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!

Featured Comment
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.
why i love this recipe
- Copycat recipe. This is a complete copycat recipe of Red Lobster’s most popular (and famous) biscuits. You’ll have the flakiest, most fluffy biscuit you could possibly dream of. Dare I say it’s even better than the restaurant version?
- No more store-bought mix. You can skip the store-bought biscuit mix with easy-to-find ingredients, most of which are pantry staples.
- So fast and easy. These buttery, flaky biscuits come together in just 30 minutes, start to finish.
- Crowd-favorite. These copycat biscuits are a huge crowd-favorite for both kids and grown ups, great as an appetizer or snack, or served alongside any meal – from soups, stews, pastas and everything in between.
- Freezer-friendly. Freeze before or after baking, ideal for stocking your freezer or saving leftovers.

tips and tricks for success
- Use buttermilk. While adding a slightly tangy flavor, buttermilk is a key ingredient here contributing to the flavor, texture and rise. Using milk will lead to more neutral flavors along with flat and dense biscuits. You can also make a buttermilk substitute using milk, adding 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Use your favorite cheese. The recipe lists sharp cheddar cheese but feel free to mix it up with white cheddar, gouda or pepper jack cheese.
- Avoid overworking the dough. Knead the dough just until it comes together. Overworking the dough can lead to dense, dry biscuits.
- Use a floured biscuit cutter. Flouring the biscuit cutter beforehand will prevent sticking. Avoid twisting the cutter as the biscuits may slope and rise unevenly.
- Freeze before baking. Although biscuits can be frozen before or after baking, freezing before baking is preferred to preserve texture and for optimal freshness.
FREEZING AND STORAGE
Storage
Leftover biscuits can be stored in an airtight container at room temperature for 2-3 days.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes.
Freeze before baking
Place the biscuits on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the biscuits to an airtight, resealable freezer bag. Label, date and freeze up to 3 weeks. To reheat, thaw overnight in the fridge and bake as directed.
Freeze after baking
Let the biscuits cool completely. Transfer the biscuits to an airtight, resealable freezer bag. Label, date and freeze up to 3 weeks. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes.

what to serve with red lobster cheddar bay biscuits
Red Lobster Cheddar Bay Biscuits: Frequently Asked Questions
A quick and easy buttermilk substitute is creating your own buttermilk with whole milk and something acidic such as lemon juice or distilled white vinegar.
You can add 1 tablespoon acid (lemon juice or vinegar) to 1 cup milk, letting it stand for 5-10 minutes.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
A sharp knife should do the trick using a downward motion. Using a dull rim, such as a glass or mason jar, can prevent the biscuits from rising.
Yes! Biscuits are very freezer-friendly, flash freezing once assembled (before baking) and storing in the freezer for up to 3 weeks.
Leftovers can be stored in an airtight container at room temperature for 2-3 days.

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.
- 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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Can u omit the cheese (not really a cheese fan) and use regular milk instead of buttermilk?
Constance, if you are not a cheese fan, I recommend using another biscuit recipe. This recipe is tailored to be a cheese biscuit.
These biscuits are fantastic ! Thanks to share !
I made these this weekend and EVERYONE loved them! They were great, fresh out of the oven. So delicious and I usually find the Red Lobster ones too salty/greasy. These were perfect!
Thank you for the recipe 🙂
Cheddar is my favourite cheese, these look so yummy! Definitely going to give it a try x
Hi, I am the first time here, lovely space! The biscuits look super yummy, very well explained recipe.
These look absolutely perfect!
I CANNOT wait to try these out!!! I’m salivating just looking at them.
The only item at red lobster that is good, and your version looks even better!
I had the ingredients so I made them along with dinner tonight. Super easy. Super delicious.
Printed out the recipe & am dying to try it….but don’t Cheddar BAY Biscuits have Old Bay Seasoning as one of the ingredients? Maybe I could substitute for the cayenne pepper? Just wondering….
Tisa, feel free to add old bay seasoning to taste. I personally loved the hit of spiciness from the cayenne pepper.
oh my gawd!!! These look so good. I gained 5 lbs just looking at these babies. I would seriously eat that entire plate.
We rarely went out to eat as a kid but when we did it was either olive garden or red lobster – there weren’t a lot of choices to say the least : ) Sometimes I would insist on red lobster just because of the biscuits (I never liked seafood so I think this behavior baffled my parents haha) Love that you recreated them homemade!
We used to make these biscuits regularly…will have to make them again soon! We love them, too!
I am drooling over these biscuits, they look amazing 🙂
These biscuits look AHHHMAZING!!! So cheesy and flavorful and perfect!
These are amazing! Wow… loving your photography in these recent pics. And have to try these soon… pinning now 🙂
Oh no. Why did you give me the power to make these myself?!
Unlimited Cheddar Bay Biscuits were THE BEST. I would always stuff myself so full of these I couldn’t even eat my meal. SO GOOD! These are going to the top of my to-make list.
thanks for sharing this recipe! I’m making them tomorrow! so simple and can’t believe you can make them in 20 minutes. the photos and styling are stunning! LOVE them! and following your boards on Pinterest now! 🙂
Love these – thanks so much. Have a Wonderful Day!