Damn Delicious

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.

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! 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

These copycat biscuits are so easy to make in just 20 min, and they taste a million times better!

10 minutes10 minutes


  • 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


  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
  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.
  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.
  5. 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.
  6. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 10

Amount Per Serving
Calories 300.7 Calories from Fat 175.5
% Daily Value*
Total Fat 19.5g 30%
Saturated Fat 12.2g 61%
Trans Fat 0g
Cholesterol 54.3mg 18%
Sodium 202.7mg 8%
Total Carbohydrate 22.9g 8%
Dietary Fiber 0.6g 2%
Sugars 2.8g
Protein 8.4g 17%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 5 out of 5

    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.

  2. Rated 5 out of 5

    Awesome recipe! Felt like I was at Red Lobster. So good. 

  3. Rated 5 out of 5

    The best. Don’t tweak, don’t mess with perfection, and make twice as many as you think you’ll need.

  4. 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.

  5. Rated 5 out of 5

    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. 

  6. Rated 5 out of 5

    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.

  7. Rated 4 out of 5

    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!

  8. Rated 5 out of 5

    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!

  9. Rated 5 out of 5

    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….

  10. Rated 4 out of 5

    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.

  11. Rated 5 out of 5

    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!!

  12. Rated 5 out of 5

    Better than red lobster and so easy. 

  13. Rated 5 out of 5

    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.

  14. Rated 4 out of 5

    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.

  15. I was wondering can I leave the mixture overnight to chill in the fridge?

    • Rated 4 out of 5

      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.

  16. Rated 5 out of 5

    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.

  17. This recipe is consistently delicious. highly recommended.

  18. Rated 5 out of 5

    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!

  19. Rated 5 out of 5

    They were amazing! And, best part… easy to make!

  20. Rated 5 out of 5

    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! 

  21. Rated 5 out of 5

    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. 

  22. Rated 5 out of 5

    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. 

  23. Rated 5 out of 5

    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

  24. Rated 5 out of 5

    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.

  25. Rated 5 out of 5

    So delicious I got 18 biscuits out of the batch. Can you freeze them for later?

  26. Rated 5 out of 5

    Tried this recipe and it was SO great! Really easy and delicious!!

  27. I followed the recipe, but added 1/2 tsp of old bay seasoning as well. 
    These are AMAZING! So yummy! Thank you

  28. Rated 5 out of 5

    Love it❣️

  29. Rated 5 out of 5

    Thank you so much,very delicious biscuits.

  30. 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.

  31. Rated 5 out of 5

    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!

  32. Rated 5 out of 5

    Frankly these are better than Red Lobster.  Sooo good.  Followed the directions – shocking I know.  Turned out great.  It’s a keeper.

  33. 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!

  34. Rated 5 out of 5

    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.

  35. Taste just like the real thing maybe even a little bit better!

  36. Rated 5 out of 5

    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. 

  37. Rated 5 out of 5

    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?

  38. Do you think I can make this batter the night before? And then bake them the next day?

  39. Rated 5 out of 5


  40. Rated 5 out of 5

    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. 

  41. Rated 5 out of 5

    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

  42. Rated 5 out of 5

    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!

  43. 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!!!

  44. Rated 5 out of 5

    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!

  45. Rated 5 out of 5

    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.

  46. Rated 5 out of 5

    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!

  47. Rated 4 out of 5

    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!

  48. Rated 5 out of 5

    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.

  49. Rated 5 out of 5

    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.

  50. Rated 5 out of 5

    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. 🙂

  51. Rated 5 out of 5

    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.

  52. Rated 5 out of 5

    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”. 

    Thank you. 

  53. Rated 5 out of 5

    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.

  54. Rated 5 out of 5

    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!

  55. Rated 4 out of 5

    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.

  56. Rated 4 out of 5

    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!

  57. Rated 5 out of 5

    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! 🙂

  58. 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!

  59. 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!

