Red Lobster Cheddar Bay Biscuits

If you’ve ever dined at Red Lobster, you know that the meal truly starts the moment those warm, cheesy, garlicky biscuits hit the table. But here’s the best part — you don’t need a reservation to enjoy them. These homemade Cheddar Bay Biscuits are buttery, tender, and packed with sharp cheddar and garlic flavor. They bake up golden and flaky, with a buttery herb finish that makes them completely irresistible.

Behind the Recipe

These biscuits have a permanent spot in my recipe box — and my heart. I remember trying them for the first time and immediately thinking, “Why aren’t these on every table everywhere?” Naturally, I had to recreate them at home. Over time, I’ve tested, tweaked, and finally landed on a version that’s not just close to the restaurant original, but maybe even better. They come together quickly, make your kitchen smell amazing, and are perfect for pretty much any occasion.

Recipe Origin or Trivia

Cheddar Bay Biscuits were introduced by Red Lobster in the early 1990s and quickly became a cult favorite. Originally unnamed, they were eventually branded “Cheddar Bay Biscuits” to evoke the coastal charm and seafood-inspired flair of the restaurant. Their appeal lies in the blend of sharp cheddar, garlic, and a buttery topping — an irresistible trio that helped turn these biscuits into one of the most iconic restaurant side dishes in America.

Why You’ll Love Red Lobster Cheddar Bay Biscuits

They’re easy to make, quick to bake, and even faster to disappear.

Versatile: Serve them with dinner, brunch, or even as a savory snack.

Budget-Friendly: Made with basic ingredients that deliver rich, restaurant-level flavor.

Quick and Easy: No yeast, no waiting — just mix, scoop, and bake.

Customizable: Try with different cheeses, herbs, or a spicy kick.

Crowd-Pleasing: Everyone grabs seconds. Or thirds.

Make-Ahead Friendly: Prepare the dough ahead and bake when ready.

Great for Leftovers: Just reheat and enjoy — or use them to build the ultimate breakfast sandwich.

Chef’s Pro Tips for Perfect Results

A few tips to keep your biscuits fluffy, flavorful, and impossible to resist:

1. Use cold butter: It helps create those tender, flaky layers.
2. Don’t overmix the dough: Stir just until combined to avoid toughness.
3. Shred your own cheese: Pre-shredded cheese doesn’t melt as well.
4. Scoop evenly: Use an ice cream scoop or large spoon for uniform biscuits.
5. Brush with butter while hot: It soaks in and boosts flavor instantly.

Kitchen Tools You’ll Need

Nothing fancy here — just kitchen basics:

Mixing bowls: For dry and wet ingredients.

Pastry cutter or fork: To work the butter into the dough.

Box grater: For shredding fresh cheddar.

Baking sheet: Lined with parchment for easy cleanup.

Pastry brush: To apply that buttery herb glaze.

Ingredients in Red Lobster Cheddar Bay Biscuits

Here’s where the magic begins — simple, flavorful ingredients with maximum payoff.

1. All-purpose flour: 2 cups. The base that gives these biscuits structure.
2. Baking powder: 1 tablespoon. Helps the biscuits rise nice and fluffy.
3. Garlic powder: 1 teaspoon. For that signature savory kick.
4. Sugar: 1 tablespoon. Balances the saltiness and enhances browning.
5. Salt: 1/2 teaspoon. Essential to round out the flavor.
6. Unsalted butter: 1/2 cup cold, cubed. Creates tender, flaky layers.
7. Sharp cheddar cheese: 1 1/2 cups, shredded. Brings bold, cheesy flavor.
8. Whole milk: 3/4 cup. Binds the dough and keeps it moist.
9. Fresh parsley: 2 tablespoons, finely chopped. Adds a fresh herbal pop.
10. Garlic powder (for topping): 1/2 teaspoon. Boosts flavor in the butter glaze.
11. Melted butter (for topping): 3 tablespoons. Brushed on top for that signature finish.

Ingredient Substitutions

Need a few swaps? No problem.

All-purpose flour: Use a 1:1 gluten-free baking blend if needed.

Milk: Try buttermilk or non-dairy milk like oat or almond.

Sharp cheddar: Mix in pepper jack or mozzarella for a different flavor.

Fresh parsley: Dried parsley works in a pinch — use 2 teaspoons.

Unsalted butter: Salted butter is fine — just reduce added salt slightly.

Ingredient Spotlight

Sharp Cheddar Cheese: This is the star ingredient. It melts beautifully, adds richness, and brings just the right sharp edge to balance the garlic.

Garlic Powder: More than just a background note, garlic powder gives these biscuits their signature savory depth — in both the dough and the buttery topping.

