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This copycat recipe makes savory, buttery biscuits with that signature cheesy garlic flavor. These homemade cheddar bay biscuits are quick, fast, and fresh so enjoy them warm from the oven or for a snack the next day.
Holly’s Recipe Highlights
- Flavor: This cheddar bay biscuit recipe is light and fluffy with that buttery garlic flavor we love so much.
- Prep Note: Make them from scratch or save a few steps and use a box of Bisquick biscuit mix as a base.
- Serving Suggestion: 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.
Ingredient Tips for Copcat Cheddar Bay Biscuits
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 with garlic powder and seasoning makes the perfect topping for this recipe.
- Variations: Feel free to mix in other seasonings to match the meal. For chili night, make spicy biscuits using homemade taco seasoning, some zesty Cajun seasoning, or even Old Bay 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 (full 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.
Leftover Biscuits?
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 rating below!
Copycat Red Lobster Cheddar Bay Biscuits
Equipment
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated 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
Garlic Butter
- ¼ cup melted butter
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning optional
Instructions
- 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.
Notes
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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I have a little hack for your hack. freeze the butter that will go into the batter and simply shred it on a cheese grater into the dry ingredients. a quick stir with a fork to distribute and no pastry cutter or elbow grease needed.
Quick, easy, super yummy!
These biscuits are so easy to make and pack a ton of flavor. The perfect compliment to any soup! We aren’t even through February and I’ve already made them twice this year!
Phenomenal!!!! So delicious!!!!!!
I make these whenever I make home made chicken soup!
Still the best copycat recipe out there!
This recipe by far is the best I’ve ever had. It was actually better than the red lobsters. Crunchy on the bottom and just the right amount of garlic in the biscuit. Perfection!
I don’t see any Old Bay in this recipe?
This recipe doesn’t have Old Bay, it’s Cheddar Bay Biscuits. You could certainly add a little bit to the dough or butter if you’d like!
Actually, it should have Old Bay seasoning in it, That’s the “Bay” in Cheddar Bay biscuits.
You can find a lot of info online about the origin of Cheddar Bay Biscuits and the use of “bay”. It is said that the name was inspired by a fictional geographical name and not the seasoning. Of course if you’re making them at home, you can add any type of seasoning you’d like! Enjoy the recipe.
Good but needs more salt.
I absolutely love this recipe. I was nervous because the batter seemed so wet, but it was perfect. I used a scoop. I did not have dry parsley so I used fresh and it was great.
I used buttermilk instead of milk because that’s what I had and it was amazing.
So fluffy!!
These were so easy and tasted great. Although next time I will add more cheese and not use the Italian seasoning
Made this to eat with She Crab soup tonight. Very easy. Great flavor. I didn’t have dried parsley so I substituted dill. Still a great flavor. I would like to try making with buttermilk. These would be good with any soup.
They are a keeper 1) Because of ease 2) Great taste