Red Lobster Cheddar Bay Biscuits

These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original!

Red Lobster Cheddar Bay Biscuits - These copycat biscuits are so easy to make in just 20 min, and they taste a million times better!

I have the fondest memories of Red Lobster. It was always our go-to place for big familial celebrations, particularly for our birthdays. And since we never went out for dinner and generally consumed a Korean meal 7 days a week, it was always a huge deal to order lobster. It was as if we had won the lottery! But other than the lobster, there was something else on the menu that was just as lottery-worthy. It was, of course, the cheddar bay biscuits.

Red Lobster Cheddar Bay Biscuits - These copycat biscuits are so easy to make in just 20 min, and they taste a million times better!

Red Lobster Cheddar Bay Biscuits - These copycat biscuits are so easy to make in just 20 min, and they taste a million times better!

Red Lobster Cheddar Bay Biscuits - These copycat biscuits are so easy to make in just 20 min, and they taste a million times better!

Red Lobster Cheddar Bay Biscuits - These copycat biscuits are so easy to make in just 20 min, and they taste a million times better!

Red Lobster Cheddar Bay Biscuits - These copycat biscuits are so easy to make in just 20 min, and they taste a million times better!

Now I don’t know about you guys but I absolutely love discovering copycat recipes from Pinterest. From this Olive Garden Zuppa Toscana to PF Chang’s Mongolian Beef, I am having a blast recreating some of my restaurant favorites. And these cheddar bay biscuits are no exception. The best part about it is that it literally only takes 20 min to make!

Red Lobster Cheddar Bay Biscuits - These copycat biscuits are so easy to make in just 20 min, and they taste a million times better!

There’s no kneading or rolling of any kind. Simply stir everything together, drop them onto a baking sheet and that’s it. From there, you’ll have the flakiest, most fluffy biscuit you could possibly dream of, with a hit of spiciness from the cayenne pepper. And with that melted butter brushed right on, it is absolute perfection. Just be sure to practice some self control before you devour all 10 of these like I did!

Red Lobster Cheddar Bay Biscuits

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 10 biscuits

Red Lobster Cheddar Bay Biscuits

These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original!


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups shredded sharp cheddar cheese
  • For the topping
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 teaspoon garlic powder


  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
  • In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
  • Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
  • For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  • Serve immediately.


Five Faves to Follow

Now Pinterest is a great resource to find some amazing recipes, like these biscuits here. I am glued to it 24/7, pinning a mile a minute in the middle of the night, and it’s really become a huge inspiration in all of my recipes here, pushing me to go outside my limits and try something new for my family. I have over 50 boards but I thought I would share my top 5 favorite boards to follow.

1. Asian-Inspired Dishes – This is one of my absolute favorite boards. From mongolian beef to Thai shrimp dumpling noodles, I can always skip the take-out.

Asian-Inspired Dishes Pinterest Board

2. Pizza – We’ve been skipping delivery and making homemade pizza on Friday nights. After all, how can you resist homemade scalloped potato pizza?

Pizza Pinterest Board Pinterest Board

3. Crepes – I’ve always wanted to master crepe-making so this board is a huge inspiration to finally give them a try! After all, who wouldn’t want to start their mornings with scrambled egg breakfast crepes?

Crepes Pinterest Board

4. You’ve Gotta Make This – A great group of bloggers and I have come together to pin our favorite recipes from around the web – from savory to sweet, you’ll find everything you need right in this board!

You've GOTTA Make This! Pinterest Board

5. Nothing But Grilled Cheese – Comfort food never looked so good on this board. From waffle-iron ham and cheese paninis to sweet potato biscuit breakfast sandwich, you’ll always get your grilled cheese fix!

Nothing But Grilled Cheese Pinterest Board


  1. says

    Thanks for linking up You’ve GOTTA Make This! You are SO sweet!! :)

    And girl, I’m not kidding, on my bucket list of recipes to make…is….these biscuits! The only reason I didnt really get cracking on it is those other bread recipes I had to make that I told you about but if it weren’t for them, I totally want to make these! I remember going to a Red Lobster (underage) with this guy I was dating, ordering really fruity drinks, in between basketfulls of these rolls. Oh, the memories. Love love love that you made these!

    And great post with sharing your fave boards – so fun!

