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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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?).
It’s hard to say – it sounds like the inside was not fully cooked through.
Duh, she just said that!!
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!
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!
How did you pre make them? Can you freeze it raw and bale it later?
Hi! If i dont have buttermilk may i just use milk? Wanna try for dinner tonight! Thank you❤
You can actually create a buttermilk substitute from plain milk with lemon juice or vinegar! Here’s how:
http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757.
Thank you sooo much. I made them with just milk and they came out pretty good. My girls loved them!!! But im sure with the buttermilk it will make them fluffier?
Yes!
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.
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.
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!
And they weren’t flat!!
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
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!
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.
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.
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.
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!!
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!!
I have never made a recipe as much as I have made these. Always find myself coming back to this awesome recipe!
I’m making these right now
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!
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 🙂
great food
thanks for the recipe
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.