Let’s be honest: sometimes, the best part of going to Red Lobster isn’t the seafood; it’s those warm, irresistible Cheddar Bay Biscuits that arrive at the table. For years, I thought that magic was locked away in their kitchen. I’d try store bought mixes, but they never captured that perfect combination of cheesy, garlicky, buttery bliss that we all crave. I was on a mission to crack the code at home, and after many (many!) batches, I finally perfected it. This copycat recipe delivers biscuits that are not just “as good as” the restaurant version; I truly believe they’re even better. They’re flaky, tender, loaded with sharp cheddar, and brushed with that iconic garlic herb butter. Now you can have that famous restaurant experience anytime, right from your own oven.
Biting into one of these biscuits is a full sensory experience. The first thing you’ll notice is the intensely savory, garlic and herb aroma. The exterior has a slight, delightful crispness that gives way to an incredibly fluffy, tender, and moist interior. The flavor is a beautiful balance: the rich, sharp tang of cheddar cheese shines through, perfectly complemented by the garlicky, buttery topping with a fresh hint of parsley. They’re undeniably rich and indulgent, with a subtle background warmth if you use the optional cayenne. These biscuits are the ultimate comfort food; impossibly light yet satisfyingly decadent.
Expert Tips & Tricks for Bakery Perfect Biscuits
- Keep It Cold & Don’t Overmix: The key to flaky, tall biscuits is handling the dough as little as possible and keeping your ingredients cold. Use cold buttermilk and melted (but not hot) butter. When you combine the wet and dry ingredients, stir just until the flour is moistened; a few dry streaks are okay! Overmixing develops gluten and leads to tough biscuits.
- The Fold & Pat Method: Instead of rolling and re rolling the dough, gently pat it into a rectangle on a floured surface. Fold it in half like a book, then pat it out again to your desired thickness (about 1 ¼ inch). This simple “fold” creates beautiful, flaky layers as the biscuits bake.
- Brush While Hot: Have your garlic herb butter mixture ready before the biscuits come out of the oven. Brush it on the moment they emerge, while they’re piping hot. This allows the butter to soak into the top crust, infusing every bite with maximum flavor.
Make Ahead, Storage & Freezing
- Make Ahead Dough: You can make the biscuit dough, cut out the rounds, and place them on the baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. This is perfect for holiday mornings or dinner parties.
- Storage & Reheating: Biscuits are always best the day they’re made. Store any leftovers in an airtight container at room temperature for 1-2 days. To reheat and restore their magic, wrap them in foil and warm in a 350°F oven for 5-10 minutes, or until heated through. You can also give them a quick 10 second zap in the microwave, but the oven method preserves the texture best.
- Freezing Instructions: These freeze beautifully! Freeze the unbaked, cut out biscuits on a parchment lined sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Bake from frozen, adding 2-4 minutes to the bake time. You can also freeze baked biscuits; thaw and reheat in the oven.
Step by Step Instructions
1Prep Oven & Dry Ingredients: Preheat your oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, whisk together 2 cups of all purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 2 teaspoons of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of cayenne pepper (if using).
2Combine Wet & Dry: In a separate bowl or large measuring cup, whisk together 1 cup of cold buttermilk and ½ cup of melted (and slightly cooled) unsalted butter. Pour the buttermilk mixture into the dry ingredients. Stir gently with a rubber spatula until the dough is just moistened and comes together; it will be shaggy. Gently fold in 1 ½ cups of shredded sharp cheddar cheese until evenly distributed.
3Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times until it holds together. Using your hands or a lightly floured rolling pin, pat the dough into a rectangle about 1 ¼ inches thick. Use a 2 ½ inch round biscuit cutter or a drinking glass dipped in flour to cut out biscuits. Press straight down; do not twist; to get clean edges that will rise well. Gather scraps, pat together, and cut remaining biscuits.
4Bake: Place the biscuit rounds on the prepared baking sheet, about 1-2 inches apart. Bake for 10-12 minutes, or until the tops are lightly golden brown.