  2. Linda says

    These look perfect! I have been using another copycat recipe and my flatten as they bake. How do yours hold their shape? One difference in the ingredients is that the recipe I have calls for buttermilk. The next time I whip up a batch, I’m making yours!

    • Chung-Ah says

      Linda, I actually used buttermilk too. I just forgot to note that in the recipe – thanks for reminding me! In terms of their shape, I used an ice cream scoop, which helped tremendously!

  3. says

    Looks yummy! Gotta make.

    Can you do some simple Korean dishes too? I am addictes to K dramas and the food always look so delicious.

  4. says

    thanks for sharing this recipe! I’m making them tomorrow! so simple and can’t believe you can make them in 20 minutes. the photos and styling are stunning! LOVE them! and following your boards on Pinterest now! :)

  5. Diana @ASpoonfulofLuxe says

    These are amazing! Wow… loving your photography in these recent pics. And have to try these soon… pinning now :-)

  6. says

    We rarely went out to eat as a kid but when we did it was either olive garden or red lobster – there weren’t a lot of choices to say the least : ) Sometimes I would insist on red lobster just because of the biscuits (I never liked seafood so I think this behavior baffled my parents haha) Love that you recreated them homemade!

  7. Tisa says

    Printed out the recipe & am dying to try it….but don’t Cheddar BAY Biscuits have Old Bay Seasoning as one of the ingredients? Maybe I could substitute for the cayenne pepper? Just wondering….

    • Chung-Ah says

      Tisa, feel free to add old bay seasoning to taste. I personally loved the hit of spiciness from the cayenne pepper.

  8. Jessica says

    I made these this weekend and EVERYONE loved them! They were great, fresh out of the oven. So delicious and I usually find the Red Lobster ones too salty/greasy. These were perfect!
    Thank you for the recipe :)

    • Chung-Ah says

      Constance, if you are not a cheese fan, I recommend using another biscuit recipe. This recipe is tailored to be a cheese biscuit.

  9. Kate says

    Thank you for this recipe, I never thought of adding cayenne pepper. I make a similar style biscuit but I add the grated cheese to the flour mix before adding the liquid AND I add finely chopped jalapeno! It gives the biscuit an incredible flavor!! I am going to try these tonight!

  10. Cassandra says

    Hello!!! I’m wondering where your “bay” is for the cheddar bay biscuits??? That’s surely going to make them taste more like basic cheddar garlic biscuits since it’s missing. I’m just saying …

    • Chung-Ah says

      Cassandra, feel free to add old bay seasoning to taste. I personally did not think these biscuits needed them, especially with that hit of cayenne pepper!

  11. says

    Made them on valentines day . My husband loved them. I was so pleased with the taste as well as the texture. I didn’t have buttermilk so I used half and half with a little vinegar. I will be sure to make them again.

  12. says

    Wowee!!! 😀 I found these on Pinterest and now I am so eager to give these a try! I love making my own biscuits…great photography…these just look so good…better than Red Lobster if I may say so myself. Thank you!


  13. Cathy says

    Hello, do you think I can mix the batter and then let sit for about 40 minutes before baking or would the dough rise or settle too much? I would like to make these for a special dinner but want to bake when I get to my destination so that the biscuits will be warm for dinner.
    Thank you.
    BTW, I just started following your grilled cheese page on Pinterest. Ah, good old grilled cheese, my family’s favorite!

  14. Bernard says


    Why do you use melted butter for ingredients? I saw other recipes use cold butter in order to produce flaky and airy texture…

    • Chung-Ah says

      Bernard, I chose not to use cold butter in these biscuits because the dough does not need to rolled out. You can simply use an ice cream scoop and pop them right on the baking sheet.

  15. anna says

    The biscuits are heavenly! My question, though, is this: what is that beautiful font you use for the title?

  16. Joy says

    Great 2nd time!
    My first batch was a literal flop as I had a runny batter and ended up with Cheddar pancakes ! Not good So two days later tried again and used t less liquid and scooped as you said in to 1/4 measure
    Somehow ended up with 14 !!
    Delicious !!
    Thanks for all your great recipes

  17. Sharon says

    I just made these!! I can’t believe they came out like red lobsters!! Wish I had used my ice cream scoop and will next time :)

  18. Geetika says

    WOW…just wow!!! Thanks for sharing an amazingly simple recipe. I have tried other versions of these biscuits, but this is by far the easiest and best recipe. The only addition I made is adding a tsp of Old Bay Seasoning in the batter (an idea I got from one of the other recipes I have tried). Thanks again!

