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.

If you like these biscuits, our Air Fryer Cheese Scones are a personal favorite I like to mix and match with as dinner sides!

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.
  
  Or make my Easy Air Fryer Lobster Tails at the same time, and you’ll have everything done in under 30 minutes!
  
• Stew Side: Serve with hamburger stew and clean up every last drop.
  
• 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

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.

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

Copycat Red Lobster Biscuits are light and tender with a buttery, garlicky flavor. Make my copycat Cheddar Bay biscuit recipe in 20 minutes!

Course Bread

Cuisine American

Method Oven

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 18 rolls

Calories 182cal

Author Donna Elick

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 tablespoon garlic powder
• 1/2 teaspoon kosher salt
• 1 stick unsalted butter
• 1 cup whole milk
• 8 ounces shredded mild cheddar cheese
• 1/2 teaspoon dried parsley
• 1/2 stick unsalted butter
• 1/4 teaspoon salt

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• Add 1 stick unsalted butter 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 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1 tablespoon garlic powder and 1/2 teaspoon kosher salt. Whisk until well combined.
• Add melted butter and 1 cup whole milk and whisk just until flour is all wet, do not over mix.
• Add 8 ounces shredded mild cheddar 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 1/2 stick unsalted 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

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.

The post Red Lobster Biscuits + Video appeared first on The Slow Roasted Italian.

It’s no secret that Red Lobster has their shrimp scampi dish down to a science – it’s one of my favorite dishes on their menu. The last time I enjoyed that tender shrimp, I knew that it was something that I could make at home.

I headed to the grocery store and gathered all the simple ingredients. The result? A good 30-minute meal that seafood lovers and Red Lobster fans are going to flip over!

Not only does this dish have great flavor, but a lot of people actually think that I got take out from Red Lobster when I serve this! 

The good news is that you can make this easy recipe the next time that the craving strikes!

The simple steps to make the famous Red Lobster shrimp scampi recipe are listed below – and it’s an excellent way to get lots of toasty flavor in your belly fast! 

Forget spending big bucks at a famous seafood restaurant – bring that Red Lobster dining experience right into your own home.

With minimal prep time and wonderful flavors, this easy shrimp recipe will be a delight for your taste buds! 

Red Lobster Shrimp Scampi Recipe

The garlic shrimp scampi from Red Lobster™ and warm Cheddar Bay Biscuits are all-time favorites of mine!

If you love copycat seafood recipes, our Coconut Shrimp Painkiller Sauce is a must-try that makes any shrimp dish feel like a restaurant night at home.

If you love seafood, you’re gonna flip for this copycat version of Red Lobster shrimp scampi. Thankfully, it’s easy to make at home!

No need to go to the restaurant for this seafood spectacular! The whole meal comes together in a single skillet and in only 30 minutes! 

Juicy and decadent, this Red Lobster shrimp scampi recipe makes an extravagant meal that’s incredibly simple to prepare! You’re about to find out why it’s my favorite recipe! 

Want more restaurant-quality seafood dinners? My Easy Air Fryer Lobster Tails taste like fine dining, but don’t take much effort or time at all!

Ingredient Notes and Substitutions

• Extra Large Shrimp – And I do mean extra large! If you use a smaller size, keep in mind that the cooking time will vary. 
  
  Personally, I keep the tails on for a better presentation. But you can remove them before preparing homemade Red Lobster shrimp scampi.
  
• Old Bay Seasoning – A Maryland favorite! Spicy in a uniquely earthy way, it pairs tremendously well with seafood of all shapes and sizes. 
  
  In a pinch, you can combine paprika and celery salt for a somewhat similar flavor – but it almost can’t be replaced!
  
• Minced Garlic – This is one time when I’m going to say you shouldn’t use garlic powder as a substitute. 
  
  You can’t get the fresh flavor and intensity needed for this shrimp scampi Red Lobster copycat from the dried stuff.
  
• White Wine – If you’d rather not cook with wine, you can substitute with white wine vinegar, apple cider vinegar, or chicken broth.
  
• Butter and Lemon Juice – These two simple ingredients come together to make the most incredible shrimp scampi sauce!
  
  Unsalted real butter is best. If you need to use salted butter, don’t add the salt that’s called for in the recipe below. 
  
  And use freshly squeezed lemon juice — it really makes a difference! You can pair this with any type of pasta, or enjoy the succulent shrimp just like they are.
  
  I also like to pair the juicy shrimp with crusty bread! 

