Love those Cheddar Bay Biscuits from Red Lobster? Then you’ll love this homemade copycat version that tastes just like them. They take less than 25 minutes to whip up from scratch and better than using the store-bought biscuit mix.
We also took these biscuits and converted them into a Cheese Bread loaf. And, well, it’s AWESOME. Check it out!
Red Lobster Cheddar Bay Biscuits Copycat
We love taking some of our favorite restaurant menu items and recreating them at home, especially this past year when eating out has been limited. Like Olive Garden Zuppa Toscana, Panda Express Honey Walnut Shrimp, and KFC Coleslaw. I’ve only stepped foot in a Red Lobster maybe four times in my entire life, but their Cheddar Bay Biscuits were always more memorable than the actual meal, so it was an obvious one to add to our copycat recipes. They are tender and flaky, and amazing warm from the oven basted with their signature herbed-butter.
What are Cheddar Bay Biscuits?
Cheddar Bay Biscuits are served at Red Lobster restaurants. They’re drop biscuits with spices and freshly grated cheese added in, then brushed with an herb butter while still hot from the oven.
According to Red Lobster, these now-famous biscuits were first introduced as ‘freshly baked, hot cheese garlic bread’. After a few years they changed the name to Cheddar Bay Biscuits to more closely “reflect the seaside atmosphere of Red Lobster restaurants.”
Cheddar Bay Biscuit Recipe
Yes, you can buy a box of cheddar bay biscuit mix at the store. But trust me, from scratch is so much better and incredibly quick and easy using only a handful of pantry ingredients. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Flour: Simple all-purpose flour is used. This recipe has not been tested with other types of flour. If using Bisquick is preferred, see our notes below.
- Sugar: Just a little bit of granulated sugar to balance the flavors.
- Baking powder and Baking Soda: Both of these are leavening agents to help the biscuits rise. The baking soda also helps make the biscuits tender.
- Garlic powder: For a nice subtle garlicky flavor. Do not use garlic salt or the biscuits will be too salty.
- Cayenne pepper: This gives the biscuits a tiny bit of heat, but they are not spicy. It’s another ingredient that has a nice balance with all the others. Omit, if preferred.
- Salt: Table salt to round out all the flavors.
- Sharp Cheddar Cheese: For optimal results, use fresh cheddar cheese off the block, not pre-shredded. Pre-shedded cheeses don’t have as much flavor and are usually coated in cellulose, which doesn’t allow it to melt properly.
- Buttermilk: It needs to be very cold buttermilk.
- Unsalted butter: The butter needs to be melted and cooled for about 5 minutes before using it.
- Parsley: Fresh chopped parsley is part of the herb butter that’s basted on while the biscuits are still warm.
Recipe Variations
- Try a different cheese: We think these biscuits are the best with sharp cheddar, but you can totally use mild, if preferred. You can also try other cheese flavors if you have a favorite.
- Make your own buttermilk: If you don’t have buttermilk on hand, you can make it. Put 1 tablespoon lemon juice or white vinegar in a measuring cup, plus enough whole milk to make 1 cup. Let that stand for 5 to 10 minutes, then chill in the fridge until cold.
- Cheddar Bay Biscuits with Bisquick: If you prefer to makes these biscuits with Bisquick, simply swap it for the all-purpose flour called for and omit the baking powder, baking soda, and salt. Follow the same baking instructions. Brush melted butter, garlic powder, and parsley on after baking.
How to Make Cheddar Bay Biscuits
Not only are these flaky, tender, and cheesy, but they are SO easy to make. From start to finish, you’re looking at about 25 minutes. Bonus, there’s no kneading or rolling. Simply combine everything in a bowl, drop them into portions onto a baking sheet and pop them in the oven. When they’re still warm, baste them with that delicious melted herb butter…and try not to eat 5 of them in one sitting! To make this cheddar bay biscuit recipe, scroll below to the printable recipe card for all the details.
Proper Storage
- Storing leftovers: Allow to cool completely, then store up to 3 days at room temperature in an airtight container. They do not need to be refrigerated.
- To freeze unbaked biscuits: Prepare biscuit dough and place them on a baking sheet according to the written recipe. Transfer to the freezer and flash freeze for a couple hours until solid. Then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or room temperature and bake and directed.
- To freeze baked biscuits: Make sure the biscuits are cooled completely, then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or room temperature and reheat as instructed.
- Reheat: Biscuits taste and feel better when warm, so we like to reheat ours. Wrap leftovers in foil and then bake for about 6-8 minutes at 350 degrees F. Or wrap them in a a slightly damp paper towel and place on a plate in the microwave for about 40 seconds on 50% power.
What to Serve with Cheddar Bay Biscuits
These can go with almost anything, but they really love soups and stews. If you’re offering the biscuits as a side, here are a few main dishes that pair really well with them:
More Dinner Rolls and Bread:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Cheddar Bay Biscuits
Ingredients
For the Biscuits
- 2 cups all-purpose flour , spooned and leveled
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese (fresh off a block of cheese)
- 1 cup cold full-fat buttermilk
- 1/2 cup unsalted butter (melted and cooled for 5 minutes)
For the Topping
- 2 tablespoons unsalted melted butter
- 1/2 teaspoon garlic powder
- 2 teaspoons minced fresh parsley
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, garlic powder, and cayenne. Stir in the cheddar cheese.
- In a medium bowl, whisk together the buttermilk and melted butter.
- Pour buttermilk mixture over dry ingredients and mix gently using a rubber spatula just until moist and a dough comes together with no dry ingredients remaining.
- Using a greased 1/4-cup measuring cup, scoop out even portions of the batter on the prepared baking sheet, with at least a 1-inch gap in between the biscuits.
- Bake until the biscuits are golden brown, about 12 minutes.
- While the biscuits are baking, make the topping. Whisk together the 2 tablespoons melted butter, garlic powder, and parsley.
- Remove the biscuits from the oven and immediately brush with the butter mixture. Allow to cool for a few minutes before serving.
- NOTE: For recipe tips for optimal results, using Bisquick, and storage info, please refer to the full article.
Nutrition
Other Notes
YES! Best and easiest drop biscuits ever. I love how quickly they come together because of the melted butter vs. working cold butter by hand into the flour. I may increase the salt just a bit, but other than that these are wonderful – the whole family loved them. Leftovers made yummy breakfast sandwiches the next morning :)
Have not made this recipe, yet! Just wondering if you found out where the “bay” comes from? I expected (especially originating at Red Lobster) there to be Old Bay seasoning *in* the batter.
These were yummy! I substituted gluten free flour. (Bob’s Red Mill 1:1), so the inside texture was a little different. But the outside was crisp and golden. The flavor was delightful. I forced myself to stop after eating the 4th one! (Just so I could eat more this evening.) Thank you for this delightful biscuit recipe. I usually avoid making biscuits because cutting-in the butter is a pain. Melting the butter and adding to cold buttermilk is a stroke of genius!
I am addicted to your recipes. Not only are they easy to follow but delicious to boot. Keep them coming.