Red Lobster Cheddar Bay Biscuits Copycat Recipe

These Red Lobster Cheddar Bay Biscuits copycat recipe gives you those warm, cheesy, garlicky biscuits at home any night of the week.

The original version at the restaurant is hard to stop eating, and this homemade take gets you the same sharp cheddar bite, soft crumb, and buttery garlic top without a reservation.

Why I Love This Recipe

The butter-brushed garlic top is what makes these worth making over and over. It soaks into the warm biscuit and makes the whole thing taste rich without being heavy.

The drop biscuit method means no rolling, no cutters, and no fuss. You mix, drop, and bake.

Sharp cheddar keeps the flavor punchy even after they cool slightly. A mild cheddar gets lost.

Recipe Ingredients

• 2 cups all-purpose flour – Spoon and level into the measuring cup to avoid a dense biscuit
• 1 tbsp baking powder – Full tablespoon gives a good rise; check the expiry date on your tin
• 1 tsp garlic powder – Goes into the dough itself for flavor throughout
• 1/2 tsp onion powder – Rounds out the savory base without standing out on its own
• 1/2 tsp salt – Kosher salt works well; if using table salt, reduce to 1/4 tsp
• 1/4 tsp cayenne pepper – Adds a barely-there warmth; omit if cooking for heat-sensitive eaters
• 1/3 cup cold unsalted butter, cubed – Cold butter creates the flaky pockets; cut it and return to the fridge until needed
• 1 cup shredded sharp cheddar cheese – Shred it yourself from a block for better melt and flavor
• 3/4 cup whole milk – Whole milk gives the richest result; see swaps below
• 3 tbsp unsalted butter, melted – For the garlic topping
• 1 tsp garlic powder – Second measure, used only in the topping
• 1 tsp fresh parsley, finely chopped – Finishes the topping; dried parsley works in a pinch

Variations / Substitutions

• Buttermilk instead of whole milk – Makes the crumb slightly more tender and adds a faint tang that works well against the sharp cheddar.
• 2% milk – Works fine; the biscuit will be a touch less rich but still holds together well.
• Pepper jack instead of cheddar – Adds a noticeable heat kick and still melts beautifully.
• Gluten-free flour blend – A 1:1 substitution blend works here; the biscuits will spread a little more, so chill the dough for 10 minutes before baking.
• Vegan butter and plant-based milk – The texture is slightly denser but the garlic topping still tastes great; use an unsweetened oat milk for the closest result.
• Extra cayenne (up to 1/2 tsp) – For a biscuit with a real back-of-the-throat warmth.

If you enjoy cheesy baked sides, you might also like a Homemade Jalapeño Cheddar Cornbread recipe.

How To Make Cheddar Bay Biscuits

Step 1: Combine the Dry Ingredients

Preheat your oven to 450°F (230°C), line a large baking sheet with parchment paper, and get it to the side. In a large bowl, whisk together the 2 cups flour, 1 tbsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp cayenne pepper for about 20 seconds until everything is evenly distributed.

The mix should look pale and uniform, with no visible clumps of baking powder. A good whisk now means even rise later.

Step 2: Cut in the Cold Butter

Add the 1/3 cup cold cubed butter to the flour mixture. Using your fingertips, press and break the butter into the flour until the pieces are no larger than a small pea, about 2 to 3 minutes of work. You want some flat, irregular flakes too, not just round beads.

The mixture will look rough and shaggy, not smooth. That unevenness is exactly what creates the layered, slightly flaky crumb once the biscuits bake.

Step 3: Fold in the Cheese and Milk

Add the 1 cup shredded sharp cheddar cheese to the flour and butter mixture, and toss it through with a fork so the strands are coated in flour. Pour in the 3/4 cup whole milk all at once and stir with a rubber spatula or fork just until a shaggy dough comes together, about 10 to 15 strokes.

Stop mixing the moment you no longer see dry flour at the bottom of the bowl. Overmixing activates the gluten and makes the biscuits tough and dense instead of tender.

