Red Lobster Cheddar Bay Biscuits
These copycat biscuits are so easy to make in just 30 min! So buttery, so flaky, and so irresistibly good!
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, it was always a huge deal to eat out. 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.
I don’t know about you guys but I absolutely love discovering copycat recipes. From this Olive Garden Zuppa Toscana to this PF Chang’s Mongolian Beef, I am having a blast recreating some of my childhood favorites. And these cheddar bay biscuits are no exception. The best part about it is that it only takes 30 min to make start to finish.
You’ll have the flakiest, most fluffy biscuit you could possibly dream of (even better than the restaurant version), with a hint of spiciness from the cayenne pepper. And with that melted butter brushed right on, it is absolute perfection. Just be sure to grab these hot from the oven. There’s nothing quite like it.
Red Lobster Cheddar Bay Biscuits
These copycat biscuits are so easy to make in just 30 min! So buttery, so flaky, and so irresistibly good!
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper, optional
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 ½ cups shredded sharp cheddar cheese
For the topping
- 3 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley leaves
- ½ 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.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.
- 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.
Did you make this recipe?
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These biscuits turned out great! Definitely a recipe we will keep handy.
2 things I decided to try as part of this recipe, added 1/3 cup fresh chives chopped very fine, and I substituted a shredded habanero cheese to give them a little heat!
Love love love these. They are the tastiest biscuits ever. I had the grilled rainbow trout at Red Lobster, recently. It was the best. Moist and flavorful. Could you ever get that recipe. I’d love it.
Love these biscuits!! I don’t roll and cut. I make drop biscuits to save time and also brush them with butter when they come out of the oven. Love the crispy edges of the drop biscuit. Also substitute lemon juice and milk for the buttermilk.
I loved these biscuits! The feedback I got from my family was to cut back on the cheese and to add more garlic.
These were so good! I literally serve these with almost every meal and the kiddos love them.
I got the real recipe to the red lobster biscuits from a friend and this is pretty accurate except it is 1 cup cheddar cheese instead of 1 1/2 cups. Plus instead of parsley mix it is garlic salt with parsley mix already in it and it is 1 tsp.
I found the Gluten free Red Lobster Cheddar Bay biscuits at Safeway. Made the mix about a week ago and it past my wife’s tastes buds. I have to be gluten free and she doesn’t. I have sence gone back to safeway to buy more. Check your local grocery store to see if they carry the Red Lobster Cheddar Bay line. Love this site for great recipes that always are great!!
These sound so yummy. I will definitely make these to bring to my sister in law and her husband. We’ll all have dinner together. They love mostly everything I bring. I appreciate that. We’re visiting their area for the winter. It’s special.
Is there a gluten-free version?
What is the nutritional info for these biscuits? Particularly, I’d like to know how many calories, carbs, and protein are in each biscuit. Thank you in advance, can’t wait to try these!
These are the ABSOLUTE best biscuits I have ever made.
(And at the age of 75, I have a LOT of biscuit making history! )
We (2 old people) literally ate half the batch within minutes of them coming out of the oven!! A couple of adjustments: I made them even simpler and quicker by just “dropping” the dough, rather than the bother of kneading and cutting shapes (and less chance of overworking). AND it is easier to mix the cheese into the dry ingredients before adding the liquid. Thanks for revolutionizing my biscuit making!
Great tip to mix cheese with dry stuff before liquid!
Love it! I have made it many times, but this time I found that there was kneading involved! I don’t know how I missed that, but I daresay they are tasty even without kneading!
I printed the recipe last year and it said: “Using a ¼ cup measuring cup, scoop the batter evenly onto the prepared baking sheet.”
Maybe, it was updated to sell the biscuit cutter linked to the new rolling and cutting-out directions?
Excellent biscuits. Best ones that I have made.
Served with chicken gnocchi soup.
These were great. I definitely felt I had to leave them in the oven a minute or two longer though. Otherwise, they were delicious and my family asked me to make them for our next holiday.
One question: is it possible to double this recipe?
Trying these out for Christmas! Wondering if you can prep the dough the night before and store in the fridge til you’re ready to bake?
The biscuits are wonderful, please look at number 5 I don’t believe it belongs to this recipe
Hee Hee. Number 5 is the baking step, perhaps you meant step 4 (kneading and cutting)?
These were pretty easy to make and delicious! We both loved them I left the dough rough and tatty and didn’t roll it out and they were perfect. I’m so happy with these, thank you.
These are amazing but I HIGHLY recommend omitting the sugar. I’ve tried with and without and the ones without sugar were so much better
Thanks very much for the tip. I really dislike sweet biscuits, and was going to cut that by half. But now I will leave the sugar out entirely! I appreciate your testing this.
These were so easy to make and absolutely delicious ! I followed the recipe exactly and they looked just like the picture. I wouldn’t change anything. Everyone loved them. I served with homemade beef stew.
Wonderful recipe! Didn’t change a thing and it was so easy to whip up for a brunch, thanks for the great recipe.
My husband and I love these biscuits
Loved them! I’m ceiliac so used gluten free ingredients. I couldn’t find shredded sharp cheese so I used Tex Mex without cayenne pepper. Brought them to lunch with my friends, at Red Lobster and got to enjoy my biscuits, while they ate theirs. Thanks!
Took a pic but don’t see where to add a photo.
When mixing the melted butter and the buttermilk you get a mess…should you warm the buttermilk?
This recipe taste exactly like the biscuits at Red Lobster. The dough was very easy to handle. I was able to get 12 biscuits from the recipe. The only thing I did differently was use 1 cup of all purpose flour and 1 cup of cake flour. I will never buy the box of Red Lobster biscuits again. This was so much better. Thank you for this recipe.
Love the biscuits, and they’re a big hit whenever I bring them to an event. One question, though. I need to make a fairly large quantity. Can they be frozen and reheated?
Brenda (I am just a guest)… I make these and freeze them (after baking and cooling completely) all the time. They freeze wonderfully! It is just my husband and I so 12 or 18 would go to waste if I didn’t freeze them. They are super great for a fast pre-made bread for the evening or afternoon meal, or even for breakfast! We love these and they always turn out. If I am in a super big hurry, I use Bisquick which is really quick!
Um, these biscuits are absolutely DIVINE. I have never left a review, but they are my go-to every autumn and winter when I make hearty soups. It’s the perfect pairing. These biscuits are fluffy and cheesy and my husband and friends find them to be addictive. I follow the recipe (maybe adding a little extra garlic and cheese) but I don’t try and mess with the chemistry… and they absolutely do not taste like cookies and I have a pretty low-sugar diet (like, REALLY…they taste like cookies?!? LOL. Pretty funny.) Can’t win over everyone I guess, even with a great recipe that works as-is… I chalk reviews like that up to user error. LOL. I mean they used “1/2 t of sugar” between a dozen biscuits STILL tasted like cookies?!? I can’t believe it at all. Must be a rival food blogger (haha). I just had to say something after seeing that injustice. The biscuits are BOMB. If you are looking for low calorie, low fat, low carb (haha) then try making some of those whole grain oatmeal biscuits instead of shaming this deliciously decadent CHEESE BUTTER biscuit.
