These Cheddar Bay Biscuits (Red Lobster Copycat) are entirely irresistible and can be on your table in less than 20 minutes! Packed with cheesy, savory goodness, these easy biscuits are the perfect addition to every meal!
I frequently have pretty serious cravings for Red Lobster’s Cheddar Bay Biscuits. In the past, only the restaurant biscuits would do but I got tired of having to eat out just to enjoy those perfectly flaky, buttery, cheesy biscuits. Taking matters into my own hands, I decided needed to come up with my own copycat version..
I started with my perfect biscuit recipe and then checked the ingredients list on the boxed mix that they are selling now at Costco and created a spot-on copycat recipe.
Lots of shredded sharp cheddar cheese creates these hot pockets within the biscuits that are gooey and fabulous. A small amount of onion and garlic powder add a lovely savoriness to these biscuits that gives them the classic flavor that Cheddar Bay Biscuits are known for.
Fresh from the oven, you’ll want to liberally brush on the melted butter that had been combined with garlic powder and fresh parsley. The aroma you guys! I’m glad my family loved them as much as I did or otherwise this batch of biscuits or I might have devoured them all!
Only a few simple, inexpensive ingredients are required for this easy recipe! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a quick look at what you’ll need:
For the Biscuits
- all-purpose flour – remember to measure the flour by spooning into a measuring cup and leveling with the back of a knife.
- garlic powder and onion powder – a savory addition to the flavor of these biscuits.
- sugar – completely optional.
- kosher salt – if you like flavor, don’t leave out the salt!
- baking powder – the leavening agent in these biscuits.
- COLD butter – I actually throw my butter in the freezer for awhile before adding it to the dry ingredients. It also makes it easy to grate if you are going that route (see more information on that below). The butter is what creates the flakiness in the biscuits and if it’s room temperature or anything close to it, it won’t do it’s job. (I used unsalted butter.)
- buttermilk – I used low fat buttermilk but whole milk can also be used here. Use cold milk straight from the fridge. Buttermilk drop biscuits tend to be a little more tender that biscuits made with regular milk.
- sharp cheddar cheese – makes these biscuits unforgettable. Use another cheese if you prefer but sharp cheddar is my favorite.
For the Biscuit Topping
- unsalted butter – the butter gets melted so the topping can easily be brushed on top of the biscuits fresh out of the oven.
- garlic powder – adds amazing flavor to the melted butter.
- fresh parsley – a bright, herbaceous addition to these biscuits.
How To Make Cheddar Bay Biscuits
- Prep work. Preheat oven to 450°F. Line a quarter sheet baking sheet with parchment paper and set aside.
- Cut up the butter and freeze. Cut the butter into small pieces and stick back in the fridge or freezer until ready to use.
- Whisk together the dry ingredients. Next, combine the flour, garlic powder, onion powder, sugar, salt, and baking powder in a medium bowl and whisk to combine.
- Cut in the butter. Use a pastry cutter to cut the VERY COLD butter in.
- Add the buttermilk and cheese. Next, you’ll stir in the buttermilk and mix just until the ingredients are combined. And then you’ll need to add in the shredded cheese and use your hands to fully incorporate into the dough.
- Bake. Scoop the dough out onto the prepared baking sheet. Finally, bake for 12 to 15 minutes or until tops are golden brown.
- Combine the ingredients. In a small bowl, stir together the garlic powder and melted butter. Add the chopped parsley and stir to combine.
- Brush on the biscuits. Use a pastry brush to brush the melted butter mixture on top of each biscuit. Serve immediately.
Cheddar Bay Biscuit Recipe FAQs
Can I make them ahead of time? These biscuits are best eaten straight from the oven, warm, or at the very least, the same day they are made.
Can I use milk instead of buttermilk? Yes, they are interchangeable in this recipe. Since buttermilk is just slightly thicker than whole milk, hold back about 1 to 2 tablespoons of the milk and see how the dough looks before stirring in the rest.
What is the difference between baking in a cast iron skillet or on a baking sheet? The biggest and most noticeable difference will be the lovely crust that builds up on the bottom of a biscuit that has been baked in cast iron. So if you like a bit of crunch with your biscuit, cast iron is the way to go. If you like them softer, go with a baking sheet.
Variations To Try
The great thing about homemade drop biscuits, or any biscuit really, is that it can easily be customized with various add-ins. Here are some you might want to try:
- Bacon and Cheddar. Crumble up some baked bacon or use store bought bacon bits and mix in with the shredded cheese.
- Dry different herbs. Chives would be lovely with these biscuits!
- Go with cast iron. For a crunchier bottom, bake these biscuits in cast iron.
- A large baking sheet.
- Ice cream scoop or large trigger scoop so you get nice evenly sized biscuits.
- Parchment paper makes removal of these biscuits painless and ensures they come off in one piece.
- A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work or you can use a box grater.
- A pastry brush to brush on the melted garlic herb butter when the biscuits are hot from the oven.
How To Make Cheddar Bay Biscuits
Cheddar Bay Biscuits
- 2 ¾ cups all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 4 teaspoons baking powder
- ¾ cup unsalted butter cut into small pieces, cold
- 1 cup buttermilk
- 6 ounces sharp cheddar cheese grated
- ¼ cup unsalted butter melted
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- Preheat oven to 450°F. Line a quarter sheet baking sheet with parchment paper and set aside.
- Cut the butter into small pieces and stick back in the fridge or freezer until ready to use.
- Combine the flour, garlic powder, onion powder, sugar, salt, and baking powder in a medium bowl and whisk to combine.2 ¾ cups all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 tablespoon granulated sugar, ½ teaspoon salt, 4 teaspoons baking powder
- Use a pastry cutter to cut the VERY COLD butter in. You want to see small, pea-sized pieces of butter throughout the dough.¾ cup unsalted butter
- Stir in the buttermilk and mix just until the ingredients are combined. The dough will be sticky.1 cup buttermilk
- Add in the shredded cheese and use your hands to fully incorporate into the dough.6 ounces sharp cheddar cheese
- Scoop the dough out onto the prepared baking sheet. Pat down gently to flatten slightly.
- Bake for 12 to 15 minutes or until tops are golden brown and biscuits are cooked through.
- In a small bowl, stir together the garlic powder and melted butter. Add the chopped parsley and stir to combine.¼ cup unsalted butter, ½ teaspoon garlic powder, 2 tablespoons chopped fresh parsley
- Use a pastry brush to brush the melted butter mixture on top of each biscuit. Serve immediately.
Originally publish March 16, 2017.