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.
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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.
I made these following the instructions exactly (no Bisquick). The cooking time recommended was far too short. I cooked an additional ten minutes (covered with foil) in the oven and they were okay, but certainly nothing to write home about.
Sorry to hear that you didn’t enjoy them as much as we do Rae. Did you add the garlic butter mixture on top?
Can we make this with whole wheat flour?
I’ve only made the recipe as written Simran so can’t say for sure how it’d change the biscuits. My experience is that substituting one-quarter whole wheat for all purpose flour will work well. More may also work for some recipes, but I haven’t tried it. Let us know how they turn out if you try it with whole wheat flour!
Can I use buttermilk instead of milk
We haven’t tried this recipe with buttermilk. Sounds delicious though Linda. Let us know if you try it!
Hi, I am wondering if you can make the biscuits up beforehand and freeze them and bake them the next day?
Sure you can! You might need to add about 4-6 minutes cook time.
Perfect thank you. Saves some time on Canada’s Thanksgiving this weekend.
Happy Thanksgiving Kathy!
The recipe was delicious, however I put my own spin on it by adding fresh garlic, extra sharp cheddar cheese and an additional tablespoon of “Redman” real salt. Thank you so much .
That sounds delicious, Linda! Thanks for sharing :)
Great cheddar bay biscuit recipe. The Italian seasoning made all the difference!
Can I use buttermilk in the recipe instead of regular milk?
We have not tried subbing in buttermilk Shar, but would love to hear how it turns out for you!
Hi. Before I try this I would like to double check on whether to add the 1/2 teaspoon of garlic powder to the dough and the glaze? I noticed it was in ingredients but not listed in instructions.
It is added to the glaze.
Made them tonight using bisquick mix but with your recipe for it. They were Absolutely the best! Thank you so much for recipe. I followed it exactly
Too much baking soda.
Hi Hollie, for this recipe we use a ¼ tsp of baking soda :)
These biscuits came out great, but they just needed salt. I would recommend adding some salt to the dough for anyone who is planning on making these!
Thanks for the suggestion Zahraa!
Can the dough be made ahead and then bake the biscuits the following day?
Yes, this should work just fine!
Red lobster cheddar bay biscuits are delicious.
Love, love, love this site!!
I added a tsp of Old Bay seasoning along with a packet of buttermilk ranch seasoning and dropped them like dumplings into my homemade chicken soup/stew. THEE absolute BEST dumplings EVER!!!
That is SO GENIUS!! What an awesome idea Julie!
I made these last night and they turned out just as good as the box mix. My guests loved them! They were tender and flavorful! I will never buy the mix again.
That awesome April! Glad you enjoyed them!
These are very good. They have a more homemade taste to them than the Red Lobster ones. The only thing that I would recommend is making sure you spray your parchment paper. My biscuits stuck really bad to it. Also, I topped my biscuits with some more cheese and garlic salt…not a huge change but I never can get enough cheese or garlic salt. Overall, I’d make them again. Quick and tasty!
Sounds great Tiffany! Glad you enjoyed them.
Just made this recipe. It made 9 huge biscuits and they were ok. Didn’t really taste like Red Lobster’s version though. Some things I would change include increasing butter and cheese to a cup and adding much more garlic OR reduce the amount of flour.
Or you can pay 3 bucks for a box of actual red lobster biscuits at Walmart.
My three grandsons love these biscuits – I purchase the ‘box mix’ – looks like this may be worth a try! Terri