Red Lobster Cheddar Bay Biscuits Copycat Recipe

Few recipes spark as much excitement as the famous Red Lobster Cheddar Bay Biscuits. These golden, cheesy, garlicky biscuits are soft on the inside, slightly crisp on the outside, and packed with flavor in every bite. They’ve become such an iconic part of the restaurant’s dining experience that many people admit they visit Red Lobster just for the biscuits. But what if you could enjoy that same warm, savory goodness right in your own kitchen? That’s where this red lobster cheddar bay biscuits copycat recipe comes in.

The beauty of this recipe lies in its simplicity. With everyday pantry staples, a few key ingredients, and a straightforward method, you can whip up a batch that rivals the restaurant version. Whether you’re hosting guests, planning a family dinner, or just craving comfort food, these biscuits will become a go-to favorite. Let’s dive into everything you need to know to make them perfect every time.

Why Red Lobster Cheddar Bay Biscuits Copycat Recipe Is a Must-Try

There are countless biscuit recipes out there, but these stand apart for good reason. First, they balance fluffy texture with savory flavor. Unlike sweet breakfast-style biscuits, Cheddar Bay Biscuits are designed to be rich and savory, thanks to sharp cheddar cheese and garlic butter topping. This makes them versatile—they pair beautifully with seafood, pasta, soups, or even as a snack on their own.

Another reason they’re a must-try is nostalgia. Anyone who’s dined at Red Lobster knows the thrill of a warm basket arriving at the table. Recreating that experience at home adds a sense of comfort and joy to any meal.

Finally, these biscuits are surprisingly easy to prepare. You don’t need to be an experienced baker, and the recipe doesn’t require yeast or hours of rising. In under 30 minutes, you’ll have a basket full of buttery, cheesy biscuits that rival the restaurant’s version. Once you try them, you’ll understand why they’ve earned their legendary status.

Ingredients For Red Lobster Cheddar Bay Biscuit

The key to nailing this recipe is using the right balance of ingredients. Each one plays an important role in creating that signature taste and texture:

• All-purpose flour – Forms the base of the dough, keeping it light and fluffy.
• Baking powder – Helps the biscuits rise and become airy.
• Granulated sugar – Adds a touch of sweetness to balance the savory flavors.
• Salt & garlic powder – Essential for seasoning and that iconic garlic flavor.
• Unsalted butter – Used both cold in the dough for flakiness and melted for brushing on top.
• Whole milk or buttermilk – Keeps the dough tender and moist.
• Sharp cheddar cheese – Freshly shredded for maximum melt and flavor.
• Fresh parsley (optional) – Adds a pop of color and freshness when sprinkled on top.

The beauty of this ingredient list is that you probably already have most of these items in your pantry. The cheddar cheese and garlic butter topping are what truly set these biscuits apart from other recipes.

Equipment Needed

One of the best things about this recipe is that it doesn’t require special equipment. A few basic kitchen tools will get the job done:

• Mixing bowls – For combining dry and wet ingredients separately.
• Whisk and wooden spoon – To mix the dough without overworking it.
• Box grater – For shredding cheddar cheese (freshly grated melts better than pre-shredded).
• Measuring cups and spoons – Accuracy ensures consistent results.
• Baking sheet – Lined with parchment paper for easy cleanup and even baking.
• Pastry brush – To spread that irresistible garlic butter topping over the biscuits.
• Cooling rack – Allows biscuits to cool slightly without becoming soggy on the bottom.

That’s all you need—no stand mixer, no fancy gadgets. This recipe is truly approachable for home bakers of any skill level.

Step-by-Step Guide

Making this red lobster cheddar bay biscuit copycat recipe is a straightforward process, but following the right order ensures you get fluffy, cheesy biscuits every time.

Preheat and Prepare
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking.

Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder. This ensures the leavening and flavor are evenly distributed.

Step 3: Cut in the Butter
Add cold, cubed butter to the dry mixture. Using a pastry cutter or fork, cut the butter into the flour until it resembles coarse crumbs. Cold butter is essential for flaky biscuits.

