Red Lobster Cheddar Bay Biscuits

Red Lobster Cheddar Bay Biscuits: The Ultimate Copycat Recipe

If you’ve ever sat down at Red Lobster, you know their Cheddar Bay Biscuits steal the show. Golden, warm, and fragrant with cheese and garlic, these biscuits are the reason many diners return again and again. Luckily, you can recreate that bakery-fresh experience at home with a simple, reliable recipe. Let’s dig into everything you need to know to bake the softest, most flavorful Cheddar Bay Biscuits from scratch, complete with ingredient swaps, serving ideas, and storage tips.

Cheddar Bay Biscuits: Why They Stand Out

Cheddar Bay Biscuits are more than just a bread basket side. They balance salty cheddar richness, aromatic garlic, and fluffy, moist centers. Every bite gets a pop of fresh parsley and the unmistakable taste of real butter. Their appeal stretches far beyond seafood dinners—these biscuits fit right in at brunch, potlucks, holiday spreads, or cozy family meals.

Ingredient Breakdown

The beauty of Cheddar Bay Biscuits lies in their accessibility. Most of the ingredients can be found in your fridge or pantry. If you want restaurant-level results, choose high-quality basics and follow the small tricks that elevate each batch.

Core Ingredients

Here’s a look at what goes into classic Cheddar Bay Biscuits:

Biscuit Mix: You can use Bisquick, Jiffy, or a homemade mix with all-purpose flour, baking powder, baking soda, sugar, and salt. The ready-mix saves time, but DIY offers total control over flavor and texture.
Cheddar Cheese: Opt for a sharp, high-quality block of cheddar. Grate it yourself for superior melt and flavor.
Butter: Always use real, unsalted butter. Both in the dough and as a finishing glaze, butter drives the biscuits’ signature richness.
Garlic Powder: This infuses each bite with savory warmth. Avoid garlic salt to prevent over-seasoning.
Water: It brings the dough together with just enough moisture.
Fresh Parsley: Adds color and a clean, bright finish.
Onion Powder: Enhances the savory profile without overwhelming the palate.
Salt: Fine sea salt or table salt helps fuse all the flavors.
Optional Leaveners: If skipping the biscuit mix, baking powder and a dash of baking soda give the biscuits their lift.

Ingredient Table

Ingredient	Quantity	Notes
Biscuit Mix	2 cups	Or homemade, all-purpose flour-based
Cheddar Cheese	1 cup	Freshly shredded
Cold Water	2/3 cup	Or substitute buttermilk
Unsalted Butter	1/2 cup (melted)	Divided, for mixing and topping
Garlic Powder	1 1/2 tsp	Divided, dough and topping
Onion Powder	1/2 tsp	For topping or dough
Dried Parsley	1 tbsp	For color and freshness
Salt	1/2 tsp	Adjust to taste

Step-by-Step: Mixing, Baking, and Finishing

Creating Cheddar Bay Biscuits only requires about 25 minutes from start to finish. Here’s how to nail every step.

1. Preheat and Prep

Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and promotes even baking.

2. Mix the Dough

Combine biscuit mix (or dry ingredients) with shredded cheddar in a large bowl. Slowly add water (or buttermilk), stirring until a soft, cohesive dough forms. Avoid overmixing to keep the biscuits tender.

Example: If your dough looks too dry, add another tablespoon of water. If it appears sticky, a sprinkle of extra biscuit mix helps.

3. Portion and Shape

Using a large spoon or a scoop, drop heaping spoonfuls of dough onto the baking sheet, leaving space for slight spreading. There’s no need to shape them perfectly—their rustic look adds to the charm.

4. Bake Until Golden

Bake for 10-12 minutes, or until the biscuit tops develop a light golden hue and a toothpick inserted in the center comes out clean. For extra cheesy flavor, sprinkle more cheddar on top halfway through baking.

5. Make and Brush With Buttery Topping

While the biscuits bake, mix melted butter with garlic powder, onion powder, parsley, and a pinch of salt. Brush generously over the biscuits as soon as they come out of the oven.

Tip: Apply a second layer of garlic butter for added flavor and sheen.

Tips for Perfect Cheddar Bay Biscuits

A few small adjustments create bakery-quality results:

Use Buttermilk Instead of Water: Adds depth and a subtle tang—just like southern biscuits.
Keep Ingredients Cold: Cold butter in the dough creates flakier biscuits.
Always Shred Cheese Fresh: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Don’t Over-Mix: Mix just until the dough comes together to prevent dense biscuits.
Generous Butter Glaze: Apply the butter mixture right after baking so it soaks in.
Alternative Cheeses: Swap cheddar for pepper jack, gouda, or a three-cheese blend for a new spin.
Spice Variations: For a kick, add a pinch of cayenne or smoked paprika to the dough.

Frequently Asked Questions

Can I Make Cheddar Bay Biscuits Without Biscuit Mix?

Absolutely. For a homemade version, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 cup cold butter cut into cubes. Cut in butter until crumbly, then proceed with cheese, wet ingredients, and baking.

How Do I Get Fluffier Biscuits?

Cold butter is key. If making from scratch, freeze the butter briefly, then grate it into the dry mix. Folding the dough gently rather than kneading produces extra layers.

What If I’m Dairy-Free?

Use a plant-based butter and a non-dairy cheese alternative. Coconut milk or oat milk with vinegar can substitute for buttermilk.

Serving Suggestions

Cheddar Bay Biscuits shine as a starter, side, or snack. They pair well with:

Seafood classics: shrimp scampi, broiled salmon, lobster bisque
Hearty soups: chowder, tomato, chicken and wild rice
Southern dishes: fried chicken, collard greens, creamy grits
Breakfast spreads: scrambled eggs, sausage, fruit preserves

Creative Uses

Turn your leftovers into mini sandwich sliders with ham and eggs. Or, serve them as the base for biscuits and gravy.

Storage, Freezing, and Reheating

Cheddar Bay Biscuits store well, retaining their texture and flavor for days.

Short-Term Storage

Store cooled biscuits in an airtight container at room temperature for up to 3 days. If you want to preserve their warmth, wrap them in foil.

Freezing

Freeze on a baking sheet until solid, then transfer to a zip-top bag. They’ll keep for up to a month. Reheat from frozen in a 350°F oven for 7-10 minutes.

Reheating Tips

Pop biscuits in the oven at 350°F for 5-7 minutes to restore their softness. Brush with fresh melted butter after warming to revive the chewy, buttery texture.

Cheddar Bay Biscuits Recipe Card

Ingredients

2 cups biscuit mix or homemade mix
1 cup shredded sharp cheddar cheese
2/3 cup cold water or buttermilk
1/2 cup unsalted butter, melted (divided)
1 1/2 teaspoons garlic powder (divided)
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon salt

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet.
Mix biscuit mix and cheddar cheese in a large bowl.
Add water (or buttermilk). Stir to form a soft dough.
Drop by large spoonfuls onto the baking sheet.
Bake 10-12 minutes, until tops are golden.
Combine melted butter, 1 tsp garlic powder, parsley, onion powder, and salt.
Brush hot biscuits with the garlic butter mixture.
Serve warm.

With these steps, you’ll have Red Lobster-style Cheddar Bay Biscuits at home—light, cheesy, and buttery in every bite. Enjoy them fresh, with dinner, or as a savory snack anytime.