There are side dishes that complement a meal, and then there are side dishes that steal the show. These copycat Red Lobster Cheddar Bay Biscuits are firmly in the second category. Warm, buttery, cheesy, and garlicky, they are the stuff of legend—flaky on the inside, golden on the outside, and utterly irresistible. The best part? You can make them at home in under 20 minutes with a handful of simple ingredients. No restaurant trip required.
This copycat recipe captures everything you love about the original. The biscuits are tender and flaky, packed with sharp cheddar, and brushed with a glorious garlic butter topping that seeps into every crevice. They are perfect alongside a seafood dinner, a bowl of soup, or just on their own as a snack. Once you make these, you will never reach for a boxed mix again.
Why You Will Love This Recipe
· Ready in 20 Minutes: From bowl to table.
· Better Than the Restaurant: Fresher, more buttery, and made with real ingredients.
· Simple, Pantry-Friendly Ingredients.
· Freezer-Friendly: Make a double batch and freeze half.
· Kid-Approved and Crowd-Pleasing.
· No Special Equipment Required.
Ingredients List
For the Biscuits:
· 2 cups all-purpose flour
· 1 tablespoon baking powder
· 1 teaspoon kosher salt
· ¼ teaspoon garlic powder
· ½ cup (1 stick) unsalted butter, cold and cut into small cubes
· 1 cup shredded sharp cheddar cheese
· ¾ cup whole milk
· 2 tablespoons unsalted butter, melted (for brushing)
For the Garlic Butter Topping:
· 4 tablespoons unsalted butter, melted
· 1 clove garlic, minced (or ½ teaspoon garlic powder)
· 1 teaspoon fresh parsley, finely chopped (or ½ teaspoon dried)
· ¼ teaspoon kosher salt
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. (Cold butter is the secret to flaky biscuits.)
Step 4: Add the Cheese and Milk
Stir in the shredded cheddar cheese. Pour in the milk and stir just until the dough comes together. Do not overmix; the dough will be sticky.
Step 5: Scoop and Bake
Using a ¼-cup measuring cup or a large cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, until the biscuits are golden brown on the edges and cooked through.
Step 6: Make the Garlic Butter Topping
While the biscuits bake, whisk together the melted butter, minced garlic, parsley, and salt in a small bowl.
Step 7: Brush and Serve
As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter mixture. Serve warm.
Cooking Tips and Pro Tips for Best Results
· Keep the butter cold: Cold butter creates steam as the biscuits bake, which makes them light and flaky. Do not let the butter warm up.
· Do not overmix the dough: Overmixing develops gluten, which leads to tough biscuits. Mix just until the ingredients come together.
· Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can affect texture. Shredding your own from a block yields a better melt.
· For extra flaky biscuits: Grate the cold butter on a box grater instead of cutting it in. The tiny pieces distribute more evenly.
· Make them ahead: Freeze unbaked biscuit dough portions on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
· Double the garlic butter: Make extra for brushing on the biscuits—and for dipping.
Variations and Substitutions
· Gluten-Free Cheddar Bay Biscuits: Substitute the all-purpose flour with a gluten-free 1:1 flour blend. Add an extra 2 tablespoons of milk.
· Spicy Cheddar Bay Biscuits: Add ¼ teaspoon of cayenne pepper to the dry ingredients. Use pepper jack cheese instead of cheddar.
· Herbed Cheddar Biscuits: Add 1 teaspoon of dried chives or 1 tablespoon of fresh chopped chives to the dough.
· Bacon Cheddar Biscuits: Add ½ cup of cooked, crumbled bacon to the dough along with the cheese.
· Garlic Parmesan Biscuits: Add ¼ cup of grated Parmesan cheese to the dough. Use garlic butter topping.
Serving Suggestions
These biscuits are incredibly versatile. Serve them with:
· Copycat Red Lobster shrimp scampi or grilled shrimp
· Creamy clam chowder or lobster bisque
· A simple green salad
· Breakfast eggs and bacon
· Just a bowl of butter (because they are that good)
Pair with:
· A bowl of soup (tomato, broccoli cheddar, or clam chowder)
· A seafood feast (shrimp, crab legs, or fish)
· A hearty salad
Storage and Reheating Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer for best results.
Freezer: Freeze baked biscuits in a freezer-safe bag for up to 2 months. Reheat directly from frozen.
Reheating:
· Oven (Best): Reheat at 350°F for 5-7 minutes.
· Air Fryer: Reheat at 350°F for 2-3 minutes.
· Microwave: Heat for 15-20 seconds (the texture will be softer).
Nutritional Information (Approximate, per biscuit – makes 10 biscuits)
Nutrient Amount
Calories 320 kcal
Protein 7g
Fat 22g
Saturated Fat 14g
Carbohydrates 24g
Fiber 1g
Sugar 1g
Sodium 580mg
Calcium 15% DV
Frequently Asked Questions (FAQ)
1. Why are my biscuits dry?
Dry biscuits usually come from overmixing the dough or using too much flour. Measure flour by spooning it into the measuring cup and leveling it off (do not scoop). Mix just until the dough comes together.
2. Can I use buttermilk instead of regular milk?
Yes. Buttermilk adds tanginess and tenderness. Use ¾ cup of buttermilk. The biscuits will be even more flavorful.
3. How do I get my biscuits to rise higher?
Use fresh baking powder (check the expiration date). Do not overmix. Handle the dough as little as possible. Cold butter is essential.
4. Can I make these without a pastry blender?
Yes. Use two forks in a crisscross motion, or grate frozen butter on a box grater and stir it into the flour.
5. How do I make these dairy-free?
Use vegan butter and plant-based milk (unsweetened oat or almond milk). Use dairy-free shredded cheese. The biscuits will be slightly less rich but still delicious.
6. Why did my biscuits spread too much?
Spreading usually happens when the butter is too warm or the dough is overmixed. Chill the dough for 10 minutes before scooping if your kitchen is warm. Make sure your butter is very cold.