Name: Red Lobster Cheddar Bay Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 tablespoon granulated sugar; 1/2 teaspoon garlic powder; 3/4 teaspoon fine salt; 1/2 teaspoon paprika; 1/2 cup unsalted butter, cold and cut into small cubes; 1 1/4 cups buttermilk, cold; 1 1/2 cups shredded sharp cheddar cheese; 1/4 cup unsalted butter, melted; 1/2 teaspoon garlic powder; 1/2 teaspoon dried parsley flakes; 1/4 teaspoon fine salt

Red Lobster Cheddar Bay Biscuits Recipe tastes like a buttery, cheesy biscuit with crisp edges, soft fluffy centers, and a garlicky, herby finish that hits every comfort-food button. It works perfectly for busy families, date-night-at-home folks, or anyone who wants restaurant-style biscuits on the table in about 25 minutes start to finish. I still remember burning my tongue on one in college because I refused to wait for it to cool, and honestly, I would do it again.

Why Make This Red Lobster Cheddar Bay Biscuits Recipe at Home

You control the ingredients at home, so you get real butter, sharp cheddar, and the exact amount of garlic you love. The flavor stays fresher, the texture turns out lighter, and you skip any weird aftertaste from mixes.

You also bake a big batch for a fraction of the restaurant price. I love serving these with weeknight soups or simple salads, and everyone thinks I worked way harder than I actually did.

These homemade Red Lobster Cheddar Bay Biscuits taste fresher, cheesier, and more buttery than the restaurant version, and they disappear in minutes. ★★★★★

Ingredients You Need

Here is everything you need for this Red Lobster Cheddar Bay Biscuits Recipe, plus some helpful notes and shortcuts.

Dry ingredients

2 cups all-purpose flour
- Use regular unbleached flour; store brands work great.
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon fine sea salt
1 teaspoon garlic powder
½ teaspoon onion powder (optional, but it adds nice depth)
½ teaspoon smoked paprika or sweet paprika (optional for color and flavor)

Wet ingredients

½ cup unsalted butter, melted and slightly cooled
- Use real butter, not margarine, for best flavor.
1 cup cold buttermilk
- Shortcut: mix 1 cup milk with 1 tablespoon white vinegar or lemon juice, rest 5 minutes.
1 large egg, lightly beaten
- The egg gives a softer, richer biscuit.

Cheese and herbs

1½ cups shredded sharp cheddar cheese, packed
- I prefer sharp or extra sharp cheddar; pre-shredded works fine, but freshly shredded melts smoother.
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
½ teaspoon dried thyme or Italian seasoning (optional, but tasty)

Garlic butter topping

3 tablespoons unsalted butter, melted
½ teaspoon garlic powder
¼ teaspoon salt
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Equipment list

Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Whisk
Silicone spatula or wooden spoon
Box grater (if you shred your own cheese)
Baking sheet
Parchment paper or silicone baking mat
Pastry brush or spoon for the garlic butter
Cooling rack (optional, but helpful)

Tips & Mistakes

Use cold buttermilk and slightly cooled melted butter so the batter thickens and the biscuits bake fluffy, not dense.
Shred cheddar from a block when you can, because it melts creamier than bagged cheese with anti-caking powder.
Mix the batter gently and stop as soon as no dry flour streaks remain, since overmixing makes tough biscuits.
Line the baking sheet with parchment so the bottoms brown evenly and do not stick.
Scoop the dough in mounds instead of shaping with your hands, and you keep the texture tender and rustic.
Space biscuits at least 2 inches apart so they do not bake into one giant biscuit blob.
Brush the garlic butter topping on while the biscuits stay hot so it soaks in and adds maximum flavor.
Do not overbake; pull them when the tops look golden and the bottoms feel set, or they dry out quickly.

How to Make Red Lobster Cheddar Bay Biscuits Recipe

Step 1: Preheat and prep the pan

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Set it aside while you mix the biscuit dough.

