Cheddar Bay Biscuits (Red Lobster Copycat Recipe) + Video
This post may contain affiliate links. Please read my disclosure policy.
Delight in our Cheddar Bay Biscuits where these beautiful light and flaky, garlicky cheddar drop biscuits are glistening with butter and speckled with parsley. They are slightly crisp on the outside and perfectly tender on the inside. This Red Lobster Copycat Recipe is crazy good.
The best part is these cheesy biscuits are so easy to make, it only takes one bowl, one whisk, and 20 minutes!
Yes, only 20 minutes from start till serve with simple ingredients and hardly any dishes to wash!!
You have to try these Copycat Red Lobster’s Cheddar Bay Biscuits recipe! They’re literally the best copycat Red Lobster biscuits that taste like the real thing!
And the best part about making hot biscuits is that you can whip these up in the comfort of your own kitchen anytime that you want!
Cheddar Bay Biscuits
I’m not sure if I’ve ever had a biscuit as flaky, moist, and tender as those Red Lobster biscuits. You can tell just by looking at them!!
I’m obsessed with the golden brown coloring and the flavor of these buttery biscuits.
The robust, savory seasonings both inside and out are out of this world — and I bet you already have them in your pantry right now!!
This is one of those biscuit recipes that you keep on hand to serve and prepare any time of year.
Since we’re talking Red Lobster bread, why not serve it with a Red Lobster main course?
Since these cheesy biscuits literally taste just like they came from the restaurant, pair them with a copycat main dish, too.
Shrimp scampi comes with a phenomenal white wine lemon sauce that you can soak right up with the biscuits – my mouth is watering just thinking about it!!
Ingredient Notes & Substitutions
Flour, Baking Powder, and a pinch of Sugar – No boxed mix in sight! Perfect proportions for perfectly puffy biscuits.
Garlic Powder – A tablespoon is all you need for wonderful, garlicky goodness.
If it isn’t a strong enough flavor for you, I recommend adding some garlic powder to some melted butter at the end to brush over top – that way, you won’t overdo it in the batter.
You could even add onion powder.
Butter – you can use room temperature but for ease of preparation I used melted butter to prepare this recipe. It comes together so much easier.
Whole Milk – For a dairy-free substitute, replace with an equal measurement of any non-dairy milk. You can also use buttermilk! Heavy cream, however, is not a good substitute.
Cheddar Cheese – Go ahead and throw in your favorite shredded cheese! I personally enjoy spicing things up with Pepper Jack.
Dried Parsley – I actually wouldn’t use fresh herbs for this one. Dried herbs are far stronger, keep better, and penetrate the flavor of the butter more effectively.
Variations
Use garlic butter – Because why not?
Topping these cheese biscuits with a garlic buttery topping sounds like the perfect way to enjoy bite after bite of this fluffy texture.
Turn them into easy drop biscuits – If you don’t want to keep the same shape as the Red Lobster Biscuit recipes does, you don’t have to.
You can easily just add a spoonful of the dough of these homemade cheddar bay biscuits to your prepared baking sheet and bake.
How To Make Cheddar Bay Biscuits
Step 1: Preheat and Prepare – Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Mix Dry Ingredients – In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, garlic powder, and salt. Whisk until combined.
Step 4: Add the wet ingredients – Add the melted butter and milk.
Step 5: Fold in the cheese – Stir in the shredded sharp cheddar cheese, ensuring it’s evenly distributed throughout the mixture.
Helpful Tips & Tricks for Making This Copycat Cheddar Bay Biscuit Recipe
- For Extra Rich Biscuits – Add more butter to the tops of each biscuit after baking if you want ridiculously flavorful, decadent Red Lobster biscuits.
Like I mentioned above, you can add more garlic to the butter if you want to enhance those flavors. - A Bit of Heat – A small amount of cayenne adds a kick to these biscuits and goes well with the other seasonings we already have thrown into the mix.
