This Copycat Red Lobster Cheddar Bay Biscuits recipe makes about 10 to 12 tender, cheesy biscuits in just 25 to 30 minutes. Made with biscuit baking mix, cold butter, whole milk, sharp cheddar, and a savory garlic-butter topping, it is the easiest way to bring that beloved restaurant side dish to your own kitchen.
Each biscuit is crisp and lightly golden on the outside, soft in the center, and packed with cheddar flavor. The finishing brush of melted butter, garlic powder, parsley, and a tiny pinch of salt gives these homemade biscuits their unmistakable Cheddar Bay taste.
Jump to RecipeWhy You’ll Love This Recipe
There is a reason Cheddar Bay Biscuits are one of the most memorable parts of a restaurant meal. They combine a fluffy biscuit crumb with sharp cheddar, buttery richness, and a gentle garlic flavor that makes it nearly impossible to stop at one.
This copycat version uses a biscuit baking mix, so you get a reliable batch without measuring several dry ingredients. The dough comes together quickly, and the drop-biscuit method means there is no rolling, cutting, or leftover dough to manage.
These biscuits are especially useful when dinner needs a comforting side dish in a hurry. Serve them with seafood, roasted chicken, soup, chili, or a hearty Cajun sausage pasta for a cozy family meal.
- Ready in about 25 to 30 minutes.
- Makes approximately 10 to 12 biscuits.
- Uses simple grocery-store ingredients.
- Delivers tender centers and golden, cheesy tops.
Ingredients You’ll Need
The base of this recipe is 2 1/2 cups of biscuit baking mix, such as Bisquick. The mix already contains the flour and leavening needed for a quick biscuit dough, while cold butter creates small pockets of richness throughout the crumb.
Use cold whole milk for a soft, slightly sticky dough. The milk should be added gradually enough to avoid overworking the mixture, but the full 3/4 cup is the measured amount for this recipe.
Sharp cheddar is the best choice because its flavor remains noticeable after baking. Shred it fresh when possible, since freshly shredded cheese blends more easily and gives the biscuits a pleasantly melty texture.
A small amount of garlic powder goes into the dough, while the topping uses melted unsalted butter, more garlic powder, dried parsley, and an optional pinch of salt. The two-stage garlic flavor keeps the biscuits savory without making them harsh.
For another comforting baked meal that uses biscuits in a different way, try this biscuits and gravy casserole when you want something hearty enough for breakfast or dinner.
How to Make It Step-by-Step
Step 1: Heat the oven to 450°F and prepare the baking sheet. Line it with parchment paper for easy cleanup, or lightly grease the surface so the biscuit bottoms do not stick.
Step 2: Add the biscuit baking mix and 1/4 teaspoon garlic powder to a large mixing bowl. Stir briefly so the garlic powder is distributed evenly before the butter and liquid are added.
Step 3: Cut the cold butter into small pieces and add it to the bowl. Use a pastry cutter, two knives, or clean fingertips to work it into the mix until the texture resembles coarse crumbs with a few small butter pieces remaining.
Step 4: Stir in the shredded sharp cheddar until it is spread throughout the crumb mixture. Add the cold whole milk and fold gently just until no large dry pockets remain and a soft, slightly sticky dough forms.
Step 5: Scoop the dough into roughly 1/4-cup portions and drop them onto the prepared baking sheet. Leave space around each portion because the biscuits need room for their edges to brown and bake evenly.
Step 6: Bake for about 10 to 12 minutes. Watch for lightly golden tops and check that the centers look set; depending on your oven and the size of your scoops, the biscuits may need a few additional minutes within the stated 10- to 15-minute cook time.
Step 7: While the biscuits are hot, combine the melted butter, 1/4 teaspoon garlic powder, dried parsley, and optional salt. Brush the topping generously over every biscuit, making sure it reaches the craggy tops and sides.
Step 8: Let the biscuits rest briefly, then serve them warm. For the most recognizable restaurant-style finish, add a second light coating of garlic butter just before bringing them to the table.
Chef’s Tips for Tender Biscuits
Cold ingredients are the foundation of a light biscuit. Keep the butter and milk chilled until you are ready to use them, because warm butter can blend too completely into the mix instead of creating tender pockets.
