Red Lobster Cheddar Bay Biscuits
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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!
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.
Did you make this recipe?
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These taste delicious and were super easy to make. The only issue is mine came out doughy. I cooked them a few minutes extra, but the tops were starting to turn a burnt brown instead of a golden brown. I’m certain this was operator error. Anyone have any tips for me to avoid this in the future?
Do you weigh the amount of cheese on a scale?
thank you for this recipe!!! i ended up using it to replace the crust in a pot pie recipe and it came out delicious. the consistency and flavor are perfect!
Needs more salt and garlic in dough. Topping should be doubled. Definitely needs more garlic but really pretty good and relatively easy. I used ice cream scoop instead of rolling out and cutting
No old bay seasoning?
They came out perfect you couldn’t have told me no better
Wonderful biscuits! I am making same recipe again this morning minus the garlic and cayenne, got my jam ready! In oven right now. So easy
These were delicious! Super easy to make and tasted great!
This is a damn delicious recipe, I didn’t have butter milk so I had to improvise with milk and fresh lemon juice(1teaspoon per cup of milk…let it sit 10 mins). And to replace the baking powder: To replace 1 teaspoon (5 grams) of baking powder, use 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) lemon juice. it worked perfectly. Luckily I had garlic butter pre-made, just added some parsley and that is a must at the end. I buttered the dough balls before baking and then again with parsley at the end and topped it off with fleur de sel and they taste exactly like the real thing. This is an amazing recipe!
Just made these at 3am because I had a craving lol.
I am lactose intolerant and gluten sensitive, so I just subbed in vegan “butter”, lactose-free cheese, lactose-free yogurt for the Buttermilk, snd gluten-free flour.
And for personal preference, I used Paprika instead of Cayenne, plus added a bit of dill to the dough.
Absolutely awesome recipe and totally hit the spot.
It’s going in my “make again” folder.
Thank you!!!
They turned out perfect. The biscuits have perfect flavor.
Wow!! These were amazing! I only used a cup of cheddar cheese because that’s all I had left. I just hand formed the biscuits and dropped them in the pan. My family loved them, had them with my home made chili.
For the person who substituted 2% for buttermilk – NO! The whole point of the buttermilk – which is acidic (low pH) is to provide the ACID necessary to activate the baking powder (a “base” – remember vinegar + baking soda volcanoes?). Even though baking powder has its own weak acid included, you still want to do this right: if you don’t have buttermilk and use milk, you can substitute by adding 1 TBSP of vinegar (distilled, cider, or other mild) per cup of milk.
This looks good – beautiful pix! BUT just FYI: the official mix sold in stores contains onion powder as well, so you might consider that. They also use torula yeast, similar to “nutritional yeast” or “noot”, which is a flavor enhancer that’s often used instead of MSG to provide umami but allows the mfg to say “natural”. I think a bit of nutritional yeast (which is inactive – wouldn’t change rising at all) would be a great idea to boost the flavor profile. Just a couple of thoughts. 🙂
I live alone and only want to make two biscuits from the red lobster box mix, but don’t know the ratio of liquids to flour base in the box. Can you help?b
Make the whole box. Have your two for your meal and once cool, wrap the remaining in plastic wrap and place in a ziplock bag and freeze them. Or once cool place on baking sheet in freezer until frozen then place in ziplock. Then you can take out and warm as needed
This recipe is FANTASTIC. My wife has Celiacs. When I read the recipe, I thought it would stand up very well to gluten free flour. What great rolls! I guess that I will make these with regular flour at some point for the rest of the family. I used Pamela’s gluten free floor, but having used King Arthur’s, I think that would be fine as well. The gluten free flour definitely makes good use of the butter milk so don’t skimp on that.
I made it they are so good they melt in your mouth you got to try it
it was ok
A good starter recipe. Needs some tweaks. Maybe a little more spice and less cheese. My husband loved them though.
I really would like to have it that recipe, I really love them. Thank you