The Cozy Cook

Cheddar Bay Biscuits

These Cheddar Bay Biscuits taste just like the famous recipe from Red Lobster! The batter recipe takes 10 minutes to make and you can even use Bisquick.

Readers all agree, making them from scratch is so easy, and is much better than store-bought biscuit mix!

A stack of cheddar bay biscuits on a white plate topped with melted butter and parsley.

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 view of ingredients on a blue surface to make cheddar bay biscuits from scratch.


Ingredients

See recipe card for ingredient amounts and baking instructions

  • Buttermilk- See below for easy substitution options
  • Flour
  • Butter
  • Cheddar Cheese
  • Garlic Powder
  • Cayenne Pepper
  • Sugar
  • Baking Soda
  • Baking Powder
  • Salt

Topping:

  • Melted Butter
  • Garlic Powder
  • Parsley

Cheddar Bay Biscuits with Bisquick:

If you have Bisquick on hand, you can skip a few ingredients and still bake these delicious cheddar bay biscuits.

See the notes section in the recipe card at the bottom of this post for quantities and instructions.


Buttermilk Substitutes

  • 4 tablespoons milk + enough sour cream to make a cup.
  • 2 tablespoons milk + enough plain yogurt to make a cup.
  • 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
  • 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It’ll look curdled. Stir to combine.

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.

Glass bowl with a ball of uncooked biscuit dough inside.

Do Cheddar Bay Biscuits Need to Be Refrigerated?

  • Refrigerated biscuits taste better when reheated in the microwave because they retain more moisture, but they can also be stored in an airtight container at room temperature for 3 days.

Freezing Instructions

  • 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. 

How to Reheat Cheddar Bay Biscuits

Refrigerated Biscuits

  • Oven: Wrap them in foil and bake for about 7 minutes in a 350° F oven, until warmed through.
  • Microwave:Wet a paper towel and squeeze the water out well. Wrap it around a biscuit and place it in a microwave-safe container. Set a lid on top but don’t seal it shut. Set the power level to 50% and heat for 50 seconds.

Frozen Biscuits:

  • Oven: Wrap them in foil and bake in a 300 degree oven for 20 minutes.
  • Microwave: Wet a paper towel and squeeze the water out well. Wrap it around a biscuit and place it in a microwave-safe container. Set a lid on top but don’t seal it shut. Set the power level to 50% and heat for 2 minutes. Perfection. 

Side by side images showing cheddar bay biscuits before and after being baked.

What to Serve With Cheddar Bay Biscuits

The following recipes come with Crock Pot, Stove Top, & Instant Pot instructions:

More Copycat Recipes

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Copycat Red Lobster Cheddar Bay Biscuits

5 from 21 votes
These Cheddar Bay Biscuits taste just like the famous recipe from Red Lobster! The batter recipe takes 10 minutes to make and you can even use Bisquick.
Readers all agree, making them from scratch is so easy, and is much better than store-bought biscuit mix!

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

  • 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!

Notes

Buttermilk Substitutes

  • 4 tablespoons milk + enough sour cream to make a cup.
  • 2 tablespoons milk + enough plain yogurt to make a cup.
  • 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
  • 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It'll look curdled. Stir to combine.

 

Cheddar Bay Biscuits with Bisquick:

If you have Bisquick on hand, you can combine the following ingredients instead and follow the same baking instructions. Brush melted butter, garlic powder, and parsley on after baking.
  • 2 cups Bisquick
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2/3 cups milk
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter

 

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

Calories: 256kcal, Carbohydrates: 21g, Protein: 6g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 44mg, Sodium: 347mg, Potassium: 151mg, Sugar: 1g, Vitamin A: 530IU, Calcium: 150mg, Iron: 1.3mg

Fun Fact: Why Are They Called Cheddar Bay Biscuits?

According to Red Lobster, these famous biscuits were first introduced as ‘Freshly baked, hot cheese garlic bread’. After five years the name was later changed to  Cheddar Bay Biscuits in order to “reflect the seaside atmosphere of Red Lobster restaurants.”

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

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Recipe Rating




44 comments on “Cheddar Bay Biscuits”

  1. I’ve made these twice already in the past two weeks! I love them! My husband, who is a huge biscuit freak, loves them! I didn’t use the cayenne pepper. Thank you for the recipe!

    • I’m SOOO happy to hear that Cynthia!!! It’s so funny, I actually made these yesterday! Haha! They’re too easy not to! Thank you so much for taking the time to rate and comment! ❤️❤️❤️

  2. After making this recipe along with a batch from the box mix, hubby & I concurred homemade was BETTER! The box product hadd a stronger/processed flavor while the homemade was mellow and GOOOOOD! Thank you for sharing 😊

    • Hey Amy!!! Ohhhhh I love that you compared them side by side!!! And so happy homemade was better! You can’t beat these biscuits can you?! (Ummmmm I night literally make a batch right now. I kid you not. Lol) 🙌🏻

  3. Wowie Zowie, these are amazing! A crunchy top and moist center.
    Thank you for adding the weight of the cheese, I use the micro and never know the correct measurement.
    Just as delicious reheated too!

    • Hey Cindy! I’m so happy that you enjoyed these biscuits! This recipe is a huge favorite of mine, and easier to throw together than you’d think right?! Thank you so much for taking the time to rate and comment!! You’re the best. -Stephanie

  4. 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

  5. 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

  6. 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!

  7. Very good and very easy.

  8. 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!

  9. 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!

  10. 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. 😉

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