Red Lobster Cheddar Bay Biscuits

Cheddar Bay Biscuits have reached cult status on restaurant menus and in home kitchens. You sit down at Red Lobster, glance through a menu of seafood, but when that basket of golden, cheesy biscuits hits the table, everything else fades. Guests often confess the biscuits are the main reason for their visit. With good reason—they’re crusty on the outside, fluffy within, and richly packed with butter, garlic, and cheese.

But there’s no need to wait for your next restaurant outing. This guide shows you how to make copycat Red Lobster Cheddar Bay Biscuits at home, using simple pantry ingredients and straightforward techniques. From mixing to baking, topping to storing, every detail is covered here, so you can enjoy this iconic comfort food anytime.

What Makes Cheddar Bay Biscuits Special?

These biscuits owe their charm to a unique combination:

Red Lobster Cheddar Bay Biscuits Vertical Photo

Sharp cheddar cheese for flavor and a cheesy crust.
Freshly minced or powdered garlic for savory punch.
Melted butter, brushed over hot biscuits, lending richness and sheen.
Buttery, soft insides offset by a gentle, golden crunch.

Unlike traditional buttermilk biscuits, Cheddar Bay Biscuits rely on a quick-mix method. There’s no need for rolling or cutting. Each biscuit is rugged, imperfect, and inviting, with visible crags of melted cheese.

Ingredients for Cheddar Bay Biscuits

Every biscuit bakes up best with high-quality, fresh components. Here’s what you’ll need:

Ingredient	Purpose	Suggestions
Baking mix (Bisquick)	The foundation for structure and rise	Homemade mix also works
Cheddar cheese	Adds salt, tang, and melt	Shred from a block for best results
Water	Binds ingredients	Buttermilk for richer flavor
Butter	Adds moisture and flavor	Use unsalted, real butter
Garlic powder	Key savory note	Fresh garlic for more intensity
Onion powder	Background aroma	Optional, but adds complexity
Salt	Boosts flavor	Coarse or fine
Dried parsley	Adds color and light herb finish	Optional

Ingredient Tips

Cheese: Freshly shredded cheese melts smoother than pre-shredded. Try sharp cheddar for more flavor punch.
Butter: Cold butter creates a flakier biscuit; melted butter makes topping easy.
Parsley: Sprinkle for a classic finish; swap for chives for a different note.

Step-by-Step Cheddar Bay Biscuit Recipe

You don’t need to be a seasoned baker to master these biscuits. The entire process takes about 25 minutes from start to finish.

Preparation

Preheat. Set your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Shred the Cheese. Use the coarse side of a box grater and shred a block of cheddar, yielding about a cup.

Make the Dough

Ingredients List

2 cups baking mix (Bisquick or similar)
1 cup shredded sharp cheddar cheese
2/3 cup cold water (or buttermilk)
1/4 cup unsalted butter (melted)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon dried parsley

Method

Combine the Mix. In a large mixing bowl, add the baking mix and cheddar cheese. Toss together.
Add Water. Pour in water (or buttermilk). Stir gently until just combined. The dough should hold together but remain slightly sticky.
Scoop. Using a large spoon or ice cream scoop, drop 10–12 rounded mounds of dough onto your tray. Leave space for spreading.

Bake

Place in the preheated oven. Bake for about 10–12 minutes, or until the biscuits turn golden brown at the edges.

Prepare the Buttery Topping

While biscuits bake, melt the remaining butter. Stir in garlic powder, onion powder, parsley, and a pinch of salt. Brush or spoon this mixture onto biscuits the moment they come out of the oven. For extra flavor, double the batch and let it soak in.

Serving Tips

Serve biscuits hot for best texture and flavor.
If making ahead, warm in a 300°F oven for 3–4 minutes.
Pair with seafood or soup, or enjoy as a snack.

Tips and Techniques for the Best Cheddar Bay Biscuits

Mastering biscuits comes down to technique and a few smart tweaks. Here’s how to guarantee success every time:

Use Fresh Baking Mix

Baking mix that’s past its prime won’t rise. Check the date and scent before using; it should smell faintly sweet, not stale.

Don’t Overmix

Once the liquid hits the dry ingredients, mix gently, just until combined. Overworking the dough causes dense biscuits. Lumpy dough is ideal.

Cold Butter = Flaky Biscuits

For scratch-made biscuits, cut cold butter into the flour with a pastry cutter or two forks. You’ll see pockets of butter—these melt in the oven, creating flake and lift.

Cheese Variety

Don’t stop at cheddar. Try Monterey Jack, smoked gouda, or pepper jack for a spicy twist. Even a blend of cheeses can elevate the flavor.

Generous Buttery Topping

Don’t skimp on the rich butter topping. It brings the biscuit together, providing moisture, sheen, and deep garlic-herb fragrance.

Cheddar Bay Biscuit Variations

Variety keeps things interesting in the kitchen. Here are ideas to try:

Spicy Biscuits: Add a pinch of cayenne to the dough.
Loaded Biscuits: Mix in bits of crisp bacon or finely sliced scallions.
Whole Grain: Substitute half the baking mix for whole-wheat and use extra cheese and butter.
Vegan Version: Swap in plant-based butter and shredded vegan cheese; use unsweetened almond milk.

What to Serve With Cheddar Bay Biscuits

These biscuits fit just about anywhere. Here are pairing inspirations:

Classic: Serve with roasted shrimp, fried fish, or crab cakes. A natural fit for seafood.
Soup & Stew: Dunk them in creamy clam chowder or chicken and corn chowder.
Salads: Crisp salads with vinaigrette balance rich, cheesy bread.
Breakfast Sandwiches: Split a biscuit and tuck in scrambled eggs and bacon.

For gatherings, set biscuits on a platter and let everyone help themselves. Their sturdiness makes them great for dipping, daubing, and sandwiching.

Storing, Freezing, and Reheating

Cheddar Bay Biscuits keep well, but a few practices preserve their flavor and texture.

Storing

Room Temperature: In an airtight container, they last up to 3 days. Place a small square of parchment between layers to avoid sticking.
Refrigeration: Not recommended, as biscuits may dry out and lose tenderness.

Freezing

Wrap individually in foil and place in a freezer bag. They’ll keep for up to 1 month.
For best results, brush with butter and rewrap after thawing.

Reheating

Oven: Heat at 350°F for 5–7 minutes from thawed, or 10–12 minutes from frozen.
Microwave: Not ideal, but 20–30 seconds will do for a quick fix.
Always brush reheated biscuits with a bit more melted butter.

Frequently Asked Questions

Why are they called Cheddar Bay?

Despite the name, there’s no Old Bay seasoning or other seafood elements. “Bay” simply evokes coastal flavors. It’s the cheddar cheese and garlic butter that matter.

Do I need biscuit mix?

Biscuit mix makes things faster, but homemade is easy. Blend 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons butter, then add cheese and water.

Can I make them gluten-free?

Yes! Use a gluten-free baking mix and ensure all other ingredients are labeled gluten-free.

The Takeaway

Homemade Cheddar Bay Biscuits deliver restaurant indulgence from your own oven. You control the cheese, the seasoning, and every luscious bite. With hot biscuits in hand, you’re never far from Red Lobster’s beloved experience—at your table, anytime you wish.

Red Lobster Cheddar Bay Biscuits
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