Cheddar Bay Biscuits
Who loves or used to love the biscuits at Red Lobster? This recipe is for a homemade version of those beloved and popular Cheddar Bay Biscuits served at Red Lobster restaurants.
I have to say that I have always thought they are the planet’s tastiest garlic cheese biscuits. I was never too crazy about the food at Red Lobster but these biscuits kept me coming back for more. These babies are laced with garlic, butter and cheddar cheese with fluffy insides, golden brown bottoms and garlicky, crunchy tops. They are perfection in a biscuit and at their best when they are served warm so make sure you serve them right out of the oven.
If you’re having people over, you may want to double the recipe because these will be sure to get snatched up like hotcakes. Or, you know, like… cheesy garlic biscuits.
*makes about 10 biscuits*
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
4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
1 cup buttermilk, cold
½ cup unsalted butter, melted and cooled for 5 minutes
For the Topping:
2 tablespoons unsalted butter, melted, divided
½ teaspoon garlic powder
1 teaspoon minced fresh parsley (or ¼ teaspoon dried)
Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.
In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.
Recipe source: browneyedbaker.com
Yummmmmm. The only reason to go to Red Lobster is for the biscuits! I love them! Thanks for sharing this recipe. I am sure they are just as yummy if not even yummier.
I agree – it’s all about the biscuits!
I’ve never eaten at Red Lobster, but as a HUGE biscuit fan, I’ve always wanted to try these! Now I can just make them at home! 🙂
You would love these!
OMG soooooo gooooood
Thank you, Kayle!
I HAVE to make these! These are the only reason I go to Red Lobster 🙂
Same here, Laurie!
I have had Red Lobster biscuits only once but I remember that they just melt in your mouth they are so good! These look amazing!
Yeah, they are hard to forget 🙂 Thanks, Nancy!
Mmm I do love those biscuits, definitely need to try this recipe!
Happy Valley Chow
Thank you! I think everyone has to love those biscuits!
Oh my gosh, Ashley–these look identical to Red Lobster’s biscuits! SO tasty.. and so dangerous that I now have the recipe 🙂 I’m right with you, I don’t care too much for their food but I always flipped for the biscuits. You can never have enough!
I think the biscuits are what keeps people comin’ back for more 🙂
OMG-oodness! Of course I love Red Lobster’s cheddar biscuits and yours look so fluffy and amazing!
Aww thanks girl!
AHH!! These even LOOK like the Red Lobster biscuits! I agree with you, RL isn’t my favorite place to go to eat but as long as I can get 1 or 2 (or 4 or 5) of the biscuits, I’ll go anytime 😉
It’s all about the biscuits!
If I didn’t know better those look like they came straight from Red Lobster! What a great recipe, definitely going to try this one.
I saw these on Brown Eyed Baker! Now I’m going to have to make them since I see them everywhere!
They are too good – definitely try them!
so Hank asked me to make biscuts to go with our corn chowder for dinner tonight. I have never made biscuts before and immediately thought of this post because it was so recent. Although I did not have any cheddar on hand I decided to give the recipe a try anyways. I halved the recipe since it was just the two of us, omitted the cheese, and since I didn’t have any parsley I decided to try using some fresh rosemary I have growing. Well I am happy to report these turned out wonderfully. Hank just LOVED them and even with the changes I made they were just so so good! Thank you so much for sharing this recipe – I know I will be using it again!
I’m so glad you tried them and loved them! Way to improvise, too! That takes some skill 🙂
Ohhh I love these. i’ve never tried to make them at home before. Now I will!
Oh my –these biscuits look outstanding! I love Red Lobster biscuits so I know I’ll love this, especially since this is made from scratch. Yum!
I haven’t been to Red Lobster for soooo long. Loved those biscuits!
I tried the biscuits today. They taste great. Thanks for sharing the recipie with us. We don’t have Red Lobster in Germany and we all love their biscuits. Now I can bake them by myself. It won’t be the last time I made them. They already went in my personal recipie book, which is handwritten by my husband.
Manuela, thank you SO much for your comment! I’m so glad you get to enjoy these biscuits even without a Red Lobster anywhere near you 🙂
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Delish! I used pepper jack instead of cheddar and dried rosemary instead of the parsley and they are still crazy good! Spicy too! I will use less liquid next time though as the batter was a little thin and they spread out more than I would’ve like to be the prettiest they can be.
Violet, thanks so much for coming back to let me know! I’m glad you liked them and I like your modifications you made 🙂
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This looks like a great recipe, but they now sell Red Lobster Cheddar Bay Biscuit Mix in stores! I’ve gotten it twice so far at Super Walmart. It comes in a box and makes 10 biscuits. You just need to add cold water and 1/2 cup of shredded sharp cheddar cheese to the mix. After they’re baked, you add 1/3 cup of melted butter to the garlic-herb pouch and spoon it over the biscuits. They’re quick, easy and inexpensive…Homemade is always best because it’s made with love, but if you’re ever in a hurry, Red Lobster is now in grocery stores!
Susan, thanks so much for letting me know! I’ll have to be on the lookout for this mix. It sounds delicious! And you’re right – sometimes when you’re in a hurry, it doesn’t hurt to have some short-cuts!
Absolutely loved this! I made this tonight and it was a huge success with my family. My husband ate 5 biscuits lol I’m definitely making it again!
I am so glad you liked them and appreciate you coming back to let me know!!
They look absolutely delicious, most definetly going to make. But wondering if i made half a batch and cook a couple at a time, can the dough last in the fridge? I am alone and don’t think I can hold off making bisquets till I get company.