Step 2: Mix the dry ingredients

Add flour, sugar, baking powder, salt, garlic powder, onion powder, and paprika to a large bowl. Whisk until everything looks evenly combined and no clumps of baking powder remain. This step keeps the biscuits light and avoids weird salty or baking powder pockets.

Step 3: Add the cheese and herbs

Stir in the shredded cheddar, parsley, and thyme or Italian seasoning. Toss until the cheese coats in the flour mixture. This coating helps the cheese distribute evenly and not sink to the bottom of each biscuit.

Step 4: Mix the wet ingredients

In a separate medium bowl, whisk together the buttermilk, melted butter, and beaten egg. The butter will thicken slightly when it hits the cold buttermilk, and that texture gives the biscuits a tender crumb. Make sure the butter does not feel piping hot, or it can scramble the egg.

Step 5: Combine wet and dry

Pour the wet mixture into the bowl with the flour and cheese. Stir gently with a spatula until the dough comes together and no dry flour streaks remain. The dough should look thick, sticky, and a little lumpy, which gives that classic drop-biscuit texture.

Step 6: Portion the biscuits

Use a large spoon or a ¼ cup scoop to drop mounds of dough onto the prepared baking sheet. Leave about 2 inches of space between each biscuit so they have room to puff. Aim for 10 to 12 biscuits, depending on how big you scoop them.

Step 7: Bake

Place the baking sheet in the preheated oven. Bake for 12 to 15 minutes, until the tops look golden and the edges feel set and slightly crisp. If your oven runs hot, start checking around 11 minutes so they do not overbrown.

Step 8: Mix the garlic butter topping

While the biscuits bake, stir together the melted butter, garlic powder, salt, and parsley in a small bowl. Taste a tiny bit and adjust the garlic or salt if you want a stronger flavor. Keep this mixture nearby so you can brush it on as soon as the biscuits come out.

Step 9: Brush and serve

Pull the biscuits from the oven once they look golden and smell cheesy and garlicky. Immediately brush the tops generously with the garlic butter mixture, letting it drip down the sides. Move the biscuits to a cooling rack for a few minutes, then serve warm while the cheese still feels soft and stretchy.

Variations I've Tried

I swap half the cheddar for pepper jack and add a pinch of cayenne when I want a spicier Red Lobster Cheddar Bay Biscuits Recipe. I also fold in finely chopped cooked bacon or turkey bacon for a brunch version that disappears fast. Sometimes I use a mix of cheddar and Colby Jack and add a little extra parsley for a more colorful basket.

I also like a garlic-herb version with no cheese when I cook for someone who avoids dairy; in that case I use plant-based butter and a dairy-free milk with vinegar. You can also shape the dough into slightly flatter rounds and use them as mini sandwich buns for grilled chicken or veggie patties. My kids love a mini version with smaller scoops, which bake in about 9 to 10 minutes.

How to Serve Red Lobster Cheddar Bay Biscuits Recipe

Serve this Red Lobster Cheddar Bay Biscuits Recipe warm with soups like tomato, chicken noodle, or broccoli cheddar style soups. They also pair nicely with simple salads, roasted chicken, grilled fish, or pasta with marinara or Alfredo-style sauce. I love splitting a warm biscuit and stuffing it with scrambled eggs and cheese for a quick breakfast sandwich.

You can also serve them as a snack with softened butter, honey, or garlic herb cream cheese on the side. If you host a family dinner, pile them in a lined basket and set them in the center of the table, because they vanish faster when everyone can reach them easily.

How to store

Store leftover Red Lobster Cheddar Bay Biscuits in an airtight container at room temperature for up to 2 days.
Keep them in the fridge in a sealed container for up to 5 days if your kitchen runs warm.
Freeze cooled biscuits in a freezer bag with as much air pressed out as possible for up to 2 months.
Reheat in a 325°F (165°C) oven or toaster oven for 5 to 8 minutes until warm, then brush with a little extra melted butter if you want them to taste freshly baked.