Mixing is the most important technique to watch. Once the milk is added, stir only until the dough comes together; a few rough edges are fine, and overmixing can make the finished biscuits dense.
Use a consistent scoop so all of the biscuits finish baking at roughly the same time. A 1/4-cup portion produces the intended yield of about 10 to 12 biscuits, though slightly larger scoops may reduce the total number.
Do not wait for the biscuits to cool before brushing them. The warm surface absorbs the garlic butter, and that first coating creates the rich flavor associated with Cheddar Bay Biscuits.
If you enjoy preparing make-ahead appetizers for casual gatherings, these biscuits pair nicely with easy three-ingredient meatballs. The combination makes a welcoming spread without requiring complicated cooking.
From-Scratch Biscuit Variation
If you prefer to skip prepared biscuit mix, use 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 cup cold unsalted butter, 1 cup buttermilk, and 1 1/2 cups shredded sharp cheddar.
Combine the dry ingredients, cut in the cold butter until coarse crumbs form, then stir in the cheddar and buttermilk just until combined. The dough will be tender and somewhat sticky, so handle it gently rather than kneading it.
For this from-scratch version, bake at 425°F for approximately 15 to 18 minutes. It produces a slightly thicker, more tender biscuit than the baking-mix version and is an excellent option when you have buttermilk on hand.
Serving, Storage & Reheating
These biscuits are best served warm alongside seafood or any meal that benefits from a buttery, savory side. They are also delicious split open for breakfast, especially with scrambled eggs or a little extra cheddar.
Store cooled biscuits in an airtight container at room temperature for up to two days. For longer storage, wrap them well and freeze them, then reheat from thawed or frozen until warmed through.
To refresh leftovers, warm them in a 300°F oven until soft and heated through, then brush on a little additional garlic butter. A microwave works for a quick serving, but the oven better preserves the lightly crisp exterior.
For a fresh contrast, serve the rich biscuits with a crisp cauliflower rice salad. The cool, bright vegetables balance the warm cheddar and butter beautifully.
Common Questions
Can I use another cheddar? Yes, but sharp cheddar gives the strongest flavor and most recognizable result. Mild cheddar will work, though the biscuits may taste gentler.
Why are my biscuits dense? The most common reason is overmixing after the milk is added. Stir only until the dry ingredients are moistened, and keep the butter and milk cold.
Can I prepare the dough ahead? These biscuits are best mixed and baked right away for the lightest texture. You can measure the dry ingredients and shred the cheese in advance, then combine everything shortly before baking.
Can I make them less garlicky? Reduce the garlic powder in the topping slightly, but keep the small amount in the dough for the signature savory character. Brushing on a lighter first coat also gives you control over the final flavor.
For a sweet finish after a savory meal, serve a colorful red, white, and blue sugar cookie with coffee or tea.
Copycat Red Lobster Cheddar Bay Biscuits
Ingredients
Method
- Heat the oven to 450°F. Line a baking sheet with parchment paper or lightly grease it.
- Combine the biscuit baking mix and 1/4 teaspoon garlic powder in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until coarse crumbs form.
- Stir in the shredded sharp cheddar. Add the cold milk and mix only until a soft, slightly sticky dough forms.
- Drop the dough in roughly 1/4-cup portions onto the prepared baking sheet, leaving space between each biscuit.
- Bake for about 10 to 12 minutes, or until the tops are lightly golden and the centers are cooked through.
- While the biscuits bake, stir together the melted butter, 1/4 teaspoon garlic powder, dried parsley, and the optional pinch of salt. Brush the mixture generously over the hot biscuits and serve warm.
Notes
Final Thoughts
This Copycat Red Lobster Cheddar Bay Biscuits recipe is a dependable way to make warm, cheesy biscuits with very little effort. The biscuit mix keeps the process quick, while cold butter, sharp cheddar, and careful mixing create a tender homemade texture.
The garlic-butter topping is what brings everything together. Brush it over the biscuits while they are hot, add a second light coating before serving, and you will have a fragrant side dish that tastes special enough for guests but easy enough for an ordinary weeknight.
Make a batch whenever you want to round out a seafood dinner, serve a comforting soup, or add something buttery to the table. With their golden tops and soft, cheesy centers, these biscuits are best enjoyed warm and generously brushed.