Tender and fluffy cheddar bay biscuits are a homemade version of the one’s at Red Lobster. This is an easy drop biscuit recipe – they are cheesy and savory with a hint of garlic.
So, I’ve been a bit obsessed with biscuits lately and have been making all kinds of versions. I’ve always enjoyed the cheddar bay biscuits from Red Lobster, so I recently made a copycat version from scratch.
What makes Red Lobster cheddar bay biscuits so good is the cheddar cheese and garlic flavor. They’re also very tender because they’re made with buttermilk.
Mr. K thinks these homemade ones were even better than the Red Lobster version. They have a savory taste and are light, fluffy, and moist – the perfect side dish for so many meals. The best part is we don’t have to wait for a table at the restaurant when we get a craving.
- All-purpose flour
- Granulated white sugar
- Baking powder
- Garlic powder
- Cold unsalted butter cold cut into cubes
- Shredded cheddar cheese
- Unsalted butter melted
- Minced fresh parsley
- Garlic powder
Flour: This recipe is made with all-purpose flour, but I’ve made a similar cheddar cheese biscuit recipe with Bisquick which is good, too.
Cheese: A sharp cheddar cheese is great because it has a lot of flavor.
Keto: I share a lot of low-carb keto recipes and created a keto Red Lobster biscuit recipe, too!
Whisk the flour, sugar, baking powder, garlic powder, and salt in a large mixing bowl.
Add the cold butter cubes to the dry ingredients and cut them in using a pastry cutter. Work the butter into the flour mixture until the butter breaks down to pieces no bigger than pea-sized.
Stir in the cheese and then add the buttermilk and stir with a large wooden spoon or sturdy spatula until the dough is just mixed. Be careful not to overmix so your biscuits are not tough.
Line two baking sheets with parchment paper. Scoop 1/4 cups of the biscuit batter for each biscuit and place them on the prepared baking sheet spaced about two inches apart. Bake them in a 450°F oven for 11 to 12 minutes or until the biscuits turn golden brown.
While they bake, make the garlic butter. Combine melted butter with garlic powder and parsley in a small bowl. Brush the butter onto the warm biscuits before serving.
I think they are best eaten warm from the oven, but if you have leftovers they will keep in an airtight container at room temperature for a couple of days. I like to warm them in the microwave.
You can freeze them, but I recommend doing so before they are baked. Drop the batter onto the baking sheet and then freeze them. Once frozen, store them in a freezer bag.
You can bake them straight from the freezer, but you will need to add a few minutes of baking time. Prepare the garlic butter as instructed and then brush it on the baked biscuits.
I’ll be making this copycat red lobster cheddar bay biscuits recipe again. They’re really delicious and taste just like the originals.
More Recipes to Try
- Sheet Pan Shrimp Boil with Old Bay Seasoning
- Copycat PF Chang’s Lettuce Wraps
- Creamy Cheese Grits
- Low Carb Sweet Butter Biscuits
Red Lobster Copycat Cheddar Bay Biscuits
- 2 cups all purpose flour
- 1 tsp granulated white sugar
- 1 tbsp baking powder
- 2 tsp garlic powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter cold and cubed
- 1 cup shredded cheddar cheese
for the topping
- 2 tbsp unsalted butter melted
- 1 tbsp minced fresh parsley
- 1/2 tsp garlic powder
- Preheat oven to 450°F. In a large mixing bowl, combine flour, sugar, baking powder, garlic powder, salt and whisk. Add in butter and using a pastry cutter or similar device, cut butter into the flour mixture until only small crumbles of butter remain (no bigger than pea-sized). Stir in cheese. Pour in buttermilk and stir with a large wooden spoon or sturdy spatula until everything is just mixed. Be careful not to overmix.
- Line two baking sheets with parchment paper. Scoop batter using a 1/4 cup measuring cup, and place batter on baking sheet, about 2 inches apart. Bake about 11-12 minutes until biscuits turn a golden brown.
- In a small bowl, mix melted butter, garlic powder and parsley. Brush onto biscuits while they are still hot. Biscuits are best eaten warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.