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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this recipe is amazing, my kids love it, ive made it several times now and i just love love love love your site! thanks for making me think i can cook!!
Do these rolls freeze well? It’s just the two of us and I’d be making 10! They look delish!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Made these tonight. They are life changing!!! The directions are great and it’s so easy. Definitely a keeper! Thank you!
I have made those biscuits twice , first time ended well , but tasted bit bland to my taste . So I have done some alterations 🙂 didn’t have parsley so I replaced with spring onion 0.5 cup into the flour and added 0.5 cup of bacon ( fried and cooled ) also into the bater . Didn’t add any sugar at all , don’t think it does need to be there . They turned out perfect , wish I could post a picture . Thank you very much for the recipe .
We made these yesterday without cayenne pepper and just threw in some dried parsley into the mixture and didn’t worry about the topping at all. Also, used Colby Jack cheese since I didn’t have cheddar. These biscuits were amazing! Seriously. Thank you for sharing the recipe!
Loved how easy this was, but next time I’d only use a TEASPOON of sugar not a tablespoon. Way too sweet for our taste.
This was definitely easier than other biscuit recipes that use solid rather than melted butter. Not to mention, more tasty! I was super eager to pop them in the oven (so that I could pop them in my mouth that much sooner) that I absent-mindedly brushed the topping on BEFORE baking them. But they were still thoroughly enjoyed in my house (even without cayenne pepper). Thanks so much for the recipe!
I don’t have garlic powder but I do have garlic salt. Would I be able to substitute the garlic powder and salt for just garlic salt?
Yes, that should be fine!
Can you just replace the buttermilk with regular milk?
Emily, it is best to use buttermilk to obtain the best results possible. However, you can easily create a buttermilk substitute using lemon juice (or vinegar). http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
All of your recipes are amazing!!! Thank you!!!
These are definitely the best. My boyfriend always asks for them. I can’t eat gluten so I sub GF bisquick for the flour. The buttery topping is a must! We’re actually having these for breakfast today. Again. 🙂
I was so excited when i found this recipe. The only reason i go to Red Lobster is the biscuits. i can make all those dinners at home for half the cost. and i thought finally i would be able to make the biscuits too. As many as I could eat. So I tried this recipe. Texture, flawless. how easy is it to make? A five year old could do it. Taste? not so much. i followed the recipe, and in addition to taking far longer than 12 minutes to cook, all i tasted in them was flour. i Mis En Place before i bake so i know i didnt mess up the ingredients. I just didnt get that cheddar bay flavor. I dont discourage anyone from trying this recipe. My uncle loved them and ate both batches. I just didnt taste cheddar bay biscuits.
Austin, I’m so glad you tried out this recipe! As for the cheddar bay flavor, you can try using Old Bay Seasoning to fit your preferences – although I personally found that the use of cayenne pepper really lets the flavors shine through in these cheese biscuits without overpowering them.
I made these to with our seafood dinner and they turned out pretty good. One problem I had was the little bits of cheese sticking out wanted to get too brown. I think I pulled them a little too early because of this. They tasted really good, though.
Is it ok to leave the sugar out?
Because it’s such a small amount, it should be fine to omit.
I made these biscuits last night, and they turned out to be AMAZING! Love love love this recipe! The outside of the biscuits were hard and crunchy, and the inside is super soft and moist, YUM! I’d add more than just 1/4 teaspoon of cayenne pepper next time though, because I LOVE that stuff, and the amount given didn’t really give me the spicy kick I was looking for. Otherwise, this recipe is wonderful! Thank you for sharing this 🙂
i don’t have buttermilk or regular white vinegar. Could I just use whole milk? Thanks!
Kelly, you can certainly try substituting whole milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
I heart this recipe coming across it after googling some cheddar bay biscuit recipes I absolutely love this and its flexibility. I never buy buttermilk because I end up curdling regular milk. I added a little vinegar to skim milk and cut some of the fat out. I also did not put butter b/c I ran out! I substituted 1/4 cup of oil instead. But OMG it was delish!! Thankyou!
So delicious! Taste just like the real deal. Had with chicken pot pie filling…such a fattie I know but soooo perfect and delicious.
Do you think the dough would freeze well? I know that if I make 10 of these, chances are I’ll eat all of them. I’m thinking to make half and then freeze half? Do you think this dough will hold up? Thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.
OMG these were so great! Made them tonight and I am in heaven! I don’t eat a lot of bread, but this recipe has made me want to eat non-stop. Thank you so much, I absolutely love this recipe.