Red Lobster Cheddar Bay Biscuits were first created more than twenty-five years ago, and these buttery biscuits are just as popular as ever. It’s even possible that some people go to Red Lobster just for these fluffy, cheesy biscuits finished off with delectable garlic butter.
No Red Lobster meal is complete without a side of their famous cheese biscuits. With this copycat recipe you are going to feel like you have the secret Red Lobster Cheddar Bay biscuit recipe.
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Fun Fact: Why Are They Called Cheddar Bay Biscuits?
These famous Cheddar biscuits were first introduced as freshly baked, hot drop biscuits in 1992. After five years, this unwieldy name was replaced with Cheddar Bay Biscuits to “reflect the seaside atmosphere of Red Lobster restaurants.”
No one can resist Red Lobster’s Cheddar Bay biscuits! Keep reading and you can get the full recipe down below. Everyone is going to think your copycat cheddar bay biscuits are the real deal!
Do you get unlimited Cheddar biscuits at Red Lobster?
When dining at Red Lobster restaurant, Cheddar Bay Biscuits have always been unlimited and this policy is not going away.
If you are looking for a unique biscuit, this cheese biscuit recipe is great to serve up to your friends and family. In no time at all, you’ll have beautifully flaky, garlicky cheese biscuits gleaming with butter and attractively flecked with parsley.
Slightly crispy on the outside and wonderfully tender on the inside. These copycat biscuits are even better than the restaurant version because you make them with love!
Did I mention this is an easy recipe? Everyone is going to want your secret recipe.
I know you will love this fantastic Cheddar Bay Biscuit recipe when you make it at home. This is one of my most favorite Red Lobster recipes.
Homemade Red Lobster Cheddar Bay Biscuits
You can find a Red Lobster cheese biscuits mix online or in most grocery stores. So, why would you want to make these biscuits from scratch?
Making them from scratch is easy and they taste much better than using the store-bought biscuit mix. I think you are going to find the package cheddar bay biscuit mix to be good. But whenever you can make biscuits from scratch, they taste even better. So why not try your hand at making these famous biscuits?
You can control the ingredients you put in the biscuits.
For example, if you prefer organic ingredients you can use organic ingredients, you can’t buy an organic Red Lobster Cheddar Bay Biscuit mix anywhere at this time.
Or perhaps you love to cook at home and want to put ingredients you know into what you make. You can make a preservative and additive-free version when you make these from scratch.
Or if you are like my family, you can serve these up with extra garlic butter sauce! It’s up to you, when you make a recipe from scratch you can modify it to your personal preference.
You will soon be known for making legendary cheddar bay biscuits.
Recipe Ingredients
Here’s a list of what you need:
- Bisquick baking mix – I prefer the full-fat version over the reduced-fat version, the reduced-fat version makes a tougher biscuit
- Water
- Shredded sharp Cheddar cheese – I like to use freshly grated cheese, and if you can use the fine grater, it really helps to distribute these even better
- Butter – here you can use either salted or unsalted butter
- Dried parsley flakes
- Garlic powder
- Dried Italian seasoning
Helpful Tips to Make Red Lobster Cheddar Bay Biscuits
If you want more richness in your Cheddar biscuits, substitute milk or buttermilk for the water and top with more butter.
Feel free to substitute your favorite shredded cheese for the Cheddar in this recipe. They taste great with Pepper Jack!
How to Make Red Lobster Biscuits
- In a large bowl, mix together the Bisquick, water, and cheese. Stir the flour mixture gently just until the dough forms, do not overmix the dough.
- Pat or roll out the biscuit dough to ¾-inch thick. (You can serve these at drop biscuits if desired, for dropped biscuits I love to use a cookie scoop so all of the biscuits are the same size.)
- Cut the biscuits with a cutter and place them on a baking sheet either lined with parchment paper a sprayed with non stick cooking spray.
- Bake at 350 degrees for 8 to 10 minutes, until the tops are golden brown.
- While the biscuits are baking, melt the butter with parsley, garlic powder, and Italian seasoning in a small pan.
- After you remove the biscuits from the oven, brush the tops with the seasoned melted butter and serve immediately. Move each hot biscuit carefully so they do not break.
