The Gay Globetrotter

Copycat Red Lobster Cheddar Bay Biscuits

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These copycat Red Lobster cheddar bay biscuits are the perfect dinner roll recipe! They’re buttery, garlicky, cheesy, flaky, and ready in just 25 minutes.

Serve cheddar bay biscuits next to soups like turkey noodle soup, or pan seared pork chops and asparagus. They’re the perfect addition to just about any meal!

Copycat Red Lobster chedday bay biscuits.

The Best Biscuits Ever.

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 are perfect alongside any soup or stew recipe. We love whipping them up next to beef stew or baked potato soup to sop up anything leftover in the bowl!

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!

Red Lobster cheddar bay biscuits fresh from the oven.


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!

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!

Easy garlic cheddar biscuits on a plate.

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 softened on the counter for about an hour first.

It won’t fully incorporate to the milk mixture, but it will combine perfectly when the flour mixture is added.

Cheddar bay biscuits on a plate.

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.

What’s better than an easy biscuit recipe with no yeast? These come together so quickly, midnight snacks are about to change for good!

More Baked Bread Sides

Copycat Red Lobster chedday bay biscuits.
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4.23 from 79 votes

Copycat Red Lobster Cheddar Bay Biscuits

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 8 biscuits
Author: Bailey
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!
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Tried this recipe?I'd love to hear what you think. Leave a comment and rating below!


  • 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

Topping (optional)

  • 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.
Calories: 238kcal

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Cheddar bay biscuits from Red Lobster.

51 thoughts on “Copycat Red Lobster Cheddar Bay Biscuits”

  1. Tonight I made a crab and shrimp boil and it struck me last minute to make these. I found this recipe, luckily I had everything on hand, and they turned out perfect! They were super easy to make and I personally felt they even outshined the crab I served them with. Will definitely save this recipe for future use!

  2. Make the size as recommended as mine were smaller and too dry. Generously brush garlic parsley butter on biscuits

    1. Hi Gem! These biscuits can be frozen and reheated. I suggest reheating them in the oven at 300°F wrapped in foil so they don’t dry out. I would also add the garlic butter topping after reheating. I love keeping the topping in my fridge, it comes in handy for a lot of recipes. Enjoy!

  3. Love this recipe! I personally added more garlic powder and garlic salt other than that it’s super easy to make and a hit in my household!

  4. I’ve not tried this before but I believe I’ll try them Sunday. It’s been quite a number of years since we dined at Red Lobster but I remember these biscuits. Oh my, I had so many of them I did not think I had much room for supper when it came. Thank you for the recipe.

  5. These are the best biscuits. I lost count of how many times I’ve made them. Today my daughter asked me to make them for her birthday dinner. 😂🤣 So we will have them and soup but it was funny that’s what she requested and nothing else. This is the one and only recipe my family all love. Thanks for sharing it!!

  6. Made these to go alongside a meatloaf and they were a hit! Will definitely be making again! I pinned to my “Favorite Recipes” board. Thanks for the recipe!

  7. Thanks for the great recipe. The only thing I did differently was shredded the cheese and cold butter and mix this through the dry ingredients then stirred in the egg and milk combo.

    Delicious biscuit and I normally do not add a topping but that is what makes this biscuit more like the Red Lobster biscuits.

  8. Made these today, didn’t change a thing, they were yuuuum! Seasoning is spot on, and the butter topping should def not be optional, do it!

  9. I made these to bring to a friend’s house for a ham dinner. Thought they would be a nice savory accompaniment. They were great . I made them with a biscuit cutter after gently patting the dough into a 1″ thick rectangle . Just thought I wanted a little more concise size than a drop biscuit. Topping is a must. Baked about 15 min at 415° on a silpat. Came out beautiful looking with a nice crispy edge. Very tasty

  10. I have never been to Red Lobster….allerigies to seafood…..but I’ve always heard just how good the biscuits are. I decided to try these tonight and man, were they good! I now know what I’ve been missing all these years lol. The recipe is dead easy and whips up in no time. Even someone who is admittedly a bit heavy handed when it comes to muffin batter and biscuits can get these nice and fluffy!

  11. Very happy with the recipe. Since the pandemic started I decided than even a fellow globetrotter could spend all this time at home learning a new skill. I have very little experience and I found this an easy bake and a tasty outcome. Thanks for this. 🏳️‍🌈

  12. I am so use to cutting the butter or shortening in the flour that I just automatically did it and then seen where I did not follow the recipe correctly. But they still turned out great

  13. These were absolutely fantastic. I live at a semi higher altitude (5500 feet), and baking for me is tricky sometimes. I did have to add a little more milk than usual, maybe three tablespoons but other than that, everything was pretty much the same! Oh! I also used dried parsley because I didn’t want to go to the store just for that and cut that into 3/4 of the amount. My boyfriend jokingly got on a knee, these are that delicious.

  14. These biscuits were absolutely divine! I made them exactly by the recipe and they were perfect. A great hit with the family.

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