Our cheddar bay biscuit recipe yields warm, tender biscuits filled with sharp cheddar and finished with a buttery garlic topping — just like the famous biscuits at Red Lobster. After realizing we were often visiting the restaurant mainly for the biscuits, I developed a reliable copycat recipe you can make from scratch with simple pantry ingredients. These biscuits are soft inside, lightly crisp at the edges, and ready from bowl to table in about 25 minutes.
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Why This Red Lobster Biscuit Recipe Works
- Made from scratch — no boxed mix required.
- Drop-biscuit method: no rolling or cutting, quick and forgiving.
- Buttermilk keeps the crumb tender and gives a subtle tang.
- Garlic butter brushed on hot biscuits is the finishing touch that delivers the signature flavor.
Ingredients Notes
- All-purpose flour: Spoon flour into your measuring cup and level it off with a knife for accuracy. Scooping from the bag packs too much flour and can make biscuits dense.
- Baking powder & baking soda: Using both gives extra lift and a tender crumb. Check that baking powder is fresh — it should bubble when tested in hot water.
- Buttermilk: Adds tang and reacts with baking soda for better rise. See substitutions below if you don’t have it.
- Butter: Cold butter is essential. As it melts in the oven it creates steam pockets that make flaky layers. Don’t let the butter soften before mixing.
- Sharp cheddar: Grate from a block for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that change texture.
- Garlic powder: Used both in the dough and the butter topping for a strong garlic note.
- Fresh parsley: Optional but lovely in the butter topping for color and freshness.
Recipe Variations + Substitutions
No buttermilk? Mix 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5–10 minutes. It will thicken and curdle slightly — perfect for this recipe.
Salted butter: Use it if needed, but reduce or omit added salt in the dough and topping.
Gluten-free: A 1:1 gluten-free flour blend can work; expect a slightly different texture.
Cheese swaps: Colby-Jack, pepper jack, Gruyère, or a Mexican blend will change the flavor profile and texture.
Flavor add-ins: Fold ½ cup cooked, crumbled bacon for bacon-cheddar biscuits; add 2 tablespoons chopped chives for chive cheddar; stir in a pinch of cayenne or ½ teaspoon Old Bay for heat; or add diced jalapeño for a spicy bite.
Kitchen Tools Used for Homemade Cheddar Bay Biscuits
- Large mixing bowl
- Pastry cutter or two forks (or grate frozen butter)
- Baking sheet and parchment paper or silicone mat
- Pastry brush
- Cookie scoop or ¼-cup measuring cup (optional for even biscuits)
How to Make Red Lobster Cheddar Biscuits
- Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Add ½ cup cold unsalted butter cut into small cubes. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Stir in 1 cup shredded sharp cheddar. Pour in 1 cup cold buttermilk and stir just until combined; the dough should be sticky and shaggy. Do not overmix.
- Use a ¼-cup measuring cup or large cookie scoop to drop mounds of dough onto the prepared sheet about 2 inches apart (yields 10–12 biscuits).
- Bake 12–15 minutes, until tops are golden brown.
- While biscuits bake, combine 4 tablespoons melted butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley (or 1 teaspoon chopped fresh), and ¼ teaspoon salt. Brush the garlic butter over the hot biscuits as soon as they come from the oven. Serve warm.
🎯 Pro Tips
- Keep butter cold. If your kitchen is warm, chill cubed butter in the freezer for 10 minutes. Grating frozen butter on a box grater is a fast alternative.
- Don’t overmix. Stir until the dry ingredients are moistened; a few dry spots are okay. Overmixing develops gluten and makes biscuits tough.
- Use a scoop for uniform biscuits. A 3-tablespoon or ¼-cup scoop helps biscuits bake evenly and speeds assembly.
- Brush immediately. Hot biscuits absorb the garlic butter best right from the oven.
What to Serve with Cheddar Bay Biscuits
These biscuits pair beautifully with hearty soups like clam chowder, bean soups, or cheese-based soups. They also complement seafood dishes, garlic butter noodles with shrimp, and baked or roasted chicken dishes. Serve them warm as a side for salads, stews, or your favorite weeknight meal.
Storage and Reheating
Room temperature: Store leftovers in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Freeze baked biscuits in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat from frozen.
To reheat: Warm in a 350°F oven for 5–7 minutes, or microwave for 15–20 seconds. For frozen biscuits, bake at 350°F for 10–12 minutes.
Make ahead: Scoop the dough onto a baking sheet, cover tightly, and refrigerate up to 24 hours before baking. Alternatively, freeze unbaked portions on a sheet, transfer to a freezer bag, and bake from frozen adding 4–6 minutes to the baking time.
Frequently Asked Questions
“Bay” is a name that evokes coastal flavor and branding — it doesn’t refer to a specific seasoning in the original recipe, though some people add Old Bay if they like.
Yes. Portion the dough onto a baking sheet, cover and refrigerate up to 24 hours. You can also freeze unbaked portions and add a few extra minutes to the bake time when ready.
Flat biscuits usually mean the butter was too soft or the leavening is old. Use cold butter and verify your baking powder for activity.
Buttermilk gives the best rise and flavor, but you can make a substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk, then letting it sit 5–10 minutes.
Cheddar Bay Biscuits
Author: Renae Gerhardstein
Equipment
- Baking sheet with parchment paper
- Large bowl
- Whisk
- Pastry cutter or two forks
- ¼ cup measuring cup or large cookie scoop
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 1 cup buttermilk, cold (or milk + vinegar substitute)
For the garlic butter topping:
- 4 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley (or 1 tsp fresh, chopped)
- ¼ teaspoon salt
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl whisk together flour, baking powder, sugar, garlic powder, baking soda, and salt.
- Add cold cubed butter and cut into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Stir in shredded cheddar. Pour in buttermilk and fold until just combined; the dough should be sticky.
- Drop ¼-cup mounds onto the prepared sheet, spacing about 2 inches apart (10–12 biscuits).
- Bake 12–15 minutes until golden on top.
- Mix melted butter with garlic powder, parsley, and salt. Brush over hot biscuits and serve warm.
Notes
- Keep butter cold for flaky layers; grate frozen butter for easier mixing if desired.
- Don’t overmix the dough — stop when it comes together to keep biscuits tender.
- Make ahead: refrigerate unbaked biscuits up to 24 hours, or freeze unbaked portions and add a few minutes to bake time when baking from frozen.
- Storage: room temperature 3 days, refrigerator 5 days, freezer up to 3 months.
Nutrition (per serving)
Calories: 231 | Carbohydrates: 18 g | Protein: 5 g | Fat: 16 g | Sodium: 411 mg
