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.
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.
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!
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 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.
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 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.
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