I made these according to the recipe except I reduced the sugar to 1/2 tsp. I’m glad I did, as the biscuits tasted like garlic cookies. They were edible, but not much like The Lobster’s.
You added a half tsp of sugar? The recipe calls for a quarter of sugar. You used double the amount of sugar called for. This error is probably why yours turned out like “garlic cookies”.
I’m so glad I found this recipe! It’s a new favorite in my house that I make often for dinner parties. My relatives often ask me to make it for their parties as well. I love cheese so I put 2 cups instead of 1 1/2!
This recipe is a hit with my whole family, and guests! It has become a regular on our menu. Thank you!
These were great! Wasn’t paying attention and only put in 1/4c butter and they were plenty moist and buttery I probably would make them again the same way. Also added a pinch of salt and onion powder to the topping (used unsalted butter)
Really yummy. I would either increase the salt or use salted butter the next time. A bit under seasoned, so I would also increase the amount of cayenne.
Really great and true that they are better than Red Lobster !!!!
Great biscuits, but since I’ve been fasting, sweet things stand out to me like a sore thumb, so I may use just a half or even quarter of a teaspoon of sugar next time. Also, I make a pot pie from home, and the tops are the only place with breading, and this is the perfect topping for it! Less salty than Red Lobster and more flavorful!
My family adores these! There’s not even a crumb left behind! You have hands-down the best food blog and I really need to leave more reviews on your fantastic recipes!
I have spent years and years trying clones of this recipe, and you have a very good version here. But my memories of Cheddar Bay are of a much more tender biscuit. Cooks in the south achieve this texture by using White Lily flour. I can’t find White Lily where I live, but it can be substituted by using 1/2 all purpose flour and 1/2 cake flour in your recipe. I made them today …. your recipe but with substitute flour. They were amazingly good. At long last, success has been achieved!
I have made these twice and both times I’m left with about 1/4 cup of milk butter mixture. If I were to add all of it, I’m afraid the recipe would be a flop. Otherwise, this is my go to biscuit recipe going forward. It’s so buttery and light and we love having it with soup.
Easy to make and they are just as good as red lobster biscuits, they are damn delicious, I use a lot of your recipes and they are amazing , Thankyou.
My favorite food blogger EVER. Every single recipe I’ve tried from you is fantastic and never lets me down. I made these today for my family’s Easter dinner and they were the star of the show! Amazing flavor, so flaky and perfect. I can’t thank you enough for all you do. You make cooking for my family so enjoyable and they think I’m the best cook because of you hahaah.
Wow. They are perfect.
Amazing! I’m so happy with the results of these biscuits. The texture and taste are spot on and way better than anything from outside the home. I used a buttermilk substitute of 1 tbs white vinegar and 1 c whole milk, as well as salted butter, and 1/4 tsp table salt, 1/2 tsp dried parsley and a sprinkle of shredded cheddar on top. Cooked at 450 for 14-15 minutes on middle rack with a baking stone on bottom rack (not sure if this helps but the bottoms were yummy browned! Thanks for the keeper !!
Forgot to add – had to use up Heart Smart Bisquick mix for the base.
They taste incredible. I made dairy-free buttermilk, put these on top of pate au poulet (chicken and gravy). Thank you!
These were AMAZING! I did end up having to cook mine for about 14 minutes, but they taste so incredible. I am so excited to make them again.
This recipe is amazing! Even though I will admit I have not followed it in its entirety yet. I had already planned to make some quick biscuits for my hungry l.o.’s with a box biscuit mix from Lidls when I had the idea to make RL Cheese biscuits instead. I incorporated some white cheddar and mozzarella into the mix along with all the spices you recommended. Then followed the box instructions for the amount of milk. After they were baked I buttered per your instructions and they were MARVELOUS! Bravo. I am definitely ready to try it from scratch next.
I just made these and they turned out great! So fast and easy. My family gobbled them up. Thanks for the recipe!
I made this vegan because I am allergic to dairy but it was so amazing. I substituted the unsalted butter and used vegan butter, The cheese for chao vegan shreds cheese, and the buttermilk for almond milk. Oh my Goodness it was amazing.
Thank you so much for sharing this with me. It was a great find
Yay! I’m so happy you shared your dairy-free version! My daughter is allergic to dairy as well and I try to make everything without dairy, if possible. Thanks for sharing!
These are lovely although I prefer them with just melted butter on the top as they are a bit too garlicky otherwise. I followed the recipe exactly, except my buttermilk was actually milk & white vinegar. I only needed about 2/3rds of the buttermilk/butter mixture. I was amazed how quick and easy these are and how perfect they turned out! In less than 35 minutes, we had piping hot biscuits on our table.
I used sour cream in place of the buttermilk and was delish! I also added a pinch of salt to the topping mixture, so good! These are far better than the original. Thank you for the recipe! ❤️
Did you use 1 cup? Also, did you use regular sour cream, low fat, or fat free? Thanks!
These are amazing! Family loved them and I’ve already made several times. My oven will burn the bottom of biscuits at 450, so lowered to 400 and they came out perfect.
As advertised. Added some finely chopped jalapeño to the batter. Adjust amount to taste of course. Alternatively, one could add chopped scallions, especially the green parts, either in the batter or in place of the parsley. Don’t cheat on the buttermilk, use the real deal.
Literally THEEE best biscuits ever!!
Instead of melting my butter, I leave it cold from the fridge and use a cheese grater to grate it into the flour mix – These biscuits are my family’s most favorite, even the Littles! You won’t be disappointed!
Amazing biscuits and easy to make. I hate having to cut in butter so this is the way I’m doing it forever now.
I’ve never been to Red Lobster but I’m sure these are better. Oh yeah, I cooked mine for about 15 min
So delicious! And easy!
Thank you for this easy and quick recipe.
They were super delicious. Everyone devoured them.
Making another batch today for a friends gathering.
Thank you for this recipe!! They were so easy to make and came out super delicious.
Everyone devoured them.
Making another batch today!
I just could not get these cooked through. I doubled the baking time, still uncooked inside. I used 1/4 c, oven is an accurate temperature. If I were to try again, maybe I would use a 1/8 scoop or something like that. The flavor was great though, just couldn’t get it to cook.
I think its the moisture level. I followed this recipe to the T and it was definitely too moist. Next time I will reduce the buttermilk to 3/4 cup and see how it turns out. Good flavor though and fairly easy.
Just a question, if I want to make the actual biscuits the night before and then reheat them the next day and add the topping, is that doable? If so, what is the best method for reheating them?
Put oven to 400, turn it off then put biscuits in until warm
I made these tonight. They were very delicious. I didn’t feel like going to grab a box of the RL mix. Glad I searched for the recipe. I had everything already.