  19. Julie says

    For your cheddar bay biscuits, have you tried baking them with mild cheddar cheese instead of sharp? I made your biscuit recipe with sharp cheddar and they are yummy but I was curious about using mild instead. Thanks!

    • Chung-Ah says

      Yes, I did use mild cheddar before and I just felt that it was missing that “oomph”. The sharp cheddar really does the trick!

  20. Cassie says

    I made these and they were awesome except for the kosher salt didn’t blend in very well and occasionally there were bites that were REALLY salty… next time regular table salt?

    • Chungah says

      If there were bites that were really salty, then I imagine that the salt was not mixed in very well. It is best to make sure everything is mixed thoroughly to make sure salt is evenly distributed in the batter. As for next time, feel free to use your preferred salt. I personally like to use kosher salt because I can actually grasp it with my fingers.

  21. Amanda H says

    LOVE this recipe! I’ve tried several copycats and this is the first one for cheddar bay biscuits that is just as good as or better than the actual thing! Thanks for posting!!

  22. says

    Tried this yesterday on my son’s insistence and they came out GREAT!! Sharing your recipe with link on my Facebook page Silverlinings, Spices & Smiles …

    Keep cooking, keep sharing … Thanks

  23. Edna says

    Chung-Ah, love the look of the biscuits, they must taste super good. I am going to make it tomorrow, I cannot wait, But I have a question for you: it seems to me that you baked the biscuits and then brush the toppings on each one and serve immediately, am I right?

  24. Michelle says

    Oh my goodness, another good one! I managed to eat just one and sent the rest to work with my husband. There is no way on this earth that these could be in the house without me eating all of them! Thanks for the great recipe – I will reserve it for once in a while as a treat.

  25. says

    That’s so funny! I also made these biscuits from Slow Roasted Italian, and I also thought I wanted to tweak the recipe a bit. The changes you made are almost exactly what I was thinking of doing. Thanks! I think I will try a fresh garlic clove in the butter brushed on top though. I LOVE using fresh garlic. And sharing your favorite Pinterest boards is also a great idea. I am going to check them out right now! Thanks again!

  26. Mita says

    I made these biscuits tonight and they turn out great, better than the red lobster ones. I will definitely make these again. I am curious, how do you store them, in the fridge or in your kitchen cabinet/pantry? I thought that since they have cheese they should be stored in the fridge.

  27. Jamie says

    I’ve found cutting the butter into the dough instead of melting it makes it have the “chunks” of buttery goodness more like the cheddar bay biscuits. Its not about rolling, its about the texture

  28. Catherine says

    Could we substitute melted margarine for the melted butter?
    My brother in-law can’t have melted butter due to his gallbladder.

    Would this work?

    • Chungah says

      You can certainly substitute regular milk or heavy cream but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed.

    • Becca says

      If you don’t have buttermilk, just add 1 tbsp of white vinegar or lemon juice per 1 cup of milk, then let it sit for a few minutes before using. I always do this as I rarely use buttermilk so I don’t bother to keep it on hand.

  29. Katelyn says

    To anyone willing to try, I recommend dipping these in applesauce. I did it with them at Red Lobster when I was young and it still tastes great with these!

  30. Joyce Colebrooke says

    Changa, can I pre make these and freeze them ahead of time. I never had these before and would love to make them for a party. Thanks for the recipe.

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.

  31. Joy says

    OMG these were so great! Made them tonight and I am in heaven! I don’t eat a lot of bread, but this recipe has made me want to eat non-stop. Thank you so much, I absolutely love this recipe.

  32. Olga says

    Do you think the dough would freeze well? I know that if I make 10 of these, chances are I’ll eat all of them. I’m thinking to make half and then freeze half? Do you think this dough will hold up? Thanks!

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.

  33. Kali says

    So delicious! Taste just like the real deal. Had with chicken pot pie filling…such a fattie I know but soooo perfect and delicious.

