Fresh from the Kitchen: Recipes & Food Inspiration
- Recipe is a copycat that rivals Red Lobster flavor and texture after extensive testing.
- Use grated cold butter (not softened) to create steam pockets and tall flaky layers.
- Add a touch of Parmesan with sharp cheddar to reproduce the signature savory depth.
- Buttermilk keeps the dough richer and tender even after cooling; highly recommended over regular milk.
- Freeze portioned dough before baking and brush hot biscuits with garlic butter and Old Bay.
These Cheddar Bay Biscuits are soft, fluffy, and loaded with buttery garlic and sharp cheddar cheese in every bite! It’s an easy, no-fuss biscuit recipe that delivers that iconic flavor and texture every single time!
You know those Cheddar Bay Biscuits from Red Lobster that hit the table warm, buttery, and smelling like pure heaven? Yeah. These are that… but better.
And honestly at this point, I might as well BE Red Lobster. We’ve got a tons of seafood boils and all of the seafood recipes you can possibly think of, and now these legendary cheddar bay biscuits?? Yeah… we’re locked in.
Homemade Red Lobster Cheddar Bay Biscuits
I’ve tested this recipe more times than I can count to get that exact texture – soft, fluffy, buttery, and loaded with that classic sharp cheddar cheese and garlic flavor in every bite. Because let’s be real… most copycat recipes either turn out too dense, too dry, or just taste like a basic biscuit with cheese thrown in.
These biscuits are the perfect in-between: a cross between a classic buttermilk biscuit and a drop biscuit. You get that tall, fluffy interior with a tender, buttery crumb – no rolling, no fuss. But my homemade cheddar bay biscuits recipe? They give the Red Lobster ones a run for their money.
Table of Contents
Recipe Development Notes: How To Make These Taste JUST Like Red Lobster
- The key to these biscuits is all in the details. Starting with grated cold butter (not softened or melted butter), which creates steam pockets as it bakes and gives you those soft, fluffy layers. Melted butter can leave the biscuits feeling greasy and softened butter just doesn’t give you that nice tall rise in the oven. This copycat recipe gives you perfectly buttery biscuits that taste JUST like the real deal.
- And here’s the real secret… the flavor that makes Red Lobster’s Cheddar Bay Biscuits pop isn’t just cheddar – it’s a touch of parmesan that brings everything together. After testing multiple batches side by side, I found that using only cheddar made the flavor fall flat. That small addition of parmesan is what gives these that signature Red Lobster taste.
- To take it a step further, I use buttermilk instead of regular milk, which gives these biscuits a richer flavor and keeps them incredibly soft and tender even after they cool – because nobody wants a dry biscuit 10 minutes later.
- One thing I don’t skip? Letting the dough chill in the freezer before baking. It gives the flour time to fully hydrate and relax and the butter to get nice and cold. This gives you a more tender biscuit with that soft, fluffy interior.
Step By Step Instructions
Step 1: Mix the dry ingredients and Grated Butter: In a large bowl, whisk together flour, chives, garlic powder, onion powder, smoked paprika, sugar, baking powder, and salt until well combined. Grate cold butter into the flour mixture and work it in until pea size pieces form (you can use a pastry cutter to make this a bit easier) and the mixture holds together when pressed. Stir in shredded cheddar and parmesan.
Step 2: Then mix in cold buttermilk and an egg and mix until a soft dough forms.
Step 3: Scoop, chill, and bake: Line a rimmed baking sheet with parchment paper and Portion the dough into 10-11 pieces (no need for biscuit cutters), freeze for 30 minutes, then bake for 18–22 minutes until golden brown.
Step 4: Brush the hot biscuits with garlic butter. Mix together melted butter, garlic, a little old bay seasoning, and brush on top. Once cooled completely, store leftover biscuits in a freezer-safe bag.
Pro Tips for the Best Cheddar Biscuits
- Grate your own cheese! Pre-shredded cheese contain an anti-caking agent that prevent it from melting smoothly while baking.
- Keep everything cold! Cold butter is what creates those fluffy layers, so work quickly and don’t let it warm up. It’s nice that you don’t have to bring anything to room temperature – just grab everything straight from the fridge and use it up!
