Red Lobster Cheddar Bay Biscuits Recipe tastes like a buttery, cheesy, garlicky biscuit that somehow counts as bread and comfort food at the same time. It works for busy weeknights, holiday dinners, or game day snacks and takes about 25 minutes from start to finish. I used to plan “errands” near a Red Lobster just so I could justify stopping in for a basket of these.
Why Red Lobster Cheddar Bay Biscuits Recipe Is Worth It
This copycat Red Lobster Cheddar Bay Biscuits Recipe gives you hot, fluffy biscuits with crisp edges, sharp cheddar pockets, and a garlicky butter glaze. You skip the wait for a table and pull them from your own oven in less time than a takeout run.
You also control the ingredients, so you can tweak the salt, the cheese, or the garlic level to fit your crew. The recipe uses simple pantry staples, so you probably own most of what you need already.
“These taste exactly like the restaurant version, but hotter, fresher, and somehow more addictive at home.” ★★★★★
Ingredients You Need
Dry ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- This tiny amount balances the salt and sharp cheddar without turning the biscuits sweet.
- 1 teaspoon fine sea salt
- If you use table salt, reduce to 3/4 teaspoon because it tastes saltier.
- 1/2 teaspoon garlic powder
- Choose garlic powder, not garlic salt, so you control the salt level.
- 1/2 teaspoon onion powder
- This adds a subtle savory note that mimics restaurant flavor.
- 1/2 teaspoon smoked paprika or sweet paprika
- Smoked paprika gives a slight smoky note; sweet paprika keeps it mild and kid friendly.
- 1/4 teaspoon ground black pepper
- Freshly ground pepper gives better flavor, but preground works fine in a pinch.
Wet ingredients
- 1 cup cold buttermilk
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- Use real butter, not margarine, for the classic Red Lobster Cheddar Bay Biscuits Recipe flavor.
- If you only have salted butter, reduce the salt in the dry ingredients by 1/4 teaspoon.
- 1 teaspoon vanilla extract (optional, very light)
- This sounds odd, but a tiny splash rounds out the flavor without tasting like dessert.
Cheese and herbs
- 1 1/2 cups shredded sharp cheddar cheese, packed
- Use sharp or extra sharp cheddar for that classic cheesy punch.
- Pre-shredded cheese works and saves time, but freshly shredded melts more smoothly.
- 2 tablespoons chopped fresh parsley
- Curly or flat-leaf both work; use what you have.
- In a pinch, use 2 teaspoons dried parsley and mix it into the butter topping.
Garlic butter topping
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Equipment list
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Rubber spatula or wooden spoon
- Box grater (if shredding your own cheese)
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or large spoon
- Pastry brush for the garlic butter
Quick Tips & substitutions
- Use very cold buttermilk so the melted butter thickens slightly and creates fluffy layers.
- Line the baking sheet with parchment so the biscuits brown evenly and release easily.
- Stir the batter gently; stop as soon as the flour disappears to avoid tough biscuits.
- Use a cookie scoop for even portions so all biscuits bake at the same rate.
- Swap buttermilk with a milk and lemon juice mix if you do not keep buttermilk on hand.
- Use gluten-free all-purpose baking blend in a 1:1 swap and add 1 extra tablespoon buttermilk if the dough looks dry.
- Choose vegan butter and plant-based cheddar shreds plus unsweetened plant milk with a splash of vinegar for a dairy-free version.
- Add a pinch of cayenne or red pepper flakes if you like a gentle kick.
- Use smoked paprika in the dough and a sprinkle of flaky salt on top for a more “restaurant style” finish.
- Bake the biscuits on the upper third of the oven if your oven browns the bottoms too quickly.
How to Make Red Lobster Cheddar Bay Biscuits
Step 1: Preheat and prep the pan
Set your oven to 425°F so it heats fully while you mix the dough. Line a baking sheet with parchment paper or a silicone baking mat. This setup keeps the bottoms from over-browning and makes cleanup easy.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, onion powder, paprika, and black pepper. Break up any clumps so the mixture looks even and light. This step spreads the flavor evenly through every biscuit.
