Fluffy Copycat Red Lobster Cheddar Bay Biscuits
These biscuits are the real deal, with a tender, buttery crumb and that unmistakable garlic-cheddar kick. They come together fast with just a bowl and a sheet pan, and they smell exactly like the ones that make you fill up before your entree arrives.
Once you pull them from the oven and brush on that garlic butter, you’ll know why this recipe has a permanent spot in our rotation. No mixer, no yeast, just a few simple ingredients and a serious love for warm, savory bread.
What Makes These Cheddar Bay Biscuits So Good
The secret is in the cold bits. Little pockets of butter melt into the dough as they bake, creating flaky layers that pull apart easily. A generous amount of sharp cheddar adds salty depth, and the buttermilk gives them a slight tang that balances the richness.
On top, that garlic butter seeps into every crack and crevice while the biscuits are still hot. The edges get crisp and golden, the centers stay soft, and the whole thing feels unreasonably delicious for how little time it takes.
Ingredients
- 2 cups all-purpose flour: spooned and leveled, not packed
- 1 tbsp baking powder: check the date for a strong rise
- 1/2 tsp baking soda
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 cup cold unsalted butter: cut into small cubes and kept cold
- 1 cup cold buttermilk: shake well before measuring
- 1 1/2 cups shredded sharp cheddar cheese: shred your own for the smoothest melt
- 3 tbsp unsalted butter, melted: for brushing
- 1/2 tsp garlic powder: for the topping
- 1 tsp dried parsley
Variations and Substitutions
- No buttermilk on hand: Stir 1 tbsp lemon juice or white vinegar into 1 cup regular milk and let it sit for 10 minutes before using.
- Cheese swap: Sharp white cheddar, Monterey Jack, or a mild Gouda all work nicely. Avoid pre-shredded bags, the coating keeps them from melting as well.
- Extra herbs: Add 1/2 tsp dried chives or a pinch of cayenne to the dry mix for a little heat and color.
- Dairy free: Use a plant-based butter stick, unsweetened oat milk soured with lemon juice, and your favorite vegan cheddar shreds. The texture will be slightly softer but still tasty.
If you love these, try my garlic knots next.
How to Make Fluffy Copycat Red Lobster Cheddar Bay Biscuits
Step 1: Mix the Dry Ingredients
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tbsp sugar, 1/2 tsp salt, and 1 tsp garlic powder.
The mixture will look pale and evenly speckled with garlic powder. You should be able to smell the garlic right away, which means it’s mixed well and ready for the butter.
Step 2: Cut in the Butter
Add the 1/2 cup cold cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the largest pieces are about the size of small peas. This should take 3 to 4 minutes by hand.
When you squeeze a handful, it should clump together briefly and then fall apart. That clumpy, sandy texture is what makes the biscuits flaky, so stop as soon as you reach that stage.
Step 3: Stir in the Buttermilk and Cheese
Pour in the 1 cup cold buttermilk and add the 1 1/2 cups shredded cheddar. Stir with a fork just until no dry streaks remain and the cheese is evenly distributed. The dough will be thick and shaggy.
Resist the urge to keep mixing. Overworking the dough develops gluten and makes the biscuits tough. A few floury pockets are fine, they’ll hydrate in the oven.
Step 4: Drop the Dough
Use a 1/4-cup measuring cup or an ice cream scoop to drop 12 mounds of dough onto the prepared baking sheet. Space them about 2 inches apart and leave the tops craggy and uneven.
Those rough peaks and ridges will turn into crunchy, golden bits in the oven. Try not to flatten the mounds, the taller they sit, the fluffier the centers will be.
Step 5: Bake Until Golden
Slide the pan into the preheated oven and bake for 12 to 15 minutes. The biscuits are done when the tops are deeply golden and a toothpick inserted in the center comes out clean.
The kitchen will fill with the scent of baking cheddar and garlic. Keep an eye on them after the 12-minute mark, because oven temperatures vary and you want that rich color without burning the bottoms.
Step 6: Brush with Garlic Butter
While the biscuits bake, stir together the 3 tbsp melted butter, 1/2 tsp garlic powder, and 1 tsp dried parsley in a small bowl. As soon as the biscuits come out of the oven, brush the warm butter mixture generously over the tops.
The butter will sizzle and soak right into the hot biscuits, leaving them glossy and impossibly fragrant. Serve right away while they’re still steaming.
Tips for the Best Cheddar Bay Biscuits
- If you want an even stronger garlic punch, add an extra pinch of garlic powder directly to the dough along with the dry mix.
- For the flakiest results, chill the mixing bowl and pastry cutter in the fridge for 10 minutes before you start.
- Freeze unbaked dough mounds on a tray, then transfer to a bag. Bake straight from frozen, adding 2 to 3 minutes to the time, for fresh biscuits anytime.
- Shred the cheese from a block; it melts into the dough much better than the coated pre-shredded kind.
Bake times by scoop size:
| Scoop Size | Bake Time |
|---|---|
| 2 tbsp (small) | 10–12 mins |
| 1/4 cup (standard) | 12–15 mins |
| 1/3 cup (large) | 15–18 mins |
Keeping Biscuits Fresh
Refrigerate leftover biscuits in an airtight container for up to 3 days. To bring back the crisp edges, reheat them in a 350°F (175°C) oven or toaster oven for 5 to 6 minutes. The microwave works but makes them softer, so a quick oven refresh is the better route.
What Goes Well With Cheddar Bay Biscuits
These biscuits are happiest next to seafood. Serve them with a bowl of clam chowder, because the briny broth and creamy soup soak into the biscuits beautifully. They also pair well with shrimp scampi, the garlic butter on the biscuits echoes the sauce. For a cozy non-seafood meal, tuck them beside a bowl of tomato soup and let the sweet acidity cut through the richness.
Frequently Asked Questions
Can I use self-rising flour instead?
Yes. Omit the baking powder, baking soda, and salt, then use 2 cups self-rising flour. The texture will be a touch more tender, but still very good.
How can I make these dairy-free?
Swap the butter for a solid plant-based stick, use unsweetened oat milk soured with 1 tbsp lemon juice for the buttermilk, and choose a good melting vegan cheddar shred. The biscuits will spread a bit more, so keep an eye on them in the oven.
Can I prepare the dough ahead of time?
You can mix the dry ingredients and cut in the butter the night before, then cover and refrigerate. Stir in the buttermilk and cheese just before baking. Fully mixed dough tends to lose its lift if it sits, so I don’t recommend making it ahead.
Why did my biscuits come out dense?
Dense biscuits are almost always from overworking the dough or using warm butter. Mix only until the ingredients come together, and make sure your butter and buttermilk are straight from the fridge.
Fluffy Copycat Red Lobster Cheddar Bay Biscuits Recipe
Ingredients
Method
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment. Whisk flour, baking powder, baking soda, sugar, salt, and garlic powder in a large bowl.
- Cut cold butter cubes into the flour mixture with a pastry cutter or your fingers until the largest pieces are pea-sized.
- Add buttermilk and shredded cheddar; stir with a fork just until a thick, shaggy dough forms.
- Drop 12 mounds of dough (about 1/4 cup each) onto the sheet, spacing them 2 inches apart.
- Bake 12 to 15 minutes, until deeply golden and a toothpick inserted in the center comes out clean.
- Mix melted butter, garlic powder, and parsley; brush over hot biscuits immediately. Serve warm.
