Red Lobster Cheddar Bay Biscuits
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!*!
Sounds amazing!
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!