Cheddar bay biscuits from Red Lobster are always the first thing to disappear!
This copycat recipe makes light and buttery biscuits with that signature cheesy garlic flavor! Enjoy them fresh and warm from the oven or for a snack the next day.
Copycat Cheddar Bay Biscuits
- Who doesn’t love a fun copycat recipe? We love them just as much as we love Red Lobster biscuits!
- Make them from scratch or save a few steps and use a box of Bisquick biscuit mix as a base!
- This cheddar bay biscuit recipe is light and fluffy with that buttery garlic flavor we love so much!
- Quick and easy to make, Cheddar Bay biscuits go with anything! Enjoy them fresh out of the oven, dunk them into soup or chili, or use them as buns for a breakfast sandwich!
While you can purchase Red Lobster biscuit mix, they’re so easy (and less expensive) to make at home with mainly pantry ingredients.
Biscuit Dough – Like most drop biscuits, these can be made from scratch with a little flour, baking soda and powder, sugar, and as much or as little garlic powder as you like!
Shortcut Tip – If you’re looking for a shortcut, use biscuit mix (like Bisquick) and follow the directions for drop biscuits. Use the topping below for that Red Lobster biscuit flavor.
Cheese – Cheddar Bay biscuits wouldn’t be the same without heaps of sharp cheddar cheese, but experiment with a mix of cheddar and Swiss, or cheddar and bleu cheese crumbles.
Buttery Topping – This is where the magic is! Melted butter,
Feel free to mix in other seasonings to match the meal! For chili night, make spicy biscuits using homemade taco seasoning, or some zesty cajun seasoning. Mix in some chopped black olives, green onions, bacon bits, diced ham, or even jalapenos!
How to Make Cheddar Bay Biscuits
- Mix dry ingredients in a bowl. Cut in cold butter (per the recipe below).
- Stir in milk and cheese.
- Scoop onto a parchment lined baking sheet and bake until golden brown on top.
- Melt butter, add seasonings & fresh parsley. Brush over the warm biscuits.
What to Serve with Cheddar Bay Biscuits
Red Lobster cheddar biscuits are delicious on their own and pair perfectly with seafood dishes. Try them next to easy grilled salmon, asparagus salmon foil packets, easy baked tilapia (or cod), shrimp etouffee, or creamy seafood chowder.
Turn this recipe into a filling skillet chicken & biscuits recipe or use them to dunk into any soup recipe.
Keep leftover Cheddar Bay biscuits in an airtight container or freezer bag at room temperature for up to 4 days. Enjoy them as is, or reheat them in the microwave. Freeze biscuits in zippered bags for up to 2 months.
More Quick Biscuit Recipes
Perfect for dipping, dunking and smearing with butter, here are some of our favorite biscuit recipes.
Did you make these Copycat Red Lobster Biscuits? Leave us a comment and a rating below!
Copycat Red Lobster Cheddar Bay Biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk more if needed
- ⅓ cup cold butter
- ¾ cup shredded cheddar cheese
- ¼ cup butter melted
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning optional
- Preheat the oven to 400°F
- Mix together flour, baking powder, sugar, garlic powder, baking soda, and salt.
- Add butter and mix with a pastry cutter or fork until crumbly and the butter pieces are about the size of peas.
- Stir in milk and cheddar cheese
- Drop dough by heaping spoonfuls onto a parchment lined pan
- Bake 12-15 minutes or until lightly browned.
- While biscuits are baking, combine melted butter, parsley, garlic powder, and Italian seasoning if using.
- Remove from oven and let cool 3 minutes.
- Brush warm biscuits with butter mixture and serve warm.
- 2 cups biscuit mix or Bisquick, 2 tablespoons softened butter, ⅔ cup cold milk, ½ teaspoon garlic powder, ¾ cup shredded cheddar cheese
- Prepare and bake as directed above. Brush with melted Garlic Butter as above.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
the best biscuits I have ever had in my entire 80 years. Service and food at Peterborough Ontario Red Lobster was outstanding….will definitely be going back often.
Followed the recipe exactly. Biscuits were light and fluffy but didn’t have a lot of taste. I used unsalted butter which may have been the problem. Worth trying again.
I tried these tonight and was shocked that I didn’t mess up beginner Baker, all the cheese I had on hand were taco bell 3 cheese blend witch is one of my favorites since stores discontinue it.. nevertheless they came out perfect only thing I did was put them up the broiler for a few minutes and seasoned the tops with the garlic bread marinate.. the cheese disappeared in the after math next time I will use viola cheddar cheese
I made the copycat Red Lobster Cheddar Biscuits and they did not disappoint! So delicious and if I have known better I’d thought I was sitting in a booth at Red Lobster
my family and friends said these were better than Red Lobster !
AMAZING recipe! These turned out so well! I will definitely be adding these to our normal rotation.
Couldn’t stop eating them! My family raved over them!!!
WOW! My husband and I loved this recipe! We had them with baked salmon and oven Roasted Brussel Sprouts. They were so good and actually I doubled the Garlic Butter and after brushing a lot on the top of each cheddar cheese biscuit, we has enough left over to use as a dip for the biscuit … yummy! Thank you so much for this awesome recipe!
Taste was there, but mine turned out heavy, not fluffy. Not sure where I went wrong.
You likely over mixed the dough which is very easy to do when it comes to biscuits.
very delicious, my husband couldn’t stop eating them ! I’ll definitely make these again. very easy and I had all the ingredients at home already.
Best cheese & garlic biscuits I have ever had, including at Red Lobster! So flavourful, light and fluffy. Make them a few times a month now. Thanks!
Delicious! I had a Red Lobster box mix for these biscuits but there wasn’t enough for our group so I looked up this recipe to make a second batch. I taste tested the two versions and I think these tasted better than the “original”.
yeild was perfect, great recipe and easy, the four star should be 4.5 because the one issue wes not enough garlic
Hi Holly! I love your recipes. I usually make regular (not drop) biscuits. Easier to split and add more butter to! I’m guessing I can use this recipe to make regular biscuits. Do you see any problems with that?
The batter is wet in this recipe so it can’t be rolled or cut. If you’d like to make regular biscuits I’d suggest either our Buttermilk Biscuits recipe.
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!