  60. Rated 5 out of 5

    I love this recipe. Delicious.

  61. Rated 5 out of 5

    These were fantastic!!! Made just “as written”. Maybe left them cook an extra minute or two.

  62. Rated 5 out of 5

    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!!!

  63. Rated 5 out of 5

    Amazing recipe! I use it all the time.

  64. Rated 5 out of 5

    So good and so easy and quick! Will definitely make again!

  65. Rated 2 out of 5

    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 🙂

  66. Rated 5 out of 5

    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!!!

  67. Rated 5 out of 5

    These are awesome and easy to make

  68. Rated 4 out of 5

    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!

  69. Hello, i know it will taste different but could i use almond flour?

  70. 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!

  71. Rated 5 out of 5

    Best. Biscuits. Ever. My family said they were BETTER than Red Lobster’s!

  72. Rated 5 out of 5

    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.

  73. Rated 5 out of 5

    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!

  74. I love this recipe

    • Rated 3 out of 5

      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.

  75. Rated 5 out of 5


  76. Rated 5 out of 5

    This came out amazing. Everyone enjoyed. Great success!

  77. Rated 4 out of 5

    Made these with gluten free all purpose flour and although they aren’t as fluffy as with wheat flour, they are quite tasty.

  78. 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!

  79. What kind of cheese can I change the cheddar?

  80. Rated 5 out of 5

    It was very good but in a air fryer with the liner the they sink . How do you make in a air fryer ?

  81. Rated 5 out of 5

    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.

  82. Rated 5 out of 5

    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

  83. Rated 4 out of 5

    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.

  84. Rated 5 out of 5

    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! 

  85. Rated 5 out of 5

    Delicious! Made two batches for a party and everyone loved them! Will make again!

  86. Rated 5 out of 5

    Hi can these be frozen after baking them? Cant wait to try!

  87. 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!!!!!

  88. Rated 5 out of 5

    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. 

  89. Rated 4 out of 5

    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.

  90. Rated 5 out of 5

    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.

  91. Rated 5 out of 5

    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! 

  92. Rated 5 out of 5

    Your recipe was perfect and the biscuits were delicious!

  93. 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.

  94. Rated 5 out of 5

    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!

  95. Rated 5 out of 5

    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! 

  96. Rated 5 out of 5

    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.

  97. Rated 5 out of 5

    So delicious! Like every other comment, better than Red Lobster. Easy enough to make with small children! 

  98. 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! 

  99. Rated 5 out of 5

    Amazing biscuits! I added some dried parsley, fresh garlic and some West Indian pepper sauce to the recipe and it came out great! 

  100. Love these,takes me back to red lobster every time i make them. Such an easy recipe to bring back good memories

  101. Rated 5 out of 5

    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!!

  102. Rated 5 out of 5

    Very good! I didn’t melt better. I chopped frozen butter into the recipe! Delicious!!

  103. Rated 5 out of 5

    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!

  104. Rated 4 out of 5

    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.

  105. Rated 5 out of 5

    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.

  106. Rated 5 out of 5

    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.

  107. 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. 

  108. Rated 5 out of 5

    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!!!

  109. Rated 5 out of 5

    I have used this recipe several times and they turn out perfect every time! So delicious!

  110. Rated 5 out of 5

    I have not made these yet but would like to. However, I don’t have garlic powder. What can I use for a substitute?

  111. Rated 5 out of 5

    So so delicious  

  112. Rated 5 out of 5

    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

  113. 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!)

  114. 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

  115. can i use this recipe with almond flour ana what’s the conversion ? 

  116. This is the best buscuit recipe ever. My biscuits were just delicious and perfect.

  117. I made these with gf flour and they were phenomenal!! Love your recipes! 

  118. These were good! Though the outside was a little hard inside was soft. What did i do wrong?

  119. 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!!!

  120. 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?

  121. Do these freeze well? Thinking of making ahead for a grad party. Thanks!

  122. 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!

