Copycat Red Lobster's Cheddar Bay Biscuits Recipe (Soft & Fluffy!)

🛒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.

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.

🥘 How To Make Red Lobster's Cheddar Bay Biscuits

1. Preheat the oven to 400 degrees Fahrenheit and prepare a parchment covered baking sheet.
2. In a mixing bowl combine the flour, baking powder, baking soda, sugar, garlic powder and salt. Whisk this together.
3. 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.
4. Add the milk to the bowl fold together with a rubber spatula until a thick but sticky dough forms.
5. Pour in the grated cheddar cheese and fold into the mixture, spreading the cheese evenly throughout the dough.
6. 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.
7. Place the biscuits in the oven for 17-20 minutes or until the tops have slightly started to brown.
8. 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.
9. Once the biscuits have been removed from the oven, heavily brush them with the garlic butter sauce.
10. Serve while still warm and enjoy!