- Don’t overmix the dough. Mix until just combined and smooth for tender biscuits. No need to knead the dough (haha), overmixing will make them tough.
- To reheat the biscuits, pop them onto baking sheet and place in the oven at 300°F for 5–10 minutes or until warmed through. This helps maintain their texture. You can also microwave them for 15–20 seconds, but they’ll become a little soggy.
Recipe FAQs
Yes! You can prepare the biscuit dough ahead of time and either refrigerate it for up to 24 hours or freeze the portioned dough for up to 2 months. For best results, bake straight from cold or frozen so the butter stays firm—this helps create that signature fluffy texture.
Yes, you can use milk, but buttermilk is highly recommended for the best flavor and texture. Buttermilk adds a slight tang and helps create a more tender biscuit. If you don’t have any, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Flat biscuits are usually caused by warm butter or dough that hasn’t been chilled. Keeping your butter cold and freezing the dough before baking helps the biscuits rise properly and keeps them light and fluffy.
Yes, but they won’t have the same signature flavor. The cheese adds both taste and texture, helping create a richer, more tender biscuit. If needed, you can reduce the amount of cheese, but removing it completely will change the final result.
What To Serve With Cheddar Bay Biscuits
Seafood Recipes
Pan Fried Crab Cakes
Seafood Recipes
Crab Legs with Garlic Butter Sauce
Seafood Recipes
Baked Lobster Tails with Garlic Butter Sauce
Main Course
Seafood Mac and Cheese with Lobster and Crab
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Cheddar Bay Biscuits
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Equipment
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Baking Sheet
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Pastry Cutter (optional)
Ingredients
- 3 cups All Purpose Flour
- 2 tbsp Fresh Chives (diced)
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 tbsp Sugar
- 1 1/2 tbsp Baking Powder
- 1 1/2 tsp Kosher Salt
- 3/4 cup Salted Butter (cold)
- 1 1/2 cups Sharp Cheddar Cheese (shredded)
- 1/3 cups Parmesan (shredded)
- 3/4 cup + 1 tbsp Buttermilk (cold)
- 1 large Egg (cold)
Garlic Butter Topping
- 4 tbsp Salted Butter (melted)
- 1/2 tsp Old Bay Seasoning
- 2 cloves Garlic (diced)
- 2 tsp Parsley (diced)
Instructions
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In a large bowl, combine all purpose flour, diced chives, garlic powder, onion powder, smoked paprika, sugar, baking powder, and kosher salt. Whisk together. 3 cups All Purpose Flour 2 tbsp Fresh Chives 1 tbsp Garlic Powder 1 tbsp Onion Powder 1/2 tsp Smoked Paprika 1 tbsp Sugar 1 1/2 tbsp Baking Powder 1 1/2 tsp Kosher Salt
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Grate the butter with a box grater (or cut into small 1/2 inch pieces) and add it to the flour mixture. Pinch and turn the butter into the flour together until pea sized morsels form. (when you can squeeze everything together and it holds shape in your hand, you’re ready to proceed) You can also use a pastry cutter or food processor to do this. 3/4 cup Salted Butter
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Then add shredded cheddar cheese and parmesan. Toss together to evenly distribute. Whisk together buttermilk and egg in a small cup and then pour into the dry ingredients. 1 1/2 cups Sharp Cheddar Cheese 1/3 cups Parmesan 3/4 cup + 1 tbsp Buttermilk 1 large Egg
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Mix together until the dough comes together – it may look shaggy/crumbly at first, but it will come together after mixing for about 1 minute. Do not add more buttermilk!
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Once the dough is combined, use a 1/4 cup measuring cup to scoop out the biscuit dough. Gently press together to form a circular shape, then place onto a baking sheet. Repeat with remaining dough.
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Freeze the dough for 30 minutes.
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Preheat the oven to 400 degrees F.
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Once preheated, bake for 18-22 minutes on the middle rack, until the tops of the biscuits are golden brown.
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Mix together the garlic butter ingredients and brush on top of the warm biscuits fresh out of the oven. 4 tbsp Salted Butter 1/2 tsp Old Bay Seasoning 2 cloves Garlic 2 tsp Parsley
Nutrition
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