Instructions for Making Red Lobster Cheddar Bay Biscuits

You’re only a few steps away from cheesy, garlicky biscuit heaven.

1. Preheat Your Equipment:
   Set your oven to 425°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, whisk together flour, baking powder, garlic powder, sugar, and salt. Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
3. Prepare Your Cooking Vessel:
   Stir in shredded cheese. Add milk and mix just until combined — do not overmix.
4. Assemble the Dish:
   Scoop dough into heaping tablespoons or use a cookie scoop to drop onto the prepared baking sheet, spacing evenly.
5. Cook to Perfection:
   Bake for 12–15 minutes, until golden brown on top.
6. Finishing Touches:
   Mix melted butter with garlic powder and parsley. Brush over hot biscuits right out of the oven.
7. Serve and Enjoy:
   Serve warm while the tops are glossy and the centers are still soft and cheesy.

Texture & Flavor Secrets

These biscuits have it all — a crisp, golden exterior, a fluffy and tender inside, and that unmistakable buttery finish. The cheddar cheese melts into little pockets of richness, and the garlic-herb butter glaze brings everything together with bold, irresistible flavor. Each bite is soft, savory, and slightly crumbly in the best way.

Cooking Tips & Tricks

Want biscuit bliss every time? Try these:

• Freeze your butter before cutting it in for extra flakiness.
• Add a pinch of cayenne for subtle heat.
• Make a double batch — trust me, they’ll vanish fast.

What to Avoid

These mistakes can stand between you and biscuit greatness:

• Overworking the dough: Makes them dense and tough.
• Using warm butter: Won’t create those fluffy layers.
• Skipping the topping: That garlic butter glaze is essential!

Nutrition Facts

Servings: 10
Calories per serving: 230

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can mix the dry ingredients and prep the butter and cheese in advance. Store the dough (unbaked) in the fridge for up to 1 day. Baked biscuits stay fresh for 2 days at room temp, or refrigerate for 4–5 days. Reheat in the oven to revive that fresh-baked texture.

How to Serve Red Lobster Cheddar Bay Biscuits

Serve these biscuits warm from the oven with soups, stews, salads, or seafood. They’re also amazing sliced in half and used for breakfast sandwiches or dunked into marinara sauce as a savory snack.

Creative Leftover Transformations

Got a few biscuits left? Turn them into something new:

• Biscuit breakfast sandwich: Fill with eggs and cheese.
• Cheesy biscuit croutons: Cube and toast for a crunchy salad topper.
• Mini biscuit sliders: Split and fill with deli meats or roasted veggies.

Additional Tips

• Let the biscuits rest for a minute before serving to absorb the buttery topping.
• Add shredded herbs into the dough for even more flavor.
• Use parchment paper to make cleanup a breeze.

Make It a Showstopper

Serve these biscuits in a warm bread basket with a small bowl of extra melted garlic butter on the side. Sprinkle fresh parsley or chives over the top for a pop of color. A rustic serving board also makes for beautiful presentation at any gathering.

Variations to Try

• Spicy cheddar biscuits: Add chopped jalapeños or red pepper flakes.
• Bacon cheddar biscuits: Mix in crisp chopped turkey bacon.
• Garlic parmesan biscuits: Swap cheddar for parmesan and add extra garlic.
• Everything biscuit bombs: Sprinkle everything bagel seasoning on top.
• Herbed cheese mix: Use a combo of cheddar, mozzarella, and herbs.

FAQ’s

Q1: Can I use biscuit mix instead of making from scratch?

Yes, just add cheese, garlic powder, and make the topping as usual.

Q2: Can I freeze these biscuits?

Yes. Freeze baked or unbaked biscuits and bake or reheat when needed.

Q3: How do I reheat leftovers?

Wrap in foil and warm in the oven for best texture.

Q4: Can I make them smaller?

Definitely. Just reduce baking time slightly and keep an eye on them.

Q5: Can I make them without cheese?

Yes, but they won’t be quite as rich and flavorful.

Q6: Do I need a pastry cutter?

Not at all. You can use a fork or your fingers to cut in the butter.

Q7: Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Q8: What’s the best way to store them?

Store in an airtight container at room temperature for up to 2 days.

Q9: Can I use other herbs?

Absolutely! Try chives, dill, or thyme for variety.

Q10: Can I make the dough ahead of time?

Yes, refrigerate for up to 24 hours before baking.

Conclusion

Red Lobster Cheddar Bay Biscuits are the ultimate cheesy, garlicky, buttery treat — and now you can make them anytime you crave them. They come together fast, deliver big flavor, and are sure to become a go-to favorite. Trust me, these are worth every bite.

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