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.
I don’t know about you guys but I absolutely love discovering copycat recipes. From this Olive Garden Zuppa Toscana to this PF Chang’s Mongolian Beef, I am having a blast recreating some of my childhood favorites. And these cheddar bay biscuits are no exception. The best part about it is that it only takes 30 min to make start to finish.
You’ll have the flakiest, most fluffy biscuit you could possibly dream of (even better than the restaurant version), with a hint of spiciness from the cayenne pepper. And with that melted butter brushed right on, it is absolute perfection. Just be sure to grab these hot from the oven. There’s nothing quite like it.
Red Lobster Cheddar Bay Biscuits
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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For the person who substituted 2% for buttermilk – NO! The whole point of the buttermilk – which is acidic (low pH) is to provide the ACID necessary to activate the baking powder (a “base” – remember vinegar + baking soda volcanoes?). Even though baking powder has its own weak acid included, you still want to do this right: if you don’t have buttermilk and use milk, you can substitute by adding 1 TBSP of vinegar (distilled, cider, or other mild) per cup of milk.
This looks good – beautiful pix! BUT just FYI: the official mix sold in stores contains onion powder as well, so you might consider that. They also use torula yeast, similar to “nutritional yeast” or “noot”, which is a flavor enhancer that’s often used instead of MSG to provide umami but allows the mfg to say “natural”. I think a bit of nutritional yeast (which is inactive – wouldn’t change rising at all) would be a great idea to boost the flavor profile. Just a couple of thoughts. 🙂
I live alone and only want to make two biscuits from the red lobster box mix, but don’t know the ratio of liquids to flour base in the box. Can you help?b
Make the whole box. Have your two for your meal and once cool, wrap the remaining in plastic wrap and place in a ziplock bag and freeze them. Or once cool place on baking sheet in freezer until frozen then place in ziplock. Then you can take out and warm as needed
This recipe is FANTASTIC. My wife has Celiacs. When I read the recipe, I thought it would stand up very well to gluten free flour. What great rolls! I guess that I will make these with regular flour at some point for the rest of the family. I used Pamela’s gluten free floor, but having used King Arthur’s, I think that would be fine as well. The gluten free flour definitely makes good use of the butter milk so don’t skimp on that.
I made it they are so good they melt in your mouth you got to try it
it was ok
A good starter recipe. Needs some tweaks. Maybe a little more spice and less cheese. My husband loved them though.
I really would like to have it that recipe, I really love them. Thank you
Yummy
I found these a little too sweet for a savory biscuit. Otherwise good. Will half the sugar next time. Onion powder would be a nice addition.
Would really love to know if you can make it ahead and freeze before baking.
I did just that and they were great. I froze individual biscuits and just popped a few in the oven at a time.
I would love a version of this using Bisquick.
I made these tonight because my grandson loves the ones from Red Lobster. They were a big hit; they said they were better than RL! Thanks so much for sharing!
I made these biscuits today and they were amazing. I made them as drop biscuits using a 1/4 cup. My husband took 2 bites and said they were better than the frozen ones.
I made this tonight. It turned out absolutely fantastic. I didn’t have any buttermilk so I used 2% milk. I also added some more seasonings like pepper, basil and onion powder. I baked them in muffin tins at the same time and temp that’s in the recipe.
My go to recipe. Love love love this biscuits as well as my family. Thank you, super goood!
Question:
Can these biscuits be pre-made, formed and frozen before baking?
Or, put in the fridge for 1 day before baking.
Thank you.
I filled silicone muffin pans rather than rolling and cutting these out, but the taste and texture of the was amazing – thanks!
Recipe was so good!!! The biscuits turned out perfect!!!
I make these at thanksgiving and Christmas every year and my family goes crazy over these! This recipe is delicious. I like making this from scratch rather than a box. These will not disappoint but they will disappear!