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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These biscuits are easily my favourite part of Red Lobster 🙂 Must try your version soon. They look great!
These are SO good! Best biscuits on the planet!!
I follow all your boards and they are all my FAVE! I drool over your pins.
Oh how I love those cheddar bay biscuits!
Cheddar bay biscuits are THE reason to go to Red Lobster. It was always my grandma’s go-to for a special dinner, and after we spoiled our appetite on the biscuits, we’d ask for a few in a box to go. #shameless
I think you meant “Cheddar bay biscuits are THE ONLY reason to go to Red Lobster.”
All kidding aside, the biscuits were the highlight of my last trip to the RL.
Oh man!! I am totally pinning these so that I can make them for my hubby. He’ll go crazy for them!
Looks yummy! Gotta make.
Can you do some simple Korean dishes too? I am addictes to K dramas and the food always look so delicious.
I hear ya!!!! I try to make some but they never work out.
These look perfect! I have been using another copycat recipe and my flatten as they bake. How do yours hold their shape? One difference in the ingredients is that the recipe I have calls for buttermilk. The next time I whip up a batch, I’m making yours!
Linda, I actually used buttermilk too. I just forgot to note that in the recipe – thanks for reminding me! In terms of their shape, I used an ice cream scoop, which helped tremendously!
Mine came out flat also.
Double the backing powder. They’ll be higher, softer and moister. I’ve learned this by trial and error with regular biscuits.
Use more baking powder, like a tablespoon!
I had no buttermilk so substituted fat free milk with a tablespoon of lemon juice mixed and stood for 5 mins. I had no butter so substituted sunflower oil. No garlic powder so used minced garlic. Split once baked and added a teaspoon of plum chutney in the middle. Didn’t go flat at all. Incredibly good.
Thanks for linking up You’ve GOTTA Make This! You are SO sweet!! 🙂
And girl, I’m not kidding, on my bucket list of recipes to make…is….these biscuits! The only reason I didnt really get cracking on it is those other bread recipes I had to make that I told you about but if it weren’t for them, I totally want to make these! I remember going to a Red Lobster (underage) with this guy I was dating, ordering really fruity drinks, in between basketfulls of these rolls. Oh, the memories. Love love love that you made these!
And great post with sharing your fave boards – so fun!
So flakey! And Cheesy! And light! I wish I could eat like five thousand right now.
I could make an entire meal out of these beauties!
Right?! Who needs real food anyway?
Hello, can you make these ahead of time?
Yes, but please note that these are best served immediately.
Hey thank u for this amazing recipe I made them today and omg they were gone within minutes and I got a lot of compliments on this this recipe is a keeperthank u again
I made these today for Easter.. They were so good. Everyone loved them and wanted more. Very easy to make and very moist. The topping is just the right touch too.. yummmmm