Add Wet Ingredients
Stir in the milk (or buttermilk) and mix gently until just combined. Overmixing will make biscuits tough.

Fold in the Cheese
Add the shredded cheddar cheese and fold it into the dough.

Shape the Biscuits
Scoop out portions of dough with a spoon or ice cream scoop, then drop them onto the baking sheet. These are drop biscuits, so shaping is minimal.

Bake
Bake for 12–15 minutes, or until golden brown.

Garlic Butter Topping
Melt butter and mix with garlic powder and parsley. Brush generously over hot biscuits as soon as they come out of the oven.

Your kitchen will smell amazing, and your biscuits will be ready to enjoy warm.

Variations of Red Lobster Cheddar Bay Biscuits

While the classic version is unbeatable, this recipe is versatile enough for fun variations:

1. Spicy Kick – Add a pinch of cayenne pepper or red pepper flakes to the dry ingredients for a subtle heat.
2. Herb Lovers’ Biscuits – Mix in dried Italian herbs or fresh chives for extra flavor.
3. Garlic Explosion – Add roasted garlic cloves to the dough for deeper, richer garlic notes.
4. Three-Cheese Blend – Swap half the cheddar for Monterey Jack or Parmesan to create a more complex cheesy profile.
5. Gluten-Free Option – Use a gluten-free flour blend and ensure your baking powder is gluten-free.
6. Mini Biscuits – Use a smaller scoop for bite-sized versions, perfect for appetizers.
7. Breakfast Twist – Slice biscuits in half and serve with scrambled eggs or bacon for a hearty morning treat.

These variations let you tailor the biscuits to your meal or occasion while keeping that Red Lobster-inspired charm intact.

Tips for the Best Red Lobster Cheddar Bay Biscuits Copycat Recipe

To truly master this recipe, a few insider tips can make all the difference:

• Use cold butter – Keep your butter cold until mixing. This creates steam pockets during baking, leading to light, fluffy biscuits.
• Don’t overmix the dough – Mix until ingredients are just combined. Overworking toughens the biscuits.
• Freshly grate cheese – Pre-packaged shredded cheese has anti-caking agents that prevent smooth melting. Always grate fresh cheddar for the best results.
• Bake on parchment – This ensures even browning and easy cleanup.
• Brush immediately – Don’t wait to brush on the garlic butter. Applying it while the biscuits are hot helps it soak in and adds flavor to every bite.
• Serve warm – These biscuits are at their best right out of the oven.

By following these small but crucial tips, your biscuits will come out bakery-quality every single time.

Make Ahead and Storage Tips

One of the best things about these biscuits is how well they can be prepared ahead of time and stored.

Make Ahead Options:

• Dough Prep – You can prepare the dough, shape the biscuits, and refrigerate them (covered) for up to 24 hours before baking.
• Freeze Unbaked Dough – Scoop dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 extra minutes to baking time.

Storage Tips:

• Room Temperature – Store baked biscuits in an airtight container for up to 2 days.
• Refrigeration – Keeps them fresh for about 4–5 days. Warm in the oven or microwave before serving.
• Freezing Baked Biscuits – Wrap tightly in foil and place in a freezer bag. They’ll last up to 2 months. To reheat, bake at 350°F for about 10 minutes.

These tips ensure you can enjoy restaurant-style biscuits anytime without starting from scratch every single time.

Nutrition Breakdown

While these biscuits are a comforting indulgence, it’s helpful to know what’s in each serving. Keep in mind that the numbers below are approximate and may vary depending on portion size and ingredient brands.

Per Biscuit (based on 12 servings):

• Calories: 190–200
• Carbohydrates: 20 g
• Protein: 4 g
• Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 25 mg
• Sodium: 400 mg
• Sugar: 2 g
• Fiber: 1 g

The biscuits are higher in fat and sodium, largely due to the butter, cheese, and seasoning. That said, they also provide a bit of protein and calcium thanks to the cheddar. If you’d like to lighten them up, you can make simple swaps: use reduced-fat cheese, replace some butter with Greek yogurt, or reduce the amount of garlic butter topping. Even with adjustments, though, they remain deliciously satisfying and worth the occasional treat.

