The Cozy Cook

Cheddar Bay Biscuits

These Cheddar Bay Biscuits are easy to make from scratch or with Bisquick mix! With plenty of buttermilk substitution options, you’ll always be stocked up with what you need to make these warm and flavorful biscuits.

Be sure to serve these with my delicious Tomato Soup recipe.

A white plate with a pile of Cheddar Bay Biscuits with parsley on top.

In all of the years that I’ve been making these biscuits, I have yet to mess them up once. (And I’m no expert when it comes to baking.)- So if I can do it, you can definitely do it.

The best part is that they 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 anyway, so it’s perfect.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine dry ingredients in one bowl, and wet ingredients in another.

Making the dough for Cheddar Bay Biscuits with wet and dry ingredients.

Mix until just combined, don’t overmix. Use a lightly greased 1/4-cup to scoop out the dough and place on a lightly greased light baking sheet.

A bowl of cheddar bay biscuit dough next to a baking sheet of unbaked biscuits.

Bake for 12 minutes. Brush with melted butter/parsley/garlic powder. Bake for a few more minutes if desired, to brown the top more. Serve with your favorite soup!

Cheddar Bay Biscuits on a baking sheet and in a basket with a cloth.

Make-Ahead Method

The leavening agents in this recipe start doing their job as soon as they come in contact with liquid. The longer they sit with the liquid before being baked, the less effective they become. Therefore you can’t mix all of this dough together ahead of time. I suggest the following:

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

Using 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.

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. 

Reheating

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. 

What to Serve With Cheddar Bay Biscuits

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Cheddar Bay Biscuits

4.97 from 26 ratings
These Cheddar Bay Biscuits are easy to make from scratch or with Bisquick mix! This makes an easy side dish recipe that needs just 12 minutes of baking time!

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
  • 1 cup sharp cheddar cheese, about 4 oz.
  • 1 cup cold buttermilk, see notes for substitution options
  • 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.
  • Lightly grease a ¼-inch cup and scoop out the dough with it. Place on the baking sheet, leaving slightly more than an inch between each. You should have 10 total.
  • Bake for about 12 minutes, until they are golden brown.
  • While the biscuits are baking, combine melted butter, garlic powder, and parsley. Brush the tops of the biscuits when they come out of the oven and serve immediately.

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.

Using 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:

  • 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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61 comments on “Cheddar Bay Biscuits”

  1. Can wait to make these meal for my family

  2. These are the most flavorful biscuits! I made it with Bisquick and it was so easy. Perfect side for our steak tip dinner on Sunday. I wish I had more to munch on during the week but there wasn’t a single one left!

    • Hi Sharon! I am so happy that you enjoyed them!! I always wish I had more on hand, they go SO fast, I need to learn to make a double batch, haha! Thank you so much for taking the time to leave a review! -Stephanie

  3. Oh my goodness! I have been trying to perfect this recipe for a really long time I could never get it just right. Turns out it’s the cayenne pepper that makes the difference. I only used 1/8 of a teaspoon but it worked. I also used the milk and sour cream in place of the buttermilk. Delish!!

    • Hi Deb! I am sooo happy that you enjoyed this and YES! I totally agree with you on the cayenne, it really makes it! So glad it worked out with the milk/sour cream as well! 🙂 -Stephanie

  4. I made the copycat cheddar biscuits a couple of times and people loved them.

    • I am so happy to hear that, thank you so much for taking the time to leave a review! We LOVE these biscuits too, my daughter and I love making them together. Thank you again! -Stephanie

  5. These are great! The cayenne gives a nice little kick. Made them today along with chicken cutlets (your Milanese recipe minus the parm) and your lemony pasta. Everything turned out very well.

    If the husband is happy, I’m happy. :)) Plus I really enjoyed everything, too…

    • I’m so happy you enjoyed these biscuits and other recipes as well!❤️ I love the cayenne in these biscuits too! Thanks so much for taking the time to leave a review!

  6. can I make and shape the dough and keep in the fridge for 3 nights before baking them? Trying to get as much as I can done for a party

    • Hi Esther, The leavening agents in this recipe start doing their job as soon as they come in contact with liquid. The longer they sit with the liquid before being baked, the less effective they become. Therefore you can’t mix all of this dough together ahead of time. I suggest the following:

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

  7. These are very tasty, but they are not Red Lobster cheddar biscuits. These are much lighter and fluffier and there seems to something missing. Will definitely make again, but will increase the salt and try using an extra sharp cheese to up the flavor quotient.

  8. Tried the cheddar bay biscuits and they were a bit doughy did I do something wrong ? Followed recipe exactly so not sure what happened,

    • Hi Christine! The only thing I can think of is that they must have needed to be baked longer. 12 minutes at 450 degrees always does the trick for me but ovens can vary. I would bake them for 14 minutes next time and check on the consistency at that point. 🙂

  9. These are the bomb!

  10. I’m so happy I found your recipe!
    They were supposed to go to a small poolside get together…
    Well, I had to make another batch,
    Somehow…I’m not really sure but, they disappeared? Just saying, lol
    There GREAT! I’ll be making these for years to come. Thank you and yum!

    • 🤣🤣🤣 That’s really weird, cause a lot of my food seems to “disappear” too lol. I’m so happy you enjoyed these, thanks so much for taking the time to comment!

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