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What's the best part of a meal at Red Lobster?
If you said the Cheddar Bay Biscuits, you're in the right place.
If you've ever been to Red Lobster, you already know that the real star of the meal isn't the seafood, it's that basket of warm, buttery biscuits that hits the table before anything else. I swear, I could make a whole meal out of those alone!
After one too many baskets (and zero regrets), and learning that Red Lobster is closing its restaurant locations near me, I set out to create my own copycat Red Lobster Cheddar Bay Biscuits at home.
These homemade biscuits are just as cheesy, garlicky, and melt-in-your-mouth soft. And the best part? You can enjoy them fresh from your own oven in about 20 minutes.
These biscuits are the perfect side for soups, salads, pasta, or any comfort meal. I like to add them to my Instant Pot Chicken and Dumplings, Creamed Chicken and Biscuits Casserole, or serve them with Cajun Potato Soup, or Chicken (or Turkey) Pot Pie Soup. But honestly, I've also been known to eat one straight off the baking sheet with a swipe of butter. They're that good.
Table of Contents
❤️ Why You'll Love This Recipe
- Flaky cut biscuits. Rolled, folded, and cut for perfect layers every time.
- Loaded with cheese. Sharp cheddar gives every bite a rich, savory flavor.
- Restaurant-style garlic butter. The secret brush-on topping takes these from good to unforgettable.
- Golden and buttery. Melted butter brushed on right after baking gives that classic Red Lobster shine.
- Quick and foolproof. From start to finish in about 20 minutes - no mixer needed.
🔍 Recipe at a Glance
| Feature | Detail |
|---|---|
| ⏲️ Total Time: | 28 minutes |
| 🍽️ Servings: | 8 biscuits |
| ⚡Method: | Food Processor & Cut Biscuits |
| 🌟Difficulty: | Easy |
| 🕒 Make Ahead: | Mix and shape the dough up to a day in advance. Bake just before serving for the freshest results. |
| 🧺 Storage: | Keep leftovers in an airtight container for up to 2 days, or refrigerate up to 5. Reheat at 325°F until warm. |
⭐ Why This Recipe Works
After a few rounds of testing (and plenty of taste-testing, too), I finally nailed that Red Lobster Cheddar Bay Biscuit flavor: the perfect mix of buttery, cheesy, and garlicky goodness with that tender, biscuit-like crumb.
The secret is all in the balance. Cold butter and cold buttermilk keep the dough light and flaky, while sharp cheddar adds that signature savory bite.
A touch of garlic powder and parsley give it that restaurant-style flavor everyone loves. And brushing melted butter on top right out of the oven? That's what gives them their golden, glossy finish and irresistible aroma.
These biscuits are cut biscuits, which means you'll roll and fold the dough to create light, buttery layers, which are the secret to that tall, fluffy texture. A few simple folds make all the difference.
🛒 Ingredients You'll Need
For the Biscuits
- All-purpose flour - The base of the biscuits. Regular all-purpose flour gives the perfect texture - soft and fluffy on the inside with slightly crisp edges.
- Baking powder - Helps the biscuits rise and stay light. Make sure yours is fresh for the best lift.
- Granulated sugar - Adds a touch of balance to the savory flavors.
- Garlic powder - Adds that classic savory flavor you taste in every bite of a Red Lobster biscuit.
- Salt - Enhances all the flavors. If you're using salted butter, you can slightly reduce the added salt.
- Baking soda - Works with the buttermilk to help the biscuits rise evenly.
- Cayenne pepper - Adds just a hint of warmth and depth without making them spicy.
- Cold butter - The secret to flaky, tender biscuits. The cold butter melts as the biscuits bake, creating those steamy little pockets of air. (Tip: grate or cube the butter and chill it before mixing.)
- Shredded sharp cheddar cheese - The star ingredient! Sharp cheddar gives a bold, tangy flavor that stands out beautifully against the buttery dough. Freshly shredded cheese melts better than pre-shredded.
- Cold buttermilk - Keeps the biscuits soft and tender with a slight tang. If you don't have buttermilk, make your own by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes.
For the Garlic Butter Topping
- Butter (for topping) - Melted butter brushed on after baking adds that signature Red Lobster shine and flavor.
- Garlic salt & parsley - Mixed into the melted butter for that restaurant-style garlic-parsley finish.
See the recipe card below for the full ingredient list including quantities.
👩🍳 How to Make Red Lobster Cheddar Bay Biscuits
STEP 1: Preheat the oven to 400°F. Spray a cookie sheet with cooking spray.
STEP 2: In a food processor, add the flour, baking powder, granulated sugar, salt, garlic powder, baking soda, and cayenne pepper.
STEP 3: Cut the very cold or frozen butter into tablespoon-size pieces. Add to the food processor. Pulse a few times until the butter is cut into the flour but you still see a few pea-size pieces.
STEP 4: Add the shredded cheddar and the very cold buttermilk. Pulse just until the mixture comes together and starts to clump.
Step 5: Turn the dough out onto a lightly floured surface. Press to ½ inch thick, then fold in half and press out again. Repeat this folding and pressing 2 more times.
Step 6: Press the dough to ½ inch thick. Use a biscuit cutter or the rim of a glass and press straight down to cut the biscuits (do not twist).
