Red Lobster Cheddar Bay Biscuits

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.

overhead view of homemade Red Lobster Cheddar Bay Biscuits

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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
Red Lobster Cheddar Bay Biscuits ingredients on a tray

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

  1. 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.
  2. 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.)
    Red Lobster Cheddar Bay Biscuits dough on a baking sheet
  3. 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.
    Red Lobster Cheddar Bay Biscuits dough cutouts on a baking sheet
  4. Bake at 350 degrees for 8 to 10 minutes, until the tops are golden brown.
  5. While the biscuits are baking, melt the butter with parsley, garlic powder, and Italian seasoning in a small pan.
  6. 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.
homemade Red Lobster Cheddar Bay Biscuits in a parchment paper lined bread basket

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.

homemade Red Lobster Cheddar Bay Biscuits in a basket

Love Red Lobster? Try these copycat recipes!

More Copycat Biscuit and Bread Recipes

Check out more of my easy bread recipes and the best Red Lobster recipes here on CopyKat!

overhead view of homemade Red Lobster Cheddar Bay Biscuits

Red Lobster Cheddar Bay Biscuits

You can make amazing Red Lobster Cheddar Bay Biscuits at home.
5 from 4 votes
Print Pin Rate Add to Collection
Course: Breads
Cuisine: American
Keyword: Cheddar Bay Biscuits, Red Lobster Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 222kcal

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.

Video

Nutrition

Calories: 222kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 499mg | Potassium: 59mg | Fiber: 0g | Sugar: 3g | Vitamin A: 280IU | Calcium: 134mg | Iron: 1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. OhAshtonDear.

    I made these for Mothers Day to avoid the crowds they were such a huge hit, However I didn’t use Italian seasoning and used lawry’s garlic powder they taste so much like red lobster love this recipe!

    • Stephanie

      I have been baking these at 350 for awhile. For me it is a default setting and I adjust my recipes around my preferred baking time. I like being able to bake in a moderate oven, so I can reheat something, or even cook a roast, or my favorite casserole while I am putting fresh hot bread in the oven.

  2. LA

    What all of you don’t realize is that Red Lobster purchases these biscuits from The Schwan’s company I buy them all the time and from different sales reps. They all have told me this. Bake them and brush them with garlic butter.

  3. Vicky

    to avoid the softness, brush with butter AFTER baking, and bake a little longer, until golden brown on top.

  4. Nikkiey

    When we tried these at Red Lobster, the outside had a different texture, almost like they were fried rather than baked. Anyone have any thoughts on that? The homemade ones taste great, everyone loves them!

    • Cheshire Lumi

      The reason they look fried instead of baked is probably due to the crisp little crater dotted surface. To achieve this, add small (1/8 -1/4in) very cold chunks of butter to the dough. When the dough bakes, the butter melts, ‘frying’ the dough around it and leaving little fluffy pockets on the inside.

      • Lynda Seelie

        How much butter? I whole stick, 1/2 stick? Also, since there’s two different suggestions, what temperature do you bake these at? Also, do you use milk or water? Please let me know, I’m making these tonight. Thanks!

  5. Lindsay

    I worked at Red Lobster for years…the trick that everyone seems to miss is that they are brushed with their scampi butter, which is where the garlicky-buttery taste comes from. It is also why you see parsley on them. this butter mix can be achieved by melting the unsalted butter with white wine, garlic and parsley. (see scampi recipe)

  6. Rudy George

    My Daughter made the Red Lobster Cheddar biscuits the taste was excellent, but They were soft, any suggestions?

    • Cheshire Lumi

      To get the texture of the Red Lobster bisquits, add small (1/8 -1/4in) very cold chunks of butter to the dough. When the dough bakes, the butter melts, ‘frying’ the dough around it and leaving little fluffy pockets on the inside.

  7. rudy George

    My Daughter made the Red Lobster cheddar Biscuits from Your Recipe ,he taste was excellent, but, They were soft, I like the Biscuits a little harder, do You have any idea why they were soft

  8. Becki Helderman

    I used the heart healthy Bisquick, and when it called for you to cut them with a cutter, the dough was too sticky, so I greased my hands and just made drop-type biscuits, which worked out great. I also added garlic powder to the dough when mixing and the flavor was fantastic. Hubby loved them, too!

  9. L wright

    I was disappointed with the receipe. I had just been to Red Lobster where I had eaten cheddar bisquits. Mine were no where near as good.

  10. ELLE

    .. I MADE THESE FOR MY CHURCH DINNER… I KNOCKED THEIR SOCKS OFF…LOL NO ONE EXPECTED TO HAVE THEM… I WENT BACK FOR ANOTHER ONE AND THEY WERE GONE… I CREATED MY OWN LITTLE BUTTR TOPPING..NEXT TIME I WILL TRY THE DRY RANCH..(MR OR MRS ANONYMOUS)..

  11. Jacki

    I made these the morning my relatives from NJ came over. They were gone by the end of the day (I made 2 batches). I think it’s possible to get away with half the amount of butter and spices though.

  12. Virginia Rosche

    I use this recipe to make my dumplings in my “Chicken & Dumplings Soup”. It makes the meal with never any dumplings left in the pot. Everyone swears it’s better than they have ever had before. Makes those recipes made with just biscuit dough to be tasteless when you have had dumplings like these!

  13. Bea

    Well, I’m glad I read this recipe. I used to love the garlic and cheddar biscuits at RL, and couldn’t believe they’d ever change. But, they did. and I don’t go there anymore. Fortunately, I am a pretty good cook, so I can make my own cheddar and garlic biscuits. And I don’t like drop biscuits, so I knead and cut mine.

  14. jnsbiggs

    My wife made these last night and the recipe was almost exactly the same. The bread was the first thing to go….i must have eaten 10 myself 😉 Thanks for the recipe!!

  15. MaryAnn

    Red Lobster Muffins
    These are ausome!!!
    2Cups Bisquick
    2/3 cup of milk
    1/2 cup shredded cheddar cheese
    1/4 tsp. garlic powder
    Mix bisquick,milk, add cheese, and mix until a soft dough forms. Beat vigisourly until really stiff. Drop by tablespoons to make 10-12 bisquits, on ungreased cookie sheet . Bake in the middle rack for 8-10 minutes at 450 degrees. Melt butter and mix garlic butter, brush on rolls when done. Yummy!!!!!

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