  123. 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!

  124. 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.

  125. 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!

  126. They are fantastic , thank you.

  127. 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!

  128. 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.

  129. 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.

  130. I would like to make more than 10, do I just make the biscuits smaller or adjust the ingredient amounts?

  131. 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.

  132. 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! 

  133. Can you use self rising flour?

  134. Just baked this today. Turned out really good. Absolutely delicious. Thank you!!

  135. 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!

  136. Wondering if I can make them the day before… and just add the warm butter before serving?

  137. 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!

  138. 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!

  139. I want to make these tomorrow! Can I substitute cheddar cheese for shredded mozzarella?

  140. Husband and I enjoyed these very much. Tender–crunchy–yum! Now going to be a top recipe. –AL

  141. 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!!

  142. These are great with chili. Thanks.

  143. 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.

  144. 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?).

  145. 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!

  146. 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!

  147. Hi! If i dont have buttermilk may i just use milk? Wanna try for dinner tonight! Thank you❤

  148. 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.

  149. 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.

  150. 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!

  151. 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

  152. 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!

  153. 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.

  154. 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.

  155. 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.

  156. 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!!

  157. 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!!

  158. I have never made a recipe as much as I have made these. Always find myself coming back to this awesome recipe!

  159. I’m making these right now

  160. I love this recipe! Have made it over 5 times this month for small group,dad visiting, myself, a brunch today. I love your site and often times when I have no idea what to make love scrolling though your recipes. Thank you so much!

  161. I tried this today… it’s definitely a keeper! I didn’t have cayenne pepper, so I replaced it with smoked paprika powder. I used 1.5 tablespoon of baking powder, they rise beautifully and the biscuits were very light & flaky… they were PERFECT! My family loved it, my husband said they were even better than Red Lobster’s!!! This recipe made my day! 🙂 Thank you 🙂

  162. great food
    thanks for the recipe

  163. Yes! These biscuits are the best!  I used 1 cup of all purpose flour and 1 cup of whole wheat flour with terrific results. Also, don’t skip the garlic butter topping at the end! They’re what makes the biscuit. 

  164. hi i just tried making them and even after 20 minutes of baking the biscuits, they were still raw on the inside. the inside wasn’t fluffy, but too wet and kind of sticky. what is the problem here? 🙁 is it too much butter? i used around 115 grams of butter, then melted it and stirred it into the buttermilk. please help!

    • I am actually worried about your oven temperature – poor calibration can affect cooking time substantially. You can read more about it here.

  165. I just finished eating these. They were delicious. They were so moist that I had to double check and make sure they were actually done in the center. I added the parsley right  into the dry mix. I also added crushed garlic into the milk and butter mixture.

  166. Just made these tonight and they came out so good!!! I did add an extra teaspoon of baking soda and it helped them to rise. The flavor was great and my guests thought they were better than the ones at Red Lobster 🙂

  167. I simply love your recipess and I am now adding this one to my growing list of favorites! Holy yum! These biscuits were a total hit at my dinner table last night and all twelve were inhaled.  They came out soft, airy and delicious.  Thank you for yet another quick, easy and delicious recipe. I’ll be making these often. 

  168. Hello! This is the first recipe I’ve tried from your blog…I made 180 of these beautiful biscuits for a banquet and they were a hit so thank you! I used an ice cream scoop. They weren’t as perfectly shaped as yours for some reason; suggestions? Thank you!

  169. I love Red Lobster for the biscuits but can never get my husband to go eat there. We’ll be making these at home, for sure!

  170. There’s a really delicious taste. I tried and I loved it. Thanks for step by step recipe 🙂

  171. Made these over the weekend and they are SO GOOD! I didn’t use the topping but instead put some chopped parsley right into the dough. I also put the leftovers in the freezer and they thaw wonderfully! Thanks for such a keeper of a recipe 🙂 

  172. Why did my biscuits spread out instead of bake in a normal biscuit shape?

  173. Hi there,

    I just wanted to THANK YOU for this yummy recipe I’ve done it many times and always they gone in minutes therefore I doubled the recipe to have some leftovers for the next morning 🙂
    The only thing I changed is using italian seasoning instead of the garlic and chili and they were wonderful.

