Copycat Red Lobster Cheddar Bay Biscuits
This copycat cheddar bay biscuit recipe delivers perfectly flaky, cheesy biscuits every time! Serve the biscuits alongside your favorite soup or salad all year long.
This is and isn’t a copycat Red Lobster biscuit recipe. Yes, the recipe is for homemade Cheddar Bay biscuits, but is it truly a copycat recipe if the scratch version tastes far superior to the restaurant version? I’ll let you decide after you make a batch of these irresistible biscuits!
Just like the Red Lobster version, these buttermilk biscuits are elevated by the addition of shredded sharp cheddar cheese. Garlic powder lends even more savory flavor to the biscuits, and the buttery parsley topping brings the entire recipe together.
Enjoy these biscuits for breakfast alongside a simple fruit salad and scrambled eggs, or serve with a bowl of soup or stew at dinner. Either way, I guarantee you’ll find yourself reaching for seconds!
Ingredients in This Recipe
Making biscuits from scratch is incredibly easy, and this cheesy Red Lobster version is no different. I’ve provided a full list of measurements in the recipe card below, but let’s review the key ingredients you’ll need to make them:
- All-purpose flour: When measuring the flour, it’s very important that you spoon it into your measuring cup. If you scoop it out using the measuring cup, you’ll end up compacting the flour and accidentally measure out more than required.
- Baking powder + baking soda: Both leavening agents work together to create light and fluffy biscuits. The baking soda also gives the biscuits their beautiful golden color.
- Granulated sugar: Just 2 teaspoons of sugar complement the savory biscuit dough without making the finished biscuits taste sweet.
- Garlic powder: Infuses the cheddar bay biscuits with a subtle garlic flavor.
- Butter: I always use unsalted butter when baking because the amount of salt in salted butters varies between brands. You may use salted butter if that’s all you have on hand, but I recommend reducing the salt by 1/4 to 1/2 teaspoon. Make sure the butter is also cold before cubing and adding it to the biscuit mixture.
- Cheddar cheese: For best results, buy a block of cheddar cheese and shred it yourself. Packaged shredded cheese has a coating on it to prevent it from sticking together, so it won’t melt as well.
- Buttermilk: Keeps the biscuit dough moist and helps create taller, fluffier biscuits. If you don’t have any buttermilk on hand, you can make a substitute using just milk and vinegar (or lemon juice).
- Parsley: I personally prefer using dried parsley flakes because it makes this recipe a little easier, but freshly chopped parsley works great too!
How to Make Cheddar Bay Biscuits
These copycat cheddar bay biscuits are essentially doctored up drop biscuits, meaning you don’t have to fuss with rolling the dough and cutting out individual biscuits. Below is an overview of how they’re made:
- Preheat the oven: The biscuits will need to bake at a high temperature (425ºF). Go ahead and line your baking sheet with parchment paper as well.
- Combine the dry ingredients: Add the flour, sugar, baking powder, baking soda, salt, and garlic powder to a large bowl and whisk to combine.
- Cut in the butter and add the shredded cheese: To the dry ingredients, add the cubed butter. I prefer using a pastry cutter to cut in the butter, but you may also use the back of a fork. Then, gently stir in the shredded cheddar.
- Add the buttermilk: Add the buttermilk and stir just until the dough comes together. If you overwork the dough, the biscuits can turn out dense in texture.
- Form the biscuits: Scoop 1/4 cup mounds of dough onto the prepared baking sheet. You can use a measuring cup or a large cookie scoop to do this. I really love this large scoop and its the perfect size for these biscuits too! Be sure to also leave some space between the mounds of dough so that the biscuits have room to spread out as they bake.
- Bake the biscuits: I like to brush the tops of the biscuits with a little buttermilk before baking. This helps them brown more evenly in the oven. You’ll know the biscuits are done when a toothpick inserted into the center comes out clean.
- Make the topping: Melt a little butter in the microwave, then stir in the dried parsley, salt, and garlic powder. Use a pastry brush to brush the mixture over the still-warm biscuits.
Can This Recipe Be Made in Advance?
Yes! You can bake the biscuits, let them cool completely, then store them on the counter for two days or freeze for up to three months.
Alternatively, the raw biscuit dough can be frozen on a parchment paper-lined baking tray before being transferred to zip-top freezer bags. You can then bake the biscuit dough from frozen, making sure to add a couple extra minutes to the bake time.
Can Other Mix-Ins Be Added?
Of course! These savory cheese biscuits would pair well with additional mix-ins such as cooked crumbled bacon, additional cheeses, dried or fresh herbs, and seasoning blends.
Of course, that means they’d no longer be “Red Lobster biscuits,” but they would still taste delicious!
- Don’t overwork the dough, otherwise you will end up with denser biscuits. You only want to mix in the buttermilk until it’s just combined.
- If your dough is too dry, you may add an extra 1 to 2 tablespoons of buttermilk. Just keep in mind that the more buttermilk you add, the more the biscuits will spread as they bake in the oven.
- Make sure to use cold ingredients in the biscuit dough. The buttermilk, butter, and cheese should be kept in the fridge until you’re ready to add them.
- If you feel like the butter or dough is too warm, place the baking sheet with the scooped dough in the freezer for 10 to 15 minutes, then bake as directed.
More Easy Biscuit Recipes to Make!
Cheddar Bay Biscuits
For the biscuits:
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup cold unsalted butter cubed (115 grams; 1 stick)
- 1 cup shredded cheddar cheese (100 grams)
- 1 cup cold buttermilk (240 ml)
For the topping:
- 3 tablespoons unsalted butter (45 grams)
- 1 teaspoon dried parsley flakes or 1 tablespoon chopped fresh parsley
- ¾ teaspoon garlic powder
- Tiny pinch of salt
- To make the biscuits: Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and garlic powder.
- Add the cubed butter and use a pastry cutter to cut it into the dry ingredients until you have small pea-sized pieces of butter.
- Stir in the shredded cheddar cheese.
- Add the buttermilk and stir until just combined (do not over mix the dough or the biscuits will be tough). If the dough is too dry, add an extra 1 to 2 tablespoons (15 to 30 ml) of buttermilk as needed.
- Scoop ¼ cup mounds of dough at a time onto the prepared baking sheet, making sure to leave a little room between each one. You can use a ¼ cup measuring cup coated with nonstick cooking spray or a large ice cream scoop for this step.
- Brush the top of each biscuit with a little buttermilk.
- Bake for 15 to 20 minutes or until the biscuits are lightly browned and cooked through (a toothpick inserted into the center should come out clean).
- Remove from the oven and set aside to cool slightly while you prepare the topping.
- To make the topping: Slice the butter into a few pieces and place it in a microwave-safe bowl. Microwave in 20 to 30 second increments until fully melted. Whisk in the parsley, garlic powder, and salt.
- Brush the tops of each biscuit with the mixture. If you have any leftover butter, continue coating the biscuits until you've used all of it.
- Allow the biscuits to cool slightly, then serve and enjoy!