• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stress Baking
  • Recipes
  • Baking Basics
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Baking Basics
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Baking Basics
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breads

    Copycat Red Lobster Cheddar Bay Biscuits

    Published: Sep 23, 2019 · Last modified: Apr 11, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    4.2 from 6 votes
    Copycat Red Lobster Cheddar Bay Biscuit being brushed with butter
    Text over a collage of how to make copycat Red Lobster cheddar bay biscuits
    Cheddar Bay Biscuits topped with parsley on a white cloth
    Copycat Red Lobster Cheddar Bay Biscuits

    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…

    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.

    cat's ear behind a table next to a window

    How many rolls does this recipe make?

    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.

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

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Copycat Red Lobster Cheddar Bay Biscuits

    Copycat Red Lobster Cheddar Bay Biscuits

    4.17 from 6 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!
    Print Recipe Pin Recipe
    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 ¼ 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
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Almond Butter Pretzel Bites
    • An Ode to Lobster
    • Easy Cheesy Garlic Bread
    • Easy Homemade Strawberry Shortcake
    • Easy No Mayo Lobster Rolls
    « Cranberry Pumpkin Banana Bread
    Soft and Chewy Pumpkin Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. Nancy L.Sparks

      May 09, 2020 at 12:49 pm

      I have made this .. Awhile back.. They turned out super.Fantastic.. I Loved them & my friends I shared them with loved them also… Thank you so very much for sharing..

      Reply
      • Leslie Kiszka

        May 09, 2020 at 5:22 pm

        So glad you liked them!

        Reply
    2. Kira

      September 29, 2019 at 6:19 pm

      5 stars
      Tasted just like Red lobster, loved it!

      Reply
      • Leslie Kiszka

        October 01, 2019 at 4:17 pm

        So glad to hear it! Thanks for stopping by to leave your feedback and a rating!

        Reply

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

    SUMMER RECIPES

    • Stabilized Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad
    • Paleo Samoa Bars
    • Chocolate Chip Cookie Dough Ice Cream

    FAN FAVORITES

    • Stabilized Mascarpone Whipped Cream Frosting
    • The Perfect Banana Bread
    • Fluffernutter Cookies (Peanut Butter and Fluff)
    • Copycat Ruby Tuesday Pasta Salad

    Subscribe

    Get every new recipe delivered to your inbox, along with related recipe recommendations and monthly updates.

    My Favorite Thermometer

    ThermoWorks ChefAlarm

    Footer

    List of different websites that Stress Baking has been featured on

    About

    • Meet Leslie
    • Work With Me
    • Servings of Reality

    Disclaimers

    • Privacy Policy
    • Disclaimers

    Resources

    • Recipes
    • Baking Basics
    • Shop my favorites

    Newsletter

    • Sign up for email updates
    Blue Stress Baking logo

    Not responsible for computer or phone repairs caused by excessive amounts of drool ;)

    As an Amazon Associate, I earn from qualifying purchases - see disclaimers.

    COPYRIGHT © 2015-2022 Stress Baking

    483 shares