Oh so GOOD!!! Tasted as good as they looked.
Perfect recipe. This is a must do. Follow precisely. I used milk instead of buttermilk. Turned out great.
Can I use regular string cheese?
This recipe is a defo a keeper! 12/10 would make this again!
vEry Good. Thank you so much, sweetie.
So yummy! Came out super crisp, and flakey!
I really liked these however I definitely altered the recipe, I did 1/2 tablespoon of sugar. I used paprika, seasoned salt, red pepper, and added parsley flakes into the mix (as well as all the other ingredients) but the seasoned salt I just did a nice sprinkle not too much. For the butter milk I quite literally just used plain whole milk and mixed my butter into it and it turns out pretty good. I usually beat them up if I’ve been keeping them for a few days 🙂
I’ll never buy another red lobster biscuit box again. These tasted way better and it was so easy to make. It was Damn Delicious!!
Really good but took 2 1/2 times as long to bake and still not done in the center! Served hot, it’s not an issue, but I’d like them better if done through.
I love the basic easy to follow steps and the recipe can be altered to suit your own liking.
I used 1 TEASPOON of sugar, add another teaspoon of garlic powder, with 1/8-1/4 more salt and this came out AWESOME… Thanks so much.
Wow! The texture and taste came out identical to Red Lobster’s biscuits. The family loved them. The cayenne adds just the slightest kick at the end- delicious!
These were easy and fun to make. I would add more garlic, but that’s me. I also used Mexican Blend cheese instead.
Delicious and a hit.
Wow! These are definitely “Damn Delicious”! I’m not that familiar with Red Lobster Biscuits but a cheddar biscuit thought popped into my head. I do not know why. I had gotten a lot of bags of shredded cheese and was going to use that, but only had mozzarella. I had some good English cheddar, so I shredded that. These biscuits are light, cheesy and so wonderful! I followed the directions exactly, except that I had to make buttermilk and I only use vegan butter. Perfect. I cant wait for my daughter to get home to try them. Thank you!
I’d axe the sugar, these taste too sweet for a savory biscuit, but are otherwise fantastic and cheaper than buying the box mix at the store!
Wow! These are the best tasting biscuits I ever made or tasted in my life!
Light, fluffy and delicious. The family absolutely raved about them! Thanks for the delicious recurrence!
I don’t normally leave reviews for recipes I try, but these were so good I had to comment on how much our entire family loved them. We are Gluten-Free, so I swapped out the all-purpose flour for GF flour and added some xanthan gum. I followed the rest of the recipe as written and the biscuits came out perfect. Everyone in the family raved about them and wanted to know when I would be making them again. This recipe is a keeper!
can i keep the biscuits in airtight container for weeks ?
These were delicious. Halved the recipe and substituted milk with almond milk, had no milk in the house. It changed the taste a little, but it was a good change. So glad I got to try it with the almond milk. It had a hint of sweetness. I did a mix of mozzarella and parmesan. Frankly any hard cheese would probably taste great. Thanks for the recipe!
Finally made this amazing recipe today! Thank you so much for posting it! I did two batches since it was my first time making this recipe. The first batch came out a little “burnt” on the bottom (probably cuz I placed them on the middle rack). The second batch I lowered the heat to 425 and placed them on the top rack for about 13-14 minutes to make sure they had a slightly golden color but I didn’t want to overcook them like the first batch. This worked out perfectly! I did use a whole teaspoon of kosher salt as other reviewers noted that it needed more salt. However I found the additional salt made it a bit too salty. Kosher salt tends to be saltier than table salt. So I think the amount posted in the recipe for kosher salt is good enough. If anything, I would use salted butter or a tad bit of table salt in the butter spread on top. Overall I highly recommend this recipe! I do love me some biscuits and these hit the spot! They are a moist cake-like texture on the inside and crispy on the outside. They also make great breakfast sandwiches with egg and cheese!
I’ve had this particular recipe in the “I must try this!” section of my todo list for about 2 years. I love cooking but I hate measuring and with baking, I know you have to measure. Last night, I went ahead and plunged ahead and cooked myself up some Red Lobster Cheddar biscuits. They were awesome!
Now I’m kicking myself, knowing I could’ve been including these in my meal plans for the last 2 years.
Thank you for sharing this delicious recipe with us.
Awesome recipe! Felt like I was at Red Lobster. So good.
The best. Don’t tweak, don’t mess with perfection, and make twice as many as you think you’ll need.
I would like to clarify about the butter. Should the butter not be cold from the fridge and then cut into cubes? I made your recipe of bacon cheddar chive biscuits using cold butter. Therefore I am not sure why some biscuit/scone recipes require cold butter and some melted butter. I love your recipes.
I made these knock-off Red Lobster biscuits tonight for dinner. I increased the salt in the dough and sprinkled coarse sea salt on top after they baked and were doused with the seasoned butter. They weren’t as salty as the restaurant’s but suited us just fine. I baked them for longer than the recipe until the biscuits were brown on top. The person who asked about the cold butter vs melted butter I wanted to respond to that because these are drop biscuits and not rolled and cut, melted butter helps to assist in the dropping texture.
Delicious!! I accidentally used a little bit more butter but it still tasted great. I used 1 tsp of salt instead of 1/2 tsp like everyone suggested and baked for 15 minutes until the shredded cheese turned brown. No other adjustments. Super easy and turned out great. My family loved them.
These are spectacular! Better than Red Lobster! I do think I may add a touch more salt next time and I think they could be really good with some more parsley, but overall amazing and I will be making these again and again. This is the type of biscuit you would impress company with.
These are really delicious! I would say they need a minute or two more to bake though. So next time I will try baking them for 14 minutes instead. Letting them sit for a bit to see if the insides steam cook a little bit. The one I just shared with my partner was really yummy!
I have made these several times. They are SO good. Sometimes I serve them with pasta instead of garlic bread. I do find that I need to cook them for another couple of minutes. I have played around with different cheeses and it’s always a success. Recently I tried a mixture of parmesan, Swiss, and gruyere cheese. I have also used a mixture of garlic powder, roasted garlic powder, and dehydrated garlic. You can never have too much garlic in my book!
I was looking for a good biscuits recipe for my kids dinner, came across this one and I’m glad I did… This recipe was simple and it turned out great….
I made these today and for the first try they are definitely good! The amount of salt called for in the ingredients is definitely not enough (and I am someone who does not like much salt in their food). I think I would use at least a teaspoon of salt next time and go from there. If the salt amount was right this would definitely have been 5 star.
I agree, it needs a lil more salt. First batch, I used buttermilk. I did not like the flavour the buttermilk gave the biscuits. The second batch I made, I used 1 cup plain whole milk, 1 tsp salt and 1/2 tsp cayenne and all other ingredients were according to the recipe and it was delicious. I cut 1/2 cup fat into the flour mix and it was still tasty and soft and had the same colour as the first batch.