  34. Amanda says

    I heart this recipe coming across it after googling some cheddar bay biscuit recipes I absolutely love this and its flexibility. I never buy buttermilk because I end up curdling regular milk. I added a little vinegar to skim milk and cut some of the fat out. I also did not put butter b/c I ran out! I substituted 1/4 cup of oil instead. But OMG it was delish!! Thankyou!

    • Chungah says

      Kelly, you can certainly try substituting whole milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  35. Jennifer says

    I made these biscuits last night, and they turned out to be AMAZING! Love love love this recipe! The outside of the biscuits were hard and crunchy, and the inside is super soft and moist, YUM! I’d add more than just 1/4 teaspoon of cayenne pepper next time though, because I LOVE that stuff, and the amount given didn’t really give me the spicy kick I was looking for. Otherwise, this recipe is wonderful! Thank you for sharing this :)

  36. Natalie says

    I made these to with our seafood dinner and they turned out pretty good. One problem I had was the little bits of cheese sticking out wanted to get too brown. I think I pulled them a little too early because of this. They tasted really good, though.

  37. Austin Hermanowski says

    I was so excited when i found this recipe. The only reason i go to Red Lobster is the biscuits. i can make all those dinners at home for half the cost. and i thought finally i would be able to make the biscuits too. As many as I could eat. So I tried this recipe. Texture, flawless. how easy is it to make? A five year old could do it. Taste? not so much. i followed the recipe, and in addition to taking far longer than 12 minutes to cook, all i tasted in them was flour. i Mis En Place before i bake so i know i didnt mess up the ingredients. I just didnt get that cheddar bay flavor. I dont discourage anyone from trying this recipe. My uncle loved them and ate both batches. I just didnt taste cheddar bay biscuits.

    • Chungah says

      Austin, I’m so glad you tried out this recipe! As for the cheddar bay flavor, you can try using Old Bay Seasoning to fit your preferences – although I personally found that the use of cayenne pepper really lets the flavors shine through in these cheese biscuits without overpowering them.

  38. Tiki says

    These are definitely the best. My boyfriend always asks for them. I can’t eat gluten so I sub GF bisquick for the flour. The buttery topping is a must! We’re actually having these for breakfast today. Again. :)

  39. Verneece Jackson says

    I don’t have garlic powder but I do have garlic salt. Would I be able to substitute the garlic powder and salt for just garlic salt?

  40. says

    This was definitely easier than other biscuit recipes that use solid rather than melted butter. Not to mention, more tasty! I was super eager to pop them in the oven (so that I could pop them in my mouth that much sooner) that I absent-mindedly brushed the topping on BEFORE baking them. But they were still thoroughly enjoyed in my house (even without cayenne pepper). Thanks so much for the recipe!

  41. Andrea says

    Loved how easy this was, but next time I’d only use a TEASPOON of sugar not a tablespoon. Way too sweet for our taste.

  42. says

    We made these yesterday without cayenne pepper and just threw in some dried parsley into the mixture and didn’t worry about the topping at all. Also, used Colby Jack cheese since I didn’t have cheddar. These biscuits were amazing! Seriously. Thank you for sharing the recipe!

  43. Stania says

    I have made those biscuits twice , first time ended well , but tasted bit bland to my taste . So I have done some alterations :) didn’t have parsley so I replaced with spring onion 0.5 cup into the flour and added 0.5 cup of bacon ( fried and cooled ) also into the bater . Didn’t add any sugar at all , don’t think it does need to be there . They turned out perfect , wish I could post a picture . Thank you very much for the recipe .

  44. Jessica says

    Made these tonight. They are life changing!!! The directions are great and it’s so easy. Definitely a keeper! Thank you!

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  45. Trish says

    this recipe is amazing, my kids love it, ive made it several times now and i just love love love love your site! thanks for making me think i can cook!!

  46. Suzy says

    I am not sure what I did wrong … They seemed under cooked and heavy
    Hubby liked them but the ones at red lobster are airy …. mine were not
    Had a good flavor tho

    • Chungah says

      I’m sorry that this recipe did not turn out the way you had imagined. Perhaps the batter was beaten too much? Or too much batter was used for each biscuit?

  47. Emily says

    Would these taste good at room temperature? I’m having a pot luck at work, so I would be making them the night before to bring in for lunchtime.