Common Mistakes to Avoid

Even though this red lobster cheddar bay biscuit is simple, a few mistakes can throw off the results. Here’s what to watch out for:

1. Using warm butter – Soft butter blends too much into the flour and prevents the biscuits from getting fluffy. Always start with cold butter.
2. Overmixing the dough – Stirring too long develops gluten, which leads to dense, tough biscuits. Mix until ingredients are just combined.
3. Skipping parchment paper – Greased pans can cause uneven browning and sticking. Always use parchment for best results.
4. Overbaking – These biscuits should be golden, not brown. Overbaking makes them dry. Keep a close eye at the 12-minute mark.
5. Not brushing immediately – Waiting too long before brushing on garlic butter means it won’t soak into the biscuit. Do this right when they come out.
6. Using pre-shredded cheese – Anti-caking agents in pre-packaged cheese prevent proper melting. Grate fresh for the best flavor and texture.

By steering clear of these mistakes, your biscuits will come out light, flavorful, and picture-perfect every time.

FAQs

1. Can I make these biscuits without cheese?

Yes, you can make them without cheese, though they won’t taste quite the same. The cheese adds both richness and flavor, but the biscuit base itself is still delicious. If you want a lighter or dairy-free option, try nutritional yeast or a plant-based cheese alternative. Both give a savory note without losing texture.

2. What’s the best cheese to use besides cheddar?

Sharp cheddar is traditional, but other cheeses can work well too. Monterey Jack offers a mild, creamy flavor, while Pepper Jack adds a spicy kick. Parmesan gives a salty, nutty note that pairs beautifully with garlic butter. Feel free to experiment with blends for a more complex taste that still stays true to the original recipe.

3. Can I double the recipe?

Absolutely! This recipe doubles easily without any changes to the method. Just prepare two baking sheets or bake in batches to prevent overcrowding. Crowded biscuits may not rise properly and could bake unevenly. Doubling the recipe makes it perfect for parties, family dinners, or any gathering where you want to impress with warm, cheesy biscuits.

4. Do I need self-rising flour?

No, self-rising flour isn’t required. This recipe calls for all-purpose flour combined with baking powder and salt to create the perfect rise and texture. If you only have self-rising flour, you can use it, but you’ll need to adjust the added leavening and salt. Sticking with all-purpose flour ensures consistent, bakery-style results every time.

5. How do I reheat leftovers?

The best way to reheat is in the oven at 350°F for about 5–10 minutes, which restores crisp edges and keeps the inside soft. Microwaving works for a quick fix but may leave the biscuits slightly chewy. For frozen biscuits, let them thaw slightly and then warm in the oven. Always brush with a little melted butter if reheating.

6. Can I use plant-based alternatives?

Yes, plant-based versions are easy to make. Use dairy-free cheese shreds, vegan butter, and a plant-based milk such as almond or oat. The biscuits won’t taste identical, but they’ll still be soft, savory, and satisfying. Adding nutritional yeast can deepen the cheesy flavor. It’s a great way to enjoy this recipe if you’re dairy-free or vegan.

7. Are these biscuits freezer-friendly?

Definitely. You can freeze both the unbaked dough and the finished biscuits. For dough, scoop portions onto a tray, freeze, and store in a freezer bag. Bake from frozen with a few extra minutes added. For baked biscuits, wrap them tightly and freeze up to two months. To reheat, warm in a 350°F oven until hot and flaky.

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Conclusion

The magic of the red lobster cheddar bay biscuits copycat recipe is that it delivers restaurant-quality comfort food with minimal effort, right in your own kitchen. Perfectly cheesy, garlicky, and buttery, these biscuits elevate any meal and create the kind of excitement usually reserved for a dinner out. Whether you’re serving them with seafood, pasta, or enjoying them warm from the oven on their own, they’re guaranteed to impress.

Now that you know the secrets, tips, and variations, there’s no reason not to bake up a batch today. Once you taste them, you’ll see why they’ve earned legendary status and why they belong in your home recipe collection.

For more irresistible recipes and kitchen inspiration, check out AllRecipes and bring even more powerful flavors to your table.

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