These copycat Red Lobster cheddar bay biscuits are one of my favourite dinner roll recipes! They’re buttery, garlicky, cheesy, flaky, and ready in just 25 minutes!
Whenever I am in the USA, Red Lobster is a MUST. To be honest, I mainly visit for the cheddar bay biscuits. They are one of my favourite things ever! I wanted to find the perfect way to enjoy them without having to drive across the border, so this copycat Red Lobster cheddar bay biscuit recipe was born.
Red Lobster Cheddar Bay Biscuits
This recipe makes about 8 biscuits, which is perfect for a family of 4 for dinner. If you’d like leftovers or have more guests, the recipe doubles easily.
These cheddar bay biscuits are also perfect to put out for appey night. I like to serve them hot from the oven alongside some bacon wrapped brussel sprouts. Everyone raves about these!
You can easily use these Red Lobster biscuits to make sandwiches too! Some Black Forest ham, sliced cheese, lettuce, and tomato will give you the ultimate lunch!
How To Make Red Lobster Biscuits
I find that using sharp cheddar is very important for this recipe. I like to buy a brick of it and grate it at home. The fresh chopped parsley also adds a ton of color to these bad boys!
Once they are halfway through baking, brush these cheddar bay biscuits with the garlic butter topping. This is optional, but they taste amazing with the additional garlic butter!
I usually add the butter topping if I’m serving them on their own or next to a roast dinner, but next to rich soups and stews I don’t usually add it. It’s totally up to you!
When you bake these, it may be difficult to tell when they are ready. the outside may appear done but the inside will may still be doughy. Allow them to cool slightly and check the middle of one. If they’re underdone, just return them to the oven for a few more minutes!
How To Make Fluffy Biscuits
It’s all in the butter! Keep your butter hard while preparing these cheddar bay biscuits. The butter creates pockets during baking. As it melts, it creates a light and flaky biscuit.
When you add the butter to the milk mixture, make sure it is soft but not room temperature. It shouldn’t mix into the milk completely, but be a little chunky.
Be very careful not to over mix the batter either. The little chunks of butter should be in the batter to keep the cheddar biscuits light and flaky!
How To Reheat Biscuits
These cheddar bay biscuits are best served warm, but they are super easy to heat up if you make them in advance. I like to put them in the oven for a couple minutes to reheat. Serve these biscuits along side a warm winter soup for the ultimate comfort meal!
What’s better than an easy biscuit recipe without needing to use yeast? These come together so quickly, midnight snacks are about to become VERY dangerous around here.
Copycat Red Lobster Cheddar Bay Biscuits
- 2 cups all purpose flour
- 1 1/3 cup sharp cheddar cheese, shredded
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons parsley, fresh, finely chopped
- 3/4 cup milk
- 1 egg
- 1/3 cup butter, softened
- 2 tablespoons butter, melted
- 1 tablespoon parsley
- 1 teaspoon garlic powder
- Preheat oven to 400°F. Like a baking sheet with parchment paper and set aside.
- In a medium bowl, mix flour, cheddar cheese, baking powder, garlic powder, salt, and parsley.
- In a separate bowl, mix milk, egg, and butter. Pour into dry ingredients.
- Mix until a sticky dough forms, being careful not to overmix it. If the dough is dry, add a splash of milk.
- Divide dough into 8-10 mounds on prepared baking sheet, about 2" apart.
- Bake for 12-14 minutes. Meanwhile, combine ingredients for topping.
- Brush each biscuit with topping and return to oven for an additional 5 minutes.
Tried this recipe? Let me know how you liked it below!
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