- Try A Muffin Tin – A neat trick recommended by one of our readers is to make this cheddar bay biscuit recipe in a muffin tin!
The butter melts all the way down and makes the biscuit even more moist and rich than the original. - Useful Equipment to Have – A baking sheet lined with parchment paper is a given, while a basting brush will really help to spread that delicious butter all over!
And actually, I find it best to drop the biscuits from 2 tablespoons (grease them first!) rather than using a scoop — you get a terrific texture that way!
Storing and Reheating Red Lobster Biscuits
Not many people think that Cheddar Bay Biscuits need to be refrigerated – and they don’t! Technically.
However, biscuits stay moist and tender longer if kept in the fridge, up to 4 days. They keep for 3 days on the counter.
They can also be frozen for up to 3 months! (just add them to a freezer bag!)
The key to keeping these cheddar biscuits fresh and delicious is to store them in an airtight container.
Reheating is best done in the oven. Pop them back in at a lower temperature – closer to 325°F – until warmed.
You can top with a bit more butter and broil for just a moment to get that glorious texture back!
The microwave works well, too, and keeps those biscuits nice and moist. However, some of the texture is lost.
I recommend eating these warm biscuits with a delicious butter mixture or dipping the flaky biscuits in a bowl of piping hot soup. (there is honestly no wrong way to eat these flavorful biscuits!)
Cheddar Bay Biscuits FAQ
It’s actually so simple for such a scrumptious side dish! You’re going to be shocked that making copycat cheddar bay biscuits was so simple to do. And I can guarantee that the first time that you make this easy recipe isn’t going to be the last time.
You just need flour, baking powder, some common seasonings, and cheese. It’s really the method that makes the Red Lobster biscuits so fantastic!
Using your own kitchen to create these legendary cheddar bay biscuits is one of the best feelings in the world. And the whole time that they’re baking in the oven, you’ll be counting down the bake time until you get your very first bite.
The name dates alllll the way back – to the 90s!
They were described as “hot cheese garlic bread” and listed alongside all their other sides. They became rapidly popular, so the side dish was given its own name, and the Cheddar Bay Biscuit was born!
A better question would be – what don’t you serve with this cheddar bay biscuit recipe??
Even if you’re not enjoying a Red Lobster main course, this bread goes with virtually anything you’d eat with biscuits.
So, if you want something alongside omelets or any other breakfast dish, go with these buttery bad boys! (In fact, try using this recipe in my sausage gravy and drop biscuits skillet!)
And, of course, beef and poultry are always happy to have some garlic bread on their plates. A meal like this needs some roasted veggies on the side, like these brussels sprouts.
And, finally, my personal confession… I like to eat these with a chicken salad. In fact, the salad is more of a side when I order it at the restaurant because the main course is those biscuits!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Cheddar Bay Biscuits (Red Lobster Copycat Recipe) + Video
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 tablespoon garlic powder
- 3/4 teaspoon kosher salt, divided
- 3/4 cup unsalted butter, 1 1/2 sticks, divided
- 1 cup whole milk
- 8 ounces shredded mild cheddar cheese
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Add 1 stick (1/2 cup) of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
- In a large mixing bowl combine flour, baking powder, sugar, garlic and 1/2 teaspoon salt. Whisk until well combined.
- Add melted butter and milk and whisk just until flour is all wet, do not over mix.
- Add cheese and fold in with a spoon.
- Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
- Meanwhile, melt remaining 1/2 stick (1/4 cup) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted.
- Add 1/4 teaspoon salt and parsley. Stir with a pastry brush.
- Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished October 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
The biscuits are the only reason that we go to Red Lobster, too (we aren't seafood people either). I love that these are quick and from scratch! Can't wait to try these!!
I haven't been to Red Lobster in ages, but I DEFINITELY remember how delicious their biscuits are. So awesome that I can make those biscuits at home, now that I have the recipe. Thanks for the inspiration : )
I cant seem to find the link to click on for the biscuits……they look delicious and I agree that's why I go to red Lobster!
