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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Trying these out for Christmas! Wondering if you can prep the dough the night before and store in the fridge til you’re ready to bake?
The biscuits are wonderful, please look at number 5 I don’t believe it belongs to this recipe
Hee Hee. Number 5 is the baking step, perhaps you meant step 4 (kneading and cutting)?
These were pretty easy to make and delicious! We both loved them I left the dough rough and tatty and didn’t roll it out and they were perfect. I’m so happy with these, thank you.
These are amazing but I HIGHLY recommend omitting the sugar. I’ve tried with and without and the ones without sugar were so much better
Thanks very much for the tip. I really dislike sweet biscuits, and was going to cut that by half. But now I will leave the sugar out entirely! I appreciate your testing this.
These were so easy to make and absolutely delicious ! I followed the recipe exactly and they looked just like the picture. I wouldn’t change anything. Everyone loved them. I served with homemade beef stew.
Wonderful recipe! Didn’t change a thing and it was so easy to whip up for a brunch, thanks for the great recipe.
My husband and I love these biscuits
Loved them! I’m ceiliac so used gluten free ingredients. I couldn’t find shredded sharp cheese so I used Tex Mex without cayenne pepper. Brought them to lunch with my friends, at Red Lobster and got to enjoy my biscuits, while they ate theirs. Thanks!
Took a pic but don’t see where to add a photo.
When mixing the melted butter and the buttermilk you get a mess…should you warm the buttermilk?
You have to mix it for a while but it works
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!