Baked mine at 400 degrees F for 25 minutes. Overall, this is a good recipe whether you use melted butter or solid butter (as in kneaded biscuits) or buttermilk or plain milk….all works. The only modification I would suggest is to add 1 tsp salt or use extra cheese.
I was craving these biscuits today so I went to our local grocery store to pick up the Red Lobster Biscuit mix but they didn’t have any so I searched online and found Damn Delicious’ recipe. Well I am very impressed. It is hard not to eat all of them. Bringing a batch to work so I feel less guilty but definitely better fresh out of the oven. I agree with some previous comments about cooking them for 15 minutes. Enjoy this one!!
Better than red lobster and so easy.
I love this recipe. It is simple and it tastes good. Since I don’t usually have buttermilk I followed what another reviewer said and put 1 TBSP of fresh lemon juice in the 1 cup of milk and let it sit for a few minutes, it works great. Now I don’t have to skip over recipes that call for buttermilk. Besides having to make my own buttermilk I followed the recipe exactly.
Works like a dream with just about any shredded cheese or that shaker parmesan cheese. I leave the salt as is in the recipe but add 1 teaspoon Old Bay Seasoning. This makes it a little more salty and eliminates the need for cayenne. I do find I need to bake about 15 minutes, as well. Tender, delicious and goof proof every time.
These are ok, but I had higher expectations. One thing that does not make sense to me is using unsalted butter and the one thing I think they definitely need is more salt/flavor. If I made them again I would use salted butter at the very least, possibly more salt too. Probably would add more cheese too and more garlic powder & cayenne.
I cut the recipe in half which was easy to do for these measurements and the 5 biscuits were way too big. You could cut the recipe in half and easily get 8 or 9 biscuits out of it. I also had to cook them for another 6-8 minutes before they started to get golden.
I was wondering can I leave the mixture overnight to chill in the fridge?
Older comments state that freezing is fine, so I would assume refrigerating would also work
I wouldn’t do that. It works for yeast breads, but these are a quick bread and the baking powder does not hold well. You could mix the liquid ingredients in one bowl and the dry plus cheese in another and blend them together in the morning. HTH.
Whooo hooo! I now have the simplest baking recipe to impress people! I don’t keep buttermilk as a staple but I do always have some plain yogurt in the house so I subbed that in. I set the oven to 400 with fan and baked for closer to 22 minutes cause I love a good brown bottom to my biscuits but didn’t want them to burn. Might try 425 for 15 mins next time.
Plain yogurt! Brilliant! Thanks for the suggestion. I usually have buttermilk but not always.
This recipe is consistently delicious. highly recommended.
I should have left a Review here so long ago! This recipe SLAPS EVERY TIME!! I’ve using this exact recipe for years now and I have to give my props where it is due. My family loves it and it’s a regular side dish at dinners with guests! So much better than Red Lobster biscuits!
They were amazing! And, best part… easy to make!
Omg so delish and family approved! I used a light buttermilk and they were still great. Will definitely keep this in my bank of recipes to make often!
I’ve made these biscuits several times and they are always good. Quick tip for an easy quick tea and biscuit breakfast try omitting all of the seasonings except for the salt as well as the cheese and you have a quick buttermilk biscuit. Also try making them in a skillet and you get this awesome crispy bottom. Delicious.
These are delicious. My son immediately commented that they were Red Lonster biscuits. I thought they were better. I accidentally put the parsley in the biscuit dough instead of the topping, but it was fine. Don’t be afraid of the red pepper – it’s not too much heat.
This is the second recipe I tried for these biscuits. The first was good but this recipe was perfect. I confess to using Bisquick instead of flour so maybe that made the difference. I also let me biscuits get really brown which looked great, but the extra outer crunch might not please everyone.
Follow this exact recipe and you’ll be fine. Experience cooks have personal ideas throughout the comments. Good luck
These were absolutely delicious. I didn’t have buttermilk so did a splash of vinegar in 2% milk. I skipped the melted butter topping and folks spread their own butter on instead- the family was in agreement that they preferred it this way. Cooked mine at the lower end of the cooking time and they probably could have used just a few minutes longer but we were impatient. I used a muffin scoop to portion out and got 12 biscuits. Definitely will make again.
So delicious I got 18 biscuits out of the batch. Can you freeze them for later?
Can I use powdered buttermilk?
Tried this recipe and it was SO great! Really easy and delicious!!
I followed the recipe, but added 1/2 tsp of old bay seasoning as well.
These are AMAZING! So yummy! Thank you
Thank you so much,very delicious biscuits.
1st recipe I saw. Easy, simple ingredients, and tasty!!! If you could tho, maybe a few suggested substitutes for buttermillk and parsley. Thank u so much for your recipe!
Buttermilk is so easy to make. You just mix any milk (I don’t drink dairy milk so I use oat milk) with vinegar or lemon juice. 1 tablespoon of vinegar/lemon juice per cup of milk. Stir it and let it sit for 5-10 minutes or until it gets thick and bubbly.
All I can say is…WOW! These are DAMN Delicious! I was scared of the sugar but I’ve made a lot of your recipes, followed them EXACTLY so I know your food is good. Couldn’t even TASTE it! The ONLY thing I did different is I added old bay seasoning to the butter & since I used salted butter, I DID add a shake as I forgot NOT to & they weren’t too salty. I wish they had rose like yours did but still great!
Frankly these are better than Red Lobster. Sooo good. Followed the directions – shocking I know. Turned out great. It’s a keeper.
Perfect recipe. Turned out great and I got lots of compliments. I did use regular milk instead of buttermilk and 3 tablespoons of garlic powder because I’m out of control. Making them again tonight. Thank you for this great recipe!
PK – you are not out of control. Garlic is the way of life! 100% agree
I made these exactly to recipe and had the same problem as others with much longer cooking time and still ‘doughy’ in the middle. They were still delicious though! Made the second batch and used a heaping 1/8 cup to drop instead of the 1/4 cup and they came out perfect and right on the money for the cooking time.
Taste just like the real thing maybe even a little bit better!
This was a great recipe! Though I’ll admit that I followed the suggestions and subbed in fresh garlic instead of following the recipe 100%. I subbed in whole milk instead of buttermilk, used freshly minced and smashed garlic in lieu of garlic powder, and subbed Old Bay seasoning instead of cayenne. Next time I’ll be adding less shredded cheese and the amount made it difficult to stir. However the biscuits were no less fluffy. I love it and I love all the suggestions.
I’ve made these a bunch of times and absolutely love them! Do you know if it’s possible to fix the batter the night before and bake for dinner later?
Do you think I can make this batter the night before? And then bake them the next day?
These were delicious! I gave them to my family as a side and it was so yummy! We had previously tried the boxed recipe and it was good, but we all agreed these were better.