Step 3: Add the cheese and herbs
Stir the shredded cheddar and chopped parsley into the flour mixture. Toss until the cheese coats with flour and no big clumps remain. This coating helps the cheese stay suspended in the dough instead of sinking or melting into puddles.
Step 4: Combine the wet ingredients
In a separate bowl or large measuring cup, whisk the cold buttermilk, melted butter, and vanilla extract if you use it. The cold buttermilk will thicken the butter slightly and create tiny fat pockets. Those pockets help the biscuits puff and stay tender.
Step 5: Bring the dough together
Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon and fold gently until no dry flour streaks remain. The dough should look thick, sticky, and a little shaggy, not smooth like bread dough.
Step 6: Portion the biscuits
Use a cookie scoop or large spoon to drop mounds of dough onto the prepared baking sheet. Leave about 2 inches between each biscuit because they spread slightly. Aim for 10 to 12 biscuits, depending on the size you prefer.
Step 7: Bake until golden
Place the baking sheet in the hot oven and bake 12 to 15 minutes. The biscuits should puff, turn golden around the edges, and feel set in the center. If your oven runs hot, start checking at 11 minutes so they do not overbake.
Step 8: Mix the garlic butter topping
While the biscuits bake, stir together the melted butter, garlic powder, salt, and parsley in a small bowl. Keep this mixture nearby so you can brush it on while the biscuits sit piping hot. The heat helps the butter soak in and cling to the craggy tops.
Step 9: Brush
Pull the biscuits from the oven and set the pan on a cooling rack. Immediately brush the tops generously with the garlic butter mixture. Serve the Red Lobster Cheddar Bay Biscuits Recipe warm while the cheese still feels melty and the tops glisten.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free baking blend, add 1 to 2 tablespoons extra buttermilk, and let the dough sit 5 minutes before scooping.
- Lower carb: Swap half the flour with fine almond flour and add 1 extra teaspoon baking powder; expect a slightly denser texture.
- Extra cheesy: Add 1/2 cup more cheddar and sprinkle a little on top of each biscuit before baking.
- Spicy version: Add 1/4 teaspoon cayenne pepper or 1 finely minced jalapeño to the dough.
- Herb garden style: Add 1 teaspoon dried Italian seasoning or 1 tablespoon mixed fresh herbs like chives and thyme.
- Bacon cheddar: Fold in 1/3 cup finely chopped cooked bacon with the cheese for a breakfast-style biscuit.
- Vegan: Use vegan butter, plant-based cheddar shreds, and unsweetened soy or oat milk with 1 tablespoon vinegar in place of buttermilk.
Ways to Serve Red Lobster Cheddar Bay Biscuits
- Serve warm with grilled chicken, roasted veggies, or a simple salad.
- Pair with tomato soup, broccoli cheddar soup, or a hearty chowder.
- Split and stuff with scrambled eggs and cheese for quick breakfast sandwiches.
- Use as a base for mini chicken sliders or turkey sandwiches.
- Serve on a holiday table next to mashed potatoes and green beans.
- Offer as an afternoon snack with fruit and a glass of iced tea or lemonade.
Storage Success
Let the Red Lobster Cheddar Bay Biscuits Recipe cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for 4 to 5 days or freeze in a zip-top bag for up to 2 months. Reheat in a 325°F oven for 6 to 8 minutes from room temperature, or 10 to 12 minutes from frozen, until warm and fragrant. Brush with a little extra melted garlic butter after reheating if you want them to taste like they just came out of the oven.
Ingredients
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and paprika (if using).
- Add the cold butter cubes to the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs with pea-sized bits of butter.
- Stir in the shredded cheddar cheese until evenly distributed.
- Pour in the cold buttermilk and gently mix with a spatula just until a soft, sticky dough forms. Do not overmix.
- Using a heaping tablespoon or a large cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should have 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, dried 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.
- Let the biscuits cool for a few minutes on the baking sheet, then serve warm.
Notes
Approximate per 1 biscuit (1 of 12): 220 calories; fat 14 g; saturated fat 9 g; carbohydrates 19 g; fiber 1 g; sugars 2 g; protein 5 g; sodium 410 mg. Values will vary based on specific ingredients, brands, and portion size.