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–+ servings
red lobster copycat cheddar biscuits.

Copycat Red Lobster's Cheddar Bay Biscuits Recipe

These Copycat Red Lobster Cheddar Bay Biscuits are soft, fluffy, and packed with flavor, just like the ones from the restaurant or even better!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Side Dish
Servings 12 biscuits
Calories 208 kcal

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

Calories: 208kcalCarbohydrates: 18gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 36mgSodium: 366mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 405IUVitamin C: 0.01mgCalcium: 158mgIron: 1mg
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