You know what I dream about? Biscuits. Delicious cheesy garlicky biscuits. Cheddar Bay Biscuits from Red Lobster to be exact.
Man alive Red Lobster got it right when they made Cheddar Bay Biscuits. Something about the spices, the cheese, and all of the herbs thrown in was one heck of a glorious combination.
That all changed when I made this recipe. Delicious Copycat Cheddar Bay Red Lobster Biscuits are so easy to make you will be making them for dinner more often than you would think. I won’t lie, I’ve totally made them several nights in a row.
This recipe is similar to my herb and cheese biscuits. All I needed to do was just swap out some of the ingredients. I made them but I wanted to be sure I was close to the real thing.
Why You’ll Love These Cheddar Bay Biscuits
Fluffy biscuits baked with shredded cheese and topped with garlic butter- what’s not to love?
- Easy recipe – The best thing about this recipe is the short ingredient list and minimal time. You can have these biscuits out of the oven and ready to eat in only 25 minutes.
- Loved by all – These biscuits are sure to please even the pickiest of eaters. Cheese, garlic and bread- that’s really it!
- Versatile – These copycat biscuits can be served with just about anything. From pasta night to a steak dinner, they pair great with so many things.
The simple ingredients list is actually pretty short. And while you can get a box mix for Red Lobster’s Cheddar Bay Biscuits at the grocery store, this recipe doesn’t contain all of artificial flavors and ingredients like monocalcium phosphate, silicon dioxide or ascorbic acid.
- Bisquick – This is what we’ll use as the base for these buttery biscuits. I always keep a box in my own kitchen because we make pancakes and regular biscuits with it too. You can also make a quick homemade Bisquick Mix.
- Garlic powder – You can never have too much garlic in my opinion, so I like to use this in the actual biscuit dough, and then also in the butter mixture that we slather on top after baking.
- Coarse kosher salt – Different salts measure differently, so make sure you’re using coarse kosher. If using salted butter, you can omit the salt completely.
- Whole milk – I prefer to use full fat milk here. It adds to the richness of these copycat red lobster biscuits.
- Unsalted butter – Using unsalted butter allows you to control the amount of salt in the recipe. If using salted, omit the salt above.
- Cheddar cheese – I like to use sharp cheddar cheese, but you can use whichever sharpness level you prefer. Shredding your own cheese allows it to melt easier.
- Dried parsley – You can leave this out if you’d like, but I like the color contrast it adds to the top of the cheesy biscuits after baking.
How to Make Cheddar Bay Biscuits
You are going to love how easy it is to make these flavorful biscuits. Next time you crave those Red Lobster cheddar biscuits, you can make them in the comfort of your own home!
- Prepare oven and baking sheet. Preheat the oven and line a rimmed baking sheet with parchment paper.
- Mix dry ingredients. Combine the Bisquick, garlic powder and salt in a medium mixing bowl, mixing well.
- Add wet ingredients. Add the butter, cold and diced into cubes, and milk to dry mixture. Using a biscuit cutter or a large fork, mash all ingredients together to form a sticky dough. To fully combine the cold butter the mashing (not stirring) is necessary. Fold in the cheese.
- Add to baking sheet. Spoon biscuit dough onto cookie sheet.
- Bake. Bake until tops are golden brown. Remove from the oven.
- Baste with melted butter. Melt the remaining butter with garlic powder and parsley. Baste over the tops of warm biscuits right after you take them out of the oven.
What to Serve with Cheddar Bay Biscuits
Serve these warm alongside your favorite protein, as a side to your favorite soup, or follow in my footsteps and serve them alongside a caesar salad or side salad. Any way you do it, you can’t go wrong.
Because these are copycat biscuits, there aren’t too many ways to change it up while still keeping them a Red Lobster copycat recipe. But there are a few suggestions:
- Homemade biscuits – If you have a favorite biscuit recipe, feel free to use that instead using bisquick mix. I just like to save time and ingredients when I can.
- Garlic butter glaze – Instead of the simple garlic butter brushed on top, try adding in some red pepper flakes for spice, onion powder for more flavor, or any other seasonings you like.
- Cheese – These are cheddar bay biscuits, but you could swap it out for something like parmesan, monterey jack, or do a combination of several cheeses.
- Size – I can make them whatever size I want. A little smaller, a little bigger, whatever I need them to be. Sometimes I want giant, other times I want bite-sized. And sometimes I even add a little extra cheese because who doesn’t like more cheese? No one!
Storage and Freezing
Storage: You can store any leftover copycat cheddar bay biscuits in an airtight container. You could store them at room temperature, but because they have cheese, I prefer to store in the refrigerator.
Freezing: Drop biscuits also freeze really well. Store in either an airtight container or freezer bag. Frozen biscuits will last for up to six months.
Frequently Asked Questions
I’m sure everyone has their own opinion about what makes them so good, but I feel like the best part is the cheesy goodness inside of the fluffy biscuits.
While I am no healthcare professional, no, I would not classify these biscuits as healthy.
Check the section above, but any main dish, pasta, protein, soup or salad would go well with these biscuits.
More Copycat Recipes
- Texas Roadhouse Bread
- Texas Roadhouse Honey Cinnamon Butter
- Carrabba’s Italian Bread Dip
- Peter Luger Steak Sauce
- Japanese Ginger Dressing
Copycat Cheddar Bay Red Lobster Biscuit Recipe
- Heat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Combine the Bisquick, 1 1/2 teaspoons of the garlic powder and salt in a medium mixing bowl, mixing well.
- Add the 4 tablespoons of the butter, cold and diced into cubes, and milk to dry mixture. Using a biscuit cutter or a large fork, mash all ingredients together to form a sticky dough. To fully combine the cold butter the mashing (not stirring) is necessary. Fold in the cheese.
- Spoon biscuit dough onto cookie sheet making either 6 large or 12 small biscuits.
- For large biscuits, bake for 12-16 minutes or until tops are very lightly browned. Remove from the oven.
- Melt the remaining 4 tablespoons of butter with 1/2 teaspoon garlic powder and parsley. Baste over the tops of biscuits right after you take them out of the oven.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.