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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You are killing me. I love Red Lobster biscuits. Yours look amazing, and I can’t wait to make some. Yes, they are stored with fat and cals, but what isn’t, this time of year? Happy Holidays, and thank you so much for sharing these fabulous biscuits.
Just made it tonight. I did half whole wheat flour otherwise the same. After 12 minutes, the insides were still undercooked. I even got 12 buscuits so I was watching them carefully and was surprised they weren’t cook.
Any suggestions? I used whole wheat flour because of my diabetes.
Oh no! I’m not entirely sure – perhaps your oven wasn’t hot enough? I recommend investing in an in-oven thermometer for reliable, consistent results. You can read more about it here. Hope that helps!
They are fantastic , thank you.
This is my go-to recipe with almost every soup I make. As my father always says, “mmmmm, biscuits.” They are the best melt-in-your-mouth biscuits that you can’t help but love!
Just FYI, Red Lobster sells their CBB mix in stores now, (Yours would be cheaper to make though) I’ve tried a bag and it really is the same, it even says RED LOBSTER CHEDDAR BAY BISCUIT MIX right on the bag. Again, this is JUST FYI.
By far the best copycat recipe I have made. I’d like to share a few mods that I think many would enjoy..
– Instead of the cayenne, I substituted for Old Bay Seasoning (I added 1 whole teaspoon).
– One major difference was the type of cheddar cheese I used.
– I used “Trader Joe’s Farm House English Cheddar with Italian Truffles Cheese” https://aintfoundagoodtitleblog.files.wordpress.com/2017/03/tj_farmhouseenglishcheddaritaliantruffles_img1805.jpg
This is by far a much welcomed change up in the recipe. The only thing you lose is the diverse colors of the biscuits themselves but the taste makes up for this minor loss.
– I coated the unbaked biscuits with the buttery glaze before and after baking. (I added a generous pinch of Old Bay in the buttery glaze mix as well)
** To note, I did use Silpats on my baking sheets. (love these things)
10/10 will be making my biscuits with this cheese and this method from now on. 😀
If you make your biscuits this way, I’d be interested in your results and ratings.
I would like to make more than 10, do I just make the biscuits smaller or adjust the ingredient amounts?
You can make them smaller.
Kinda disappointed. I followed the recipe exactly. These things took way longer than 10-11 minutes to cook. The bottoms browned way before the biscuits had even been in the oven for 3 minutes. Once they were finally done, they had zero taste other than the spicy kick from the cayenne. Definitely NOTHING like Red Lobster.
FRIENDS, IF YOU HAVE NO MADE THESE BISCUITS YOU NEED TO MAKE THEM now!!!!! THEY ARE ABSOLUTELY AMAZING! Hubby almost ate the whole bunch…=X Thanks for a wonderful recipe!
Can you use self rising flour?
It is best to use all-purpose flour for this recipe.
Just baked this today. Turned out really good. Absolutely delicious. Thank you!!
At 71 years of age and still working full time I love cooking and am the designated “cooker” in our house. Thank you for the recipe! It has been years since I have been to Red Lobster as the closest on is 100 miles away, a three hour trip. But I did so love their biscuits! These are on the menu for tonight!
Wondering if I can make them the day before… and just add the warm butter before serving?
Yes!
Hi! My husband tried this biscuits in Red Lobster and he loved!! So, I want to make theys for dinner, but I lived in Brazil and here is too difficult found the real cheddar. With other cheese I can made them? Tanks!
Yes, absolutely, but cheddar is best! 🙂
These turned out really good, I used buttermilk powder and water (as instructed on the can). Easy and delicious, I liked how you used the ice cream scoop in your video and did the same (didn’t realize it was exactly 1/4 cup!), perfect and couldn’t be easier. Thanks for an awesome recipe!
I want to make these tomorrow! Can I substitute cheddar cheese for shredded mozzarella?
Yes!
Husband and I enjoyed these very much. Tender–crunchy–yum! Now going to be a top recipe. –AL
Oh my goodness, theses are absolutely amazing! My family loved them so much, and I am shocked at how easy it was to make them! Thank you so much for this delicious recipe!!
These are great with chili. Thanks.
I made these just now to eat with our dinner. It was hard to mix the dry ingredients into the wet gently as it wasn’t becoming incorporated without stirring a great deal more. I followed the recipe exactly but mine came out flat as well – I even used an ice cream scooper. They also came out quite crunchy on top. My oven has a thermometer hanging permanently for my baking, and I baked them for 12 minutes. They were a bit doughy inside so if I baked them more, they would be even crunchier. I have to say, they were very easy to make though.