Copycat Red Lobster Cheddar Bay Biscuits® (Easy At-Home Recipe)
If you’ve ever sat down at Red Lobster and felt way too excited about that warm basket of Cheddar Bay Biscuits®… you’re in the right place. This easy copycat Cheddar Bay Biscuits® recipe brings those cheesy, garlicky, buttery biscuits straight to your own kitchen—no reservation required.A Quick Background: Red Lobster & Their Famous Cheddar Bay Biscuits®
Red Lobster is known across the USA for big seafood platters, family dinners, and generous baskets of warm bread. But let’s be honest: for many of us, the Cheddar Bay Biscuits® are the real star of the meal.
These biscuits are:
- Golden and crisp on the outside
- Soft, fluffy, and tender on the inside
- Packed with sharp cheddar cheese
- Brushed with garlic butter and herbs
- Slightly salty, rich, and comforting
- Steam rising up
- The smell of melted cheese and garlic
- A soft, biscuit crumb that almost melts in your mouth
Why You’ll Love This Copycat Cheddar Bay Biscuits® Recipe
This easy biscuit recipe is:- Quick: About 10 minutes to mix, 15–18 minutes to bake.
- No rolling or cutting: Just scoop and drop onto a baking sheet.
- Beginner-friendly: No yeast, no kneading, no special tools.
- Family-approved: Kids and adults both devour these.
- Perfect with everything: Soup, chili, grilled chicken, or on their own.
Copycat Red Lobster Cheddar Bay Biscuits® Recipe
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| Warm, cheesy copycat Red Lobster Cheddar Bay biscuits fresh from the oven and brushed with garlic butter |
Serving size: 1 biscuit
Approximate Nutrition (per biscuit)
(These numbers are estimates and will vary with exact ingredients.)- Calories: ~190
- Protein: ~5 g
- Fat: ~11 g
- Carbohydrates: ~18 g
- Fiber: ~1 g
- Sugar: ~2 g
- Sodium: ~430 mg
Time Needed
- Prep time: 10 minutes
- Cook time: 15–18 minutes
- Total time: About 25–30 minutes
Ingredients for Copycat Cheddar Bay Biscuits®
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon dried parsley (or 1 tablespoon fresh, finely chopped)
- 1/2 teaspoon dried dill or Italian seasoning (optional, for extra flavor)
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 1/2 cups shredded sharp cheddar cheese (packed)
- 3/4 cup whole milk (start with 3/4 cup; add 1–2 extra tablespoons if needed)
- 1/4 cup sour cream or plain Greek yogurt (adds moisture and tenderness)
For the Garlic Butter Topping
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder (optional)
- 1 tablespoon fresh parsley, finely chopped (or 1/2 teaspoon dried)
- Pinch of salt, to taste
Step-by-Step Instructions
1. Preheat and Prepare Your Pan
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper, or lightly grease it with cooking spray or a thin layer of oil.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill or Italian seasoning (if using)
3. Cut in the Cold Butter
- Add the 1/2 cup cold, cubed butter to the dry ingredients.
- Use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Try to work quickly so the butter stays cold—this helps create flaky, tender biscuits.
4. Add Cheese
- Stir in the 1 1/2 cups shredded sharp cheddar cheese until it’s evenly distributed.
5. Mix in Wet Ingredients
- In a small bowl or measuring cup, whisk together:
- 3/4 cup milk
- 1/4 cup sour cream or Greek yogurt
- Pour the milk mixture into the flour mixture.
- Gently stir just until everything is combined and you have a thick, slightly sticky dough. If it seems too dry and crumbly, add milk 1 tablespoon at a time until it holds together.
- Do not overmix, or your biscuits can turn dense.
6. Scoop and Shape
- Use a spoon or a cookie scoop to drop mounds of dough onto your prepared baking sheet.
- Leave about 2 inches between each biscuit to allow them to spread.
- It’s okay if they look rough and rustic—that’s part of the charm.
7. Bake
- Bake at 425°F for about 12–15 minutes, or until the biscuits are:
- Lightly golden brown on top
- Golden around the edges
- If you’re unsure, you can insert a toothpick into the center of a biscuit; it should come out clean or with just a few moist crumbs (no raw dough).
8. Make the Garlic Butter Topping
While the biscuits bake:- Melt 1/4 cup (4 tablespoons) butter in a small bowl.
- Stir in:
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder (optional)
- 1 tablespoon fresh or 1/2 teaspoon dried parsley
- Pinch of salt, to taste
9. Brush and Serve
- As soon as the biscuits come out of the oven, brush the tops generously with the warm garlic butter.
