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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!

These copycat biscuits are so easy to make in just 30 min! So buttery, so flaky, and so irresistibly good!

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.

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 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.

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!

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

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!
4.9 stars (202 ratings)

Ingredients

  • 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

Instructions

  • 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.

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