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.
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?
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This recipe is a defo a keeper! 12/10 would make this again!
vEry Good. Thank you so much, sweetie.
So yummy! Came out super crisp, and flakey!
I really liked these however I definitely altered the recipe, I did 1/2 tablespoon of sugar. I used paprika, seasoned salt, red pepper, and added parsley flakes into the mix (as well as all the other ingredients) but the seasoned salt I just did a nice sprinkle not too much. For the butter milk I quite literally just used plain whole milk and mixed my butter into it and it turns out pretty good. I usually beat them up if I’ve been keeping them for a few days 🙂
I’ll never buy another red lobster biscuit box again. These tasted way better and it was so easy to make. It was Damn Delicious!!
Really good but took 2 1/2 times as long to bake and still not done in the center! Served hot, it’s not an issue, but I’d like them better if done through.
I love the basic easy to follow steps and the recipe can be altered to suit your own liking.
I used 1 TEASPOON of sugar, add another teaspoon of garlic powder, with 1/8-1/4 more salt and this came out AWESOME… Thanks so much.
Wow! The texture and taste came out identical to Red Lobster’s biscuits. The family loved them. The cayenne adds just the slightest kick at the end- delicious!
These were easy and fun to make. I would add more garlic, but that’s me. I also used Mexican Blend cheese instead.
Delicious and a hit.
Wow! These are definitely “Damn Delicious”! I’m not that familiar with Red Lobster Biscuits but a cheddar biscuit thought popped into my head. I do not know why. I had gotten a lot of bags of shredded cheese and was going to use that, but only had mozzarella. I had some good English cheddar, so I shredded that. These biscuits are light, cheesy and so wonderful! I followed the directions exactly, except that I had to make buttermilk and I only use vegan butter. Perfect. I cant wait for my daughter to get home to try them. Thank you!
I’d axe the sugar, these taste too sweet for a savory biscuit, but are otherwise fantastic and cheaper than buying the box mix at the store!
Wow! These are the best tasting biscuits I ever made or tasted in my life!
Light, fluffy and delicious. The family absolutely raved about them! Thanks for the delicious recurrence!
I don’t normally leave reviews for recipes I try, but these were so good I had to comment on how much our entire family loved them. We are Gluten-Free, so I swapped out the all-purpose flour for GF flour and added some xanthan gum. I followed the rest of the recipe as written and the biscuits came out perfect. Everyone in the family raved about them and wanted to know when I would be making them again. This recipe is a keeper!
can i keep the biscuits in airtight container for weeks ?
thanks
Freeze.
These were delicious. Halved the recipe and substituted milk with almond milk, had no milk in the house. It changed the taste a little, but it was a good change. So glad I got to try it with the almond milk. It had a hint of sweetness. I did a mix of mozzarella and parmesan. Frankly any hard cheese would probably taste great. Thanks for the recipe!
Finally made this amazing recipe today! Thank you so much for posting it! I did two batches since it was my first time making this recipe. The first batch came out a little “burnt” on the bottom (probably cuz I placed them on the middle rack). The second batch I lowered the heat to 425 and placed them on the top rack for about 13-14 minutes to make sure they had a slightly golden color but I didn’t want to overcook them like the first batch. This worked out perfectly! I did use a whole teaspoon of kosher salt as other reviewers noted that it needed more salt. However I found the additional salt made it a bit too salty. Kosher salt tends to be saltier than table salt. So I think the amount posted in the recipe for kosher salt is good enough. If anything, I would use salted butter or a tad bit of table salt in the butter spread on top. Overall I highly recommend this recipe! I do love me some biscuits and these hit the spot! They are a moist cake-like texture on the inside and crispy on the outside. They also make great breakfast sandwiches with egg and cheese!
I’ve had this particular recipe in the “I must try this!” section of my todo list for about 2 years. I love cooking but I hate measuring and with baking, I know you have to measure. Last night, I went ahead and plunged ahead and cooked myself up some Red Lobster Cheddar biscuits. They were awesome!
Now I’m kicking myself, knowing I could’ve been including these in my meal plans for the last 2 years.
Thank you for sharing this delicious recipe with us.
Awesome recipe! Felt like I was at Red Lobster. So good.
The best. Don’t tweak, don’t mess with perfection, and make twice as many as you think you’ll need.