Red Lobster Cheddar Bay Biscuits Copycat Recipe
If you like the legendary Cheddar Bay Biscuits from Red Lobster, this copycat version will hit all the right notes – cheesy, buttery, garlicky, and ready in about 30 minutes. You don’t have to drive, wait, or pay restaurant prices to enjoy that warm, savory magic at home.
That’s right. These biscuits, which taste like Red Lobster’s Cheddar Bay Biscuits, can be ready in half an hour. Not only that, they’re made with basic ingredients that you may already have in your fridge and pantry.
These biscuits are great as a side with seafood, soups, or even a cozy breakfast with eggs and bacon. Let’s walk through exactly how to make them (and some tweaks if you want to mix things up).
Why These Biscuits Are a Win
- They bake fast – no long rising times.
- Simple ingredients.
- You get that restaurant biscuit flavor (cheese + garlic butter) without leaving home.
- Flexible – see substitution ideas below if one ingredient is missing.
Ingredients
For these savory biscuits, you need the following ingredients:
Biscuits
- 1 ¾ cups self-rising flour
- 2 teaspoons sugar
- ¼ teaspoon salt
- 7 tablespoons butter
- 1 ½ cups Cheddar cheese, shredded
- ¾ cup milk
Garlic Butter
- 2 tablespoons butter, melted
- 1 teaspoonminced garlic
- ½ teaspoon dried parsley
How To Make Cheddar Bay Biscuits
- First things first – preheat your oven to 425° Fahrenheit.
- Start by placing the self-rising flour, sugar, and salt in a food processor. Pulse it a couple of times to combine them.
- Next, slice the butter into 1 tablespoon chunks and place it on top of the flour mixture in the food processor. Pulse until the butter becomes pea-sized. Be careful not to overprocess it. Those little pieces of butter help make the biscuits tasty.
- Now, add Cheddar cheese and milk to the food processor and pulse just until the biscuit mixture is moistened. Turn the biscuit dough out onto a lightly floured surface.
- The dough will not look really pretty, but we’re not making these for their looks. Pat them just a bit and then scoop out 1/4 – 1/3 cupfuls of dough. I prefer to handle it like bread dough and pinch off a portion (see picture below). This recipe will make 8 large biscuits or 10 medium-sized biscuits.
- Place the biscuits on a baking sheet or baking stone about 2 inches apart and bake for 15 to 20 minutes or until they are golden brown.
- Remove the biscuits from the oven and brush with garlic butter. [To make the garlic butter, melt two tablespoons of butter and mix in 1 teaspoon of minced garlic and ½ teaspoon of dried parsley.]
These warm, cheesy biscuits are made for seafood night. Serve them alongside Texas Coast Shrimp Scampi for a buttery garlic feast, pair them with Salt and Pepper Shrimp, or enjoy them with Garlic Shrimp with Broccoli and Bell Peppers for a colorful, quick dinner. Each recipe brings out the rich, savory goodness of these copycat Cheddar Bay Biscuits.
Red Lobster Cheddar Bay Biscuits Copycat
Equipment
- Food processor
- Baking Sheet
Ingredients
- 1 ¾ cups self-rising flour
- 2 teaspoons sugar
- ¼ teaspoon salt
- 7 tablespoons butter
- 1 ½ cups Cheddar cheese shredded
- ¾ cup milk
Garlic Butter
- 2 tablespoons butter melted
- 1 teaspoon minced garlic
- ½ teaspoon parsley dried
Instructions
- Preheat oven to 425° Fahrenheit.
- Place flour, sugar, and salt in the bowl of a food processor. Pulse to combine.
- Slice butter into 1 tablespoon chunks and place on top of the flour mixture in the food processor. Place lid on food processor and pulse until the butter is pea-sized.
- Add cheese and milk to the flour mixture and pulse just until the mixture is moistened.
- Lightly flour a clean surface. Place dough mixture on top of surface and knead until the dough comes together, being careful not to overwork the dough.
- Place ¼ cup portions of the dough onto a baking sheet that has been lined with parchment paper or Silpat. Position biscuits 2-inches apart. Bake for 15 to 20 minutes or until golden brown.
- Brush baked biscuits with garlic butter.
Garlic Butter
- Combine butter, garlic, and parsley
Nutrition
Simple Substitutions, Enhancements, & Tips
- No self-rising flour? Use 1 ¾ cups all-purpose flour + 1 tablespoon + 2 teaspoons baking powder.
- Fresh parsley? Use about 1 teaspoon chopped fresh in place of the dried parsley.
- Cheese swap? Sharp or mild cheddar both work; feel free to blend in a bit of mozzarella for extra melt.
- Make smaller biscuits by using less dough per biscuit – they’ll bake faster too.
- Cheese Twist: Swap in half sharp white cheddar or pepper jack for a new flavor profile.
- Herb Boost: Add a pinch of dried thyme or rosemary to the dough for a savory, aromatic bite.
- Freezer-Friendly: Shape and freeze raw biscuits on a tray, then bake straight from frozen (add a few minutes to the bake time).
Serving Suggestions
These biscuits shine with seafood, chili, or soup. They’re also fantastic at breakfast, alongside eggs or grits, or even split and filled with ham and cheese for a savory biscuit sandwich.
Shop This Post
Here are some (affiliate) links for items that you might need for this recipe:
- Pastry Brush – I prefer to use a silicone brush. (This is because my mom once had a biscuit from a well-known fast-food chain that was brushed with a regular pastry brush.) We know because my mom bit into one of their biscuits and had a mouthful of bristles!)
- Food Processor – I’m not sure the brand really matters. Ninja is known for making good products. KitchenAid and Hamilton Beach also make good food processors.
- Baking stone – Sassafras makes an excellent baking stone. It was the brand that Pampered Chef sold YEARS ago.
- Minced Garlic: I love this brand. Look for it in the produce aisle at your local grocery store, where it will probably be half the price.
Final Bite
If you tried this Cheddar Bay Biscuit copycat at home, tell me – how did yours turn out? Does your family ask you to make the garlic butter extra bold? Drop a comment with your experience, and don’t forget to share this recipe with anyone who deserves a warm, cheesy biscuit fix.