How to Thaw Frozen Shrimp

You can make this garlic shrimp scampi Red Lobster copycat recipe with frozen shrimp. In fact, it’s easier and less expensive than using fresh seafood!

If you’re thawing just before you cook the dish, place the frozen seafood in a large bowl of cold water. 

Use a spoon to break the shrimps apart, and they’ll be good to go in just 15 minutes.

Another option is to put the frozen shrimps in the fridge the night before, letting them thaw on their own. 

Either way you do it, be sure to pat them dry before adding them to the skillet.

Tips for Making Red Lobster Garlic Shrimp Scampi at Home

• Get that pan nice and hot!

Heat the oil until it’s shimmering a bit, so the shellfish starts to sear as soon as it hits the pan.

Otherwise, you’ll end up overcooking everything and causing it to be rubbery. Yuck!

• Don’t forget to scrape up the browned bits.

That’s where all the flavor is! Adding white wine and lemon sauce will help release the seasoning that’s stuck to the pan — this process is called deglazing. 

You’ll still need to help it along some, though. A wooden spoon is the best tool for the job.

• Add a garnish.

Freshly grated parmesan and chopped fresh parsley really bring the whole dish together.

Of course, this step is optional — but I highly recommend it! Especially if preparing Red Lobster garlic shrimp scampi for dinner guests.

Storing and Reheating Shrimp Scampi from Red Lobster

Keep any leftover seafood in an airtight container in the fridge. Shrimp doesn’t last very long at all, so you’ll need to enjoy this dish within 3 days.

It’s best to reheat shrimp scampi from Red Lobster in a skillet on the stovetop, along with the sauce and seasonings. 

You can also like to sprinkle on just a bit more parmesan cheese after reheating the dish.

Red Lobster Shrimp Scampi FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Scrumptious Shrimp Dinners

🍔 Copycat Creations Vol 1
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👉 Buy your copy now and start cooking the meals you love!

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Red Lobster Shrimp Scampi (30-Minute Recipe Copycat)

This Red Lobster Shrimp Scampi recipe is a copycat of the restaurant’s! You can make a mouthwatering garlic shrimp scampi in 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 401cal

Author Donna Elick

Equipment

• large skillet
• wooden spoon

Ingredients

• 1 pound extra large shrimp peeled and deveined
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons Old Bay Seasoning divided
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 1 1/2 cups white wine
• 1/4 cup lemon juice freshly squeezed (1 lemon)
• 1/2 cup unsalted butter room temperature

Optional Garnish

• 2 tablespoons chopped flat leaf parsley
• freshly grated Parmesan cheese

Instructions

• Season both sides of the shrimp with salt, pepper, and 1 teaspoon Old Bay Seasoning.
• Heat the olive oil in a large skillet over medium-high heat. When oil is hot, add shrimp and cook for 2-3 minutes. Use tongs to flip shrimp over and cook for another 2-3 minutes. Transfer shrimp to a plate and set aside.
• Add the minced garlic to the skillet and cook for 1 minute.
• Deglaze the pan with white wine and lemon juice, scraping up the bits in the pan with a wooden spoon or silicone spatula. Bring mixture to a boil, then reduce the heat and simmer for 5 minutes.
• Stir in the butter and remaining 1 teaspoon Old Bay Seasoning. Cook until the butter melts into the sauce.
• Add the shrimp back to the skillet and stir to combine. Season with salt and black pepper to taste.
• If desired, garnish with chopped parsley and grated parmesan cheese. Serve immediately.

Notes

I used frozen, raw wild caught extra large peeled and deveined shrimp in this recipe. Frozen shrimp tends to cost less than fresh shrimp. When using frozen shrimp, thaw completely and pat dry with paper towels before you begin to cook.

How to thaw frozen shrimp:
The day of: Place the frozen shrimp into a large bowl and fill with cold water. Stir to break the frozen shrimp apart. The shrimp will be thawed in 10-15 minutes. 

Place the frozen shrimp in the refrigerator the night before. Shrimp will thaw by morning.

I like to keep the tails on for presentation but you can remove them before you cook the shrimp if you prefer.

You can store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1 | Calories: 401cal | Carbohydrates: 6g | Protein: 16g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 204mg | Sodium: 942mg | Sugar: 1g | Fiber: 0.3g | Calcium: 96mg | Iron: 1mg

Originally published September 2022, updated and republished November 2024

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.

The post Red Lobster Shrimp Scampi (30-Minute Recipe Copycat) appeared first on The Slow Roasted Italian.