5Make the Topping & Finish: While the biscuits bake, prepare the garlic butter. In a small bowl, whisk together 3 tablespoons of melted butter, 1 tablespoon of finely chopped fresh parsley, and ½ teaspoon of garlic powder. As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter mixture.
6Serve: Serve the biscuits warm, with any extra garlic butter for dipping.
Ingredient Substitutions
- Gluten Free: Substitute the all purpose flour with a 1:1 gluten free baking flour blend (like Bob’s Red Mill or King Arthur). The texture may be slightly more crumbly but will still be delicious.
- Dairy Modifications: For a dairy free version, use plant based butter and a shredded vegan cheddar cheese. For the buttermilk, make a “vegan buttermilk” by adding 1 tablespoon of lemon juice or vinegar to 1 cup of unsweetened almond or soy milk and let it sit for 5 minutes.
- No Buttermilk? Make your own! Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Fill with enough regular milk (whole or 2%) to reach the 1 cup line. Stir and let sit for 5-10 minutes until slightly thickened and curdled.
- Cheese & Herb Swaps: Sharp cheddar is classic, but pepper jack adds a great kick. Fresh parsley is ideal, but 1 teaspoon of dried parsley can be used in the butter topping in a pinch.
Serving Suggestions
These biscuits are famously the perfect side for seafood boils, creamy pastas, or a big pot of chili. They also make an incredible standalone snack or appetizer. For a full “Red Lobster at Home” experience, serve them alongside garlic butter shrimp, grilled salmon, or a classic Caesar salad. They’re also fantastic for breakfast with scrambled eggs! Pair them with an ice cold beer, a crisp Chardonnay, or simply a tall glass of iced tea.
Frequently Asked Questions
- Q: Why are my biscuits dense and not fluffy?
- A: This is almost always due to overmixing the dough or using old baking powder. Mix just until combined, and make sure your baking powder is fresh (less than 6 months old for best results).
- Q: Can I make these without a biscuit cutter?
- A: Absolutely! You can use a sharp knife to cut the dough into squares or simply drop heaping spoonfuls of the dough onto the baking sheet for “drop biscuits.” They’ll be more rustic but just as tasty.
- Q: My cheese is sinking to the bottom of the biscuits. How do I prevent that?
- A: Toss the shredded cheese in a tablespoon of the measured flour before folding it into the dough. This light coating helps suspend the cheese throughout the batter.
Recommended Equipment
- Large Rimmed Baking Sheet (Half Sheet Pan): For baking all the biscuits at once with room to rise.
- Parchment Paper or Silicone Baking Mat: Ensures easy release and no sticking, and makes cleanup a breeze.
- 2 ½ Inch Round Biscuit Cutter: For perfectly shaped, uniform biscuits. A sharp edged cutter works better than a glass.
- Pastry Brush: For evenly and generously applying the garlic butter topping.
The Best Red Lobster Cheddar Bay Biscuits (Copycat)
Ingredients
For the Biscuits:
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper optional
- 1 cup cold buttermilk
- 1/2 cup unsalted butter melted and slightly cooled
- 1 1/2 cups shredded sharp cheddar cheese
For the Garlic Butter Topping:
- 3 tablespoons unsalted butter melted
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, 2 tsp garlic powder, salt, and cayenne.
- In another bowl, whisk the cold buttermilk and 1/2 cup melted butter. Pour into dry ingredients and stir with a spatula until just moistened. Gently fold in cheddar cheese.
- Turn dough onto a floured surface. Gently knead 3-4 times. Pat or roll into a 1 1/4 inch thick rectangle. Use a 2.5 inch cutter to cut out rounds, pressing straight down without twisting.
- Place biscuits on prepared sheet. Bake for 10-12 minutes until golden.
- Meanwhile, mix 3 tbsp melted butter, parsley, and 1/2 tsp garlic powder. Brush generously over hot biscuits right out of the oven.
- Serve warm.
