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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I are these months back and the recipe is on point perfect so good
These pictures have me dying over here! I have to make this!
Changa, can I pre make these and freeze them ahead of time. I never had these before and would love to make them for a party. Thanks for the recipe.
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.
I love to bring them home from RL, I put 2 in a baggie and freeze them. When I want them I let them defrost on the counter top then open the baggie and pop it in the MW for 30 sec. Comes out great!
To anyone willing to try, I recommend dipping these in applesauce. I did it with them at Red Lobster when I was young and it still tastes great with these!
Do you sift before or after measuring the floor or not at all?
Thanks
No, Mary, there is no need to sift the flour here.
Could I use regular milk or, dare I say, heavy cream instead of buttermilk?
You can certainly substitute regular milk or heavy cream but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed.
If you don’t have buttermilk, just add 1 tbsp of white vinegar or lemon juice per 1 cup of milk, then let it sit for a few minutes before using. I always do this as I rarely use buttermilk so I don’t bother to keep it on hand.
Becca,
This is what I did too! It came out perfectly.
Could we substitute melted margarine for the melted butter?
My brother in-law can’t have melted butter due to his gallbladder.
Would this work?
Yes, that should be fine!
I’ve found cutting the butter into the dough instead of melting it makes it have the “chunks” of buttery goodness more like the cheddar bay biscuits. Its not about rolling, its about the texture
I made these biscuits tonight and they turn out great, better than the red lobster ones. I will definitely make these again. I am curious, how do you store them, in the fridge or in your kitchen cabinet/pantry? I thought that since they have cheese they should be stored in the fridge.
I would recommend storing in an air-tight container in the fridge.
Those look amazing! Will be making those today for sure.
These were delicious! I look forward to making them again soon. Thanks for the recipe!
Thank you for posting this copycat recipe – can’t wait to make them for my kids.
That’s so funny! I also made these biscuits from Slow Roasted Italian, and I also thought I wanted to tweak the recipe a bit. The changes you made are almost exactly what I was thinking of doing. Thanks! I think I will try a fresh garlic clove in the butter brushed on top though. I LOVE using fresh garlic. And sharing your favorite Pinterest boards is also a great idea. I am going to check them out right now! Thanks again!
Oh my goodness, another good one! I managed to eat just one and sent the rest to work with my husband. There is no way on this earth that these could be in the house without me eating all of them! Thanks for the great recipe – I will reserve it for once in a while as a treat.
Chung-Ah, love the look of the biscuits, they must taste super good. I am going to make it tomorrow, I cannot wait, But I have a question for you: it seems to me that you baked the biscuits and then brush the toppings on each one and serve immediately, am I right?
Yes, that’s right!
Tried this yesterday on my son’s insistence and they came out GREAT!! Sharing your recipe with link on my Facebook page Silverlinings, Spices & Smiles …
Keep cooking, keep sharing … Thanks
LOVE this recipe! I’ve tried several copycats and this is the first one for cheddar bay biscuits that is just as good as or better than the actual thing! Thanks for posting!!
I made these and they were awesome except for the kosher salt didn’t blend in very well and occasionally there were bites that were REALLY salty… next time regular table salt?
If there were bites that were really salty, then I imagine that the salt was not mixed in very well. It is best to make sure everything is mixed thoroughly to make sure salt is evenly distributed in the batter. As for next time, feel free to use your preferred salt. I personally like to use kosher salt because I can actually grasp it with my fingers.
For your cheddar bay biscuits, have you tried baking them with mild cheddar cheese instead of sharp? I made your biscuit recipe with sharp cheddar and they are yummy but I was curious about using mild instead. Thanks!
Yes, I did use mild cheddar before and I just felt that it was missing that “oomph”. The sharp cheddar really does the trick!
I love them thank you so much. I did make mine with mild cheddar and parmesan cheese and they were amazing. Thanks for the recipe
WOW…just wow!!! Thanks for sharing an amazingly simple recipe. I have tried other versions of these biscuits, but this is by far the easiest and best recipe. The only addition I made is adding a tsp of Old Bay Seasoning in the batter (an idea I got from one of the other recipes I have tried). Thanks again!