Red Lobster Cheddar Bay Biscuit Recipe
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
These Red Lobster Cheddar Bay Biscuits are buttery, cheesy, garlicky, and incredibly easy to make at home. This copycat recipe starts with Bisquick, plenty of cheddar cheese, and cold butter; then you brush the warm biscuits with garlic-parsley butter as soon as they come out of the oven.
If you’ve ever found yourself reaching for just one more biscuit from that basket at Red Lobster, this recipe is for you!
Growing up, I always loved the biscuits at Red Lobster. So, when I discovered years ago that I could make a version of those famous Cheddar Bay Biscuits right at home, you can imagine how excited I was.
And the best part? They’re surprisingly simple.
There’s no rolling, cutting, or kneading involved. These are easy drop biscuits made with Bisquick, which means you can have a basket of warm, cheesy garlic biscuits on the table in a little over 20 minutes.
Don’t have Bisquick in the pantry? You can make my Homemade Bisquick Mix and use that instead.
Red Lobster Cheddar Bay Biscuits
If you ask me, one of the best parts about eating at Red Lobster has always been that basket of warm biscuits that arrives at the table. This homemade version gives you those same flavors whenever the craving hits.
They’re tender on the inside with lightly golden edges, plenty of cheddar cheese throughout, and that irresistible garlic butter brushed over the top.
Because they are drop biscuits, they’re incredibly easy, too. No biscuit cutter and no perfectly shaped dough required. Just mix, scoop, bake, and brush with butter.
Serve them alongside soup, salad, seafood, chicken, steak, pasta, or just about anything that could use a warm biscuit on the side.
Ingredients in Copycat Cheddar Bay Biscuits
You only need a handful of simple ingredients to make these cheesy garlic biscuits.
- Bisquick baking mix – Makes these drop biscuits incredibly quick and easy. You can use store-bought Bisquick or my homemade version.
- Butter – Cut cold butter into the Bisquick before adding the other ingredients. Keeping the butter cold helps create a tender biscuit.
- Cheddar cheese – Cheddar gives these biscuits their signature cheesy flavor. I prefer freshly shredded cheese because it melts beautifully, but pre-shredded cheese will work, too.
- Sugar – Just a little sugar balances all of those savory flavors without making the biscuits taste sweet.
- Milk – Brings the biscuit dough together. Regular dairy milk works perfectly here.
- Garlic powder – Garlic powder goes into both the biscuit dough and the buttery topping for plenty of garlic flavor.
- Dried parsley – Adds a little color and flavor to the garlic butter brushed over the warm biscuits.
How to Make Red Lobster Cheddar Bay Biscuits
Preheat your oven to 400°F.
Add the Bisquick and cold butter to a mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is distributed throughout the mixture. You should still be able to see little pieces of butter.
Add the shredded cheddar cheese, sugar, milk, and garlic powder. Mix just until everything comes together.
Be careful not to overmix the biscuit dough. Overworking it can make your biscuits tougher instead of light and tender.
Drop the dough by rounded spoonfuls onto an ungreased baking sheet.
Bake for 15–17 minutes, or until the biscuits are lightly golden brown on top.
While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley.
As soon as the biscuits come out of the oven, brush the tops generously with the garlic parsley butter.
Serve them warm!
How to Store Cheddar Bay Biscuits
Once completely cooled, store leftover biscuits in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in an airtight container in the refrigerator for up to 4 days.
Warm leftover biscuits briefly before serving to bring back some of that soft, buttery texture.
Can You Freeze Cheddar Bay Biscuits?
Yes! These biscuits freeze really well.
Let the baked biscuits cool completely, then place them in an airtight freezer-safe container or freezer bag. Freeze them for up to 3 months.
Thaw at room temperature or overnight in the refrigerator, then warm them before serving.
For an extra little refresh, brush them with a bit of melted garlic butter after reheating.
Tips for the Best Cheddar Bay Biscuits
Keep your butter cold until you’re ready to use it. Those little pieces of cold butter throughout the dough help make the biscuits tender.