I’ve never eaten the original Red Lobster version, but my friend suggested this recipe and I am blown away by how delicious these are. The recipe was very quick and easy, I added a little bit more cheddar and made sure to use garlic powder and not garlic salt. They are now my go-to party food! I suggest to not skip on the fresh parsley. Highly recommend
I must have made them small because I got 16 biscuits! It also took longer for mine to cook in a toaster oven, so I watched them carefully after 12 minutes. Worried I’d overcooked but the topping did the trick even for the browned ones. The bit of sugar wasn’t noticeable for me but maybe it was because I added a little extra garlic to the buttery glaze. You may also need to double the glaze if you have more biscuits than 12. Better to have too much than too little! These definitely taste just as yummy as Red Lobster. If you always have shredded cheese around the house this is also an easy recipe you can make from the usual staples in your kitchen. I served mine with salmon and mushroom rice. Very happy I tried this recipe! Thank you!
Made these tonight and they were amazing! I got 13 biscuits out of it so I saved 7 for tomorrow night. Next time I will try adding Old Bay seasoning and not add as much parsley to the topping. Plus, since I got more biscuits than the recipe said I will make sure to use another tablespoon of butter for the topping. Oh, and I had to bake them for 15 minutes. They are AMAZING!!!
My sister was feeling under the weather so I made her these biscuits! Usually I have the box where you just add milk but I think these came out way better! I used whole milk instead of buttermilk and they came out spectacular. Definitely making again!! Glad I do not need to have the boxed mix anymore!
Didn’t add the cayenne as we were having a spicy Chili with them and I used habanero cheese in the recipe. Didn’t use buttermilk but a tablespoon of lemon juice in the milk worked out perfectly. Fluffy with a crisp outside, perfectly seasoned even without the topping. Huge thumbs up from this household.
I have never made homemade biscuits of any kind. But these biscuits are so yummy and definitely so easy to make. Thank you so much for step by step instructions and for not editing any how to on your instructions in the video – both matched. This rookie reviewed and reviewed again your video because I just had to know i was following the directions right – I did. This recipe is a new favor for me and my family who absolutely loves them. I even went to the grocery store to buy the box version of Red Loster biscuits to compare which recipe was better. Hand down Damn Delicious! Then I did not save the site and could not remember where I found it, and tried another recipe – Blaa – I will not do that again. So people save this site, and do not make the same mistake I did.
I am looking forward to trying more of your recipes. thank you again for making this rookie baker/cook look like a star baker!
Nice recipe! I used jalapeno pepper cheese and whole milk. I will leave out the tablespoon of sugar next time as the slight sweetness was noticeable. Wish I had read the reviews first. I think the old bay seasoning would have made these over the top. Overall the taste and texture was pretty good!
These are just about perfect if you actually add the secret ingredient that makes them Cheddar BAY Biscuits. Mix in a teaspoon or two of OLD BAY seasoning into the dough and another teaspoon in the melted butter topping.
Also needs about 15 minutes in the 450 degree oven, in my experience.
It’s like just like the original if not better! I’m twelve years old and I made this to go with supper. My family all loved it! I subbed regular milk for butter milk and it tastes just fine.
I never comment on recipes – this one is the real deal. I try to manage my expectations when it comes to copycat recipes but this REALLY IS as good if not better than the real thing. A couple adjustments I’ve been really happy with: I didn’t have buttermilk (or whole milk), so I added a tablespoon of lemon juice to a cup of half and half and let it sit for a few minutes – worked great. Also, I added paprika, ground mustard, and celery salt to the topping. It is taking an incredible amount of restraint not to eat all of these at once. I may be keeping safe from Coronavirus, but perhaps not heart disease. 🙂
Made this Cheddar Bay Biscuit recipe this evening. It was great. Good flavor, crunchy on outside, soft on inside. Oh, and they’re easy and one bowl, nice change from my usual sinkfull of dirty dishes. It was hard to not eat every one of these. Luckily it was paired with Chili and we didn’t have room in bellies to eat more than a couple. They are so good, I may have one for breakfast with an egg. Thank you Chungah for a really wonderful recipe.
I can’t eat carbs but made these for my boyfriend to accompany some grilled sockeye. He said after tasting it “normally I am not a biscuit guy, but I can be THIS biscuit guy”.
I was skeptical about melted butter in a biscuit rather than cutting in cold, but these turned out as light as air and super flavourful! The perfect base to my smoked salmon eggs benny! Trying to not eat them all before breakfast tomorrow!
For some reason garlic powder was not to be had anywhere right now so I tossed some minced fresh garlic into the melting butter, which worked great. Also added Old Bay, fresh scallion and fresh dill. Subbed smoked cheddar to complement the smoked salmon. I used whole wheat flour since that was all I had in the house. Baked them at 425F because I was a bit worried about scorching the herbs. Took about 15 mins at that temp. They smell like heaven! So yummy! Will def be making them again.
Are they still good the next day
So much more flavorful than red lobster biscuits! My go to biscuit and everyone I make it for always loves them. Thanks for the recipe!
These are NOT a million times better then Red Lobsters. I tried this one because I cant find my recipe for it. And although they are good, they are not like Red Lobsters. Sorry, but I am pretty picky about food, and if it says its a copycat I expect it to taste like it. They were good but not expected.
Keep your opinions to yourself, especially if their wrong. I know it’s a comment section, but this is the only negative comment that I have read so far. These biscuits are better then the red lobster ones. Plus because of COVID it’s not like you have tried red lobster in a while to compare them anyway.
Delicious! Pretty darn close to the real thing. I subbed sourdough starter for buttermilk since I didn’t have it and added extra garlic powder and some onion powder. Hubs loved them!
Used milk that was turning instead of buttermilk, and subbed mexican chili powder for the cayenne. My husband said they were even better than red lobster! Thanks for this recipe! So good! 🙂
Absolutely amazing!!! My four sons and husband and I all LOVE these. I have made them twice now and will be making many more times. I never have buttermilk on hand so I used milk with a 1/4 t of lemon juice, and didn’t have sharp cheddar so used mild. Loved it anyway. Thank you for sharing!
Made these this morning and they were great but I would advise using half the cayenne but I’m just not. Heat type of a person but it was good! Thanks!
I love this recipe. Delicious.
These were fantastic!!! Made just “as written”. Maybe left them cook an extra minute or two.
I made this last night for my family after my brother had light bulb in the brain. I didn’t have buttermilk so I looked up a recipe to make my own and I have to say it was delish! This recipe overall I think could be a great biscuit recipe! I’ll definitely be making this for years to come. I’m never buying that boxed crap again! Thank you!!!
Amazing recipe! I use it all the time.
So good and so easy and quick! Will definitely make again!
Easy to make but the baking soda proportion is so wrong — the end result tasted very metallic and inedible unless if you pour lots of honey or butter on top. It’s only a good recipe if kids can eat it — they are ruthless recipe critics 🙂
The recipe calls for baking ‘powder’, Alice.
This is almost as bad as people who make their own substitutions and then claim the recipe is poorly written.
