Red Lobster Cheddar Bay Biscuits
Are you craving those cheesy, fluffy, garlicky, Cheddar Bay Biscuits? Easily make your own at home with this simple-to-follow Red Lobster copycat recipe!
BETTER THAN THE RESTAURANT VERSION
Red Lobster’s famous Cheddar Bay Biscuits are one of the most beloved items on their menu. I don’t even enjoy Red Lobster but I do love their biscuits! Now, you can make a copycat version of these delicious biscuits in your own kitchen! A simple combination of pantry staple ingredients makes for a flaky, flavorful biscuit that is ready in only 30 minutes. I think these just might be better than the original and they are certainly better than that packaged stuff they sell now at the grocery store!
FREQUENTLY ASKED QUESTIONS:
Using a 1/4 cup measuring cup, or a small cookie scoop helps make sure all of your biscuit dough balls are the same size.
These bad boys are soooo close to the ones you get at the restaurant and they really don’t NEED anything else. But, if you’re a butter lover, you can add another fresh smear of butter when you go to dive into them.
To keep these as a real copycat recipe, you shouldn’t change the cheese. But, if you’re okay with a similar biscuit, you can try other cheese varieties like pepper jack, Monterey jack, Colby jack, swiss, gruyere, white cheddar, or fontina cheese.
Want to kick up the biscuits and add some spicy flavor? Try adding some cayenne, chipotle powder, chopped fresh or pickled jalapenos to the biscuit mix.
Yes! And you know what, that’s not a bad idea. It’s soooo hard not to eat the whole baking sheet full of them. Having some extra is great, especially to enjoy later as leftovers.
Leftover Cheddar Bay Biscuits should be stored in an airtight container for up to 3 days. You can freeze them for up to 3 months.
These biscuits are best served fresh when you make them. If you want to reheat leftovers, try popping them in the microwave for 10 seconds, in the oven or Air Fryer until warm again.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- teaspoons baking powder
- granulated sugar
- garlic powder
- shredded sharp cheddar cheese
- milk
- egg
- salted butter
- dried parsley flakes
HOW TO MAKE RED LOBSTER CHEDDAR BAY BISCUITS
Preheat the oven to 375°F. Line two sheet trays with parchment paper and set aside. In a large bowl, stir together the flour, baking powder, sugar, and garlic powder.
Add the cheddar to the bowl and stir so the cheese is thoroughly coated in the flour mixture.
Stir the milk, beaten egg, and melted butter in a medium-sized bowl.
Add the wet ingredients to the dry and stir until combined with no dry patches.
Place ¼ cup dollops of the batter onto the sheet trays about 3 inches apart.
Bake for 18-20 minutes until puffed up, they appear dry on top, and they are lightly golden brown.
When the biscuits are almost done baking, make the topping by stirring together the melted butter, parsley flakes, and garlic powder.
Take the biscuits out of the oven and immediately brush them with the butter mixture, use it all. Let cool slightly and serve warm.
CRAVING MORE RECIPES?
Red Lobster Cheddar Bay Biscuits
Ingredients
For the biscuits:
- 1 ½ cups (+ 2 Tablespoons) all-purpose flour
- 2 ½ teaspoons baking powder
- 2 teaspoons granulated sugar
- ¼ teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1 large egg, well beaten
- 4 tablespoons salted butter, melted
For the topping:
- 4 tablespoons salted butter, melted
- ½ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Line two sheet trays with parchment paper and set aside.
- In a large bowl, stir together the flour, baking powder, sugar, and garlic powder.
- Add the cheddar to the bowl and stir so the cheese is thoroughly coated in the flour mixture.
- Stir the milk, beaten egg, and melted butter in a medium-sized bowl.
- Add the wet ingredients to the dry and stir until combined with no dry patches.
- Place ¼ cup dollops of the batter onto the sheet trays about 3 inches apart.
- Bake for 18-20 minutes until puffed up, they appear dry on top, and they are lightly golden brown.
- When the biscuits are almost done baking, make the topping by stirring together the melted butter, parsley flakes, and garlic powder.
- Take the biscuits out of the oven and immediately brush them with the butter mixture, use it all. Let cool slightly and serve warm.
Notes
- I use a ¼ cup cookie scoop to keep these uniform in size.
- I highly suggest serving these while still warm. If you have leftovers reheat them slightly in the oven or air fryer or in the microwave for about 10 seconds.
- Keep leftovers in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
- Other cheese that would work: pepper jack, Monterey jack, Colby jack, swiss, gruyere, white cheddar, fontina.
- Add for a spicy kick: cayenne, chipotle powder, chopped fresh or pickled jalapenos
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Thank you for this easy recipe. Flavorful biscuits to serve as snacks