No link. The recipe is on this page
The recipe is toward the bottom of the page. Scroll down past the last large image. Enjoy!
Made these, and are close to "perfect" to Red Lobster…Only thing that is not here is this…The butter that is "reserved for brushing onto the Cheddar Bay Biscuits", does NOT list the "secret herbs" Red Lobster uses…:) These are…a combination of "Garlic powder, onion powder and dried parsley.PINCH of salt….Now its perfect!…
TIP : put these herbs into the reserved REAL butter(melted) then, (taste test ) and use a pastry brush to apply to biscuits while they are still hot. Serve immeditaly! Too die for!… I usually make as a side with a homemade "broth based soup, because I could "eat the whole plate…:)…This way, I don't feel so "quilty…lol
How much of garlic powder, onion powder and dried parsley did you use?
You also need Old Bay #cheddarBAYbiscuits
It's funny that you posted this because I have been craving Cheddar Bay Biscuits like something fierce!! Can't wait to make these!
It's funny that you just posted this!! I have been craving Cheddar Bay Biscuits like something fierce!! Can't wait to make these!
Every time I see these, I say to myself I have to make them! So yummy!! Nettie
I made the cheddar bay biscuits and they were delicious! Thank you!
thank you marvina for posting that. So many times i sit here and read recipes how people are going to make or looks yummy but never post how they actualy taste.
I agree. Those comments serve no purpose…just clutter the "comments" section. I'm very interested in how the recipe tasted and what if any suggestions they have to improve or what changes were made.
yes. how refreshing to hear from a baker who actually tested the recipe.
I made these tonight using a gluten free mix called "one to one". They turned out perfectly and my husband loved them!!
I made these tonight. Delicious!! Big hit with my family!!
I agree with the others I read comments to hear about someone who has actually made these. I did and they are great!! Used the suggestion of one person on topping used onion and garlic powder plus parsley. Near perfection!!
I have made these and they are very good. But can the dough be mixed the night before baking and refrigerated.
Could you substitute almond or coconut flour?
I don't have any seafood recipes on my site either but growing up once a year we went to red lobster and I always got king crab legs. I have never tried to recreate the biscuits though. They are divine! Thanks for the recipe!
I was told that they are called Cheddar Bay Biscuits because they have Old Bay seasoning in them. Not true?
I have not found Old Bay Seasoning in the ones I have eaten, but maybe in New Orleans. haha
I think they use Old Bay here in Virginia.
You can now buy the mix at the grocery stores. Wal-Mart and Sam's sells them
You can now but the mix at Wal-Mart and Sam's club
I love these bisquits as well! And yeah, Walmart has the mix and it's ALMOST just like the ones at Red Lobster! Personally, I LOVE seafood and it's proven to be very healthy for you, especially fish that has Omega 3's! 🙂
@ Candace Hinves: You are correct. The "Bay" in Cheddar Bay Biscuits is Old Bay seasoning.
I've made copycat cheddar bay biscuits and used the old bay seasoning. Tastes soo good.
These were MARVELOUS!!! I made them last night to go with chicken fettucine alfredo as an alternative to frozen garlic bread and I may never go back! These biscuits were so easy to make–so much easier than cut out biscuits. Delicious!
So happy you loved them!
These were MARVELOUS!!! My 11 yr. old made them last night to go with our chicken fettucine alfredo as an alternative to frozen garlic bread–we may never go back! These biscuits were so easy (even easier than cut out biscuits) and I love the simple ingredient list. Don't know if the original recipe calls for Old Bay Seasoning or not, but these were spot on! Delicious!
So happy that you loved them and the fact that your 11 year old made them tickles me!
These were doughy on the inside, no matter how long I kept them in. Did anyone else have this problem?
How tall were your biscuits. Were you using fresh or pre-shredded cheese? What was the dough consistency like when you scooped them onto the baking sheet? I would love to help, I have made these biscuits many, many times and have not had that happen. Look forward to hearing back.
