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. Created to keep hungry diners happy before their main course, these cheesy biscuits quickly became a hallmark of the Red Lobster dining experience. Now, with this recipe, you can recreate them at home. And if you offer one up to anyone who’s ever dined at Red Lobster, you’ll see an instant spark of recognition—that blend of cheese, garlic, and herbs wrapped up in a tender buttermilk biscuit is pure nostalgia. Here’s a fun (and, yes, slightly disappointing!) tidbit: There’s no actual locale named “Cheddar Bay.” It’s a clever marketing move by Red Lobster, lending their biscuits a hint of coastal charm. Until 1993, they went by the simpler name, “Cheese Garlic Bread.”
This recipe is super simple, relying on kitchen staples you probably have on hand. The biscuits follow the “drop biscuit” method, which not only saves you from the hassle of rolling and shaping the dough but also guarantees those crave-worthy, textured edges—a wonderful contrast to the cheesy tenderness within. And while these biscuits hold their own alongside just about anything, given their name, it just seems right to pair them with seafood.
Table of Contents
“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
Step-by-Step Instructions
Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder.
Whisk to combine.
Add the butter.
Using a pastry cutter or two knives, cut the butter into the dry ingredients (alternatively, you can use your fingertips to rub the butter into the mixture).
The mixture should resemble coarse sand with a few pea-sized clumps of butter intact.
Add the cheese and buttermilk.
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 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 the biscuits for 17 to 20 minutes, until they 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.
Serve warm.
Frequently Asked Questions
Cornstarch helps in reducing gluten formation when mixed with flour. This results in biscuits that are tender and flaky, enhancing their overall texture.
Leftover biscuits should be stored in an airtight container at room temperature for up to 2 days. When you’re ready to eat them, you can warm them in the oven at a low temperature to bring back their fresh-from-the-oven taste and texture.
Yes, 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-oven.
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Cheddar Bay Biscuits
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.
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
- 1 stick (½ cup) 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 and set an oven rack in the middle position. Line a 13x18-inch 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 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-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
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- Per serving (8 servings)
- Serving size: 1 biscuit
- Calories: 337
- Fat: 21 g
- Saturated fat: 13 g
- Carbohydrates: 29 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 8 g
- Sodium: 311 mg
- Cholesterol: 57 mg
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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These are great! Thanks! What is the best way to re-heat these? I will be hosting and plan to to bake them a day before and re-heat them for lunch (Do not have an air fryer- can I reheat them in the oven). Or is it best to bake them on the day of? Thanks!
Glad you like them! Yes, you can reheat them until warm in a 300°F-oven.
Thank you!
I made these to serve with the Broccoli Cheddar Soup https://www.onceuponachef.com/recipes/broccoli-cheddar-soup.html and everyone LOVED them (and they’re so easy to make).
I’m acutely aware that baking is extremely PRECISE (I personally love the discipline it requires). Anyway, I’m considering increasing the yield to 10 from 8, which will render the biscuits a bit smaller. In doing this I’m wondering if it will allow the biscuits to become a bit more crispy. I don’t want to bake the 8 longer for fear of burning the bottoms. I’d love to hear what you think, Jenn.
Hi Jeffrey, glad you enjoyed the biscuits! You mentioned that you’d like to increase the yield from 10 to 8. I’m assuming you mean you’d like to decrease the yield, which would make the biscuits a bit bigger, not smaller. Assuming that’s the case, I think you’ll be OK baking them a little longer without burning the bottoms – just don’t use a dark baking sheet. Please let me know if I misunderstood your question.
OMG. Brain fart. LOL
That was a good catch. I most definitely meant to say increase the yield from 8 to 10, thus making the biscuits just a bit smaller.
The baking sheets I use are a bit on the darker side as well as being “textured”. And I always bake on parchment, unless the baking instructions specifically say not to.
These biscuits were delicious. I did not have buttermilk. So, I followed Jenn’s tip on making buttermilk. It worked great.
I will definitely make them again!
These biscuits were great. I loved the craggy surface that resulted in a crispy outside with a tender inside. I have made a lot of biscuits, but have never use cornstarch in them before. I understand it is to make the biscuits mre tender. Is there a formula to use to convert other biscuit recipes from flour only to flour and cornstarch? Thanks for a great recipe!
Hi Vivian, so glad you enjoyed the biscuits! While there’s not a one size fits all answer to your question, you can try replacing 2 tablespoons of flour for each cup of flour in your biscuit recipes with 2 tablespoons of cornstarch. I’d love to hear what kind of results you get if you try it!
Thanks so much! I will try it. I love a good kitchen experiment. Will report back.
My experience with cornstarch in baking is that it’s purpose is to absorb the butter. Without the cornstarch, this much butter would be a mistake.