  174. Awesome recipe, tastes just like the restaurant but somehow much better!

    Thank you!

  175. I made these last night for my folks and everyone was delighted and surprised at how good these tasted. I used half and half (was in a hurry and didn’t have or ‘make’ buttermilk) and left out the salt in the melted butter topping. The biscuits rose nicely and I used an ice cream scooper which made 9 perfect biscuits. Thanks for the recipe!

  176. These biscuits look great. I must try them. Do you sift the flour before measuring or just measure 2 cups right out of the package?

  177. These are delicious! So easy to make. Basically these are the real thing, but not as salty. The recipe made 15 biscuits and they took 17 minutes to bake perfectly (they were still pretty raw after 12 mins).

  178. Tried these copy cat , were easy n tasted exactly like Red Lobster’s Cheddar Bay!!! Thanks for these lovely pics n directions, my family’s so happy with the outcome! Keeper!!

  179. I just made these for dinner with a broccoli cheddar soup and they were delicious! Doubled both the cayenne and the salt (chunky sea salt) and left off the topping because of time. My garlic powder must be super strong because I love garlic and use it liberally, but will cut back a little bit next time.

    I also think I’m going to try these with different seasonings for a breakfast-for-dinner egg and sausage sandwich. They rose up much more nicely than other biscuits I’ve tried and I like that the cheese is incorporated into them.

    Thanks for the recipe!

  180. these turned out delicious but have to add that I DID NOT use a whole tablespoon of baking powder as I know it’s not that good for you…so with using half that these still came out flaky. I might point out that the amounts called for differ (one place says 11/16th cup butter, the other says 1/2 cup, melted. I did the 1/2 which was fine.
    Is there a typo for these mentioned items?

  181. Just made this amazing bisquits! I used a measuring cup(1/4cup) to scoop the mixture. After 10 mins the bottoms were getting burnt so I had to take it out, and the inside was not flaky or fully cooked. Maybe the measuring cup is too thick, so it didn’t cook all the way through? How can I get it flaky without burning the bottom of the biscuits? Or maybe I used a little more than a cup of buttermilk. Any help would be awesome for me to perfect these biscuits. Thanks!!!

    • Mimi, I recommend investing in an in-oven thermometer – your oven may be too hot than it really is! It may also be best to use the middle rack of the oven.

  182. 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 !

  183. 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!

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

  184. HI CHUNGAH,

    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.

  185. 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!

  186. 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.

  187. 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!

  188. 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!

  189. Found it. *gently fold in cheese* 🙂

  190. I’m assuming the cheese is mixed with dry ingredients?

    • 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.

  191. 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. 🙂

  192. 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!

  193. When I was at Red lobster the only thing I liked was the biscuits & they were to die for.

  194. These biscuits are delish!

  195. Made these and also made Todd Wilbur’s copycat. Yours are the absolute BEST!!!

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

  197. 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!

  198. Best biscuit recipe….tried several, this one is my absolute favorite

  199. 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! 😀

  200. 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.

    • 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.

  201. 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

    • 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?

  202. Thanks for a recipe that doesn’t have Bisquick as the main ingredient!!

  203. So you used a whole stick of butter in these?

  204. 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!!

  205. Do these rolls freeze well? It’s just the two of us and I’d be making 10! They look delish!

    • 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.

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

  207. 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 .

  208. 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!

  209. 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.

  210. 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!

  211. 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?

  212. Can you just replace the buttermilk with regular milk?

  213. All of your recipes are amazing!!! Thank you!!!

  214. 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. 🙂

  215. 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.

    • 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.

