These homemade Cheddar Bay Biscuits taste just like the ones you get at Red Lobster, but with the added bonus of being fresh from your own oven. They come together quickly with simple pantry staples and require no special baking skills. The sharp cheddar cheese, garlic seasoning, and buttery finish make them an irresistible comfort food. Perfect for dinners, parties, or a cozy night in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, garlic powder, and salt.
Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese until evenly distributed.
Pour in the milk and stir just until the dough comes together—do not overmix.
Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the biscuits are golden brown.
While the biscuits are baking, melt the butter and mix it with garlic powder.
Brush the warm biscuits with the garlic butter mixture and sprinkle with dried parsley.
Serve warm and enjoy!
Servings and timing
This recipe makes about 10–12 biscuits. Prep time: 10 minutes Cook time: 12 minutes Total time: 22 minutes
Variations
Spicy Kick: Add a pinch of cayenne pepper or finely diced jalapeños for a little heat.
Herb-Infused: Mix in dried Italian herbs or chives to give the biscuits a herby flavor.
Different Cheese: Swap cheddar for Monterey Jack or Pepper Jack for a twist.
Gluten-Free: Use a 1:1 gluten-free flour blend to make these biscuits gluten-free.
Buttermilk Option: Replace the milk with buttermilk for an extra tender and tangy biscuit.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, wrap in foil and warm in a 350°F oven for about 5–7 minutes or microwave for 10–15 seconds until heated through. You can also freeze the baked biscuits for up to 2 months. Reheat directly from frozen in the oven.
FAQs
How do I make my biscuits fluffier?
Use cold butter and avoid overmixing the dough to keep the texture light and fluffy.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
What kind of cheese works best?
Sharp cheddar is classic, but you can also use mild cheddar, Monterey Jack, or a blend of cheeses.
Do I need to use a pastry cutter?
No, you can use a fork or your hands to cut in the butter if a pastry cutter isn’t available.
Can I make these without garlic?
Yes, simply omit the garlic powder in the dough and the topping if you prefer a plain biscuit.
Are these biscuits vegetarian?
Yes, as long as you use vegetarian cheese, these biscuits are suitable for a vegetarian diet.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts better and gives a better texture.
What should I serve these with?
They’re perfect with soups, salads, seafood dishes, or just on their own with extra butter.
Why are my biscuits dry?
Overbaking or using too much flour can lead to dryness. Stick to the recommended measurements and baking time.
How do I freeze unbaked biscuits?
Scoop the dough onto a baking sheet and freeze. Once frozen, transfer to a bag and bake directly from frozen, adding a few extra minutes to the bake time.
Conclusion
Red Lobster Cheddar Bay Biscuits are the ultimate cheesy, garlicky treat that’s perfect for any occasion. They’re simple to make, endlessly customizable, and always a crowd-pleaser. Once you try these homemade biscuits, you might never go back to the restaurant version again.
Red Lobster Cheddar Bay Biscuits are fluffy, cheesy, and buttery with a hint of garlic. These crowd-pleasing biscuits are easy to make at home and taste just like the restaurant favorite.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup unsalted butter (cold and cut into cubes)
1 1/2 cups shredded sharp cheddar cheese
3/4 cup whole milk
3 tablespoons unsalted butter (for topping)
1/2 teaspoon garlic powder (for topping)
1 tablespoon dried parsley (for garnish)
Instructions
Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, garlic powder, and salt.
Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Stir in shredded cheddar cheese until evenly distributed.
Pour in milk and stir just until the dough comes together—do not overmix.
Drop heaping spoonfuls of dough onto prepared baking sheet, spacing 2 inches apart.
Bake for 10–12 minutes or until golden brown.
While baking, melt butter and mix with garlic powder.
Brush warm biscuits with garlic butter mixture and sprinkle with dried parsley.
Serve warm and enjoy!
Notes
Add cayenne pepper or jalapeños for a spicy version.Use Italian herbs or chives for a herby twist.Substitute cheddar with Monterey Jack or Pepper Jack for a different flavor.Use a 1:1 gluten-free flour blend for gluten-free biscuits.Replace milk with buttermilk for a tangier, tender biscuit.
