This incredibly easy copycat of the famous Cheddar Bay Biscuits delivers all the buttery, cheesy goodness of the restaurant classic—right from your kitchen.
Yowza!
I’ve been making these biscuits for years. It’s been several years since I lived near a Red Lobster and even longer since I stepped inside one, but the craving for their buttery Cheddar Bay biscuits never really goes away.
That craving usually starts small—a little thought of “I could eat that”—and quickly grows into a full-on demand from your stomach: “I HAVE TO HAVE THESE NOW!”
“NOWWWWWW!!!”
So, out of pure necessity, I began making these at home.
I used to buy a store mix, but it felt unnecessary and expensive. Making them from scratch is fast, simple, and uses ingredients I usually have on hand. Win.
Sometimes I stir roasted butternut squash into the dough for a seasonal twist, or I’ll toss in a trio of cheeses—cheddar, parmesan, and gouda—when I’m feeling fancy. But today is all about the classic version.
With soup and pasta season coming up, these biscuits are perfect alongside pastas, scampi, soups, seafood, salads—or eaten straight from the baking sheet because, well, Monday.
I’ve totally done that.
Ready to bake? Let’s get to it.
Red Lobster Copycat Cheesy Cheddar Bay Biscuits
These easy, cheesy biscuits are dangerously addictive and simple to make.
Red Lobster Copycat Cheesy Cheddar Bay Biscuits
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Ingredients
- 2 cups all-purpose flour
- 1 TBSP baking powder
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp paprika or cayenne pepper
- ⅛ tsp turmeric (optional)
- ½ tsp sugar
- ¼ cup cold unsalted butter
- 1 cup cold buttermilk (lowfat or regular)
- 1 cup coarsely grated cheddar cheese
- 2 TBSP melted butter
- ½ tsp garlic powder (for brushing)
- salt and pepper to taste
- 1/8-1/4 tsp dried parsley or fresh chopped parsley to garnish
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk together flour, baking powder, salt, garlic powder, paprika (or cayenne), turmeric (if using), and sugar.
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Cut the cold butter into the dry ingredients with a pastry cutter or grate it with a box grater, working until the mixture resembles coarse crumbs.
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Stir in the grated cheddar, then pour the cold buttermilk in slowly while gently mixing with a fork until combined.
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The dough will be somewhat dry at first. Knead a few times (about 8–10 strokes) to distribute moisture evenly. If it remains very dry, add 1 tablespoon more buttermilk. Avoid overworking the dough.
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Turn the dough onto a lightly floured surface. Roll or press it to about 1 inch thickness. You can also drop the dough by spoonfuls to make drop biscuits—both methods work well.
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If rolling, cut into 6–7 biscuits with a biscuit cutter. Place each biscuit on an ungreased nonstick baking sheet, spaced slightly apart.
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Bake at 425°F for 12–15 minutes, until the edges are just turning golden. Baking time depends on the number and size of biscuits—mine are usually done around 12–13 minutes.
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While the biscuits bake, mix melted butter with garlic powder, a pinch of salt, and parsley. Brush the hot biscuits generously and serve immediately.
Notes
Nutrition facts are estimates from an online calculator and should be used as a guide.
Nutrition
See you in the kitchen!
If you try these Copycat Cheesy Cheddar Bay Biscuits, let me know. You can leave a comment below or tag @PEASandCRAYONS on Instagram so I can celebrate your creations—I love seeing what you make.