Copycat Red Lobster Cheddar Bay Biscuits

These cheesy, buttery, garlic biscuits are crisp and golden on the outside, and warm and soft on the inside. They’re easy to make at home and are a perfect Copycat for Red Lobster’s famous Cheddar Bay Biscuits.

Copycat red lobster cheddar bay biscuits on a white plate

I’m just gonna put it out there. I’m not really big into baking. Baking requires a lot of work, patience, and accuracy. I’m not really into any of those things.

But man. I nail these biscuits every time. It’s nothing more than dumping some stuff into a couple of bowls and plopping the dough onto a baking sheet. I can handle that.

Not to mention, they really only take 20 minutes from start to finish. That’s the maximum amount of time that I am able to wait to eat a warm biscuit.

overhead shot of ingredients needed to make red lobster cheddar bay biscuits

Making Biscuit Dough Ahead of Time

There are two ways to prepare these biscuits ahead of time:

#1. Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough.

#2. Combine all of the ingredients, form the biscuits, and flash freeze the unbaked biscuits until they’re solid. Then place in a freezer bag.

When you’re ready to bake, place the frozen biscuits on a baking sheet and increase the baking time by about 5 minutes or so. (In this case, you would bake them for about 17 minutes, perhaps a little bit longer as oven temperatures can vary.)

Overhead shots of bowls containing ingredients for making cheddar bay biscuits.

Buttermilk Substitutions

  • Thin out some plain yogurt  or sour cream with a little milk, (or water if you must).
  • Mix 1 Tablespoon of White Vingear or lemon juice, + enough milk to equal a cup. Stir and let stand for 5 minutes.
  • You can also use 1 +3/4 teaspoons cream of tartar + 1 cup milk.

Glass bowl with a ball of uncooked biscuit dough inside.

Storage & Reheating Baked Biscuits

  • Unless you plan on freezing leftover biscuits (as mentioned below), then these are best if stored in the refrigerator and used within 3-4 days.
  • I recommend warming refrigerated biscuits for about 6 minutes in a 350 degree oven prior to enjoying leftovers.

Freezing Cheddar Bay Biscuits

  • To freeze leftover biscuits, make sure they’re completely cool, and place them in an airtight container. They’re best if used within 3 months. 
  • When you are ready to reheat, remove them from the freezer and wrap them in foil. Place them in a 300 degree oven for about 20 minutes. You can also microwave them for 10-25 seconds.

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Print
4.12 from 18 votes
Servings: 10 biscuits
Copycat Red Lobster Cheddar Bay Biscuits
Prep Time:
8 mins
Cook Time:
12 mins
Total Time:
20 mins
 
Author: Stephanie
Course: Bread
Cuisine: American
Keyword: Cheddar Bay Biscuits, Cheddar Biscuits, Red Lobster Biscuits

These cheesy, buttery, garlic biscuits are crisp and golden on the outside, and warm and soft on the inside. They're easy to make at home and are a perfect Copycat for Red Lobster's famous Cheddar Bay Biscuits.

Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 4 ounces sharp cheddar cheese shredded (about 1 cup shredded)
  • 1 cup buttermilk cold* (see below for buttermilk substitution)
  • ½ cup unsalted butter melted and cooled for 5 minutes
For the Topping:
  • 2 tablespoons melted butter
  • ½ teaspoon garlic powder
  • ¼ teaspoon dry parsley
Instructions
  1. Preheat oven to 450 degrees.
  2. In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne pepper. Stir in the cheddar cheese and set aside.
  3. In a separate bowl, mix the buttermilk and melted butter together until small lumps form.
  4. Add the buttermilk to the large bowl with the flour and mix until a dough has formed and the ingredients are no longer dry. Do not overmix.

  5. Grease a ¼ cup and scoop out the dough with it. Place on the baking sheet, leaving slightly more than an inch between each.
  6. Bake for about 12 minutes, until they are golden brown.
  7. While the biscuits are in the oven, mix 2 tablespoons of melted butter, garlic powder, and parsley. Brush the biscuits with this mixture right when they come out of the oven. DE-LISH!
Recipe Notes

Freezing Cheddar Bay Biscuits

  • To freeze leftover biscuits, make sure they're completely cool, and place them in an airtight container. They're best if used within 3 months. 
  • When you are ready to reheat, remove them from the freezer and wrap them in foil. Place them in a 300 degree oven for about 20 minutes. You can also microwave them for 10-25 seconds.

Storage & Reheating

  • Unless you plan on freezing leftover biscuits (as mentioned above), then these are best if stored in the refrigerator and used within 3-4 days
  • I recommend warming refrigerated biscuits for about 6 minutes in a 350 degree oven prior to enjoying leftovers. 
Nutrition Information
Calories: 256, Fat: 16g, Saturated Fat: 10g, Cholesterol: 44mg, Sodium: 347mg, Potassium: 151mg, Carbohydrates: 21g, Sugar: 1g, Protein: 6g, Vitamin A: 10.6%, Calcium: 15%, Iron: 7.2%

Recipe Source: Damn Delicious

Buttermilk Substitution Source: Taste of Home

Moist Cheddar Biscuits with crispy tops that are brushed with a melted garlic butter mixture and ready in 20 minutes start to finish! | The Cozy Cook | #biscuits #bread #sidedish #comfortfood #copycat #redlobster