Soft, fluffy, and loaded with flavor, these Copycat Red Lobster's Cheddar Bay Biscuits are the perfect replicate of the famous Red Lobster biscuits!

Red Lobster's Cheddar Bay Biscuits
The biscuits are called Cheddar Bay in homage to both the cheddar cheese folded into the dough and the coastal ambiance you'll find in the Red Lobster restaurants.
These savory biscuits, made with cheese and topped with garlic butter make the perfect addition to any meal. Serve these cheddar bay biscuits alongside your favorite soup or stew or use them to soak up the flavors from your favorite dip.
If you love biscuits, you should try these buttermilk biscuits these cabbage lavash wraps, or pigs in a blanket.
🛒Ingredients
- All-purpose flour - all-purpose flour is used to make these biscuits but if you want to make them gluten-free look for a 1-1 gluten-free flour.
- Baking powder/baking soda- these give the biscuits a fluffy texture.
- White granulated sugar - a touch of sugar gives these biscuits a slightly sweet flavor.
- Garlic powder - garlic powder adds a savory flavor to complement the sweet flavor of the biscuits.
- Butter - cold butter, cubed, adds a buttery taste. You can use salted or unsalted.
- Milk - any type of milk will work to make the biscuits, even non-dairy.
- Sharp cheddar - I prefer the flavor of sharp cheddar cheese but you can use any type of cheddar, grated, to make these cheddar biscuits.
Garlic Butter
- Butter - I like to use salted butter, melted, to make garlic butter but you can use unsalted.
- Spices - I added dried parsley, garlic powder, and Italian seasoning to add flavor to the garlic butter.
Step-by-step photos can be seen below the recipe card.
Rita's Tip
Resist the urge to over-mix the dough, it will have some lumps but that's ok. Overmixed dough may turn out tough.
📋Tips
- Make sure the cold butter is cut into chunks so it is easier to blend.
- Double check your baking soda and baking powder are still active so the biscuits will rise and turn out fluffy.
- Portion the dough for the biscuits the same size so they all cook up at the same pace. Different sizes may result in some biscuits being overcooked or undercooked.
- Use a pastry brush to brush the garlic butter onto the tops of the biscuits.
Storage Instructions
- 🍱To Store. Place leftover biscuits in an airtight container and store at room temperature for up to one week.
- 🥶To Freeze. Freeze uneaten biscuits for up to 3 months. Flash-freeze them on a baking sheet before transferring them to an airtight container or Ziplock bag. Defrost in the fridge or on the counter overnight.
- 🔥To Reheat. To serve pop in the microwave or place in the oven for a few minutes to warm them up.
What To Serve With Red Lobster's Cheddar Bay Biscuits
These copycat cheddar bay biscuits would be great to soak up the flavors in these recipes:
📖Recipe
Copycat Red Lobster's Cheddar Bay Biscuits Recipe
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon white granulated sugar
- ½ teaspoon salt
- ⅓ cup butter, cold, cubed
- 1 cup milk
- 1 cup sharp cheddar, grated
Garlic Butter
- ¼ cup butter, salted, melted
- 1 teaspoon parsley, dried
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Preheat the oven to 400 degrees Fahrenheit and prepare a parchment covered baking sheet.
- In a mixing bowl combine the flour, baking powder, baking soda, sugar, garlic powder and salt. Whisk together.2 cups all purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, 1 teaspoon white granulated sugar, ½ teaspoon garlic powder, ½ teaspoon salt
- Add in the cold cubed butter and use a fork or pastry cutter to blend it with the dry mixture. The butter should be pea sized by the time you have mixed it all in.⅓ cup butter
- Add the milk to the bowl and fold together with a rubber spatula until a thick but sticky dough forms.1 cup milk
- Add in the grated cheddar cheese and fold into the mixture, spreading the cheese evenly throughout the dough.1 cup sharp cheddar
- Take large tablespoon-sized dollops of the dough and transfer to the parchment-covered baking sheet. Part of the Red Lobster’s biscuit look is its imperfect edges, so no need to try to create the perfect round biscuit.
- Place the biscuits in the oven for 17-20 minutes or until the tops have slightly started to brown.
- About 5 minutes before the biscuits are done, prepare the garlic butter. Add the parsley, garlic powder, and Italian seasoning to the melted butter and whisk together thoroughly. You can taste it to see if it is salty enough for your liking.1 teaspoon parsley, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ cup butter
- Once the biscuits have been removed from the oven, heavily brush them with the garlic butter sauce. Serve while still warm and enjoy!
Notes
- If you only have unsalted butter add extra salt to the garlic butter or opt for garlic salt instead of garlic powder.
- Resist the urge to over-mix the dough, it will have some lumps but that's ok. Overmixed dough may turn out tough.
- This recipe yields 10-12 biscuits.
- To Store. Place leftover biscuits in an airtight container at room temperature for up to one week.
- To Freeze. Freeze uneaten biscuits for up to 3 months. Flash-freeze them on a baking sheet before transferring them to an airtight container or Ziplock bag. Defrost in the fridge or on the counter overnight.
- To Reheat. To serve pop in the microwave or place in the oven for a few minutes to warm up.
Nutrition
🥘 How To Make Red Lobster's Cheddar Bay Biscuits
- Preheat the oven to 400 degrees Fahrenheit and prepare a parchment covered baking sheet.
- In a mixing bowl combine the flour, baking powder, baking soda, sugar, garlic powder and salt. Whisk this together.
- Add in the cold cubed butter and use a fork or pastry cutter to blend it with the dry mixture. The butter should be pea sized by the time you have mixed it all in.
- Add the milk to the bowl fold together with a rubber spatula until a thick but sticky dough forms.
- Pour in the grated cheddar cheese and fold into the mixture, spreading the cheese evenly throughout the dough.
- Take large tablespoon sized dollops of the dough and transfer to the parchment covered baking sheet. Part of the Red Lobster’s biscuit look is its imperfect edges, so no need to try to create the perfect round biscuit.
- Place the biscuits in the oven for 17-20 minutes or until the tops have slightly started to brown.
- About 5 minutes before the biscuits are done, prepare the garlic butter. Add the parsley, garlic powder, and Italian seasoning to the melted butter and whisk together thoroughly. You can taste it to see if it is salty enough for your liking.
- Once the biscuits have been removed from the oven, heavily brush them with the garlic butter sauce.
- Serve while still warm and enjoy!
🤷Frequently Asked Questions
If you find the dough is sticking to your hands or the counter as you portion it, sprinkle a touch of flour at at time until it is easier to manage.
If you accidentally left the butter on the counter, place it in the freezer until it gets cold before starting to prepare the biscuits.
Yes, if you'd rather not add any sugar it is not essential.
Sara L.
Rita, for the garlic butter in the Copycat Red Lobster's Cheddar Bay Biscuits, can I substitute margarine for butter? I have dietary restrictions but don't want to miss out on the taste.
Rita
you can try but I haven't tried with this sub.
MikeThomas
just tried making these biscuits at home and wow they're close to the real thing. never knew i needed Rita's tip on getting that perfect crust till now. game changer.
Rita
glad you liked it!
Alex J.
Wow, made these biscuits and they turned out great. I surprised myself haha. Big thanks to Rita and her clear instructions!
ChrisP
That's awesome Alex! Remember, practice makes perfect. Keep at it!
Rita
thank you so much Alex, practice makes perfect!
JennyQ
Tried so many biscuit recipes claiming to be 'just like the real thing'. Spoiler: they're not. Gonna give this a shot but not holding my breath. At least the garlic butter part sounds promising.
Rita
hope you like it Jenny!