by Holly
RePin Red Lobster Style Cheddar Bay Biscuits here
Ok, let’s face it! A visit to Red Lobster wouldn’t be complete without those mouth watering biscuits! Buttery, flaky, cheesy and garlicky… all of my favorite things in one little bundle. Yummy!
It’s really easy to recreate these biscuits at home! Who knew it was so simple? I’ve made two separate versions of this recipe… one uses biscuit mix (such as Bisquick) and the other is from scratch. While both are delicious, the homemade from scratch is my favorite way to make fluffy garlicky biscuits!
Did you know it’s quite easy to make your own homemade Bisquick as well?! It’s easy, inexpensive and any extras can be stored in the cupboard! Or, try ham & cheese drop biscuits or cheddar cheese scones for a fun twist!
Things you’ll need for this recipe
* parchment paper * baking pan * mixing bowl * bisquick *
Copycat Red Lobster Cheddar Bay Biscuits
Prep Time 15 minutes
Servings 8 Biscuits
Ingredients
Biscuits From Scratch
- 2 cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon garlic powder
- 1 cup milk
- ⅓ cup butter
- ½ cup shredded cheddar cheese (heaping cup)
OR
Using Bisquick
- 2 cups bisquick (Store bought or homemade)
- 2 tablespoons butter softened
- ⅔ cup cold milk
- ½ teaspoon garlic powder
- ½ cup shredded Cheddar Cheese (heaping cup)
Garlic Butter Glaze
- ¼ cup butter melted
- 1 teaspoon dried parsley
- ½ teaspoon each garlic powder and Italian seasoning
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Instructions
- Preheat oven to 450°F
From Scratch
- Mix together flour, baking powder, baking soda, sugar and salt. Cut in butter until crumbly.
- Stir in milk and cheddar cheese
Using Biscuit Mix
- Mix together softened butter and Biscuit mix
- Stir in milk and cheddar cheese
To Bake
- Drop dough by heaping spoonfuls onto a parchment lined pan
- Bake 10-12 minutes or until lightly browned
- While biscuits are baking, combine melted butter, parsley, garlic powder and italian seasoning
- Remove from oven and let cool 3 minutes
- Brush warm biscuits with butter mixture and serve
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Here are a few more recipes you’ll love
* Parmesan Garlic Crescents * Garlic Parmesan Biscuits * 30 Minute Dinner Rolls *
The first time I made these, the dough was super, super-wet and it just stuck to my hands, so I had to use a spoon. This time, the dough was like an actual biscuit dough that I could cut and shape with my hands. I have no idea what was different, but both times, the biscuits tasted amazing, and I see that as a testament to how mind-bogglingly simple these are to make, even from scratch. How come everybody doesn’t make these?! They’re like magical little cheesy umami bombs!
So happy you enjoyed them and that they turned out perfect both times!
I made these this morning almost as is, I didn’t have parsley (just ran out of it the other day), but I had everything else. They turned out really good. I am going to try these with buttermilk next time just to see if there’s much of a difference. Thanks for the recipe!
Buttermilk sounds like a delicious change, Amanda! Glad you enjoyed this recipe :)
Absolutely perfect. I used gluten free flour because of allergies, it still came out perfectly. I’m over the moon with joy. I loooove red lobster biscuits now I can make perfectly yummy ones at home. Thank you so much for this recipe
You’re welcome Joy!
I made these as written with flour, not the bisquick recipe, and they were perfect. I would only make one change and that it to increase the salt to 1/2 tsp (my personal preference), but they were gobbled up by my family and that’s a good sign. They are extremely picky about biscuits.