Made these amazing biscuits first time ever, on Christmas evening according to the recipe, except for using King Arthur GF 1:1 flour substitution and using Jenn’s Homemade Buttermilk recipe! Used sharp cheddar as Jenn said. Raves all around! Not a biscuit left! Everyone asked for the recipe! Served the biscuits along with Jenn’s fantastic Beef Stew with Carrots and Potatoes…another hit! Perfect holiday meal! Thank you, Jenn!
Hello! Can I scoop and place the unbaked biscuits overnight?
Hi Tiffany, I don’t recommend it – sorry!
Would it be ok if I left it in the fridge for 2 hrs before baking?
Sure, I think that would be fine.
Made these yet again….sooo good! Thinking about adding sausage to the mix for sausage balls.
Loved this recipe! I was going to make some crescent rolls at dinner and they were expired, so checked your site for a biscuit recipe on a whim. Another 5 star recipe. I like these even better than the ones at Red Lobster (the biscuits have gone downhill over the years). I didn’t have any parsley so substituted some chopped chives for color. These were super fast and easy to make and delicious.
Jenn, did you use mild, medium or sharp cheddar in this recipe? (Being celiac, I have never tasted the Red Lobster biscuits.) Thanks! Chrissy
Any will work, but I use sharp.
Hi! Could I use a food processor to mix the dry with the butter and then transfer to a bigger bowl?
Thanks!
Sure!
These are incredible! I had to keep everyone from eating the biscuits before dinner. They melt in your mouth!
Who would have thought that the raw mass in my bowl would have ended up producing such tasty biscuits? Well, not me, but I persevered anyway and was rewarded with a perfect pairing for your gumbo. It took closer to a half hour for me to get the tops golden, but I live at 6500 ft. altitude and am used to changes like that by now. I especially appreciate being able to use weight measurements provided for baking by simply switching from ‘cup measures’ to ‘metric’.
Thank you for helping make so many of us shine in the kitchen, Jenn.
Divine! Will be on thanksgiving menu.
Can these be doubled ?
And when you say soup spoons to scoop do you mean the big ones we stir with or eat with? Can I use an ice cream scoop etc?
Hi Stacey, These would be fantastic for Thanksgiving. You can definitely double the recipe and I use the soup spoons we use for eating. You could use an ice cream scoop but it’s best not to compact the dough, so just be gently when scooping.
Very, very good (maybe a third ‘very’ to emphasize its break da mouth goodness?) I have sourdough starter on hand so I substituted a cup of that instead of buttermilk. Definitely didn’t hurt the taste. I did add one cup flour to sourdough starter and let sit overnight on the counter covered. Strongly recommend this recipe.
2 Things, can garlic juice be used instead of powder for those who don’t care for the powder? I like garlic powder but find it hard to incorporate into melted butter.
For me, how critical is parsley to the flavor of the butter garlic mixture? Most parsley to us id bitter or we can’t find any fresh with better flavor. Otherwise this recipe looks so good.
Hi Harriet, I think you could get away with using garlic juice here. And the parsley isn’t critical, so feel free to omit it.
One possible solution here Harriet…I roasted a couple heads of garlic and I used about one TBSP. of the garlic paste in the biscuit dough. You could also mix some of it into the melted butter, in lieu of the garlic powder. We love the flavor of roasted garlic so it worked for us. The biscuits were delicious (of course they were…they were made from a Jenn Segal recipe!!!) Just an option!
One of my go to’s is Penzeys roasted garlic powder. It blended easily with the butter and parsley although chopped freshly roasted garlic as an addition to the dough sounds devine.
I keep Penzy’s roasted garlic powder but never use it with melted butter, I have found garlic juice is better for my garlic toast.
A follow up, such a good biscuit. We paired with your tomato soup, best I’ve found. I will make double the number of biscuits, didn’t like the big biscuits but love the flavor.
These are amazing, and so easy — no rolling and cutting sticky biscuit dough, and they taste just like the ones at the restaurant!! I made them twice in four days — once in a two-bite version for a Halloween party (they went FAST!), and for my family as an accompaniment to chili (the three of us ate them all in less than a day). These will definitely be on the menu again soon!
I am a longtime follower, my family LOVES everything on your site. I want to make these but am allergic to cornstarch – is there a sub you’d suggest, or should I just leave it out?
Hi Clair, Glad your family likes the recipes! You can replace the cornstarch with more flour. The biscuits won’t be quite as tender, but they’ll still be delicious. Or if you have cake flour in the house, you can use that instead of the all-purpose.
Is there a way to use fresh garlic instead of powdered? The first time I made it I followed directions and really liked them. I usually prefer fresh garlic over powdered, so the next time I substituted 1 tbs confit garlic cloves, chopped/ mashed while cutting in the butter. I held the garlic in the melted butter, but it was still too much garlic flavor. The confit garlic was also a little overdone, with crunchy bits so I’m thinking that brought out too much of a bitter flavor. Thanks for another great recipe 🙂
Hi Tiffany, I think integrating fresh garlic evenly into the dough could be challenging, and its potent flavor might be a bit overpowering.