    • Chungah says

      These are really best when served warm. If there is a microwave handy at work, you can throw these in for 20-30 seconds and serve as needed.

  48. Cherrell says

    I just made these tonight and they were AMAZING! I did however substitute buttermilk for whole milk since that is what I had on hand. They tasted just like the red lobster version and the box version! I will definitely make these again! 😀

  49. says

    I love these so much! And so does everyone else I’ve made them for. I like them so much, that I’m adding a link to this recipe on my blog page to dip into my Smoky Corn Chowder with Shrimp. They paired so well together. Maybe we can trade blog shout-outs some time!

  50. Sharon says

    OMG, These biscuit are Sooo delicious. My husband and I both enjoyed them. I plan to make more to be frozen for later use.

  51. Ali says

    Absolutely perfect! I have tried many recipes for cheddar biscuits, and none of them have come close to this one. They ARE better than the restaurant version. I decided to make a double batch to experiment with. I broke it into 4 groups. I made one exactly like the recipe, added ham to another, added extra cayenne to a third and added ham and extra cayenne to the fourth. All of them were amazing! I like how you fine-tuned the original recipe/s; superb!

  52. nicole says

    These are great. I made them gluten free for my 5yr old using Bob’s Red Mill all purpose GF flour. I added a tsp of xanthan gum and upped the milk to 1 1/3 C. So good! I also made them as written for the rest of us and they were delicious. :)

    • Chungah says

      Yes, that’s exactly right:

      In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

  53. Steve says

    Unfortunately, to really recreate Red Lobster cheddar bay biscuits you have to use the same ingredients. Whey based gluten free flour, soy cheese (that’s right there is no cheese in cheddar bay biscuits) and a ton of liquid margarine (both inside the biscuits and slathered on top). It is however very easy to improve on the concept with high quality ingredients to come out with an end product that tastes a lot better. Good job!

  54. amy says

    I usually don’t comment and just lurk on most recipes but I have to say this is the BEST biscuit recipe I’ve tried. I’ve lost track of the amount of subpar recipes and poor ending results. This is the real deal buttery, flaky, chewy, moist…..I could go on. Anyone with any doubt out there try this recipe *****in my opinion***** I think its better than the RL which were usually greasy to me personally.

    Also for those asking about freezing the batter. I’ve done it and results are the same as if I made a fresh batch on that day. For any left over batter I just scooped and separated the biscuits before putting in the freezer. Enjoy!

  55. Julie says

    I made these and totally fell in love with the recipe! So easy and yummy. thank you for sharing. Great site, delicious recipes, can’t wait to continue trying them.

  56. Whit says

    We made these to go with your Shrimp, Asparagus, Zucchini, and Orzo Salad. They were by far better than the Red Lobster original. I greatly appreciate that this is completely from scratch and doesn’t use Bisquick or a similar product. Thanks for another winner!

  57. AMANDA says


    my biscuit didn’t raise at all and they were very heavy! do u have any idea what I did wrong? They were very very tasty! Help! I would like to try to make them again.

        • Chungah says

          Amanda, it is very difficult for me to pinpoint what could have possibly gone wrong as I was not in the kitchen with you, but the only thing I can really think of is your baking powder. Has it expired?

  58. MrsRK says

    Just got the Red Lobster Cheddar Biscuit recipe off your page. Looks delicious
    Have a question….I just started a Pinterest account and was happy to see you also have a bunch of boards I’d want to follow. After linking 2 of the boards successfully I tried to follow the ” Crepes” board(I have fond memories of going to the Magic Pan in Washington D.C.) because I to would love to master making them on my own. Anyway it gave a message the board is no longer available . Did you take it down? If so….any recommendations for what pages and websites to look at for recipes and tips?

    Thanks and keep cooking!

    • Chungah says

      Yes, the crepes board has been removed. You can always google crepe recipes or use the Pinterest search button. Hope that helps!

  59. Lynzey prevost says

    I just whipped these up and they’re soooo good, mine aren’t as flavourful as the ones I remember from red lobster but I had to replace the salt and garlic powder for garlic salt and that mighta been why. Definitely a quick yummy recipe to keep in your notes!! Thanks for the recipe !

Leave a Reply

Your email address will not be published. Required fields are marked *