I made these for dinner tonight and they were a hit with my family. I didn’t have buttermilk so I substituted a cup of whole milk mixed with a tablespoon of white vinegar and they turned out great. Very soft and moist inside with a nice crust on the bottom. So much flavor and no need for extra butter before eating. Will be making this often! Thanks so much for sharing your wonderful recipe!!!
These are awesome and easy to make
very very good!!! soft, flavorful and yummy! though it doesnt taste exactly like Red Lobsters!!! i wish i knew what red lobster’s secret ingredient is!
It’s Old Bay seasoning (hense the name Cheddar Bay Biscuits).
Hello, i know it will taste different but could i use almond flour?
Fabulous recipe, have 6 in the oven right now! Can I freeze half of the dough? Just the two of us, so wanting to perhaps freeze some uncooked and then defrost and cook?
Definitely can freeze, this is my kids favorite side dish and I have two teenage boys and a preteen daughter so they eat me out of house and home lol! I make quite a few up ahead of time and freeze several. You have to take them out of the freezer for about 20 to 30 mins before you cook them but it works great!
Best. Biscuits. Ever. My family said they were BETTER than Red Lobster’s!
I almost never review recipes but god, these were so good. Follow the recipe as is and if you do, I don’t see why you would have any problems. I am allowed to say this because I am only mediocre at cooking and I did an amazing job with these! They taste like the real deal.
AMAZING! These are so good that they were gone in seconds. No one waited for them to cool and asking for more already. I did change the milk to oat and the butter to a dairy free and still came out perfect and delicious!
I love this recipe
Only read 1 other review that said this- but I followed instructions exactly, and it was not nearly enough cooking time. Was very gooey in the middle still after 12 mins. I ended up adding 2 mins at a time, until probably around 20 mins. But they were a bit scorched on top and still slightly gooey inside. The one other review I read said to do 1/8 scoop, so I’ll try that next time. Or just do lower heat for longer. Just kind of surprised nobody else had the same issue. Taste is excellent though!
I suspect not all reviews are published, is the reason you don’t see more negative comments. This recipe has too much liquid, and the scoop size is too large at 1/4 cup to bake at 450 without scorching.
Hi Lisa! With over 380 comments, you may have to dig a bit to find some of the negative comments on such a fan favorite recipe. 🙂
Sorry to hear this recipe didn’t work out for you!
This came out amazing. Everyone enjoyed. Great success!
Made these with gluten free all purpose flour and although they aren’t as fluffy as with wheat flour, they are quite tasty.
Love this recipe, as does my family!! One tip: after brushing the butter mix onto the biscuits, I add a dash of pink salt on top. Takes these biscuits to the next level of irresistible!
What kind of cheese can I change the cheddar?
It was very good but in a air fryer with the liner the they sink . How do you make in a air fryer ?
Fabulous. I’ve never eaten them at Red Lobster, but I don’t know how they could be any better. I used by largest scoop and it made 12 which baked for about 13 minutes. I will definitely make them again.
Iguarentee you people are mixing this recipe with a mixer rather than by hand and that’s what is messing up the cooking of the center of the biscuits. I know this because I did it..
Note to self.. HAND MIX THIS RECIPE AND DONT OVER MIX IT. it will flop of over.mmix.mmi
Very Tasty! The Amounts are slightly off, though. It should be a 1/2 cup of buttermilk or the biscuit will have the texture of a muffin. and a TEASPOON of parsley for the butter sauce is more than enough.
This is inaccurate. I followed the recipe to the letter and get Red Lobster texture. There is nothing wrong with this recipe.
I agree, there is too much liquid in this recipe, and makes the texture more cakey. No need to argue, super fans, it is still tasty.
My EXTREMELY PICKY 7 year old is on her second one right now and can’t believe I made them myself lol. She won’t quit talking about how yummy they are. These are so much more like the restaurant ones than the boxed mix or any other recipe I’ve tried! And I had mine in for 10 minutes and they came out just fine. Check your ovens, people!
Delicious! Made two batches for a party and everyone loved them! Will make again!
Hi can these be frozen after baking them? Cant wait to try!
Great recipe!!!! turned it amazing.. I had to sub half a cup of asiago cheese and used some powdered milk and sour cream to substitute the milk. Turned out amazing!!!!!
Made them twice this week. Didn’t need to change a thing, but any less than 12 minutes and they’re still too doughy. Definitely don’t skip the cayenne!
(oops! Sorry didn’t mean to reply to your comment)
These biscuits were so amazing. I used the cayenne pepper, and my boyfriend absolutely loved them. Thanks for providing a great recipe! By far the best cheddar biscuit one I’ve tried thus far.
Perfect texture! I baked it for the full 12 minutes and it had a perfect, buttery crumb. I did scale the sugar back significantly (to 1 teaspoon) because I never detected any sweet element in the biscuits when I’ve had them. Next time, I will try swapping out the cayenne for Old Bay as some reviewers suggested. Definitely a keeper. My kids love Red Lobster biscuits, but there are four of them so outings get rowdy. Great to know I can whip up a batch at home.
Everything you make is a perfect blend of flavors. It’s easy to follow the instructions also. You are just my kind of girl. I come to your website and you never fail me. It’s my favorite.
I made this using my gluten free flour blend, and it came out PERFECTLY! My daughter and I have missed these biscuits since we both discovered we had a gluten intolerance. She was SO excited when I made these. This will be a staple recipe for us for sure!
Your recipe was perfect and the biscuits were delicious!
I followed instructions to the t and after leaving it in the oven for 12 minutes which was the maximum, it was slightly undercooked inside and burnt on the bottom but taste was there. It was the same for the blueberry muffins which was more than slightly undercooked. I’m guessing, I’ll have to tweak the temperatures and time to get it cooked
Check if your oven has accurate temperature. If this is happening in multiple recipes, you may need to have it calibrated.
I was looking for a recipe like this and this one caught my eye. I have just made it…so good! My son looked at me like I was the best mom ever and said, with eyebrows raised and huge smile through doughy deliciousness, “You’re making these again!” Needless to say this one is a keeper and thank you for the mothet son bonding time. I will be finding more recipes from this site. Thank you!
Taste was superb! My only problem was that it took longer than 12 minutes to bake. Even at 15 minutes, the dough was slightly wet inside. Perhaps amend the recipe for electric ovens? Either that, or my oven isn’t as reliable as I thought it was?
Either way, thank you!
I barely got to try these because my twin teenaged sons devoured them! These biscuits are nuggets of yummy deliciousness with a savory, yet tart flavor in every bite. This recipe is a hit in my family.
So delicious! Like every other comment, better than Red Lobster. Easy enough to make with small children!
My daughter requested “Red Lobster Biscuits” . We’ve bought the box mix before and they were terrible. Found this recipe and made them in less than 20 minutes. They are AMAZING! Better than Red Lobster’s biscuits because they don’t have an artificial texture or taste. I substituted 1% Milk with some white whine vinegar for the buttermilk and they were still delicious. Best copy cat recipe I’ve found!