Step 4: Drop and Bake the Biscuits

Using a large cookie scoop or a 1/4-cup measure, drop 12 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slide the pan into the preheated 450°F (230°C) oven and bake for 12 to 14 minutes, until the tops are golden and the edges look set and dry.

The bottoms should be a deep golden brown when you lift one with a spatula. If the tops color before 12 minutes, your oven runs hot; tent loosely with foil and check at the 12-minute mark.

Step 5: Glaze and Serve the Biscuits

While the biscuits bake, stir together the 3 tbsp melted unsalted butter, 1 tsp garlic powder, and 1 tsp finely chopped fresh parsley in a small bowl. The moment the biscuits come out of the oven, brush the garlic butter generously over every top using a pastry brush, making sure to get the sides too.

Transfer the glazed biscuits to a serving plate and brush any remaining garlic butter over them one more time. Serve immediately so the butter is still glistening and the cheese inside is warm and slightly stretchy.

Recipe Tips

• Shred your own cheese. Pre-shredded bags are coated in anti-caking starch, which dulls the melt and flavor. A block of sharp cheddar grated on a box grater takes about 2 minutes and makes a real difference.
• Keep the butter cold. If your kitchen is warm, cube the butter, spread it on a plate, and put it back in the fridge for 10 minutes before you start. Warm butter melts into the flour instead of staying in pockets, and you lose the texture.
• Do not skip the cayenne. At 1/4 tsp it is barely detectable as heat; it just adds a subtle depth that makes the biscuit taste more savory than spicy.
• Use a cookie scoop for even biscuits. It also speeds up the process and means they all finish baking at the same time.

Bake times by oven and pan:

How To Store

• Refrigerate – Store cooled biscuits in an airtight container for up to 3 days. They firm up in the fridge but reheat well.
• Reheating – Wrap in foil and warm at 350°F (175°C) for 8 to 10 minutes, or microwave one biscuit for 20 to 25 seconds. The foil-oven method keeps the outside from going rubbery.

What To Serve With Cheddar Bay Biscuits

These biscuits go well alongside a creamy seafood chowder because the butter and cheese in the biscuit stand up to a rich broth without being overwhelmed. A simple green salad with a sharp vinaigrette also works well, since the acidity cuts through the butter. They are also a solid side for a pan-seared salmon or shrimp, where the garlic topping echoes the seasoning on the fish.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. Drop the dough mounds onto the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 12 hours. Bake straight from the fridge and add 1 to 2 minutes to the bake time.

Can I freeze these after baking?

Yes. Let them cool fully, then freeze in a zip bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 12 to 15 minutes, wrapped in foil.

Why are my biscuits flat?

The most common cause is baking powder that has gone stale. Drop a teaspoon into hot water; if it does not bubble actively, replace the tin.

Can I double the batch?

Yes, double all ingredients and use 2 baking sheets. Rotate them top to bottom halfway through the bake for even browning.

Cheddar Bay Biscuits Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/3 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 3/4 cup whole milk
• 3 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp fresh parsley, finely chopped

Method

 

1. Preheat oven to 450°F (230°C) and line a large baking sheet with parchment paper. Whisk together the flour, baking powder, garlic powder, onion powder, salt, and cayenne in a large bowl for 20 seconds.
2. Add the cold cubed butter and work it into the flour with your fingertips until the pieces are no larger than a small pea, about 2 to 3 minutes.
3. Toss in the shredded cheddar cheese, then pour in the whole milk and stir just until the dough comes together, about 10 to 15 strokes. Stop when no dry flour remains.
4. Drop 12 mounds of dough onto the prepared baking sheet using a 1/4-cup measure, spacing them 2 inches apart. Bake for 12 to 14 minutes until the tops are golden and the edges are set.
5. Stir together the melted butter, garlic powder, and parsley. Brush generously over the hot biscuits the moment they come out of the oven, transfer to a serving plate, and brush with any remaining garlic butter.

Notes

You can grate the cheddar and measure out the dry ingredients up to a day ahead, storing each separately in the fridge. The dough itself does not like to sit at room temperature, so once it is mixed, get it into the oven quickly. If your biscuits are spreading more than rising, your butter was too warm before it went in.