Get ready to bring the magic of restaurant baking into your own kitchen with these Cheddar Bay Biscuits (Red Lobster Copycat Recipe)! They’re everything you crave: tender, craggy, supremely buttery, and of course loaded with a generous amount of gooey cheddar. Every bite delivers the unmistakable combo of garlic, cheese, and just a hint of herbs — the flavors that have made these biscuits legendary. Whether you’re serving them as a dinner side, tucking them in a basket for brunch, or stealing one straight from the baking sheet, this is a comfort food recipe you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Cheddar Bay Biscuits (Red Lobster Copycat Recipe) is how approachable the ingredients list is — nothing fancy, just a handful of pantry essentials and a few dairy staples that come together to create biscuit perfection. Each element has a role, from fluff and rise, to tangy flavor and irresistible cheesy pull.
- All-purpose flour: The backbone of your biscuit, giving structure and a soft crumb that holds up to all that tasty cheese.
- Baking powder: This gives the biscuits their lift, making them light and beautifully airy.
- Baking soda: Works hand-in-hand with the buttermilk to help these bake up tall and tender.
- Garlic powder: The signature flavor; one teaspoon is the secret to those unmistakable savory notes.
- Salt: Enhances all the flavors — don’t be tempted to leave it out.
- Sugar: Just a touch for balance, accentuating the cheese and butter richness.
- Buttermilk (cold): The cool acidity tenderizes the dough and reacts with the leaveners for fluffy results.
- Unsalted butter (melted and divided): Partly mixed into the dough for flavor and tender texture, and partly for brushing on top for glossy finish.
- Shredded sharp cheddar cheese: The star ingredient! Don’t skimp — sharp cheddar melts perfectly and brings big flavor.
- Chopped fresh parsley (optional): For a fresh, herbaceous note and a pop of color on the golden tops.
- Dried oregano (optional): Adds an earthy, aromatic hint that elevates the finishing touch.
How to Make Cheddar Bay Biscuits (Red Lobster Copycat Recipe)
Step 1: Preheat and Prepare
Begin by preheating your oven to 450°F (230°C) — that blast of heat helps your Cheddar Bay Biscuits (Red Lobster Copycat Recipe) develop their gorgeous rise and golden tops. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, garlic powder, salt, and sugar. Whisk thoroughly so each bite is full of balanced flavor and lift. This is your base for all that biscuit magic.
Step 3: Add Cheese
Toss in the shredded sharp cheddar cheese, scattering it throughout the dry ingredients. Stir to ensure every bit of cheese is lightly coated — this helps the cheese stay suspended and melty in the final bake.
Step 4: Bring It Together with Buttermilk and Butter
Pour in the cold buttermilk and half of the melted unsalted butter. Use a spoon or spatula to gently mix just until everything is combined. The dough should be shaggy and a little sticky — don’t overwork it or you’ll lose out on tenderness!
Step 5: Drop and Bake
With a heaping spoon, drop dollops of dough onto your prepared baking sheet, leaving space between each for spreading. Into the oven they go — bake for 10–12 minutes until the biscuits are puffed and beautifully golden on top.
Step 6: Make Herb Butter
While the biscuits are baking, stir the remaining melted butter together with the chopped parsley and dried oregano (if you’re using them). This simple herb butter is your biscuit’s finishing flourish.
Step 7: Brush and Serve
As soon as the biscuits come out roaring hot from the oven, brush those tender tops generously with the flavorful herb butter. Serve your Cheddar Bay Biscuits (Red Lobster Copycat Recipe) warm and watch them disappear before your eyes.
How to Serve Cheddar Bay Biscuits (Red Lobster Copycat Recipe)
Garnishes
A generous brush of melted butter, followed by a dusting of fresh parsley, is all you need to make these biscuits look as inviting as they taste. For color and extra aroma, finish with a sprinkle of dried oregano or even a hint of flaky sea salt right as they come out of the oven.
