Copycat Red Lobster Cheddar Bay Biscuits are soft, fluffy, cheesy, garlicky, and EVEN BETTER than the originals. Plus, they're super easy to make in less than 30 minutes!
Cheddar Bay Biscuits
If you've ever been to Red Lobster, you know that their Cheddar Bay Biscuits are the best part. I've even been known to eat too many to finish my dinner. 🙊🙈
Well, these copycat Cheddar Bay Biscuits are even better than the restaurant.
They are so fluffy and cheesy with just a touch of spice from cayenne pepper and plenty of garlic butter brushed all over the top.
Plus, they are ridiculously easy to make. No kneading, no cutting into shapes. Just mix and scoop.
How to Make Cheddar Bay Biscuits Ahead of Time
To make ahead Cheddar Bay Biscuits, you can combine all of your dry ingredients (flour, sugar, baking powder, garlic powder, salt, and cayenne pepper). Then store these ingredients in a zip bag or container with a lid.
Just add wet ingredients and complete the recipe when you're ready to make them!
How to Freeze Cheddar Bay Biscuits
To freeze you biscuits, prepare the dough, and scoop onto a baking sheet with a large cookie scoop (about ¼ cup scoops).
Place baking sheet in the freezer and allow to freeze for 2 hours or until frozen solid. Transfer to a freezer bag to store for up to a month.
When ready to use, follow baking instructions in the recipe, adding on an additional 2-4 minutes to the cook time to account for them being frozen. Watch them closely at the end.
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- Homemade Shrimp Cocktail Sauce - every seafood dinner needs the BEST shrimp sauce.
- Lump Crab Cakes - tender, flavorful, and always a crowd favorite!
Cheddar Bay Biscuits
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup buttermilk
- 1 ½ cups shredded cheddar
- 4 tablespoons butter melted
- 1 tablespoon fresh chopped parsley
- ½ teaspoon garlic powder
- Preheat oven to 450°F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, garlic powder, and salt. Whisk to combine.
- Make a well in the center of flour mixture. Add buttermilk into the well. Stir until just combined.
- Gently fold in cheese.
- Using a ¼-cup measuring cup or scoop, scoop dough evenly onto prepared baking sheet, about 2 inches apart. (You may need to bake in batches)
- Bake for 10-12 minutes, until golden brown.
- While biscuits are baking, prepare the topping. In a small mixing bowl, combine 4 tablespoons melted butter, parsley, and garlic powder. Stir to combine. Brush on biscuits as soon as they're out of the oven. (Or just before serving!)
- Don't have buttermilk? That's okay! Buttermilk is really easy to substitute. Here's how.
- Mix the dough as little as possible. Lumps are okay! Minimal mixing will keep the biscuits soft, fluffy, and tender.
- Use a cookie scoop to scoop. It's way less messy than trying to use a spoon!
- Make sure your baking powder is good. Good baking powder will ensure your biscuits are nice and fluffy. To test it, place 1 teaspoon of baking powder in ⅓ cup HOT tap water. If it bubbles, it's good to use. If not, it needs to be replaced!
- Use thickly grated cheese to be able to actually see the cheese pieces in the biscuits. Both fine and thick grated cheese will still taste great though!
- For the true Red Lobster experience, add a little fresh cracked sea salt to the tops of the biscuits after brushing with the butter mixture.
- Storage: These biscuits can be stored at room temperature in an airtight container for up to 3 days.
UPDATE INFO: This recipe was originally published in February 2014, and was republished in October 2019 with new pictures, more instructions and tips, and video.
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