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!
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!
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
Ingredients
- 2 cups all purpose flour
- 1 ⅓ cup sharp cheddar cheese, shredded
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons parsley, fresh, finely chopped
- ¾ cup milk
- 1 egg
- ⅓ cup butter, softened
Topping (optional)
- 2 tablespoons butter, melted
- 1 tablespoon parsley
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 400°F. Line 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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84 thoughts on “Copycat Red Lobster Cheddar Bay Biscuits”
These were really good but I baked on a flat baking sheet and butter went all over my oven and made a ton of smoke, Was my butter not cut in enough? Next time I will use a baking pan that has sides.
So happy you loved it! I would definitely cut the butter into the dough much smaller, the butter should add some flakiness and melt into the biscuits!
Great recipe.
There is a little typo in step 1. Line a baking pan vs like a baking pan, although I do like baking pans…. LOL
Thanks for letting me know!
Thank you for this recipe! My family loves them. I have to confess I will make them and we just eat them for snack most times. My children will grab one on their way to the bus in the morning and then have another after school for a snack. I usually have to make a double batch because they just don’t last. Have made them multiple times and never disappoint. Just had to share!
I do that too Kimberlu, they’re one of our favorite grab and go’s around here!
Absolutely excellent!! I’ve made these a few times and they always turn out delicious 😋. Tonight I reduced the parsley and added some Old Bay seasoning then dropped onto a brothy chicken & vegetable bake (think chicken & dumplings) . Took longer to bake, but worth every minute
So glad they’re a hit! We love adding these on top of crockpot chicken pot pie filling too, it’s such a good dump and bake recipe!
I changed up the method by using my food processor. I placed wet ingredients, cheese, butter and pulsed to mix. Then added dry ingredients & pulsed just enough to combine. Do not over mix! These biscuits turned out fantastic. Served them with chicken tortellini soup.
Sounds like a quick way to whip these up, so glad you enjoyed them!
So so yummy!! I impressed the whole family with theses babies!
So glad they were a hit April!
Hi! I’ve made these so many times and serve right away. I need to make like 6 batches for a family event but I’d like to make in advance. Do they freeze well? I’d hate to make them all and then freezing ruins them all
They do freeze well, I would defrost then warm them, and add the garlic butter topping last!
These are SO. GOOD. I love to cook and I have tried a few different cheddar bay recipes over the years, and these are without a doubt the fluffiest, perfectly salted, and easiest to devour. I cannot emphasize how fluffy this moist dough turned out, which was so surprising. They are light, and with the cheese crisping on the bottom, its a perfect balance. I minced my parsley and grated the cheddar as small as possible, and I have an old gas stove, so I gave them a few extra minutes on either end, and chilled the dough for a less regular shape, and i guarantee these will be served over and over in my home and over time!
So happy you love them Nora!
A+++ Wow these were good. I am not a biscuit eater so I made them for my husband who raves about Red Lobsters biscuits. I made a half recipe (made 6) I have never seen him soo excited to sit down to dinner. He literally ate 3 of them before anything else and then ate the rest for breakfast the next morning. He said they were BETTER than Red Lobster. Fresh and hot right out of the oven, he gobbled them up. They will definitely be on our dinner rotation.
Thank you for sharing this recipe and bringing such joy to biscuit lovers.
So happy he loved them! We always make a double batch over here for the same reaso LOL!
Hi
I tried these today- very good, my husband has just had a couple with cheese and apples and sneaked out for more! I used half wholewheat flour and used the processor to chop the cold butter into the flour ( hate having stuff under my nails🤦♀️) I used a small scoop and got 19 biscuits, so cooked for shorter time. Thanks for the recipe- we loved red lobster when we were in the states, and these are very similar. My husband says they are better than my cheese and chive scones! Sacrilege!
So happy you loved them Maria! I need to try those cheese and chive scones!
These are so good. Even my picky kids liked them! I think next time, I will add more salt and garlic. But still really tasty. And really easy to make. Basically foolproof! These will definitely be in our regular rotation.
Great as dumplings in Chicken and Dumplings! If you haven’t, try it!
One of our favorites, or on top of chicken pot pie filling!
These biscuits are amazing! Very soft and delicious. If you haven’t made them yet I suggest that you do. I used a whole stick of butter in the biscuits and doubled the butter for the topping.
