Red Lobster Cheddar Bay Biscuits

Red Lobster’s Cheddar Bay Biscuits are incredibly buttery, garlicky, cheesy, flaky, and downright addicting.

These bad boys are so decadent, you can’t dine at Red Lobster and not order them. In many cases, they even overshadow the seafood!

But you know what?

You don’t have to head to Red Lobster just to get a bite of these heavenly biscuits. You can totally make Red Lobster Cheddar Bay Biscuits yourself!

They’re very easy and don’t require any fancy ingredients.

Copycat Red Lobster Biscuits

If you haven’t tried Red Lobster’s Cheddar Bay Biscuits, you’re missing out. I have a 100% true story that should tell you precisely how good they are.

My best friend hates seafood — absolutely abhors it. And yet, her favorite restaurant is Red Lobster. (I know how it sounds, but I’m telling no lies.)

She goes for the biscuits. Once there, she usually orders a baked potato and a salad, but it’s the biscuits that she’s after. THAT’s how good they are.

So, if you have 25 minutes to spare, grab an apron. Try this copycat Red Lobster Cheddar Bay Biscuits recipe right now!

You’ll go nuts for them. And for those who already love them, you’ll be surprised at how close they are to the original! 

Copycat Cheddar Bay Biscuits Ingredients

You can buy a pack of Cheddar Bay Biscuit mix at the grocery store. And I’m not going to lie; it’s pretty good.

But there’s nothing like making these yummy, cheesy biscuits from scratch. Here’s what you’ll need:

• Baking mix. Pick up a box of Jiffy or Bisquick from the store. Or, if you feel up to it, make homemade biscuit dough instead.

• Cheddar cheese. You’ll want to freshly shred the cheddar for the best taste. Don’t buy the pre-shredded stuff. Get a high-quality block of cheese, too.

• Water. For mixing.

• Butter. Butter plays a pivotal role in these biscuits. They’re famous for their rich, buttery taste. So be sure to get real butter, not margarine or oil.

• Garlic powder. No need to mince the garlic yourself. Just grab the garlic powder from your spice rack.

• Salt. You can use regular table salt or sea salt, as you prefer.

• Onion powder. Again, the powdered stuff is fine. Use a high-quality brand, though, and make sure it’s fresh.

• Dried parsley. Parsley adds a hint of fresh herbiness and a pop of green color.

How to Make Cheddar Bay Biscuits

See the recipe card below for the complete steps. For now, here’s an overview:

1. Prepare. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.

2. Make the biscuit dough. Combine the baking mix, cheese, and water in a bowl. Keep mixing until you form a dough.

3. Bake. Scoop the dough into small balls and transfer them to the baking sheet. Bake for 10 to 12 minutes or until golden brown.

4. Add the buttery topping. In a separate bowl, combine the melted butter, onion powder, garlic powder, parsley, and salt. Mix well.

Brush the butter mixture over the tops of the biscuits as soon as you remove them from the oven.

Serve and enjoy!

Tips & Tricks

• Make them totally from scratch. No biscuit mix? No problem! Simply combine flour, baking soda, baking powder, sugar, and salt. Cut in the butter and mix until crumbly. Add milk and cheddar cheese. Done!

• Use fresh ingredients. This is especially important if you’re making a biscuit mix from scratch. Be sure the baking powder, especially, is fresh. It’s what causes the biscuit to rise. So, if your baking powder is expired, you’ll end up with sad, flat biscuits. The garlic and onion powders should also be fresh.

• Use cold butter for flakier biscuits. Use a pastry cutter to cut in the butter to make sure it is well distributed throughout the dough. (Again, this is if you’re making them totally from scratch.)

• Avoid the Old Bay Seasoning trap. Cheddar Bay Biscuits may have tons of Cheddar, but don’t make the mistake of putting Old Bay seasoning in there. Just because the term is in the name doesn’t make it a key ingredient! The secret to the biscuits’ irresistible flavor is garlic. That’s it! So, while others insist on adding Old Bay seasoning, don’t do it.

• Be generous with the buttery topping. The garlicky butter topping is what gives these biscuits their flavor. So don’t go easy on it. Slather those biscuits with a ton of that butter mixture for that out of this world flavor.

• Use your favorite cheese. Despite the name, you don’t have to stick strictly to Cheddar. Pepper Jack and Swiss cheese are great alternatives. 

• Don’t over-mix. Make your biscuits as fluffy as possible by not over-mixing the ingredients. It’s important to whisk the dry ingredients in a separate bowl to avoid mixing too much.

• Grate the cheese yourself! Pre-shredded cheese contains an anti-caking agent which prevents it from melting to its highest potential. 

• Substitute buttermilk for water. Your biscuits will be extra flavorful if you do. No buttermilk? No worries, simply pour a tablespoon of vinegar (or lemon juice) into a measuring cup and fill it up with milk.

• Make them extra cheesy. Top each biscuit with a little more cheese right before baking for an even cheesier biscuit.

What to Serve with Cheddar Bay Biscuits

You can serve Cheddar Bay Biscuits with any meal that benefits from rolls, biscuits, or toast. However, they pair really well with seafood dishes.

Here are a few of my favorite dishes to pair with them:

• Classic Shrimp Scampi
• Scallops
• Fried Fish
• Easy Shrimp Alfredo
• Lobster Bisque
• Popcorn Shrimp
• Gumbo

Storing & Reheating

Cheddar Bay Biscuits will stay fresh at room temperature for 3 days if sealed in an airtight container.

If you want them to last longer, freeze in a freezer bag. They’ll last for up to a month. To reheat, bake in the oven for 5-7 minutes at 350 degrees.

Be sure to brush them with butter once again so the tops stay super soft.