Skip Red Lobster and make their famous warm and flaky Cheddar Bay Biscuits at home! Made from scratch with tangy buttermilk and extra cheddar cheese, these copycat cheddar bay biscuits are even better than the original!
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Copycat Red Lobster Cheddar Bay Biscuit Recipe
Ready in about 20 minutes, copycat Red Lobster cheddar bay biscuits are a welcome addition to dinner any night of the week! Made with pantry basics, these will quickly become a family favorite.
Buttermilk and melted butter keep these biscuits moist while garlic, spices, and shredded cheddar cheese add savory, cheesy, and melt-in-your-mouth deliciousness.
Why You’ll Love this Homemade Cheddar Bay Biscuits Recipe:
- Super Simple: These homemade cheddar bay biscuits are just as quick to make as biscuits in a can, but so much better!
- Flaky and Tender: These biscuits are anything but dry! Buttermilk, butter, and shredded cheese add flavor and texture.
- Perfect Side: From shrimp to steak, casseroles to burgers, and anything in between, cheddar bay biscuits pair wonderfully with any main dish.
Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product. Red Lobster is a proprietary brand that I want to acknowledge and give credit to.
If you’re looking for a quick and simple side dish, these biscuits are your answer!
How to Make Cheddar Bay Biscuits
You can jump to the recipe card for full ingredients & instructions!
- Combine the dry ingredients and stir in the shredded cheese.
- Add the wet ingredients and mix until just combined.
- Use an ice cream scoop to evenly portion out biscuit dough onto a prepared baking sheet.
- Bake biscuits until golden brown.
- Make the seasoned melted butter topping.
- Brush the baked biscuits with the melted butter.
- Serve warm!
These from-scratch cheddar bay biscuits are made with basic pantry ingredients like flour, leaveners (baking powder and baking soda), seasonings, buttermilk butter, and cheddar cheese. Once baked, slather on seasoned melted butter for even more flavor!
In 1992, Cheddar Bay Biscuits were originally known as freshly baked, hot, cheesy garlic bread. 5 years later, they were coined “Cheddar Bay Biscuits” to reflect the “seaside” atmosphere of Red Lobster.
Use garlic powder in the biscuit dough and dried parsley and salt in both the dough and the melted butter topping.
Serving Suggestions for Homemade Biscuits
While these are copycat Red Lobster cheddar bay biscuits, they don’t have to be served with just seafood. In fact, these biscuits are the perfect side to any main dish. Here are a few of my favorite entrées to serve them with:
- Parmesan Tilapia
- One Pot Chicken Alfredo
- White Chicken Lasagna Soup
- Lobster Mac and Cheese
- Pan Fried Tilapia
- Grilled Salmon
- Fish Tacos
Whether you are making seafood, chicken, soup, or a casserole, a side of warm cheddar bay biscuits is always a delicious idea!
Tips!
- Try to avoid overmixing the biscuit dough. Overworked dough can lead to dry and tough biscuits.
- No buttermilk? No problem! Measure out 1 cup of milk, remove 2 tablespoons of milk, and mix in 2 tablespoons of white vinegar or lemon juice. Let the mixture stand for 5 minutes before mixing it into the recipe.
- Properly measure the flour to prevent overly dry biscuits. Use a spoon to scoop the flour into the measuring cup and level it off with a butter knife.
Make Red Lobster’s mouthwatering biscuits in the comforts of our own home! Let us know how you liked them in the comments, below!
More Homemade Bread Recipes We Love
- Homemade Hawaiian Rolls
- Homemade Cornbread
- Angel Biscuits
- Easy Buttermilk Biscuits
- Make Ahead Yeast Rolls
- Garlic Pull Apart Rolls
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Copycat Cheddar Bay Biscuits Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop
Ingredients
For the Biscuits
- 2 cups all-purpose flour 240 grams
- ½ tablespoon baking powder 6 grams
- ½ teaspoon baking soda 3 grams
- 2 teaspoons garlic powder 6 grams
- 1 teaspoon granulated sugar 4 grams
- 1 teaspoon dried parsley 1 gram
- ½ teaspoon kosher salt
- 5 ounces shredded cheddar cheese 142 grams
- ½ cup unsalted butter 113 grams, melted and slightly cooled (1 stick)
- 1 cup buttermilk 227 grams (see note)
For the Butter Topping
- 3 tablespoons unsalted butter 42 grams
- ½ teaspoon dried parsley
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 450°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, garlic powder, sugar, parsley, and salt. Whisk until well combined. Add the shredded cheese and mix until coated.2 cups all-purpose flour, ½ tablespoon baking powder, ½ teaspoon baking soda, 2 teaspoons garlic powder, 1 teaspoon granulated sugar, 1 teaspoon dried parsley, ½ teaspoon kosher salt, 5 ounces shredded cheddar cheese
- Add the melted butter and buttermilk and mix until just combined, being sure not to over mix.½ cup unsalted butter, 1 cup buttermilk
- Spray the inside of a portion scoop with nonstick cooking spray. Use the scoop to scoop out even portions of biscuit dough and place them 1 inch apart on the baking sheet.
- Bake for 10-12 minutes, until golden brown.
- While the biscuits bake, make the butter topping. Place 3 tablespoons of butter in a small microwave safe bowl. Microwave the butter in 30-second increments until melted. Whisk in the salt and parsley.3 tablespoons unsalted butter
- Brush the melted butter mixture onto the baked biscuits and serve warm.½ teaspoon dried parsley, ¼ teaspoon kosher salt
Video
Becky’s Tips
- Buttermilk: No buttermilk? No problem! Measure out 1 cup of milk, remove 2 tablespoons of milk, and mix in 2 tablespoons of white vinegar or lemon juice. Let the mixture stand for 5 minutes before mixing it into the recipe.
- Properly measure the flour to prevent overly dry biscuits. Use a spoon to scoop the flour into the measuring cup and level it off with a butter knife.
- Try to avoid overmixing the biscuit dough. Overworked dough can lead to dry and tough biscuits.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
