in sight! Perfect proportions for perfectly puffy biscuits.
- Garlic Powder – A tablespoon is all you need for wonderful, garlicky goodness.
If it isn’t a strong enough flavor for you, I recommend adding some garlic powder to some melted butter at the end to brush over top – that way, you won’t overdo it in the batter.
- Whole Milk – For a dairy-free substitute, replace with an equal measurement of any non-dairy milk.
You can also use buttermilk! Heavy cream, however, is not a good substitute.
- Cheddar Cheese – Go ahead and throw in your favorite shredded cheese! I personally enjoy spicing things up with Pepper Jack.
- Dried Parsley – I actually wouldn’t use fresh herbs for this one. Dried herbs are far stronger, keep better, and penetrate the flavor of the butter more effectively.
Helpful Tips & Tricks for Making This Copycat Cheddar Bay Biscuit Recipe
- For Extra Rich Biscuits – Add more butter to the tops of each biscuit after baking if you want ridiculously flavorful, decadent Red Lobster biscuits.
Like I mentioned above, you can add more garlic to the butter if you want to enhance those flavors.
- A Bit of Heat – A small amount of cayenne adds a kick to these biscuits and goes well with the other seasonings we already have thrown into the mix.
- Try A Muffin Tin – A neat trick recommended by one of our readers is to make this cheddar bay biscuit recipe in a muffin tin!
The butter melts all the way down and makes the biscuit even more moist and rich than the original.
- Useful Equipment to Have – A baking sheet lined with parchment paper is a given, while a basting brush will really help to spread that delicious butter all over!
And actually, I find it best to drop the biscuits from 2 tablespoons (grease them first!) rather than using a scoop — you get a terrific texture that way!
Storing and Reheating Red Lobster Biscuits
Not many people think that Cheddar Bay Biscuits need to be refrigerated – and they don’t! Technically.
However, biscuits stay moist and tender longer if kept in the fridge, up to 4 days. They keep for 3 days on the counter.
They can also be frozen for up to 3 months!
Reheating is best done in the oven. Pop them back in at a lower temperature – closer to 325°F – until warmed.
You can top with a bit more butter and broil for just a moment to get that glorious texture back!
The microwave works well, too, and keeps those biscuits nice and moist. However, some of the texture is lost.
Cheddar Bay Biscuits FAQ
It’s actually so simple for such a scrumptious side dish!
You just need flour, baking powder, some common seasonings, and cheese. It’s really the method that makes the Red Lobster biscuits so fantastic!
The name dates alllll the way back – to the 90s!
They were described as “hot cheese garlic bread” and listed alongside all their other sides. They became rapidly popular, so the side dish was given its own name, and the Cheddar Bay Biscuit was born!
A better question would be – what don’t you serve with this cheddar bay biscuit recipe??
Even if you’re not enjoying a Red Lobster main course, this bread goes with virtually anything you’d eat with biscuits. So, if you want something alongside omelets or any other breakfast dish, go with these buttery bad boys! (In fact, try using this recipe in my sausage gravy and drop biscuits skillet!)
And, of course, beef and poultry are always happy to have some garlic bread on their plates. A meal like this needs some roasted veggies on the side, like these brussels sprouts.
And, finally, my personal confession… I like to eat these with a chicken salad. In fact, the salad is more of a side when I order it at the restaurant because the main course is those biscuits!
With love, from our simple kitchen to yours.
Other Favorite Copycat Recipes
Cheddar Bay Biscuits Copycat + Video
- 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!
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 December 2022
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