- Let them cool for 3–5 minutes, then serve while they’re still warm and fragrant.
Food Safety Tips
- Always wash your hands before and after handling any ingredients.
- Use clean utensils and mixing bowls.
- Bake biscuits all the way through: the centers should not look wet or doughy. At 425°F and 12–15 minutes, these biscuits will be safely cooked.
- Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4–5 days.
- To reheat, warm in a 300°F oven for 5–8 minutes, or in the microwave for 10–15 seconds at a time until just warm.
Simple Shortcuts & Time-Saving Options
Want to make your copycat Cheddar Bay Biscuits® even easier? Here are a few home-kitchen-friendly shortcuts:1. Use Baking Mix (Like Bisquick)
Instead of making the dry mix from scratch, you can start with a boxed baking mix.- 2 cups baking mix (such as Bisquick)
- 1 teaspoon garlic powder
- 1–1 1/2 cups shredded cheddar cheese
- 2/3 to 3/4 cup milk
2. Air Fryer Option
If you don’t want to turn on a full oven:- Preheat your air fryer to 360°F.
- Line the basket with parchment paper (with holes), or lightly spray it.
- Drop smaller scoops of dough, leaving space between each.
- Air fry for about 8–10 minutes, checking around the 7-minute mark.
- Brush with garlic butter right after cooking.
3. Freezer-Friendly Meal Prep
- Make dough and scoop biscuits onto a tray.
- Freeze solid, then transfer to a freezer bag.
- Bake from frozen at 425°F, adding 2–4 extra minutes to the baking time.
Allergy-Friendly & Special Diet Swaps
Everyone deserves a warm biscuit. Here are some common modifications:Gluten-Free Cheddar Biscuits
- Use a cup-for-cup gluten-free all-purpose flour blend instead of regular flour.
- Be sure your baking powder and seasonings are labeled gluten-free.
- The dough may be slightly softer; chill it for 10–15 minutes before scooping if needed.
Dairy-Free Option
- Use a plant-based butter stick in place of butter.
- Use unsweetened plant milk (like almond, soy, or oat milk).
- Swap cheddar cheese with a good-melting dairy-free cheese shreds.
- Use dairy-free sour cream or plain coconut yogurt (unsweetened) instead of dairy sour cream.
Egg-Free
This recipe is naturally egg-free, which is great for anyone with egg allergies.Vegetarian
The main recipe is already vegetarian as long as your cheese is made with vegetarian rennet (many are—check the label).Paleo / Grain-Free
These biscuits are not easily made truly paleo while still tasting like the original, but for a grain-free approach:- Look for almond flour or coconut flour “cheddar biscuit” recipes and add garlic, herbs, and dairy-free cheese to get that Cheddar Bay-style flavor.
Serving Ideas for Cheddar Bay-Style Biscuits
Need some ideas on how to serve them?- With seafood dinners—shrimp, fish, crab legs, or scallops.
- Alongside a big bowl of chicken soup or clam chowder.
- As a quick side for weeknight pasta or salads.
- Split and stuffed with scrambled eggs and bacon for a breakfast sandwich.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can:- Cover the bowl and refrigerate the dough for up to 24 hours before baking.
- If the dough stiffens, let it sit at room temperature for 10–15 minutes before scooping.
Can I use pre-shredded cheese?
You can, but:- Freshly shredded cheese melts a little better and gives a softer texture.
- Pre-shredded cheese has anti-caking agents that can make biscuits slightly drier.
Why did my biscuits turn out dense?
Common reasons:- Overmixing the dough
- Butter not cold enough
- Old baking powder (check the date!)
Let’s Talk: Share Your Copycat Biscuit Creations
Have you tried this copycat Red Lobster Cheddar Bay Biscuits® recipe at home?- Did you make any fun twists—extra cheese, jalapeños, or different herbs?
- Did you try the gluten-free, dairy-free, or air fryer versions?
- Sending it to a friend who also hoards the bread basket at restaurants.
- Sharing it on social media and tagging your biscuit photos.
Important Disclaimers
- Copycat Recipe Disclaimer: This recipe is a homemade, “copycat-style” version created by Simply Copycat Recipes. Cheddar Bay Biscuits® and related marks are trademarks of Red Lobster Hospitality LLC. This recipe is not the original restaurant recipe, and we do not claim any relationship, endorsement, or insider knowledge from Red Lobster. All flavors and methods described here are based on home-kitchen testing and public taste impressions only.
- Affiliate Disclosure: Simply Copycat Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. If you purchase products through our Amazon links, we may earn a small commission at no extra cost to you. We only recommend tools and ingredients we genuinely use or believe can help in your kitchen.
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