How to Store Cheddar Bay Biscuits
I must admit I have never made these and had leftovers, but perhaps you have a small family, this is how you can store, freeze, and reheat this copycat Red Lobster Cheddar Bay Biscuits recipe.
- Refrigerate in an airtight container in the refrigerator for 3 to 4 days.
- Freeze – When freezing leftover cheese biscuits, allow them to completely cool, then place them in an airtight container. Ideally, use them within 3 months.
How to Reheat Red Lobster’s Cheddar Bay Biscuits
- Oven – Wrap the biscuits in foil and bake at 350° F for around 7 minutes or until warmed through.
- Microwave – Squeeze the water out of a wetted paper towel and wrap around the biscuits. Place in a microwave-safe container and place a lid on top but don’t seal it. Set the power level to 50% and heat for 50 seconds.
- Air fryer – These heat well, just set your air fryer to 350° F, and heat for about 5 minutes.
How to Reheat Frozen Red Lobster’s Cheddar Bay Biscuits
- Oven: Wrap them in foil and bake at 350° F for 20 minutes.
- Microwave: Squeeze the water out of a wetted paper towel and wrap around the biscuits. Place in a microwave-safe container and place a lid on top but don’t seal it. Set the power level to 50% and heat for 2 minutes.
- Air Fryer: Wrap them in foil and bake at 300 F for 15 to 18 minutes.
What to Serve Your Cheddar Cheese Biscuits
These cheesy biscuits go really well with almost any soup. And, let’s not forget chili! Other ideas:
Red Lobster Cheese Biscuits
These delicious Red Lobster biscuits are a complement to any meal. Easy preparation makes for perfect biscuits every time! If you love these biscuits when dining at Red Lobster, you can now enjoy them at home.
The best part of serving up hot cheese garlic bread is how a warm biscuit crumbles in your hand. This side dish is definitely worth staying in for! So can enjoy these biscuits with a meal or enjoy them as a savory snack.
Love Red Lobster? Try these copycat recipes!
- Bacon Wrapped Scallops Recipe
- Clam Chowder Soup Recipe
- Coconut Shrimp Sauce Recipe
- Crab Fettuccine
- Seafood Nachos Recipe
- Tartar Sauce Recipe
More Copycat Biscuit and Bread Recipes
- Black Angus Bread
- Cornbread with Creamed Corn and Sour Cream
- Crazy Bread
- Honey Butter Biscuit
- KFC Biscuits
- Olive Garden Bread Sticks
- Texas Roadhouse Rolls
Check out more of my easy bread recipes and the best Red Lobster recipes here on CopyKat!
Red Lobster Cheddar Bay Biscuits
Ingredients
- 2 cups Bisquick baking mix
- ½ cup cold water
- ¾ cup shredded sharp cheddar cheese
- 4 tablespoons butter
- 1 teaspoon dried parsley flakes
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
Instructions
- Preheat the oven to 450°F.
- In a mixing bowl, combine the Bisquick, water, and shredded cheese. Roll out the resulting dough until it is 3/4 inch thick.
- Cut the biscuits with a biscuit cutter, place them on a baking sheet, and bake for 8 to 10 minutes.
- While the biscuits are baking, in a small saucepan, melt the butter together with the parsley, garlic powder, and Italian seasoning.
- When the tops of the biscuits are golden brown, remove the biscuits from the oven. Brush the tops with the seasoned butter and serve immediately.
Cathy Turner
I use Krusteaz or Jiffy mixes because they have a different flavor than Bisquik. They use a different fat. For the buttery topping, use 40% garlic powder, 60% onion powder and of course a pinch of dried parsley in melted butter. It’s slightly sweeter because of the onion powder. I bought the box mix for the biscuits at Sam’s club and kept sampling the butter to get the right proportions and flavor.
Paul
I made these ! They are outstanding.. BUT biggest problem… they dont last long.. lol
Stephanie
Hopefully you get one or two when you make them!
Peaches
I made these biscuits the other day and my youngest son couldn’ stop eating them. His only “complaint” was they had to be warm! I will definately be making these again and soon! Thanks for the great recipe
Wendibeth64
I use milk instead of butter and brush them with melted butter, parsley (instead of the italion seasoning) and a little sugar, I also add a little sugar to the buscuit recipe as well. People are alway requesting these from me.
Wendibeth64
OOPS milk instead of water LOL