Copycat Red Lobster Cheddar Bay Biscuits – If you’ve ever craved that warm, cheesy, garlicky goodness of Red Lobster’s famous Cheddar Bay Biscuits, this recipe is exactly what you need. These Copycat Red Lobster Cheddar Bay Biscuits are easy to whip up in under 30 minutes, using everyday ingredients like sharp cheddar cheese, garlic, and buttery goodness. Perfect for pairing with dinner or enjoying on their own, they’re sure to be a hit with the whole family.
The first time I tried making these biscuits at home, I was skeptical. Could they really match the ones I’d savored so many times at the restaurant? But the moment I pulled them from the oven, golden and topped with a buttery garlic glaze, my doubts melted away. The house was filled with that unmistakable aroma of cheese and herbs, and my husband couldn’t resist sampling one right away. Safe to say, these biscuits didn’t last long! Now, they’ve become our go-to charm for cozy family dinners and gatherings.
What makes this Copycat Red Lobster Cheddar Bay Biscuits truly special?
These biscuits are the ideal mixture of soft, flaky, and cheesy with a shot of garlic flavor. The added touch of fresh parsley brings a pop of color and brightness to each morsel. Plus, they’re incredibly simple to assemble—no tricky techniques here! Whether you’re serving them with soup, salad, or as a snack, they’re a surefire crowd-pleaser that takes less than half an hour to prepare.
What You Need To Make This Copycat Red Lobster Cheddar Bay Biscuits Recipe?
All-purpose flour: This is what gives the biscuits their structure and holds everything together. Chances are, you already have it sitting in your pantry, ready to go.
Sharp cheddar cheese: Grate it fresh if you can—it melts way better and gives you that gooey, cheesy goodness that’s totally worth it.
Baking powder: This is what makes the biscuits rise and stay light and fluffy. It’s like a little bit of magic in your batter.
Garlic powder: Brings that classic garlic flavor without being too much. It’s what makes these biscuits so irresistible, trust me.
Fresh parsley: Not just for decoration! It adds a fresh, herby touch that really brightens up the flavor.
Butter: Softened butter makes the dough rich, and brushing melted butter on top takes these biscuits from good to wow.
Milk and egg: These two keep everything moist and help bind the dough. They’re the quiet heroes making sure every bite is perfectly tender.
Steps To Make Copycat Red Lobster Cheddar Bay Biscuits:
First things first, get your oven going at 400°F. Line a baking sheet with parchment paper so it’s ready to go when you finish mixing the dough.
In a medium bowl, mix together the flour, shredded cheddar, baking powder, garlic powder, salt, and chopped parsley. Give it a good stir so everything’s evenly combined.
In another bowl, whisk together the milk, egg, and softened butter until it’s all smooth and well combined. Then, pour this mix into the dry ingredients.
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Stir everything together gently. You want the dough to be sticky but don’t overmix it—overmixing can make the biscuits tough. If the dough feels a little too dry, just add a splash of milk to help it come together nicely.
Spoon the dough into 8-10 mounds and drop them onto the lined baking sheet, making sure to leave about 2 inches of space between each so they have room to spread.
Slide the tray into the oven and let those biscuits bake for 12-14 minutes, until you see the tops turning a lovely light golden brown.
As the biscuits bake, stir together the melted butter, parsley, and garlic powder in a small bowl to whip up that tasty topping.
When the biscuits come out of the oven, brush them with the buttery topping and slide them back in for another 5 minutes. This step gives them that amazing, garlicky finish.
Let them cool for a minute or two (if you can wait!) and enjoy the warm, cheesy, garlicky goodness.
Tip:
For the perfect Cheddar Bay Biscuits, don’t skip brushing them with the garlic butter topping—it’s what gives them that signature flavor that makes everyone come back for more. If you want to kick it up a notch, add a tiny pinch of cayenne to the topping for a subtle heat that pairs perfectly with the cheesy, garlicky goodness. And remember, don’t overmix the dough! A gentle mix keeps the biscuits light and fluffy instead of dense. If you’re prepping for a crowd, you can make the dough ahead of time and chill it in the fridge until you’re ready to bake. This makes your prep work a breeze and ensures fresh biscuits right out of the oven.
Frequently Asked Questions:
Can I use a different type of cheese?
Absolutely! While sharp cheddar is classic for that bold flavor, you can try other cheeses like Monterey Jack or a mix of cheddar and Parmesan for a unique twist.
What if I don’t have fresh parsley?
No worries! You can substitute it with dried parsley. Just use about a teaspoon since dried herbs are more concentrated.
How do I store leftovers?
If you have any biscuits left (lucky you!), store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F oven for a few minutes to bring back that warm, fresh-baked taste.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Copycat Red Lobster Cheddar Bay Biscuits
Ingredients
- 2 c all-purpose flour
- 1 1/3 c sharp cheddar cheese shredded
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 tbsp fresh parsley finely chopped
- 3/4 c milk
- 1 egg
- 1/3 c butter softened
Topping (optional):
- 2 tbsp butter melted
- 1 tbsp parsley
- 1 tsp garlic powder
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper to make cleanup easy.
- In a medium-sized bowl, combine the flour, shredded cheddar cheese, baking powder, garlic powder, salt, and chopped parsley. Give everything a good stir so it’s evenly mixed.
- In another bowl, whisk together the milk, egg, and softened butter until smooth. Pour this mixture into the bowl with the dry ingredients.
- Gently mix everything together until you have a sticky dough—be careful not to overmix, as that can make the biscuits tough. If the dough feels too dry, add a little splash of milk.
- Scoop the dough into 8-10 mounds and drop them onto the prepared baking sheet, making sure to leave about 2 inches of space between each one.
- Bake in the oven for 12-14 minutes or until the biscuits start to turn golden brown. While they bake, mix the melted butter, parsley, and garlic powder for the topping.
- When the biscuits come out of the oven, brush them with the buttery topping and pop them back in for another 5 minutes to let the flavors soak in.
- Let them cool for a moment and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
