Copycat Red Lobster Cheddar Bay Biscuits
You can make these iconic biscuits at home with pantry staples, without picking up a store-bought box mix or stepping foot in the restaurant.
Makes12 biscuits
Prep15 minutes
Cook15 minutes
I am a solid child of the 90s. I collected Lisa Frank school supplies, loved Dunkaroos, and tried wearing my clothes backwards. And I was obsessed with Red Lobster’s cheddar bay biscuits. Those garlicky, warm, pillowy biscuits were the reason my sister and I begged my parents to go to Red Lobster as often as we did.
Although it’s been a minute since I’ve been to a Red Lobster, I’m no stranger to their store-bought cheddar bay biscuit mix. And while they somehow always fall short of delivering those iconic flavorful biscuits you can get at the restaurant, the nostalgia factor is huge — it’s why I keep going back for another box.
But, I’m happy to announce that now, I don’t need the pre-made mix. I’ve cracked the code to the best homemade cheddar bay biscuits, and quite frankly, they’re so much better than what I’ve ever had at the restaurant. Here’s how you can replicate those renowned biscuits at home, without picking up a box.
Ingredients in Red Lobster Cheddar Bay Biscuits
- Cheddar cheese. You can shred the cheese yourself or buy pre-shredded at the store. This recipe calls for sharp white cheddar, but if you already have yellow cheddar on hand, feel free to substitute.
- Buttermilk. While I tested the biscuits with milk, the batch with buttermilk was much more flavorful. If you don’t keep a bottle in the fridge, you can use a buttermilk substitute method — it’ll work just as well.
- Garlic powder. A generous amount in the biscuits and the garlic butter topping delivers more of a garlicky punch than if you were to use freshly minced garlic.
- Dried parsley. This pantry staple adds a pop of color and herby brightness to the biscuits. If you have fresh parsley, use 1 teaspoon of it in place of the dried.
How to Make Red Lobster Cheddar Bay Biscuits
- Prep your ingredients. Grate the cheese into a bowl. Melt the butter in a separate bowl, then combine with buttermilk. Add all-purpose flour, baking powder, garlic powder, salt, and baking soda to a large bowl and whisk until combined.
- Make the biscuit dough. Add the buttermilk mixture to the bowl of dry ingredients and stir together until a soft dough forms, then fold in the cheese.
- Portion and bake the biscuits. Using a 1/4 measuring cup, scoop the biscuits onto a lined baking sheet and bake until golden brown.
- Make the garlic butter. Melt the butter in a small bowl, and then mix in dried parsley, garlic powder, and salt.
- Brush the biscuits with butter. As soon as the biscuits come out of the oven, generously brush the tops all over with the warm garlic butter.
What to Serve with Red Lobster Cheddar Bay Biscuits
Cheddar bay biscuits go well with almost anything you’re planning to serve. Here are a few of my go-to recipes for pairing these biscuits with.
Can You Freeze Cheddar Bay Biscuits?
Yes! You have a couple options here: You can freeze the shaped, unbaked biscuit dough or freeze any leftover baked biscuits. If you’re freezing unbaked biscuits, you’ll bake them straight from the freezer; just plan for about five extra minutes of baking time. If you’re heating up frozen leftover biscuits, reheat in a 300ºF oven until warmed through.
Copycat Red Lobster Biscuits Recipe
You can make these iconic biscuits at home with pantry staples, without picking up a store-bought box mix or stepping foot in the restaurant.
Prep time 15 minutes
Cook time 15 minutes
Makes 12 biscuits
Nutritional Info
Ingredients
For the biscuits:
- 4 ounces
sharp white cheddar cheese (about 1 cup shredded)
- 8 tablespoons (1 stick)
unsalted butter
- 3/4 cup
buttermilk
- 2 cups
all-purpose flour
- 1 tablespoon
baking powder
- 1 1/2 teaspoons
garlic powder
- 1 1/2 teaspoons
kosher salt
- 1/2 teaspoon
baking soda
For the garlic butter:
- 4 tablespoons (1/2 stick)
unsalted butter
- 1/2 teaspoon
dried parsley
- 1/2 teaspoon
garlic powder
- 1/8 teaspoon
kosher salt
Instructions
Make the biscuits:
Arrange a rack in the middle of the oven and heat the oven to 450ºF. Line a baking sheet with parchment paper or a silicone baking mat.
Grate 4 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 packed cup), or measure out 1 cup store-bought grated.
Cut 8 tablespoons (1 stick) unsalted butter into 8 pieces and place in a medium microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 60 seconds total. (Alternatively, melt the butter in a medium saucepan over medium heat.) Add 3/4 cup buttermilk and stir to combine.
Place 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon baking soda in a large bowl and whisk until combined. Add the buttermilk mixture and gently stir with a flexible spatula until no dry flour remains and a soft dough forms. Add the cheese and stir to combine.
Using a 1/4 measuring cup, scoop out scant 1/4 cup portions of the dough. Gently roll each portion of dough between the palms of your hands to form a ball. Place on the baking sheet, spacing them at least 2 inches apart.
Bake until the biscuits are golden brown, about 10 minutes. Meanwhile, make the garlic butter.
Make the garlic butter:
Cut 4 tablespoons unsalted butter into 4 pieces and place in a small microwave-safe bowl. Microwave in 15-second intervals until the butter is melted, about 30 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.) Add 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, and 1/8 teaspoon kosher salt, and stir to combine.
As soon as the biscuits come out of the oven, liberally brush the top of each biscuit with the garlic butter. Serve immediately.
Recipe Notes
Make ahead: The biscuits can be shaped and frozen on the baking sheet until solid. Transfer to a plastic zip top bag and freeze for up to 2 months. Bake straight from the freezer until the biscuits are golden brown, about 15 minutes. Proceed with the recipe.
Storage: Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days, or frozen in a zip top bag for up to 2 months. Reheat in a 300ºF oven until warmed through.