Red Lobster Cheddar Bay Biscuits
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This recipe taste exactly like the biscuits at Red Lobster. The dough was very easy to handle. I was able to get 12 biscuits from the recipe. The only thing I did differently was use 1 cup of all purpose flour and 1 cup of cake flour. I will never buy the box of Red Lobster biscuits again. This was so much better. Thank you for this recipe.
I once read a copycat recipe for Popeye’s Fried Chicken’s famous biscuits–at least, in the New Orleans’ area they’re famous, and have a notably light crumb–and that recipe, like your suggestion, called for a mixture of all-purpose and cake flour.
Love the biscuits, and they’re a big hit whenever I bring them to an event. One question, though. I need to make a fairly large quantity. Can they be frozen and reheated?
Brenda (I am just a guest)… I make these and freeze them (after baking and cooling completely) all the time. They freeze wonderfully! It is just my husband and I so 12 or 18 would go to waste if I didn’t freeze them. They are super great for a fast pre-made bread for the evening or afternoon meal, or even for breakfast! We love these and they always turn out. If I am in a super big hurry, I use Bisquick which is really quick!
Um, these biscuits are absolutely DIVINE. I have never left a review, but they are my go-to every autumn and winter when I make hearty soups. It’s the perfect pairing. These biscuits are fluffy and cheesy and my husband and friends find them to be addictive. I follow the recipe (maybe adding a little extra garlic and cheese) but I don’t try and mess with the chemistry… and they absolutely do not taste like cookies and I have a pretty low-sugar diet (like, REALLY…they taste like cookies?!? LOL. Pretty funny.) Can’t win over everyone I guess, even with a great recipe that works as-is… I chalk reviews like that up to user error. LOL. I mean they used “1/2 t of sugar” between a dozen biscuits STILL tasted like cookies?!? I can’t believe it at all. Must be a rival food blogger (haha). I just had to say something after seeing that injustice. The biscuits are BOMB. If you are looking for low calorie, low fat, low carb (haha) then try making some of those whole grain oatmeal biscuits instead of shaming this deliciously decadent CHEESE BUTTER biscuit.
I made these according to the recipe except I reduced the sugar to 1/2 tsp. I’m glad I did, as the biscuits tasted like garlic cookies. They were edible, but not much like The Lobster’s.
You added a half tsp of sugar? The recipe calls for a quarter of sugar. You used double the amount of sugar called for. This error is probably why yours turned out like “garlic cookies”.
Sarah, read the recipe, it calls for 1 tablespoon sugar…NOT 1/4 tsp. I didn’t use sugar at all because I didn’t want cheese scones.
I’m so glad I found this recipe! It’s a new favorite in my house that I make often for dinner parties. My relatives often ask me to make it for their parties as well. I love cheese so I put 2 cups instead of 1 1/2!
This recipe is a hit with my whole family, and guests! It has become a regular on our menu. Thank you!
These were great! Wasn’t paying attention and only put in 1/4c butter and they were plenty moist and buttery I probably would make them again the same way. Also added a pinch of salt and onion powder to the topping (used unsalted butter)
Really yummy. I would either increase the salt or use salted butter the next time. A bit under seasoned, so I would also increase the amount of cayenne.
Really great and true that they are better than Red Lobster !!!!
Great biscuits, but since I’ve been fasting, sweet things stand out to me like a sore thumb, so I may use just a half or even quarter of a teaspoon of sugar next time. Also, I make a pot pie from home, and the tops are the only place with breading, and this is the perfect topping for it! Less salty than Red Lobster and more flavorful!
My family adores these! There’s not even a crumb left behind! You have hands-down the best food blog and I really need to leave more reviews on your fantastic recipes!
I have spent years and years trying clones of this recipe, and you have a very good version here. But my memories of Cheddar Bay are of a much more tender biscuit. Cooks in the south achieve this texture by using White Lily flour. I can’t find White Lily where I live, but it can be substituted by using 1/2 all purpose flour and 1/2 cake flour in your recipe. I made them today …. your recipe but with substitute flour. They were amazingly good. At long last, success has been achieved!
I have made these twice and both times I’m left with about 1/4 cup of milk butter mixture. If I were to add all of it, I’m afraid the recipe would be a flop. Otherwise, this is my go to biscuit recipe going forward. It’s so buttery and light and we love having it with soup.
Easy to make and they are just as good as red lobster biscuits, they are damn delicious, I use a lot of your recipes and they are amazing , Thankyou.
My favorite food blogger EVER. Every single recipe I’ve tried from you is fantastic and never lets me down. I made these today for my family’s Easter dinner and they were the star of the show! Amazing flavor, so flaky and perfect. I can’t thank you enough for all you do. You make cooking for my family so enjoyable and they think I’m the best cook because of you hahaah.
Wow. They are perfect.
Amazing! I’m so happy with the results of these biscuits. The texture and taste are spot on and way better than anything from outside the home. I used a buttermilk substitute of 1 tbs white vinegar and 1 c whole milk, as well as salted butter, and 1/4 tsp table salt, 1/2 tsp dried parsley and a sprinkle of shredded cheddar on top. Cooked at 450 for 14-15 minutes on middle rack with a baking stone on bottom rack (not sure if this helps but the bottoms were yummy browned! Thanks for the keeper !!
Forgot to add – had to use up Heart Smart Bisquick mix for the base.
They taste incredible. I made dairy-free buttermilk, put these on top of pate au poulet (chicken and gravy). Thank you!
These were AMAZING! I did end up having to cook mine for about 14 minutes, but they taste so incredible. I am so excited to make them again.