Amazing biscuits! I added some dried parsley, fresh garlic and some West Indian pepper sauce to the recipe and it came out great!
Love these,takes me back to red lobster every time i make them. Such an easy recipe to bring back good memories
These are family favorite since past two years( landed on this recipe as we all loved red lobster biscuits) I keep baking these very often ever since! Thanks for sharing these yummier than original treats!!
Very good! I didn’t melt better. I chopped frozen butter into the recipe! Delicious!!
Great idea, Elia!
OMG!!!! I made these tonight and they were so good! Way better than the mix you buy and make at home. They were so easy, it took less than 10 mins to prepare. I will definitely be making these again!
Thanks for sharing!
This is the recipe I use for my biscuits except instead of cayenne I use Old Bay seasoning and I also add a little to the butter topping. So good! I use these for everything from dipping in soup to topping with homemade sausage gravy.
I have made these biscuits about a dozen huh times since I happened upon the recipe last September. Fantastic. In the past I had always used biscuit recipes that had to be rolled and cut, and they always came out dry and tough. These are perfect. My son asks for them almost every weekend. The only change I make to your recipe is to make 1-1/2 times the amount. I find this makes about 14 large size biscuits.
I’ve been coming here to make this recipe for years, family and guests always love them. My only change is use half the parsley and add a dash of old bay to the topping. Thank you so much for sharing.
That’s great! Thanks for sharing! 🙂
Can these be made the day before (& stored in the fridge) and then baked the next day?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Hi! I don’t think it would work very well to refrigerate the dough. When the baking powder in the dry ingredients gets wet, it starts a chemical reaction that makes the dough rise. That’s why it’s best to bake immediately, and also why they say not to overmix. Things like muffins work the same way.
I’ve been making cheddar bay biscuits for a several years now and these were my best batch yet! I did make a few changes though after reading reviews. I added a tsp of onion powder and replaced the cayenne with old bay seasoning since my kiddo isn’t a fan of spice. I’ve always used melted butter, but I took the advice of a reviewer and used cold butter instead. I grated a stick of real butter into the flour mixture and then added the cheese, which I doubled. Half way through cooking I basted with the garlic butter mix and then again once finished and baked 2 more mins. I’ve snacked on these ALL DAY! So amazing!!!
I have used this recipe several times and they turn out perfect every time! So delicious!
I have not made these yet but would like to. However, I don’t have garlic powder. What can I use for a substitute?
You can substitute fresh garlic. 🙂
So so delicious
SO delicious! Since some folks noted their biscuits were flat, I decided to cut the butter in rather than melt it. Worked out awesome…these lil beauties fluffed right up (I posted and tagged them on Instagram). Next time I may use regular salt as I noticed they were saltier than I prefer. I’ve never been to Red Lobster, but these damn delicious biscuits are gonna be my go-to for family soup nights! 🙂 <3
Love the biscuits, turned out great but in the instructions it’s missing adding the cheddar cheese.
Ronda, the cheese is included in step 3.
3. 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.
I’ve made these for many years, Only thing missing from the recipe is the “OldBay” seasoning!
Rhonda it says in step #3 “gently fold in cheese!”
(I also have put pepper jack cheese in these!)
Mine after mixing the ingredients came out when put on to the cooking sheet looked like pancakes I think where I went wrong was I used the same measurement in regular milk because I was out of buttermilk…oops I added more flour to off set that
can i use this recipe with almond flour ana what’s the conversion ?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This is the best buscuit recipe ever. My biscuits were just delicious and perfect.
So great to hear!
Delicious! Even my picky 2 year old ate almost 2 biscuits, and said “yum” every time he took a bite.
Only substitution I made was I used Creole seasoning instead of cayenne because I didn’t have any cayenne, turned out wonderfully
Don’t skip the butter on top ☺️
I made these with gf flour and they were phenomenal!! Love your recipes!
Thank you for sharing!
These were good! Though the outside was a little hard inside was soft. What did i do wrong?
Cris, it sounds like they’ve been overcooked.
Dear Sweet Lord these are DELICIOUS!!!!
Crispy outside and chewy insides, drop a piece in your mouth and it melts in it right away!!! Oh the dancing swirls of butter with a cheesy delight with a waltz made from garlic and a kiss of cayenne. Beautifil, perfecto, magnifico!!!!! Thank you!!!
We are so happy you liked them!
Don’t you need a little baking soda to react with the buttermilk? I always add a little soda to any baked goods that use buttermilk. What do you think?
I personally do not think baking soda is needed here but as always, please modify as needed to suit your personal preferences. That’s the beauty of home cooking, right?
Thanks for your reply. I did add a little soda which lightened up the biscuit….made more air holes, so to speak. Good recipe. Enjoyed with a buffalo chicken salad so as not to be too healthy!*!
Do these freeze well? Thinking of making ahead for a grad party. Thanks!
Hi Ann, unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
I have made these for MANY holidays and get-togethers and they’re always a HUGE hit! This is the best recipe I’ve found by far!
Oh We Love Red Lobster Biscuits ( any biscuit for that matter) but I can’t do biscuits any longer because my husband is a diabetic! 🙁 but they look Delish!
You are killing me. I love Red Lobster biscuits. Yours look amazing, and I can’t wait to make some. Yes, they are stored with fat and cals, but what isn’t, this time of year? Happy Holidays, and thank you so much for sharing these fabulous biscuits.
Just made it tonight. I did half whole wheat flour otherwise the same. After 12 minutes, the insides were still undercooked. I even got 12 buscuits so I was watching them carefully and was surprised they weren’t cook.
Any suggestions? I used whole wheat flour because of my diabetes.
Oh no! I’m not entirely sure – perhaps your oven wasn’t hot enough? I recommend investing in an in-oven thermometer for reliable, consistent results. You can read more about it here. Hope that helps!
They are fantastic , thank you.
This is my go-to recipe with almost every soup I make. As my father always says, “mmmmm, biscuits.” They are the best melt-in-your-mouth biscuits that you can’t help but love!
Just FYI, Red Lobster sells their CBB mix in stores now, (Yours would be cheaper to make though) I’ve tried a bag and it really is the same, it even says RED LOBSTER CHEDDAR BAY BISCUIT MIX right on the bag. Again, this is JUST FYI.
By far the best copycat recipe I have made. I’d like to share a few mods that I think many would enjoy..
– Instead of the cayenne, I substituted for Old Bay Seasoning (I added 1 whole teaspoon).
– One major difference was the type of cheddar cheese I used.
– I used “Trader Joe’s Farm House English Cheddar with Italian Truffles Cheese” https://aintfoundagoodtitleblog.files.wordpress.com/2017/03/tj_farmhouseenglishcheddaritaliantruffles_img1805.jpg
This is by far a much welcomed change up in the recipe. The only thing you lose is the diverse colors of the biscuits themselves but the taste makes up for this minor loss.
