Red Lobster Cheddar Bay Biscuits Recipe

A plate of golden, flaky cheddar biscuits garnished with chopped parsley, with a small bowl of white dipping sauce and a dark blue napkin in the background.

Red Lobster Cheddar Bay Biscuits Recipe

These Red Lobster Cheddar Bay Biscuits are buttery, flaky, and full of cheddar and garlic flavor. They’re quick, easy, and taste just like the restaurant version — only fresher!

Course Side Dishes

Cuisine American

Keyword Cheddar Bay Biscuits, Copycat Red Lobster Biscuits

Prep Time 15

Cook Time 13

Total Time 28

Servings

Calories 329kcal

Author Michele Feuerborn

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

US Customary - Metric

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.
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
Cut butter into tablespoon-size pieces. Add to the food processor and pulse until butter is pea-size.
½ cup cold butter
Add cheddar cheese and buttermilk; pulse until dough begins to clump.
1 cup shredded sharp cheddar cheese, ¾ cup cold buttermilk
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.
3 tablespoons butter, ¼ teaspoon garlic salt, 1 tablespoon chopped parsley

Notes

These biscuits are best enjoyed warm from the oven. If you plan to serve later, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Reheat in a 350°F oven for 5–7 minutes to restore that fresh-baked texture.

For perfect flaky layers, make sure your butter and buttermilk are very cold before mixing. If your kitchen runs warm, chill your mixing bowl and flour for 10 minutes before starting.

If baking for a crowd, the recipe can easily be doubled — just bake the biscuits on two parchment-lined sheets, rotating pans halfway through.

Nutrition