Skip Red Lobster and make their famous warm and flaky Cheddar Bay Biscuits at home! Made from scratch with tangy buttermilk and extra cheddar cheese, these copycat cheddar bay biscuits are even better than the original!
Copycat Red Lobster Cheddar Bay Biscuit Recipe
Ready in about 20 minutes, copycat Red Lobster cheddar bay biscuits are a welcome addition to dinner any night of the week! Made with pantry basics, these will quickly become a family favorite.
Buttermilk and melted butter keep these biscuits moist while garlic, spices, and shredded cheddar cheese add savory, cheesy, and melt-in-your-mouth deliciousness.
Why You’ll Love this Homemade Cheddar Bay Biscuits Recipe:
- SUPER SIMPLE: These homemade cheddar bay biscuits are just as quick to make as biscuits in a can, but so much better!
- FLAKY & TENDER: These biscuits are anything but dry! Buttermilk, butter, and shredded cheese add flavor and texture.
- PERFECT SIDE: From shrimp to steak, casseroles to burgers, and anything in between, cheddar bay biscuits pair wonderfully with any main dish.
If you’re looking for a quick and simple side dish, these biscuits are your answer!
How to Make Cheddar Bay Biscuits
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the dry ingredients and stir in the shredded cheese.
- Add the wet ingredients and mix until just combined.
- Use an ice cream scoop to evenly portion out biscuit dough onto a prepared baking sheet.
- Bake biscuits until golden brown.
- Make the seasoned melted butter topping.
- Brush the baked biscuits with the melted butter.
- Serve warm!
These from-scratch cheddar bay biscuits are made with basic pantry ingredients like flour, leaveners (baking powder and baking soda), seasonings, buttermilk butter, and cheddar cheese. Once baked, slather on seasoned melted butter for even more flavor!
In 1992, Cheddar Bay Biscuits were originally known as freshly baked, hot, cheesy garlic bread. 5 years later, they were coined “Cheddar Bay Biscuits” to reflect the “seaside” atmosphere of Red Lobster.
Use garlic powder in the biscuit dough and dried parsley and salt in both the dough and the melted butter topping.
Serving Suggestions for Homemade Biscuits
While these are copycat Red Lobster cheddar bay biscuits, they don’t have to be served with just seafood. In fact, these biscuits are the perfect side to any main dish. Here are a few of my favorite entrées to serve them with:
Whether you are making seafood, chicken, soup, or a casserole, a side of warm cheddar bay biscuits is always a delicious idea!
Tips!
- Try to avoid overmixing the biscuit dough. Overworked dough can lead to dry and tough biscuits.
- No buttermilk? No problem! Measure out 1 cup of milk, remove 2 tablespoons of milk, and mix in 2 tablespoons of white vinegar or lemon juice. Let the mixture stand for 5 minutes before mixing it into the recipe.
- Properly measure the flour to prevent overly dry biscuits. Use a spoon to scoop the flour into the measuring cup and level it off with a butter knife.
Make Red Lobster’s mouthwatering biscuits in the comforts of our own home! Let us know how you liked them in the comments, below!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Copycat Cheddar Bay Biscuits Recipe
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
You don’t have to go to Red Lobster to have warm, delicious Cheddar Bay Biscuits! Made from scratch with sweet buttermilk and lots of cheddar cheese, these copycat cheddar bay biscuits are even better than the original!
Instructions
Preheat oven to 450°F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, garlic powder, sugar, parsley, and salt. Whisk until well combined. Stir in the shredded cheese until coated.
2 cups all-purpose flour, ½ tablespoon baking powder, ½ teaspoon baking soda, 2 teaspoons garlic powder, 1 teaspoon granulated sugar, 1 teaspoon dried parsley, ½ teaspoon kosher salt, 5 ounces shredded cheddar cheese
Add the melted butter and buttermilk and mix until just combined, being sure not to over mix.
½ cup unsalted butter, 1 cup buttermilk
Spray the inside of an ice cream scoop with nonstick cooking spray. Use the ice cream scoop to scoop out even portions of biscuit dough and place them 1 inch apart on the baking sheet.
Bake for 10-12 minutes, until golden brown.
While the biscuits bake, make the butter topping. Place 3 tablespoons of butter in a small microwave safe bowl. Microwave the butter in 30-second increments until melted. Whisk in the salt and parsley.
3 tablespoons unsalted butter
Brush the melted butter mixture onto the baked biscuits and serve warm.
½ teaspoon dried parsley, ¼ teaspoon kosher salt
Nutrition Information
Calories: 232kcal (12%) Carbohydrates: 18g (6%) Protein: 6g (12%) Fat: 15g (23%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 42mg (14%) Sodium: 288mg (13%) Potassium: 121mg (3%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 475IU (10%) Vitamin C: 1mg (1%) Calcium: 137mg (14%) Iron: 1mg (6%)
