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.
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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.
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.
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 🙂
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.
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!
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!
There’s a really delicious taste. I tried and I loved it. Thanks for step by step recipe 🙂
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 🙂
Why did my biscuits spread out instead of bake in a normal biscuit shape?
I am not entirely sure – did you follow the recipe exactly as written without any substitutions?
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.
Awesome recipe, tastes just like the restaurant but somehow much better!
Thank you!
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!
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?
There’s no need to sift here. 🙂
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).
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!!
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!
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?
Sara, butter is required for both the biscuits (1/2 cup) and for the topping (3 tablespoons).
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.
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 !
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!