Freshly grated cheddar melts especially well and gives you great cheese flavor throughout the biscuits.
Don’t overmix the dough. Once everything is combined, stop mixing.
Try to make your scoops fairly similar in size so the biscuits bake evenly.
And don’t skip that final brush of garlic butter! Brush it on while the biscuits are still hot from the oven so it melts right into all of those little nooks and crannies.
Best Cheddar Bay Biscuit Tip: Serve these straight from the oven whenever possible. They’re at their absolute best when they’re warm, buttery, and fresh.
Frequently Asked Questions
- Can I use homemade Bisquick? Absolutely. My Homemade Bisquick Mix works beautifully in this recipe and is a great option when you don’t have a box of Bisquick in the pantry.
- Can I use pre-shredded cheddar cheese? Yes. Freshly grated cheddar tends to melt a little better, but pre-shredded cheese works just fine when you need to keep things quick and easy.
- Why shouldn’t I overmix biscuit dough? Mixing the dough too much can make biscuits dense or tough. Stir only until the ingredients are combined.
- Can I make these biscuits ahead of time? You can bake them ahead, but these biscuits really shine when they’re served warm. If making them earlier in the day, warm them briefly before serving and add a fresh brush of garlic butter.
- How do I know when the biscuits are done? Look for lightly golden tops and edges. Depending on your oven and the size of your biscuits, this should take about 15–17 minutes.
Homemade Cheddar Bay Biscuits Anytime
There is just something about a warm basket of cheesy garlic biscuits on the dinner table that makes an ordinary meal better.
And when they’re this easy to make, there’s no reason to wait until the next time you visit Red Lobster to enjoy them.
These copycat Red Lobster Cheddar Bay Biscuits have all of those flavors I have loved for years: cheddar cheese, garlic, butter, and a soft, tender center. Serve them warm, pass the basket around, and don’t be surprised when everyone reaches for seconds.
LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
Red Lobster Cheddar Bay Biscuits (Easy Copycat Recipe)
Ingredients
For the Biscuits:
- 2 1/2 cups Bisquick baking mix
- 4 Tablespoons cold butter
- 1 cup shredded cheddar cheese
- 1/4 cup sugar
- 3/4 cup milk
- 1/4 teaspoon garlic powder
For the Garlic Butter Topping:
- 2 Tablespoons butter melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried parsley flakes
Instructions
- Preheat the oven to 400°F.
- Add the Bisquick baking mix and cold butter to a large mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is evenly distributed. Small pieces of butter should still be visible throughout the mixture.
- Add the shredded cheddar cheese, sugar, milk, and 1/4 teaspoon garlic powder. Gently mix just until the ingredients are combined. Do not overmix the dough.
- Drop the biscuit dough by rounded spoonfuls onto an ungreased baking sheet, making 12 biscuits.
- Bake for 15–17 minutes, or until the tops and edges of the biscuits are lightly golden brown.
- While the biscuits bake, combine the melted butter, 1/2 teaspoon garlic powder, and dried parsley in a small bowl.
- Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
- Serve warm.
Notes
- Keep the butter cold. Cold butter helps give the biscuits a tender texture.
- Don’t overmix. Stir the dough only until everything comes together. Overmixing can result in tougher biscuits.
- Freshly shredded cheddar works especially well. It melts easily and distributes nicely throughout the biscuits, although pre-shredded cheese can also be used.
- Make similar-sized biscuits. This helps them bake evenly and finish at approximately the same time.
- Serve them warm. These biscuits are at their best fresh from the oven with that garlic butter brushed over the top.
- Storage: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Freezing: Freeze cooled biscuits in an airtight freezer-safe container or bag for up to 3 months. Thaw and warm before serving.
- Reheating: Warm leftover biscuits briefly in the oven, toaster oven, or microwave. Brush with a little additional melted garlic butter, if desired.
Nutrition
This recipe was originally posted on February 26, 2014. It has been updated to improve user experience and reshared on September 3, 2026.
Oh my goodness. I could eat 12 of these in one sitting. They are so delicious!!!