Copycat Cheddar Bay Biscuits
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Why wait for a table? Recreate the iconic Cheddar Bay biscuits right in your own kitchen. These cheesy, garlicky, herb-flecked biscuits have achieved cult-favorite status.
Red Lobster’s Cheddar Bay Biscuits are nothing short of legendary. Originally created to keep hungry diners happy while waiting for their main course, these cheesy, garlicky biscuits quickly became a hallmark of the Red Lobster dining experience. With this easy copycat recipe, you can recreate them at home! And if you hand one to anyone who’s ever dined at Red Lobster, you’ll see that instant spark of recognition—because that blend of cheese, garlic, and herbs wrapped in a tender buttermilk biscuit is pure nostalgia.
Here’s a fun (and, yes, slightly disappointing!) tidbit: There’s no actual Cheddar Bay. It’s a clever marketing move by Red Lobster to give their biscuits a little coastal charm. Until 1993, they were simply known as “Cheese Garlic Bread.”
This recipe couldn’t be easier—it follows the drop biscuit method, meaning no rolling or shaping required, just quick scooping for those crave-worthy, textured edges. And while these biscuits pair well with just about anything, given their name, it only feels right to serve them with seafood recipes.
“Oh so so good! I’ve tried other recipes but yours tops any. The aroma it sent throughout our home made it very hard to be patient while waiting for them to bake.”
What You’ll Need To Make Cheddar Bay Biscuits
- All-Purpose Flour: Provides structure for the biscuits. To ensure accuracy, always measure flour by spooning it into the measuring cup and leveling off.
- Cornstarch: Contributes to a lighter, more tender texture by softening the flour’s protein.
- Baking Powder & Baking Soda: Help the biscuits rise and become fluffy.
- Garlic Powder: Adds savory flavor to both the biscuits and topping.
- Butter: Creates a flaky texture in the biscuits; adds richness to the topping.
- Cheddar Cheese: Adds tangy flavor and a rich texture to the biscuits. I like sharp cheddar cheese because it brings a bold flavor that complements the other savory ingredients perfectly.
- Buttermilk: Activates the leavening agent and makes the biscuits tender and flavorful. If you’ve got vinegar or lemon juice and milk, you can make your own buttermilk.
- Fresh Parsley: Adds a fresh, herby flavor to the topping.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the dry ingredients—flour, cornstarch, baking powder, baking soda, salt, and garlic powder—in a large bowl.
Whisk to combine, then add the cold cubes of butter.
Use a pastry cutter or two knives to work the butter into the dry ingredients—or just use your fingertips to rub it in until the mixture looks like coarse crumbs with a few pea-size clumps within.
Stir in the cheese and buttermilk with a rubber spatula until the dough comes together into a shaggy, sticky mass. If it looks too dry, add 1 to 2 tablespoons more buttermilk.
Be sure not to overmix, which can make the biscuits dense—a little shagginess is perfectly fine. Use two soup spoons to scoop 8 peach-sized mounds (about 2½ inches wide) of biscuit dough onto a parchment-lined baking sheet, making sure to space them evenly apart so they have room to spread.
Leave the biscuit mounds as they are—no need to compact or smooth them out! Their irregular shape is what gives them those delicious, craggy edges. (At this point, you can freeze the unbaked biscuits in an airtight container for up to three months.)
Slide the biscuits into the preheated oven and bake for 17 to 20 minutes, until they’re lightly golden. Don’t worry if some of the cheese oozes out—that just means you’ll get those crispy, cheesy edges!
While the biscuits bake, whip up the herby garlic butter topping—just mix together melted butter, garlic powder, and parsley in a small bowl.
As soon as the biscuits come out of the oven, brush the tops with the garlic butter mixture.
Serve warm for the best flavor and texture. Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. To refresh them, pop them in a low oven until warm and crisp again. For longer storage, freeze the baked biscuits for up to 3 months.
More Biscuit and Bread Recipes You May Like
Cheddar Bay Biscuits
Ingredients
For the Biscuits
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch chunks
- 1 cup thickly shredded Cheddar cheese
- 1 cup buttermilk see note
For the Topping
- 3 tablespoons unsalted butter melted
- ¼ teaspoon garlic powder
- 1 tablespoon finely chopped fresh parsley
Instructions
- Preheat the oven to 425ºF (220°C) and set an oven rack in the middle position. Line a 13x18-inch (33x46-cm) baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Add the butter and, using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.) Add the cheese and buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. If the dough seems dry, add 1 to 2 tablespoons more buttermilk. Do not over-mix.
- Using two soup spoons, scoop 8 peach-size mounds, about 2½ inches (6 cm) in diameter, of the biscuit dough onto the prepared baking sheet, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Bake for 17 to 20 minutes, until the biscuits are lightly golden.
- Make the Topping: In a small bowl, whisk together the melted butter, garlic powder, and parsley. Brush the tops of the biscuits with the butter mixture and serve warm.
- Freezer-Friendly Instructions: The unbaked biscuits can be stored in the freezer for up to three months. When you're ready to enjoy them, there's no need to thaw—simply bake them a bit longer than usual. If you've already baked some biscuits and have leftovers, let them cool before placing them in the freezer. When ready to enjoy, let thaw at room temperature and then reheat until warm in a 300°F (150°C)-oven.
- Note: If you’d like to make your own buttermilk instead of purchasing a whole carton, see my easy method for how to make buttermilk.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Cannot wait to try these! You can purchase a boxed version of these biscuits at most grocery stores, but they fall short of the original. I love to cook, but baking is not my forte. You always give such great tips on preparation; I think we will be having these very soon.
I am from South Africa so the concept of biscuits is completely foreign to me. But I was intrigued and made them – super easy to make, light and flavourful and very yummy! Will definitely be a recipe that will be n repeat in my house!!