These were incredible! I made these with chili a few nights ago. I had intended to make your jalapeno cornbread recipe, but didn’t have cornmeal in the house! I had been thinking about these biscuits as soon as I read them in your newsletter and they did not disappoint! Thanks for another great recipe!
Wonderful recipe! I had my hubs grate the butter which made it even easier to prep.
Every recipe of your’s that I’ve tried had been the best. Thanks for sharing with us.
These were the best biscuits I have made. Thanks!
Hi Jenn,
Could self-rising flour be used instead of all-purpose flour? If so, what other adjustments would be needed? Thank you!
Hi Theresa, technically you could, but I wouldn’t recommend it as you’d need to make too many other adjustments to the recipe.
Okay. Thanks, Jenn!
Dear Jenn, I made these biscuits tonight and they were delicious. I made a total of 11 instead of 8, everybody love them. Easy and quick to make them.
Thanks for sharing.
QUESTION: The last step of the recipe – brushing the topping onto the biscuits: Do you do this BEFORE or AFTER putting them in the oven?!
Hi Hannah, you brush the topping on after they’ve been baked. Hope you enjoy!
Hi Jenn,
I have been a fan of your website and recipes for quite some time and I want to thank you. So many of your recipes are my family’s favorite. I made these bisquits last night and the texture was so delicate and tender. The addition of cornstarch to the AP flour was a great idea. I pulsed my cold butter with the dry ingredients in a food processor to the crumble stage. My yield was nine bisquits and they were done at 17 minutes.
I was not a fan of the garlic powder flavor profile, however. I want to continue to use this recipe but I am wobdering what I might do for a different flavor. Any suggestions?
Again, thank you!
Hi Nancy, So glad your family is enjoying the recipes! You can simply omit the garlic powder—they will still be delicious. 🙂
I saw this in your email yesterday, Jenn, and knew it would be perfect for Sunday family supper so made them last night (and doubled the recipe). They were amazing! I rarely buy bagged cheddar cheese but just happened to have a bag of chunky shred and you couldn’t tell the difference between that and fresh grated. I also only had frozen unsalted butter so grated it into the dry ingredients (anyone else use a Salad Shooter for that? It makes it so much faster!). So they couldn’t have been easier and everyone loved them! Actually a couple of us ate much less of my homemade chicken pot pie than usual because we wanted another biscuit instead. Thanks for another winner!
Hello! Do you think these would be ok with King Arthur flour’s gluten free blend as a sub for the all purpose flour? Thanks so much!
Yep!
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. I always trust your recipes.
Loved these…made ten large…will make smaller balls next time😊
Hi Jenn,
General question:
Is 20 grams more flour going to make a difference?
I use King Arthur all-purpose flour. The King Arthur website indicates 1 cup equals 120 grams. In the recipe, if I used 2 cups flour, I’d be at 240 grams rather than the 260 grams as provided in the metric directions.
Your thoughts are appreciated. Thank you.
It won’t make a huge difference, but I’d use 260 g for best results. I know King Arthur says 1 cup of their flour is 120 g, but I use King Arthur and when I weigh it, I consistently get 130 g. Hope that helps!
Thank you for the prompt response and guidance! Your recipes never fail me and make me more confident to try new things!
Made these on a damp, cloudy. Windy day. They. We’re delicious and so easy to do. Thanks for sharing. I have a question about freezing before baking. Do I put the sheet with biscuit dough on it in the freezer. Then will they pop off of parchment so I can freeze loosely in a bag. Sandi
So glad they turned out well, Sandi! Yes that’s correct – they should pop right off the parchment.
Any way to make these gluten-free?
Hi Andrea, I think you could use an all-purpose gluten-free baking mix for these. I’d love to hear how they turn out if you try it!
Made these last night with King Arthur Gluten Free flour and they turned out great. Once mixed let them sit for about 15 minutes (they will be less gritty, which is common with GF baked goods). I did need a little extra buttermilk as I find GF flours drier than traditional flour with gluten.
Can a food processor be used instead of the pastry blender/two knives/fingers?
Yep definitely!
Hi Jenn, I’m obsessed with your site. Everything is so easy and delicious. Can I make these in a food processor? I’m not great at cutting butter into recipes. Thanks!
So glad you like the site! Yes, you can use a food processor here. 🙂
These look really great. Is there a rule for when you use garlic powder and not actual garlic? Thanks.
Hi Melinda, That’s a great question. While many people use garlic powder for convenience, fresh garlic is generally preferred for a more robust, fresh flavor. However, there are some dishes where garlic powder is preferred — think dry rubs or dishes needing consistent garlic flavor without the texture. For these biscuits, integrating fresh garlic evenly into the dough could be challenging, and its potent flavor might overpower. I considered using fresh garlic in the garlic-butter topping, but decided to keep things simple by calling for only one type of garlic in the recipe. I’m always trying to balance practicality with what tastes best. Hope that clarifies!
Very helpful. Thank you!