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Copycat Red Lobster Cheddar Bay Biscuits

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3 from 2 votes

This copycat recipe for Red Lobster’s Cheddar Bay Biscuits is downright addictive. The inside is soft with cheesy garlic flavor and the outside is crisp and golden with a generous coating of melted garlic butter – and they’ll be ready in less than 30 minutes! Serve alongside a heaping plate of lobster scampi with cheese tortellini

Biscuits garnished with parsley on a white dishtowel

I loved Red Lobster as a kid. When you live in Illinois, there’s not exactly fresh seafood around the corner – so the promise of shrimp scampi and lobster tails was hard to resist.

But honestly, more than the seafood… I wanted the biscuits. Those damn delicious biscuits.

closeup of biscuits garnished with parsley on a white dishtowel with parsley in the background

I couldn’t tell you how many of those biscuits I ate growing up, but it’s probably an impressive number. And by impressive, I mean embarrassing.

Nowadays, the flavor combination and aroma of garlic, cheddar cheese and butter just brings me back. I’ve been making my own at home for years, and it just never gets old.

Shredded cheddar cheese on a wooden cutting board

Tips for making cheddar bay biscuits

Use freshly shredded, high quality cheddar cheese. No, seriously. Please don’t use pre-shredded bags of cheese. It truly makes a difference in the final product!

Four photo collage of making cheddar bay biscuit dough

Use a large cookie scoop (aff link) to portion out the biscuit dough, then flatten them a bit and shape them into rounds. Don’t pack them super tightly, but enough that they’re held together well.

The garlic butter topping is an absolute must. These will not be the cheddar bay biscuits of your youth is you don’t brush it on top as soon as they come out of the oven. Trust me.

Four photo collage of shaping cheddar bay biscuit dough and coating in butter and parsley

Oh, and those green specks of parsley add the perfect amount of contrast to the golden, buttery tops – don’t skip it!

That’s really all there is to it. You don’t need a mixer, you don’t need any yeast, and they’ll be ready to inhale in less than 30 minutes.

Finished cheddar bay biscuits on a baking sheet with melted butter and parsley in the background

I’m not the only one that finds the aroma of these biscuits irresistible…

cat's ear behind a table next to a window

While shooting these pictures I kept feeling the board I was using shifting a little. I leaned to my left and see that Padfoot is slowly shoving his head between the window and the board, trying to get a taste.

Sorry, bud – garlicky biscuits are a big no-no for you.

Biscuits on a white dishtowel with parsley and melted butter in the background

My recipe makes 10-12 biscuits, so if you’re making enough for a crowd just double or triple the recipe accordingly. Just grab a bigger bowl and strengthen your stirring arm to prepare!

Do cheddar bay biscuits need to be refrigerated?

I doubt you’d even have leftovers where this would be a concern, but if you do they can stay in an airtight container at room temperate for up to 3 days. If you do choose to refrigerate them, just make sure you warm them up before serving!

Can you reheat cheddar bay biscuits?

Speaking of warming them up… I recommend heating them up on a baking sheet in the oven at 350°F for about 5 minutes. If you wanted to freeze and reheat them, add about 10 more minutes to that cook time.

After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo of what you make to the pin to share your experience!

Copycat Red Lobster Cheddar Bay Biscuits

Copycat Red Lobster Cheddar Bay Biscuits

3 from 2 votes
This copycat recipe for Red Lobster's Cheddar Bay Biscuits is downright addictive! The inside is soft with cheesy garlic flavor and the outside is crisp and golden with a generous coating of melted garlic butter - and they'll be ready in less than 30 minutes!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 10 to 12 biscuits

Ingredients
  

Biscuits

  • ½ cup unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 1 cup buttermilk
  • 2 cups sharp cheddar cheese, shredded

Garlic butter topping

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley, finely chopped
  • ½ teaspoon garlic powder
  • Pinch of salt

Instructions
 

  • Preheat oven to 450°F. Prepare two baking sheets with nonstick silicon mats or parchment paper. Set aside.
  • In a small saucepan, melt butter and set aside to cool.
  • In a large bowl, whisk together flour, baking powder, garlic powder, sugar, salt, and white pepper.
  • Add melted butter and buttermilk, and use a spatula to mix until just combined.
  • Fold in shredded cheese until evenly combined.
  • Use a large cookie scoop or 1/4 cup measuring cup to portion out the dough onto prepared baking sheets. Slightly flatten and shape each biscuit.
  • Bake for 11-13 minutes, or until cooked through and the tops are golden.
  • While the biscuits are baking, in a small bowl combine melted butter, parsley, garlic powder and salt and stir.
  • As soon as the biscuits are out of the oven, use a pastry brush to coat each biscuit with the garlic butter mixture.
  • Serve immediately and enjoy!

Notes

  • My recipe makes 10-12 biscuits, so if you're making enough for a crowd just double or triple the recipe accordingly.
  • Use freshly shredded, high quality cheddar cheese. It truly makes a difference in the final product!
  • Use a large cookie scoop (aff link) to portion out the biscuit dough, then flatten them a bit and shape them into rounds. Don’t pack them super tightly, but enough that they’re held together well.
  • The garlic butter topping and parsley is an absolute must. These will not be the cheddar bay biscuits of your youth is you don’t brush it on top as soon as they come out of the oven.

Nutrition

Calories: 313kcal | Carbohydrates: 22g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 412mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 2mg
Course Appetizer
Cuisine American
Tried this recipe?Leave a comment and rating!

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