Side Dishes
These biscuits are made for dipping into hearty chowders, sopping up homemade chili, or crowning a plate of seafood. Try pairing with classic soups like clam chowder or tomato basil, or serve alongside grilled chicken, shrimp, or roasted vegetables for an irresistibly comforting meal.
Creative Ways to Present
Get playful! Stack the biscuits in a tall basket lined with a napkin for a rustic, inviting centerpiece at the table. Or, for a special brunch, split and fill them with scrambled eggs and crispy bacon for the ultimate breakfast sandwich. They also make the perfect side for holiday meals, buffets, or potlucks.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have any left, Cheddar Bay Biscuits (Red Lobster Copycat Recipe) can be stored in an airtight container at room temperature for up to two days. They’ll retain their flavor and tenderness, especially if you give them a quick warm-up before serving again.
Freezing
To make biscuits ahead or save some for later, let them cool completely, then pop them into a freezer-safe bag or container. They keep their savory, cheesy goodness for up to two months in the freezer — perfect for last-minute cravings or quick appetizers.
Reheating
For that fresh-from-the-oven experience, reheat biscuits in a 350°F oven for about 5 minutes, or until warmed through and the cheese is melting again. You can also microwave them for 10–15 seconds, but the oven gives better texture and brings back that irresistible aroma.
FAQs
Can I use pre-shredded cheese?
Pre-shredded cheese is certainly convenient, but shredding your own cheddar gives even better meltability and avoids the anti-caking agents that can affect texture. Go for freshly shredded if possible for the best flavor and stretch.
What if I don’t have buttermilk?
No buttermilk in the fridge? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and you’ve got a quick buttermilk substitute that works beautifully in this recipe.
How do I know when the biscuits are done?
Cheddar Bay Biscuits (Red Lobster Copycat Recipe) are finished baking when the tops are golden brown, the biscuits look set, and the bottoms are lightly browned. A quick peek inside should reveal fluffy, moist interiors with melted cheese.
What can I do to make them extra flavorful?
If you want to turn up the flavor, try adding a pinch of cayenne pepper with the dry ingredients for a gentle background heat or experiment with smoked paprika for an extra savory kick. A little more garlic powder will also add intensity.
Can I make these gluten-free?
Yes! Use a good cup-for-cup gluten-free flour blend in place of all-purpose flour, and check that your baking powder and other ingredients are gluten-free. Your biscuits may have a slightly different texture but will still turn out delicious.
Final Thoughts
If you’ve been longing for those irresistibly cheesy, garlicky biscuits from your favorite restaurant, making this Cheddar Bay Biscuits (Red Lobster Copycat Recipe) at home is total bliss. Every batch is a little act of comfort and joy — and once you taste them fresh from your own oven, you’ll want to share these with everyone you know. Go ahead, give them a try and savor every warm, buttery bite!
Print
Cheddar Bay Biscuits (Red Lobster Copycat Recipe) Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 10 biscuits
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make delicious Cheddar Bay Biscuits at home with this Red Lobster copycat recipe. These savory biscuits are loaded with sharp cheddar cheese and perfect for any meal.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon sugar
Wet Ingredients:
- 1 cup buttermilk (cold)
- ½ cup unsalted butter, melted and divided
Additional Ingredients:
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
- ½ teaspoon dried oregano (optional)
Instructions
- Preheat the oven: Preheat to 450°F (230°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and sugar. Add the cheddar cheese and mix.
- Combine wet ingredients: Pour in buttermilk and half of the melted butter. Stir until just combined.
- Bake: Drop spoonfuls of dough onto the baking sheet and bake for 10–12 minutes until golden brown.
- Prepare herb butter: Mix the remaining butter with parsley and oregano. Brush over warm biscuits.
- Serve: Serve warm and enjoy!
Notes
- For extra flavor, add a pinch of cayenne to the dry ingredients.
- Best served fresh but can be stored for up to 2 days in an airtight container and reheated.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
