Red Lobster Cheddar Bay Biscuits Recipe delivers tender centers, cheesy pull, crisp edges, and a buttery garlic finish that makes every basket vanish fast. If you crave restaurant-style cheddar biscuits at home, this batch suits weeknights, game day snacks, and holiday baskets, and it takes about 25 minutes start to finish. I bake them whenever my neighbors text me for a warm, buttery carb hug.
Why Red Lobster Cheddar Bay Biscuits Recipe Is Worth It
Red Lobster Cheddar Bay Biscuits Recipe nails the fluffy crumb, big cheddar flavor, and that salty garlic-butter gloss. You mix, scoop, bake, and brush with butter while they rest, so you get fresh biscuits quicker than a seafood order lands at your table.
Ingredients You Need
- All-purpose flour, 2 cups
- Shortcut: Use 2 cups Bisquick in place of flour, baking powder, salt, and sugar below.
- Self-rising flour swap: Use 2 cups and skip baking powder and salt.
- Baking powder, 1 tablespoon
- Granulated sugar, 1 tablespoon
- Fine sea salt, 1 teaspoon
- Garlic powder, 1 teaspoon for the dough
- Unsalted butter, 6 tablespoons
- Keep it very cold. Grate it on a box grater or cut into small cubes.
- Sharp cheddar cheese, 1.5 cups, freshly grated
- Freshly grated melts cleaner than pre-shredded. Brands like Tillamook or Cabot bring bold flavor.
- Whole milk, 3/4 cup
- Buttermilk adds tang. Start with 3/4 cup and add 1 to 2 tablespoons if the dough looks dry.
- Optional seasoning: 1/2 teaspoon Old Bay or 1/4 teaspoon cayenne for gentle heat
Garlic butter topping:
- Unsalted butter, 4 tablespoons, melted
- Garlic powder, 1/2 teaspoon
- Use 1 small fresh garlic clove, minced, if you want a bigger punch.
- Dried parsley, 1 teaspoon, or 1 tablespoon finely chopped fresh
- Pinch of salt
Equipment:
- Mixing bowls, whisk, rubber spatula
- Box grater or pastry cutter
- Baking sheet lined with parchment
- 2-ounce cookie scoop or two spoons for scooping
- Pastry brush
- Oven preheated to 450 degrees Fahrenheit
Quick Tips & substitutions
- Keep butter cold, then grate it for fast, even distribution.
- Use buttermilk for a slight tang and extra tenderness.
- Mix the dough just until no dry streaks remain to keep biscuits tender.
- Scoop 2 heaping tablespoons per biscuit for 10 to 12 rounds.
- Pull biscuits when edges turn golden and centers spring back.
- Brush with garlic butter as soon as they leave the oven for max flavor.
- No parsley in the pantry? Use chives or a pinch of Italian seasoning.
- Gluten-free needs? Use a 1:1 gluten-free flour blend and add 1 extra tablespoon milk if the dough looks dry.
- Short on time? Swap flour, baking powder, salt, and sugar with 2 cups Bisquick, then add milk and cheddar.
- Want more cheese pull? Fold in an extra half cup cheddar.
How to Make Red Lobster Cheddar Bay Biscuits Recipe
Step 1: Preheat and prep
Heat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment. Melt the topping butter and stir in garlic powder, parsley, and a pinch of salt, then set it aside.
Step 2: Whisk the dry mix
In a large bowl, whisk flour, baking powder, sugar, salt, and garlic powder. Add Old Bay or cayenne if using.
Step 3: Cut in the cold butter
Grate cold butter right into the bowl or add cold cubes. Toss, then cut it in with your fingers or a pastry cutter until you see pea-size bits throughout.
Step 4: Add cheddar and milk
Stir in cheddar. Pour in milk, then fold with a spatula until the dough just comes together. Leave small floury spots rather than overworking the dough.
Step 5: Scoop and bake
Scoop 10 to 12 mounds onto the prepared sheet, spacing evenly. Bake 12 to 14 minutes until the tops look golden and the edges look crisp.
Step 6: Brush with garlic butter
Brush hot biscuits generously with the garlic butter topping. Let them rest 3 to 5 minutes, then serve warm.
Variations
- Jalapeño cheddar: Fold in 2 tablespoons minced jalapeño and a squeeze of lime over the brushed tops.
- Smoky bacon: Add 1/2 cup crisp chopped bacon and a pinch of smoked paprika.
- Herb blend: Swap parsley with a mix of chives and dill for seafood nights.
- Extra garlicky: Simmer the topping butter with 1 minced garlic clove for 1 minute, then brush.
Ways to Serve
- With shrimp scampi, crab legs, or clam chowder.
- Split and tuck in scrambled eggs and bacon for breakfast sliders.
- Serve with tomato soup or creamy chicken soup.
- Pair with grilled steak or roasted chicken and a simple salad.
- Use as a base for mini ham and cheese sandwiches.
Storage
Store leftover biscuits in an airtight container at room temperature for 2 days. Refrigerate up to 4 days if your kitchen runs warm. Reheat in a 350 degree oven or air fryer for 5 to 7 minutes until the edges crisp and the centers warm. Freeze on a sheet pan until solid, bag them, and reheat from frozen at 350 degrees for 8 to 10 minutes, then brush with a little extra melted butter if you want more gloss.
Red Lobster Cheddar Bay Biscuits Copycat
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and onion powder (if using).
- Add the cold cubed butter to the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Stir in the shredded cheddar cheese until evenly distributed.
- Pour in the buttermilk and milk, then gently stir just until a soft, shaggy dough forms. Do not overmix; the dough should be slightly sticky.
- Using a large spoon or a 1/4-cup scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 12 biscuits.
- Bake for 12–15 minutes, or until the tops are golden brown and the biscuits are cooked through.
- While the biscuits bake, stir together the melted butter, garlic powder, parsley, and salt in a small bowl.
- As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter mixture.
- Serve warm for the best texture and flavor.
Notes
Approximate per 1 biscuit (1 of 12): 190 calories; fat 11 g; saturated fat 7 g; carbohydrates 18 g; fiber 0 g; sugars 2 g; protein 4 g; sodium 430 mg. Values will vary based on specific ingredients, brands, and portion sizes.