Red Lobster Cheddar Bay Biscuits

by insanelygood

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.

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

Red Lobster Cheddar Bay Biscuits

How to Make Red Lobster Cheddar Bay Biscuits

Do you have 25 minutes to spare? Great! Try this copycat recipe of Red Lobster’s Cheddar Bay Biscuits and be surprised at how close they are with the original! 

Red Lobster Biscuits

Red Lobster Cheddar Bay Biscuits

Red Lobster’s Cheddar Bay Biscuits are incredibly buttery, garlicky, cheesy, flaky, and downright addicting. Here's how to make your own copycat version at home. Copycat Recipes Red Lobster Cheddar Bay Biscuits European Print This
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5 ( 294 voted )

Ingredients

4 cups baking mix
3 oz Cheddar cheese (shredded)
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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

3. Scoop out dough balls and place onto the lined baking sheet.

4. Bake at 375 degrees F for 10 to 12 minutes or until golden brown.

5. Combine the melted butter, onion powder, garlic powder, parsley, and salt. Brush over the biscuits immediately after removing from oven.

6. Enjoy!

Tips & Tricks

  • Don’t have a biscuit mix on hand? No problem, you can make your own! To make biscuit mix from scratch, combine flour, baking soda, baking powder, sugar, and salt. Cut in the butter and mix until crumbly. Add milk and cheddar cheese. Done!
  • When making a biscuit mix from scratch, be sure to use only fresh ingredients, particularly the baking powder. It’s what causes the biscuit to rise. So, if your baking powder is expired, you’ll end up with sad, flat biscuits. 
  • Also, 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.
  • If you’re using a baking mix, Bisquick is the most common go-to brand for this recipe. We definitely suggest you use that instead of the Red Lobster Cheddar Bay biscuit mix. While you may think that’s more appropriate, it actually just has the exact same ingredients as Bisquick, and it costs more.
  • 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 its irresistible flavor is garlic. That’s it! So while others insist on adding Old Bay seasoning, do not fall for the trap.
  • What makes these biscuits so buttery is… drumroll please… the butter! So don’t go easy on the butter mixture here. Slather those biscuits with a ton of that butter mixture for that out of this world flavor.
  • 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, and they’ll last for up to a month. To reheat, bake in the oven for 5-7 minutes at 350 degrees.
  • When you pull the biscuits of the freezer, be sure to brush with butter so the tops stay super soft. Microwave for a minute before eating or serving. Alternatively, you can microwave it for 30 to 45 seconds. Cover the biscuit with a damp towel so they remain moist.
  • While its name suggests you use Cheddar, you can substitute it with your favorite cheese. Pepper Jack and Swiss cheese are great alternatives. 
  • 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. 
  • Instead of just water, use buttermilk! Your biscuits will be extra flavorful if you do. No buttermilk? No worries, you may substitute it with a milk and vinegar mixture. To make, pour a tablespoon of vinegar (or lemon juice) onto a measuring cup and fill it up with milk.
  • Top each biscuit with a little more cheese right before baking for an even cheesier biscuit.
Red Lobster Biscuits

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4 comments

Loretta Brown February 7, 2020 - 6:13 pm

Have made these biscuits lots of times, and they are yummy!

Reply
Lola Fouts February 8, 2020 - 7:18 pm

Yum

Reply
Selena H February 15, 2020 - 5:03 pm

These sound delicious! I will try them one day.

Reply
Veronica March 9, 2020 - 3:39 pm

Omg. side these babies with a side of creamed corn and you’re heaven bound. I guarantee it.

Reply

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