Thank you for sharing your delicious recipe.
Shari L
So glad you love them Shari!
I have been making these for years, the only difference is I use Bisquick or another baking mix using 2 cups and I don’t use the flour or baking powder in recipe. I like to roll and cut mine then bake as directed. I have dropped them as well. Either way is delicious.
So glad you love them Carol!
Love it. perfectly done. Not a big fan of parsely so I used chives instead. They are delicious. Thanks
Chives would be delicious, glad you enjoyed!
These biscuits were absolutely divine! I made them exactly by the recipe and they were perfect. A great hit with the family.
So glad they were a hit Tonya!
I’ve a question. In your text you say to use cold butter but in the recipe section it says to used softened butter. Which is it? Also – I’m new to quick breads. Do I use a hand mixer or just stir it up by hand? Thanks so much – am so anxious to try this recipe. Thanks for your help.
Hi Linda, I use cold butter in this recipe, and chop it into cubes or dice it. To mix it, I use a wooden spoon as it gets too sticky for a stand mixer. I hope they turn out perfectly for you!
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.
I am so glad they were a hit! So glad that you could share the higher altitude with the rest of the recipe makers.
The parsley can bee intense, but it adds so much color which I absolutely love!
To add, we honestly used dried parsley in a sinch if we have a midnight craving for these!
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
Glad you love it Joyce!
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. ?️?
So glad you love them Michele! Baking is always a great skill to work on!
My husband & I really enjoyed them. They turned out tastier then Red Lobster.
I am so glad you love them Caroline!
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!
I am so glad you love them Jane! We love keeping the ingredients on hand, as these are such a quick and easy side!
Can I use buttermilk instead if milk
I’ve only tried this recipe as written, but I am sure it would be delicious with buttermilk!
Can you mix the ingredients ahead of time and refrigerate it until they are ready to be put into the oven?
Hi Kali! I’ve only ever baked right away, but you should be fine as this recipe doesn’t contain yeast. Let me know how they turn out!
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
So glad you loved them. The topping definitely makes a difference!
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!
So glad you loved them! The butter topping is the best part! 😉
These biscuits were delicious. I would add more garlic and salt next time, but the texture and smell was perfection.
So glad you loved them Kayla!
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.
So glad you loved them Christie! The toppinig isn’t necessary, but adds quite a bit of moisture and flavor to the biscuits!
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!
I am so glad you loved them Susan, they are definitely delicious next to meatloaf!
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!!
Hi Gina, so glad you guys loved them! Your daughter and I have that in common, I could definitely eat these biscuits as a meal haha!
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.
Let me know how you like them Linda, they’re one of my favorite sides!
I followed this recipe exactly as written & they were phenomenal. I will make these often. Thanks for all the tips!
I am so glad you loved them Ronda! They are a great addition to so many meals!
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!
So glad you loved it Vanessa!
Made it today… it was amazingly good, great recipe, thanks!
So glad you loved them Patricio! Definitely one of my favorite side dishes 🙂
Can you freeze these? The batch makes too many for me and my husband
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!
Oh my heaven!
These are so good!!!
I am so glad you loved them Heather! Definitely one of my favorites.
Excellent recipe!!! I didn’t change a thing and the biscuits were perfect
I am so glad you loved it! They’re definitely my favorite.
Make the size as recommended as mine were smaller and too dry. Generously brush garlic parsley butter on biscuits
I’m sorry they were dry for you! If you try them again, I would suggest sifting the flour before adding it to the recipe. Let me know if they turn out better!
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!
I am so glad you loved them, when I created this recipe it totally outshined my dinner too. Also, shrimp boil is one of my favorites! I could seriously eat these for lunch every day!
Loved em, they didn’t brown as much as I had hoped. Will try again! The whole family was pleased.
I am so glad you loved them Alex! If you want them to brown, try increasing the temperature to 425°F 🙂
I’ve had this recipe saved since 2019 and they’ve been a hit everytime I make them! I get told they are better than the real ones. They never disappoint. I do increase the temperature to 420° for the same time but that just might be my oven
This recipe was so on point! I cut the amount of parsley in the topping in half (personal preference). Nothing to change orherwise.
I love these. I make them often, never disappoints.
Happy they’re a hit!