Cheddar Bay Biscuits
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Why wait for a table? Recreate the iconic Cheddar Bay biscuits right in your own kitchen. These cheesy, garlicky, herb-flecked biscuits have achieved cult-favorite status.
Red Lobster’s Cheddar Bay Biscuits are nothing short of legendary. Created to keep hungry diners happy while waiting for crab legs, shrimp, or their main course, these cheesy biscuits quickly became a hallmark of the Red Lobster dining experience. Now, with this copycat recipe, you can recreate them at home. And if you offer one up to anyone who’s ever dined at Red Lobster, you’ll see an instant spark of recognition—that blend of cheese, garlic, and herbs wrapped up in a tender buttermilk biscuit is pure nostalgia. Here’s a fun (and, yes, slightly disappointing!) tidbit: There’s no actual locale named “Cheddar Bay.” It’s a clever marketing move by Red Lobster, lending their biscuits a hint of coastal charm. Until 1993, they went by the simpler name, “Cheese Garlic Bread.”
This recipe is super simple, relying on kitchen staples you probably have on hand. The biscuits follow the “drop biscuit” method, which not only saves you from the hassle of rolling and shaping the dough but also guarantees those crave-worthy, textured edges—a wonderful contrast to the cheesy tenderness within. And while these biscuits hold their own alongside just about anything, given their name, it just seems right to pair them with seafood.
Table of Contents
“Oh so so good! I’ve tried other recipes but yours tops any. The aroma it sent throughout our home made it very hard to be patient while waiting for them to bake.”
What You’ll Need To Make Cheddar Bay Biscuits
- All-Purpose Flour: Provides structure for the biscuits. To ensure accuracy, always measure flour by spooning it into the measuring cup and leveling off.
- Cornstarch: Contributes to a lighter, more tender texture by softening the flour’s protein.
- Baking Powder & Baking Soda: Help the biscuits rise and become fluffy.
- Garlic Powder: Adds savory flavor to both the biscuits and topping.
- Butter: Creates a flaky texture in the biscuits; adds richness to the topping.
- Cheddar Cheese: Adds tangy flavor and a rich texture to the biscuits. I like sharp cheddar cheese because it brings a bold flavor that complements the other savory ingredients perfectly.
- Buttermilk: Activates the leavening agents, adding moisture and a slight tang, resulting in tender, flavorful biscuits. If you’ve got vinegar or lemon juice and milk, you can make your own buttermilk.
- Fresh Parsley: Adds a fresh, herby flavor to the topping.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder.
Whisk to combine.
Add the butter.
Using a pastry cutter or two knives, cut the butter into the dry ingredients (alternatively, you can use your fingertips to rub the butter into the mixture).
The mixture should resemble coarse sand with a few pea-sized clumps of butter intact.
Add the cheese and buttermilk.
Stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. If the dough seems dry, add 1 to 2 tablespoons more buttermilk. Do not over-mix.
Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches in diameter) of the biscuit dough onto the prepared baking sheet, spacing them evenly apart.
Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape.
Put the biscuits in the preheated oven and bake for 17 to 20 minutes, until they are lightly golden.
Make the topping: In a small bowl, whisk together the melted butter, garlic powder, and parsley.
Brush the tops of the biscuits with the butter mixture.
Serve warm.
Frequently Asked Questions
Cornstarch helps in reducing gluten formation when mixed with flour. This results in biscuits that are tender and flaky, enhancing their overall texture.
Leftover biscuits should be stored in an airtight container at room temperature for up to 2 days. When you’re ready to eat them, you can warm them in the oven at a low temperature to bring back their fresh-from-the-oven taste and texture.
Yes, the unbaked biscuits can be stored in the freezer for up to three months. When you’re ready to enjoy them, there’s no need to thaw—simply bake them a bit longer than usual. If you’ve already baked some biscuits and have leftovers, let them cool before placing them in the freezer. When ready to enjoy, let thaw at room temperature and then reheat until warm in a 300°F-oven.
