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.
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.
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.)
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.
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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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.
- 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
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ¼ teaspoon dry parsley
- Preheat oven to 450 degrees.
- 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.
- In a separate bowl, mix the buttermilk and melted butter together until small lumps form.
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.
- Grease a ¼ cup and scoop out the dough with it. Place on the baking sheet, leaving slightly more than an inch between each.
- Bake for about 12 minutes, until they are golden brown.
- 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!
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.
Recipe Source: Damn Delicious
Buttermilk Substitution Source: Taste of Home
I made these as a side to go with a homemade pot pie. They were inhaled. No leftovers and my daughter who doesn’t usually eat biscuits ate two and asked when I was going to make more. Thank you for sharing.
Hey Joan! YAAYYY! I’m so happy the biscuits were a success for you! My daughter is biscuit obsessed and can’ get enough of these ones! 🙂 I’m glad we were able to get your daughter to hop on the biscuit train, haha! Thank you for taking the time to comment, made my day!! -Stephanie
Wow!
Olive in England so I’ve never been to Red Lobster, and biscuits are not a thing here. But I wanted something more interesting than bread rolls so I made these. They’re amazing! Really easy to make, and so much flavour from simple ingredients. My BF sneakily ate all the leftovers so I’ll have to be quicker next time.
Thank you for the recipe 🙂
Hey! I’m SO happy that you enjoyed this recipe!! I know, it’s hard to believe that they can be so flavorful and delicious with so few ingredients! I love making this one when I’m short on time! Thank you for taking the time to rate and comment, you’re the best! -Stephanie
I absolutely LOVE these biscuits! I love biscuits PERIOD but sadly I have tried numerous recipes but they never came out right (unless from a can, ugh).. Until now Woohoo! I was a bit worried I would fail yet again but followed your instructions and was thrilled and amazed at how well they came out. I made your Caesar salad dressing and that salad with these biscuits were so good together. I will so be making these biscuits again and again. THANKS so MUCH for doing what you do!
Hey Gwen!!! I am SO psyched that you tried these biscuits, it’s so funny because I made the biscuits and the Caesar salad on the same day last week too, so we had them together as well! It was heavenly! I usually mess up biscuits too, so this is the only recipe I’ll turn to. SO happy you enjoyed it!
Very good and very easy.
Thanks Bonnie! So happy you enjoyed it! These are SOO addicting!
I made these as a side to your chicken bacon spinach pasta. They were super easy and delicious!!
WOW you had a GREAT meal….. you are welcome to come cook at my house anytime, lol. I haven’t made these biscuits in a while…you might have given me a little weekend baking inspiration! 😉 Thank you for taking the time to rate the recipe, you’re the best!
Just made these and they were wonderful! I never make anything like this and was skeptical (of myself) but your directions were so easy to follow! Thanks for the recipe and especially thank you for the buttermilk substitute idea!
Hi Brittney! Thank you so much for your comment, I am so happy that these turned out well and that you found my instructions easy to follow – these kind of comments make my day! I even showed it to my husband 🙂 thanks so much. I’d love to know what you used for a buttermilk substitute, but whatever it was I’m so happy that it worked! Happy New Year!
Okay, give me all of these. I cannot get over how perfect these look! I’m serving them with anything and everything!
BAHAHAAA Karly, you crack me up. Too bad we literally ate ALL of them, I think there MIGHT be like half of one left because I guess we were both trying not to be the jerk who ate the last one… I think I’m going to go eat it now though. Enough is enough. 😉