– I coated the unbaked biscuits with the buttery glaze before and after baking. (I added a generous pinch of Old Bay in the buttery glaze mix as well)
** To note, I did use Silpats on my baking sheets. (love these things)
10/10 will be making my biscuits with this cheese and this method from now on. 😀
If you make your biscuits this way, I’d be interested in your results and ratings.
I would like to make more than 10, do I just make the biscuits smaller or adjust the ingredient amounts?
You can make them smaller.
Kinda disappointed. I followed the recipe exactly. These things took way longer than 10-11 minutes to cook. The bottoms browned way before the biscuits had even been in the oven for 3 minutes. Once they were finally done, they had zero taste other than the spicy kick from the cayenne. Definitely NOTHING like Red Lobster.
FRIENDS, IF YOU HAVE NO MADE THESE BISCUITS YOU NEED TO MAKE THEM now!!!!! THEY ARE ABSOLUTELY AMAZING! Hubby almost ate the whole bunch…=X Thanks for a wonderful recipe!
Can you use self rising flour?
It is best to use all-purpose flour for this recipe.
Just baked this today. Turned out really good. Absolutely delicious. Thank you!!
At 71 years of age and still working full time I love cooking and am the designated “cooker” in our house. Thank you for the recipe! It has been years since I have been to Red Lobster as the closest on is 100 miles away, a three hour trip. But I did so love their biscuits! These are on the menu for tonight!
Wondering if I can make them the day before… and just add the warm butter before serving?
Hi! My husband tried this biscuits in Red Lobster and he loved!! So, I want to make theys for dinner, but I lived in Brazil and here is too difficult found the real cheddar. With other cheese I can made them? Tanks!
Yes, absolutely, but cheddar is best! 🙂
These turned out really good, I used buttermilk powder and water (as instructed on the can). Easy and delicious, I liked how you used the ice cream scoop in your video and did the same (didn’t realize it was exactly 1/4 cup!), perfect and couldn’t be easier. Thanks for an awesome recipe!
I want to make these tomorrow! Can I substitute cheddar cheese for shredded mozzarella?
Husband and I enjoyed these very much. Tender–crunchy–yum! Now going to be a top recipe. –AL
Oh my goodness, theses are absolutely amazing! My family loved them so much, and I am shocked at how easy it was to make them! Thank you so much for this delicious recipe!!
These are great with chili. Thanks.
I made these just now to eat with our dinner. It was hard to mix the dry ingredients into the wet gently as it wasn’t becoming incorporated without stirring a great deal more. I followed the recipe exactly but mine came out flat as well – I even used an ice cream scooper. They also came out quite crunchy on top. My oven has a thermometer hanging permanently for my baking, and I baked them for 12 minutes. They were a bit doughy inside so if I baked them more, they would be even crunchier. I have to say, they were very easy to make though.
First, I love your food blog!
I made these biscuits last night and I had some trouble getting the middle to fully bake. The outside seemed great and the inside was still a little gooey. Did I do something wrong???
I have a pretty new gas oven (don’t know if it matters?).
It’s hard to say – it sounds like the inside was not fully cooked through.
Duh, she just said that!!
I don’t usually comment on recipes, but these are the easiest biscuits I’ve ever made, and they come out amazing every time. Thanks!
Yesterday in my Food Science class first hour, my partners and I made them and they turned out delicious. I’ve pre-made them Tuesday night but I didn’t have any Parsley. Instead, I’ve used Oregano for the topping and it still tasted delicious. I’ll be making them again after winter break because they are so good and hopefully, my entire family would love them as much as I do and my lab partners did. TERRIFIC copycat recipe!
How did you pre make them? Can you freeze it raw and bale it later?
Hi! If i dont have buttermilk may i just use milk? Wanna try for dinner tonight! Thank you❤
You can actually create a buttermilk substitute from plain milk with lemon juice or vinegar! Here’s how:
Thank you sooo much. I made them with just milk and they came out pretty good. My girls loved them!!! But im sure with the buttermilk it will make them fluffier?
I tried these this evening to go with my slow cooker chicken stew. I used vinegar and milk to sub in for the buttermilk, and mild cheddar cheese because that’s what I had. I also added an extra TB of baking powder after reading the comments. I think my batter ended up runnier than what it looks like yours did so they also ended variously shaped. They were so soft and tender (and they rose nicely). One last change I made was to melt only one TB of butter for the topping because I feel like I always end up wasting ingredients for toppings. I kept the garlic powder amount the same and it was used up perfectly among 11 biscuits.
These are the BEST cheddar bay biscuits we’ve ever had – much better than Red Lobster, and definitely better than other copycat versions I’ve tried. I love the cayenne pepper and how cheesy they are. We eat them with a tomato bisque, and the biscuits are fought over and there’s a crumb left! I’m going to try to make some and freeze them before baking because I want to whip them out for a quick side for our Christmas Eve dinner. I’ll let you know how they turn out.
To anyone looking to freeze these, I tried it. I put the dough on cookie sheets and froze until firm then put into a gallon baggie. When we were ready to eat them I put them in the cold oven and heated it to 450 and started the timer once it got to 450. I then brushed with the topping when they were done. The biscuits were still good but not quite as good as when they’re fresh. they lost the light texture and were more dense. Now, we still ate every one, but I would only freeze the dough if you just won’t eat the whole recipe. It might be better to freeze after they are cooked.
I tried this recipe last night and loved it!! The only thing I did differently was omit parsley and add small pieces of fresh spinach to the flour mixture to trick my family into eating some leafy greens. I highly recommend this recipe!
And they weren’t flat!!
I was very disappointed because I wanted to love these. They turned out like flat pancakes. I followed the recipe exactly!!!! Waste of time and ingredients
These were very good and very close to red lobsters, close eenough for me! Very simple to make, what a plus! I was a little worried about the batter being to runny but it turned out great! Thank you!
They look lovely on the website, but trying to replicate is another matter. I don’t think the directions are accurate. There’s way too much sugar in this recipe. It turns out slightly sweet when they should be salty. I’ve also never liked buttermilk and my opinion hasn’t changed with this recipe but that’s a personal preference I suppose. Also, 450 degrees is WAAAY too hot for the oven, and I used an oven thermometer so I know they were baking at exactly 450. The biscuits were burning on top but undercooked in the middle.
I think the recipe on Food Network with Bisquick mix and cold butter mixed in has the best results for cheddar bay biscuits and I’ll stick with that one.
Can these be made with self-rising flour? I am out of baking powder!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
How long are you baking these for?
Please refer to step #4:
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.
Great recipe, my partner adored them- pretty much inhaled the biscuits. Had no problem with rising, everything turned out awesome. Didn’t have buttermilk, so I subbed it with 3/4 cup sour cream and 1/4 water. Tasty!!
I never leave comments on recipe sites, but this is so comment-worthy. These biscuits are phenomenal and they disappeared in an instant and got rave reviews. Thanks for sharing!!
I have never made a recipe as much as I have made these. Always find myself coming back to this awesome recipe!