Step 7: Arrange the biscuits on the prepared pan.
Step 8: Bake for 12 to 13 minutes, until lightly browned. While the biscuits bake, stir together the melted butter, chopped parsley, and garlic salt. Remove the biscuits from the oven and brush the tops with the butter mixture. Serve warm.
💡 Pro Tips
- Keep everything cold. Cold butter and buttermilk make the biscuits extra flaky.
- Use freshly shredded cheese. It melts better and gives richer flavor.
- Don't overmix. Stop as soon as the dough comes together to keep the biscuits tender.
- Press, don't twist. Twisting the cutter can seal the edges and prevent a tall rise.
- Brush while hot. For that perfect shine and flavor, brush the butter topping right after baking.
🔄 Variations
- Spicy Kick: Add a pinch of cayenne or red pepper flakes for gentle heat.
- Herb Blend: Replace parsley with Italian seasoning or chives for a twist.
- Cheese Swap: Try Colby Jack, Pepper Jack, or sharp white cheddar for new flavor.
- Mini Cheddar Biscuits: Use a small cutter to make bite-size versions for brunch or parties.
🍴 Serving Suggestions
These biscuits go with everything. Serve them with:
- Creamy soups like Loaded Potato Soup, Creamy Tomato Soup, or Chicken Pot Pie Soup.
- Pasta favorites like Cajun Chicken Alfredo, or Green Chili Chicken Pasta.
- Baked fish or grilled seafood, like my Grilled Mahi Mahi.
- Or just warm from the oven with a pat of butter; the ultimate comfort bite.
❓ Frequently Asked Questions
Yes! Mix and shape the dough, cover, and refrigerate up to 24 hours before baking.
Definitely. Freeze unbaked biscuits on a sheet pan, then store in a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time.
You can but homemade tastes fresher and gives you control over flavor and texture, and they’re just as easy to make.
🧡 More Recipes You'll Love
- Homemade Buttermilk Biscuits - Classic, buttery, and perfectly flaky, these old-fashioned buttermilk biscuits are a Southern staple that pair beautifully with any meal.
- Sweet Potato Biscuits - Slightly sweet, extra tender, and full of cozy flavor, these biscuits bring a taste of fall to your breakfast table year-round.
- Sausage Gravy and Biscuit Pie - All the comfort of biscuits and gravy baked into one creamy, savory pie, the ultimate brunch or cozy weekend breakfast.
- Mini Chicken Pot Pies with Biscuit Dough Crust - Flaky biscuit dough is filled with a rich, creamy chicken filling in these adorable mini pot pies that everyone will love.
- Meatball Biscuit Sliders- Tender biscuits meet saucy meatballs and melted cheese in this fun, family-friendly twist on sliders, perfect for game day!
- Cajun Potato Soup - Creamy, hearty, and loaded with bold Cajun flavor, this soup is the perfect pairing for a basket of warm cheddar biscuits.
💭 Final Thoughts
These Red Lobster Cheddar Bay Biscuits are everything you love about the restaurant version – buttery, cheesy, garlicky perfection – and now you can make them anytime at home.
Serve them fresh from the oven, and watch them disappear; but don't be surprised if your family asks for another batch before dinner's even ready.
If you make this recipe, I'd love to hear how it turned out! Leave a comment below and rate it ⭐⭐⭐⭐⭐ so others can find and enjoy it too.
Recipe
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon baking soda
- ¼ teaspoon cayenne pepper
- ½ cup cold butter
- 1 cup shredded sharp cheddar cheese
- ¾ cup cold buttermilk
For the Garlic Butter Topping
- 3 tablespoons butter melted
- ¼ teaspoon garlic salt
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 400°F. Spray a cookie sheet with cooking spray.
- In a food processor, combine flour, baking powder, sugar, salt, garlic powder, baking soda, and cayenne.
- Cut butter into tablespoon-size pieces. Add to the food processor and pulse until butter is pea-size.
- Add cheddar cheese and buttermilk; pulse until dough begins to clump.
- Turn dough onto a lightly floured surface. Press to ½-inch thick, fold in half, and press out again. Repeat 2 more times.
- Cut biscuits with a cutter or glass (do not twist).
- Place on baking sheet and bake 12-13 minutes until golden.
- Combine melted butter, garlic salt, and parsley. Brush over warm biscuits before serving.
Mona says
These Red Lobster Cheddar Bay Biscuits are absolutely incredible — soft, buttery, cheesy, and full of that irresistible garlicky flavor! They taste exactly like the ones from the restaurant, maybe even better fresh out of the oven. The texture is perfect — tender inside with slightly crisp, golden edges.
The recipe is simple and foolproof, and the biscuits come together in no time. I especially love how the melted butter and garlic topping takes them to the next level — it’s pure magic. My whole family devoured them, and now they’ve become a must-have with every meal, from soups and stews to Sunday dinners.
If you love Red Lobster biscuits, this recipe is a total game changer. Easy, delicious, and completely addictive — definitely a five-star keeper!
Michele Feuerborn says
Hi Mona,
I’m so glad that you and your family loved it! Thanks for sharing your experience with the recipe.
Michele