Yes, same thing happened to mine. No matter how long I cooked them, they were nothing but doughy inside. Won't try this one again. All the other recipes using flour that I found, used 1/2 as much butter in the mix and instead of regular milk, buttermilk.
Did you add all of the butter to the mix? Half is for brushing on the biscuits after they are cooked.
Check your baking powder. Its purpose is to act as a leavening agent that make baked goods rise. Old/expired baking powder loses its effectiveness over time and will result in "fallen" and gooey cakes, brownies, and Cheddar Bay Biscuits. Test by mixing a teaspoon in 1/3 cup of hot tap water (must be hot). If it is still good, it will bubble/fizz. Old baking powder will not.
Checking the baking powder was a good idea! Great tip. When I tried the recipe I ended up with kinda mushy in the inside but crunchy on the outside biscuits. I'm thinking I may have over mixed it. The dough seemed really moist. Maybe over moist? Will try again they smelled great ☺️
BBUZZKILL Thank you so much for the baking powder tip! I checked mine and it is still good even though it's out of date! There will be Cheddar Bay biscuits on our table tonight!!
My six-year-old granddaughter loves to cook with me, so I talked her through these last night. Everybody raved about them and she was so proud! Thanks for this great recipe!
That is awesome Mari! Thank you for sharing. I love to hear that.
Red Lobster puts chardonnay wine in their bisquits.:)
No they do not! -that is for the "scampi sauce" 2 completely different recipes
Your are missing the chardonnay wine. That is what Red Lobsters puts in theirs:)
The ingredient list omitted the 1 1/2 sticks of butter. and there is absolutely no wine of any kind in the original biscuits!
You mean when you printed it? I see it on the printable page and the article page, so I am not sure what you mean.
I made these tonight and was impressed! Very Good……Easy and quick.
Could I use 2% milk and get good results? I don't have any whole milk.
I haven't tried it, but it should work. I tried the biscuits with half and half and also heavy whipping cream (both times they fell flat).
Let us know how it goes, so our other readers can benefit from your experience. Enjoy!
I've made them with 1% and they are delicious! Today I'm trying them with 3.25%. Hoping they're even better! 🙂
This comment has been removed by the author.
This might seem like a silly question, but I was curious about what the difference is between salted and unsalted butter, besides the obvious. How much of a difference does it make when baking and cooking?
Also, how would these turn out when using fresh colby jack cheese instead of cheddar? I don't keep cheddar on hand, my kids like colby jack.
Thanks so much!
If you are using salted butter there is less control over the recipe, as brands use different amounts of salt in each butter. If using salted butter you can omit the salt in the biscuits completely. Or adjust it to taste.
Colby Jack is more mild, it would work but the flavor will be completely different. Enjoy and let us know how it goes.
I found these in a box @ walmart then I seen this can't wait to start making these from scratch love homemade anything much better Thanks for this receipt
Homemade this easy is definitely the way to go. Enjoy! Let us know how it goes.
Can't wait to try this recipe…finally one without that damn biscuit mix! lol. Yum yum yummy! And beautiful pic!
I made these just now and they were too salty. I only used 6 oz of cheddar cheese
I would be happy to talk you through the recipe. It could be the ingredients. Such as using salted butter instead of unsalted butter or using a 2% or fat free cheese would also make it more salty. Let me know if you have any more questions.
I don't have all purpose flour, just self rising….. can I still make these?
Absolutely. Simply CUT the baking powder by 2 teaspoons and salt by 1/2 teaspoon. Enjoy! Let me know how it goes.
I used self rising flour. Didn't have milk , use half a cup of half -half and water. Used half cup butter and a handful of cheese. Used 2 tsp baking soda and half teaspoon salt. Use small ice cream scooper to scoop out. Use toaster oven. It didn't rise as high as expected, a tad bit salty, but delicious. So easy and quick . Will definitely remake. Thank you.