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.
Video
Did you make this recipe?
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I made these exactly to recipe and had the same problem as others with much longer cooking time and still ‘doughy’ in the middle. They were still delicious though! Made the second batch and used a heaping 1/8 cup to drop instead of the 1/4 cup and they came out perfect and right on the money for the cooking time.
Taste just like the real thing maybe even a little bit better!
This was a great recipe! Though I’ll admit that I followed the suggestions and subbed in fresh garlic instead of following the recipe 100%. I subbed in whole milk instead of buttermilk, used freshly minced and smashed garlic in lieu of garlic powder, and subbed Old Bay seasoning instead of cayenne. Next time I’ll be adding less shredded cheese and the amount made it difficult to stir. However the biscuits were no less fluffy. I love it and I love all the suggestions.
I’ve made these a bunch of times and absolutely love them! Do you know if it’s possible to fix the batter the night before and bake for dinner later?
Do you think I can make this batter the night before? And then bake them the next day?
Super!
These were delicious! I gave them to my family as a side and it was so yummy! We had previously tried the boxed recipe and it was good, but we all agreed these were better.
I’ve never eaten the original Red Lobster version, but my friend suggested this recipe and I am blown away by how delicious these are. The recipe was very quick and easy, I added a little bit more cheddar and made sure to use garlic powder and not garlic salt. They are now my go-to party food! I suggest to not skip on the fresh parsley. Highly recommend
I must have made them small because I got 16 biscuits! It also took longer for mine to cook in a toaster oven, so I watched them carefully after 12 minutes. Worried I’d overcooked but the topping did the trick even for the browned ones. The bit of sugar wasn’t noticeable for me but maybe it was because I added a little extra garlic to the buttery glaze. You may also need to double the glaze if you have more biscuits than 12. Better to have too much than too little! These definitely taste just as yummy as Red Lobster. If you always have shredded cheese around the house this is also an easy recipe you can make from the usual staples in your kitchen. I served mine with salmon and mushroom rice. Very happy I tried this recipe! Thank you!
Made these tonight and they were amazing! I got 13 biscuits out of it so I saved 7 for tomorrow night. Next time I will try adding Old Bay seasoning and not add as much parsley to the topping. Plus, since I got more biscuits than the recipe said I will make sure to use another tablespoon of butter for the topping. Oh, and I had to bake them for 15 minutes. They are AMAZING!!!
My sister was feeling under the weather so I made her these biscuits! Usually I have the box where you just add milk but I think these came out way better! I used whole milk instead of buttermilk and they came out spectacular. Definitely making again!! Glad I do not need to have the boxed mix anymore!
Didn’t add the cayenne as we were having a spicy Chili with them and I used habanero cheese in the recipe. Didn’t use buttermilk but a tablespoon of lemon juice in the milk worked out perfectly. Fluffy with a crisp outside, perfectly seasoned even without the topping. Huge thumbs up from this household.
I have never made homemade biscuits of any kind. But these biscuits are so yummy and definitely so easy to make. Thank you so much for step by step instructions and for not editing any how to on your instructions in the video – both matched. This rookie reviewed and reviewed again your video because I just had to know i was following the directions right – I did. This recipe is a new favor for me and my family who absolutely loves them. I even went to the grocery store to buy the box version of Red Loster biscuits to compare which recipe was better. Hand down Damn Delicious! Then I did not save the site and could not remember where I found it, and tried another recipe – Blaa – I will not do that again. So people save this site, and do not make the same mistake I did.
I am looking forward to trying more of your recipes. thank you again for making this rookie baker/cook look like a star baker!
Nice recipe! I used jalapeno pepper cheese and whole milk. I will leave out the tablespoon of sugar next time as the slight sweetness was noticeable. Wish I had read the reviews first. I think the old bay seasoning would have made these over the top. Overall the taste and texture was pretty good!
These are just about perfect if you actually add the secret ingredient that makes them Cheddar BAY Biscuits. Mix in a teaspoon or two of OLD BAY seasoning into the dough and another teaspoon in the melted butter topping.
Also needs about 15 minutes in the 450 degree oven, in my experience.
It’s like just like the original if not better! I’m twelve years old and I made this to go with supper. My family all loved it! I subbed regular milk for butter milk and it tastes just fine.
I never comment on recipes – this one is the real deal. I try to manage my expectations when it comes to copycat recipes but this REALLY IS as good if not better than the real thing. A couple adjustments I’ve been really happy with: I didn’t have buttermilk (or whole milk), so I added a tablespoon of lemon juice to a cup of half and half and let it sit for a few minutes – worked great. Also, I added paprika, ground mustard, and celery salt to the topping. It is taking an incredible amount of restraint not to eat all of these at once. I may be keeping safe from Coronavirus, but perhaps not heart disease. 🙂
Made this Cheddar Bay Biscuit recipe this evening. It was great. Good flavor, crunchy on outside, soft on inside. Oh, and they’re easy and one bowl, nice change from my usual sinkfull of dirty dishes. It was hard to not eat every one of these. Luckily it was paired with Chili and we didn’t have room in bellies to eat more than a couple. They are so good, I may have one for breakfast with an egg. Thank you Chungah for a really wonderful recipe.
I can’t eat carbs but made these for my boyfriend to accompany some grilled sockeye. He said after tasting it “normally I am not a biscuit guy, but I can be THIS biscuit guy”.
Thank you.
I was skeptical about melted butter in a biscuit rather than cutting in cold, but these turned out as light as air and super flavourful! The perfect base to my smoked salmon eggs benny! Trying to not eat them all before breakfast tomorrow!
For some reason garlic powder was not to be had anywhere right now so I tossed some minced fresh garlic into the melting butter, which worked great. Also added Old Bay, fresh scallion and fresh dill. Subbed smoked cheddar to complement the smoked salmon. I used whole wheat flour since that was all I had in the house. Baked them at 425F because I was a bit worried about scorching the herbs. Took about 15 mins at that temp. They smell like heaven! So yummy! Will def be making them again.
Are they still good the next day