  216. 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.

  217. Is it ok to leave the sugar out?

  218. 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 🙂

  219. i don’t have buttermilk or regular white vinegar. Could I just use whole milk? Thanks!

    • 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.

  220. 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!

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

  222. 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!

    • 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.

  223. 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.

  224. I are these months back and the recipe is on point perfect so good

  225. These pictures have me dying over here! I have to make this!

  226. 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.

    • 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.

      • I love to bring them home from RL, I put 2 in a baggie and freeze them. When I want them I let them defrost on the counter top then open the baggie and pop it in the MW for 30 sec. Comes out great!

  227. 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!

  228. Do you sift before or after measuring the floor or not at all?

  229. Could I use regular milk or, dare I say, heavy cream instead of buttermilk?

    • 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.

    • 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.

  230. 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?

  231. 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

  232. 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.

  233. Those look amazing! Will be making those today for sure.

  234. These were delicious! I look forward to making them again soon. Thanks for the recipe!

  235. Thank you for posting this copycat recipe – can’t wait to make them for my kids.

  236. 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!

  237. 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.

  238. 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?

  239. 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

  240. 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!!

  241. 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?

    • 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.

  242. 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!

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

  243. 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!

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  245. 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 🙂

  246. 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

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

  248. Drolling…

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

    • 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.

  249. 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!

  250. 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!


  251. 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.

  252. 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 …

    • 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!

  253. 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!

  254. Can u omit the cheese (not really a cheese fan) and use regular milk instead of buttermilk?

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

  255. These biscuits are fantastic ! Thanks to share !

  256. 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 🙂

  257. Cheddar is my favourite cheese, these look so yummy! Definitely going to give it a try x

  258. Hi, I am the first time here, lovely space! The biscuits look super yummy, very well explained recipe.

  259. These look absolutely perfect!

  260. I CANNOT wait to try these out!!! I’m salivating just looking at them.

  261. The only item at red lobster that is good, and your version looks even better!

  262. I had the ingredients so I made them along with dinner tonight. Super easy. Super delicious.

  263. 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….

  264. oh my gawd!!! These look so good. I gained 5 lbs just looking at these babies. I would seriously eat that entire plate.

  265. 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!

  266. We used to make these biscuits regularly…will have to make them again soon! We love them, too!

  267. I am drooling over these biscuits, they look amazing 🙂

  268. These biscuits look AHHHMAZING!!! So cheesy and flavorful and perfect!

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

  270. Oh no. Why did you give me the power to make these myself?!

  271. Unlimited Cheddar Bay Biscuits were THE BEST. I would always stuff myself so full of these I couldn’t even eat my meal. SO GOOD! These are going to the top of my to-make list.

  272. 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! 🙂

  273. Love these – thanks so much. Have a Wonderful Day!

  274. These biscuits are easily my favourite part of Red Lobster 🙂 Must try your version soon. They look great!

  275. These are SO good! Best biscuits on the planet!!
    I follow all your boards and they are all my FAVE! I drool over your pins.

  276. Oh how I love those cheddar bay biscuits!

  277. Cheddar bay biscuits are THE reason to go to Red Lobster. It was always my grandma’s go-to for a special dinner, and after we spoiled our appetite on the biscuits, we’d ask for a few in a box to go. #shameless

  278. Oh man!! I am totally pinning these so that I can make them for my hubby. He’ll go crazy for them!

  279. 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.

  280. 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!

    • 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!

    • Mine came out flat also.

    • I had no buttermilk so substituted fat free milk with a tablespoon of lemon juice mixed and stood for 5 mins. I had no butter so substituted sunflower oil. No garlic powder so used minced garlic. Split once baked and added a teaspoon of plum chutney in the middle. Didn’t go flat at all. Incredibly good.

  281. 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!

  282. So flakey! And Cheesy! And light! I wish I could eat like five thousand right now.

  283. I could make an entire meal out of these beauties!