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!

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.

Red Lobster Cheddar Bay Biscuits

Yield: 10 biscuits

Prep: 20 minutes minutes

Cook: 10 minutes minutes

Total: 30 minutes minutes

These copycat biscuits are so easy to make in just 30 min! So buttery, so flaky, and so irresistibly good!

4.9 stars (218 ratings)

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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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