Did you know you can make Red Lobster’s iconic hot, buttery, garlicky, cheddar biscuits at home? These biscuits are made with a combination of cheddar cheese, butter, garlic powder, herbs and buttermilk which give them a savory and buttery flavor that is hard to resist. They are a popular side dish that is often served with seafood, but they can also be enjoyed with any meal. With this recipe, you can make your own tender, Homemade Cheddar Bay Biscuits at home, and enjoy them fresh from the oven.
It’s safe to say these copycat Red Lobster Biscuits may even be better than the original. These savory biscuits are so tender and bake up beautifully golden brown. This entire homemade biscuit recipe comes together in under 30 minutes, from prep to plate!
RED LOBSTER’S CHEDDAR BAY BISCUITS
The seafood restaurant chain started making these warm, cheesy biscuits in 1992 and were initially served to guests in the lobby as they waited to be seated. As a restaurant with southern origins, you can imagine how popular these biscuits had become. As demand grew, Red Lobster started serving them table side. The restaurant currently serves over one million Cheddar Bay Biscuits, daily!
In fact, you can actually buy Red Lobster’s Cheddar Bay Biscuit Mix. However, I think you will find that more of an expensive option. Additionally, you can also substitute the flour, baking powder and baking soda in this recipe with a baking mix like Bisquick , or with a gluten-free baking mix for Gluten-Free Cheddar Bay Biscuits.
HOW TO PREPARE HOMEMADE CHEDDAR BAY BISCUITS
As with the original Red Lobster recipe, these are a buttermilk-based biscuit with amped up flavor from the garlic powder, butter and cheddar cheese. Cold butter fat is incorporated into the flour mixture with a pastry cutter or fork until floury pebbles form. Best not to use your hands as the warmth from your body will warm the butter.
The dough comes together with the cold buttermilk.
Unlike most biscuit recipes, the dough is dropped onto a baking sheet instead of shaped and cut. This is known as a drop biscuit.
Easily bake on a parchment-lined baking sheet. These parchment paper sheets have been a lifesaver. Little to no clean up involved!
INGREDIENTS FOR COPYCAT RED LOBSTER BISCUITS
Although Red Lobster never released its official Cheddar Bay Biscuit recipe, this copycat recipe comes pretty close. As mentioned earlier, they might even be better!
As you are making the biscuit dough, always remember NOT to over mix!
Cold Butter – I used salted, but feel free to use unsalted. Cold butter will make for a flakier biscuit.
Flour – Self-rising flour worked really well, but feel free to substitute with all-purpose flour
Baking Powder and Baking Soda – Both of these leavening agents work to help the biscuits rise, expand and stay tender. Be sure to use only baking powder and baking soda that is fresh and NOT expired or your biscuits may turn out flat!
Spices – Garlic powder is the key ingredient and a touch of salt if using unsalted butter. Can also add a touch more garlic powder to the melted butter for brushing on the warmed biscuits for added flavor.
Cheddar Cheese – Freshly grated sharp or medium cheddar is best, or substitute with pre-shredded in a bag.
Parsley – Fresh parsley (use dried as a substitute) mixed with melted butter is perfect to brush on the warm biscuits right out of the oven.
Buttermilk – Buttermilk adds so much flavor and the little bit extra called for in this recipe keeps the biscuits from becoming dry. You can substitute with milk, but the final product may not be as good. Easily make homemade buttermilk by combining 1 cup of milk with a tablespoon of lemon juice or white vinegar and let stand for 10 minutes.
HOW TO SERVE AND STORE LEFTOVER CHEDDAR BISCUITS
As mentioned earlier, these Homemade Cheddar Biscuits are a perfect compliment to any seafood dish. In fact, I served them with my Seafood Chowder (recipe coming soon)! The biscuits would also go well with my New England Clam Chowder.
In addition, serve these warm biscuits for breakfast or brunch as part of a breakfast sandwich.
This Homemade Cheddar Bay Biscuit recipe will yield 10 large biscuits. Once cooled, the biscuits can be placed in a sealable bag or container, at room temperature, for up to 3 days! Reheat in the oven at 350°, or for a few seconds in the microwave.
Freezing the biscuits is also an option. Cool the biscuits then individually wrap in plastic wrap or foil then seal them all together in a freezer-safe bag or container for up to a month. Reheat frozen in a 350° for about 10 minutes.
BISCUIT RECIPES
If you love both sweet and savory biscuits, try a few of my other recipes:
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Homemade Cheddar Bay Biscuits
- Total Time: 30 minutes
- Yield: 10 biscuits 1x
Description
Did you know you can make Red Lobster’s iconic hot, buttery, garlicky, cheddar biscuits at home? These biscuits are made with a combination of cheddar cheese, butter, garlic powder, herbs and buttermilk which give them a savory and buttery flavor that is hard to resist.
Ingredients
- 2 cups self-rising or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon garlic powder
- pinch of salt (if using unsalted butter)
- 8 tablespoons cold, salted butter plus 2 tablespoons for melting
- 1 cup freshly grated medium or sharp cheddar cheese
- 1 cup buttermilk, plus 2 tablespoons
- 2 tablespoons fresh parsley, minced
Instructions
- Heat oven to 425°.
- Sift together in a large bowl the flour, baking powder, baking soda, garlic powder. If using, sift the salt in, as well.
- Add the cold butter and combine into the flour using a pastry cutter or fork until buttery, flour pebbles form.
- Gently stir in the shredded cheese.
- Pour in 1 cup of the buttermilk.
- Gently stir to combine. Add the additional two tablespoons of buttermilk, as needed (I used both).
- Using a large spoon or large cookie scoop, scoop out about 2 1/2 to 3 tablespoons of the dough and drop onto a parchment lined baking sheet.
- Bake at 425° for about 20 to 22 minutes.
- Right before the biscuits are ready to come out of the oven, melt the additional two tablespoons of butter and stir in the fresh parsley.
- Once the biscuits are golden browned and fully-baked, remove from the oven and brush on the melted butter mixture.
- Serve immediately, or serve warmed up later.
- ENJOY!
Notes
- do NOT over mix the dough
- the dough will be sticky, spray the cookie scoop or spoon with a little non-stick spray for ease
- these biscuits can be made ahead of time
- see post for additional tips and notes
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Biscuit, Bread
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
Keywords: how to make Homemade Cheddar Bay Biscuits, savory biscuit recipe, Red Lobster’s biscuit recipe, buttermilk biscuit recipe, drop biscuit recipe, easy biscuit recipe
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