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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I would like to clarify about the butter. Should the butter not be cold from the fridge and then cut into cubes? I made your recipe of bacon cheddar chive biscuits using cold butter. Therefore I am not sure why some biscuit/scone recipes require cold butter and some melted butter. I love your recipes.
I made these knock-off Red Lobster biscuits tonight for dinner. I increased the salt in the dough and sprinkled coarse sea salt on top after they baked and were doused with the seasoned butter. They weren’t as salty as the restaurant’s but suited us just fine. I baked them for longer than the recipe until the biscuits were brown on top. The person who asked about the cold butter vs melted butter I wanted to respond to that because these are drop biscuits and not rolled and cut, melted butter helps to assist in the dropping texture.
Delicious!! I accidentally used a little bit more butter but it still tasted great. I used 1 tsp of salt instead of 1/2 tsp like everyone suggested and baked for 15 minutes until the shredded cheese turned brown. No other adjustments. Super easy and turned out great. My family loved them.
These are spectacular! Better than Red Lobster! I do think I may add a touch more salt next time and I think they could be really good with some more parsley, but overall amazing and I will be making these again and again. This is the type of biscuit you would impress company with.
These are really delicious! I would say they need a minute or two more to bake though. So next time I will try baking them for 14 minutes instead. Letting them sit for a bit to see if the insides steam cook a little bit. The one I just shared with my partner was really yummy!
I have made these several times. They are SO good. Sometimes I serve them with pasta instead of garlic bread. I do find that I need to cook them for another couple of minutes. I have played around with different cheeses and it’s always a success. Recently I tried a mixture of parmesan, Swiss, and gruyere cheese. I have also used a mixture of garlic powder, roasted garlic powder, and dehydrated garlic. You can never have too much garlic in my book!
I was looking for a good biscuits recipe for my kids dinner, came across this one and I’m glad I did… This recipe was simple and it turned out great….
I made these today and for the first try they are definitely good! The amount of salt called for in the ingredients is definitely not enough (and I am someone who does not like much salt in their food). I think I would use at least a teaspoon of salt next time and go from there. If the salt amount was right this would definitely have been 5 star.
I agree, it needs a lil more salt. First batch, I used buttermilk. I did not like the flavour the buttermilk gave the biscuits. The second batch I made, I used 1 cup plain whole milk, 1 tsp salt and 1/2 tsp cayenne and all other ingredients were according to the recipe and it was delicious. I cut 1/2 cup fat into the flour mix and it was still tasty and soft and had the same colour as the first batch.
Baked mine at 400 degrees F for 25 minutes. Overall, this is a good recipe whether you use melted butter or solid butter (as in kneaded biscuits) or buttermilk or plain milk….all works. The only modification I would suggest is to add 1 tsp salt or use extra cheese.
I was craving these biscuits today so I went to our local grocery store to pick up the Red Lobster Biscuit mix but they didn’t have any so I searched online and found Damn Delicious’ recipe. Well I am very impressed. It is hard not to eat all of them. Bringing a batch to work so I feel less guilty but definitely better fresh out of the oven. I agree with some previous comments about cooking them for 15 minutes. Enjoy this one!!
Better than red lobster and so easy.
I love this recipe. It is simple and it tastes good. Since I don’t usually have buttermilk I followed what another reviewer said and put 1 TBSP of fresh lemon juice in the 1 cup of milk and let it sit for a few minutes, it works great. Now I don’t have to skip over recipes that call for buttermilk. Besides having to make my own buttermilk I followed the recipe exactly.
Works like a dream with just about any shredded cheese or that shaker parmesan cheese. I leave the salt as is in the recipe but add 1 teaspoon Old Bay Seasoning. This makes it a little more salty and eliminates the need for cayenne. I do find I need to bake about 15 minutes, as well. Tender, delicious and goof proof every time.
These are ok, but I had higher expectations. One thing that does not make sense to me is using unsalted butter and the one thing I think they definitely need is more salt/flavor. If I made them again I would use salted butter at the very least, possibly more salt too. Probably would add more cheese too and more garlic powder & cayenne.
I cut the recipe in half which was easy to do for these measurements and the 5 biscuits were way too big. You could cut the recipe in half and easily get 8 or 9 biscuits out of it. I also had to cook them for another 6-8 minutes before they started to get golden.
I was wondering can I leave the mixture overnight to chill in the fridge?
Older comments state that freezing is fine, so I would assume refrigerating would also work
I wouldn’t do that. It works for yeast breads, but these are a quick bread and the baking powder does not hold well. You could mix the liquid ingredients in one bowl and the dry plus cheese in another and blend them together in the morning. HTH.
Whooo hooo! I now have the simplest baking recipe to impress people! I don’t keep buttermilk as a staple but I do always have some plain yogurt in the house so I subbed that in. I set the oven to 400 with fan and baked for closer to 22 minutes cause I love a good brown bottom to my biscuits but didn’t want them to burn. Might try 425 for 15 mins next time.
Plain yogurt! Brilliant! Thanks for the suggestion. I usually have buttermilk but not always.
This recipe is consistently delicious. highly recommended.
I should have left a Review here so long ago! This recipe SLAPS EVERY TIME!! I’ve using this exact recipe for years now and I have to give my props where it is due. My family loves it and it’s a regular side dish at dinners with guests! So much better than Red Lobster biscuits!
They were amazing! And, best part… easy to make!
Omg so delish and family approved! I used a light buttermilk and they were still great. Will definitely keep this in my bank of recipes to make often!
I’ve made these biscuits several times and they are always good. Quick tip for an easy quick tea and biscuit breakfast try omitting all of the seasonings except for the salt as well as the cheese and you have a quick buttermilk biscuit. Also try making them in a skillet and you get this awesome crispy bottom. Delicious.
These are delicious. My son immediately commented that they were Red Lonster biscuits. I thought they were better. I accidentally put the parsley in the biscuit dough instead of the topping, but it was fine. Don’t be afraid of the red pepper – it’s not too much heat.
This is the second recipe I tried for these biscuits. The first was good but this recipe was perfect. I confess to using Bisquick instead of flour so maybe that made the difference. I also let me biscuits get really brown which looked great, but the extra outer crunch might not please everyone.
Follow this exact recipe and you’ll be fine. Experience cooks have personal ideas throughout the comments. Good luck