Freezer-Friendly Instructions
The unbaked biscuits can be stored in an airtight container in the freezer for up to three months. When you’re ready to enjoy them, there’s no need to thaw—simply bake them a bit longer than usual. If you’ve already baked some biscuits and have leftovers, let them cool before placing them in the freezer. When ready to enjoy, let thaw at room temperature and then reheat until warm in a 300°F (150°C)-oven.
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Cheddar Bay Biscuits
Ingredients
For the Biscuits
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch chunks
- 1 cup thickly shredded Cheddar cheese
- 1 cup buttermilk see note
For the Topping
- 3 tablespoons unsalted butter melted
- ¼ teaspoon garlic powder
- 1 tablespoon finely chopped fresh parsley
Instructions
- Preheat the oven to 425ºF (220°C) and set an oven rack in the middle position. Line a 13x18-inch (33x46-cm) baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Add the butter and, using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.) Add the cheese and buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. If the dough seems dry, add 1 to 2 tablespoons more buttermilk. Do not over-mix.
- Using two soup spoons, scoop 8 peach-size mounds, about 2½ inches (6 cm) in diameter, of the biscuit dough onto the prepared baking sheet, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Bake for 17 to 20 minutes, until the biscuits are lightly golden.
- Make the Topping: In a small bowl, whisk together the melted butter, garlic powder, and parsley. Brush the tops of the biscuits with the butter mixture and serve warm.
- Freezer-Friendly Instructions: The unbaked biscuits can be stored in the freezer for up to three months. When you're ready to enjoy them, there's no need to thaw—simply bake them a bit longer than usual. If you've already baked some biscuits and have leftovers, let them cool before placing them in the freezer. When ready to enjoy, let thaw at room temperature and then reheat until warm in a 300°F (150°C)-oven.
- Note: If you’d like to make your own buttermilk instead of purchasing a whole carton, see my easy method for how to make buttermilk.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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After making this as written, I am so pleased with the results! Tender, flavorful, and yet it has a wonderful crunch on the outside. Adding the garlic butter after baking will not soften the biscuit. The parsley, as Jenn mentioned, is more appealing to the eye and not necessary for the overall taste. I will make 10 biscuits next time as they are fairly large.
Thank you for such a quality recipe!
These biscuits are fantastic! They’re incredibly light and tender. The cheesy outside crust was so nice and crunchy that I omitted the melted butter in case it softened it. The dough came together in my food processor with just a few pulses. I made 8 biscuits and baked them for 22 minutes. Absolutely the best cheese biscuits I’ve made, and I’ve tried numerous recipes.
Wow! Not only were these biscuits delicious but incredibly easy to make. I made these in addition to your Maryland Crab Cakes (another all around winner) and my family just loved them. Great summer dish! As we were finishing up dinner my daugher said the next time I make these with the crab cakes, she is going to make a Cheddar Bay Biscuit Maryland Crab Sandwich with arugula and tartar sauce. Thank you for your recipes and amazing cookbooks too. Enjoy your summer Jenn!
Sooo amazing!!
My husband makes these and the whole family loves them. They are the second most requested item in our family, the first being mom’s fried chicken. The only thing he does differently is grating the butter while frozen which is what he does for scones.
These are great! Thanks! What is the best way to re-heat these? I will be hosting and plan to to bake them a day before and re-heat them for lunch (Do not have an air fryer- can I reheat them in the oven). Or is it best to bake them on the day of? Thanks!
Glad you like them! Yes, you can reheat them until warm in a 300°F-oven.
Thank you!
I reheat them in the airfryer and they come out with crunchy bits on the top. I actually put them in the airfryer right out of the oven. I’m utterly crazy about these things!
I made these to serve with the Broccoli Cheddar Soup https://www.onceuponachef.com/recipes/broccoli-cheddar-soup.html and everyone LOVED them (and they’re so easy to make).
I’m acutely aware that baking is extremely PRECISE (I personally love the discipline it requires). Anyway, I’m considering increasing the yield to 10 from 8, which will render the biscuits a bit smaller. In doing this I’m wondering if it will allow the biscuits to become a bit more crispy. I don’t want to bake the 8 longer for fear of burning the bottoms. I’d love to hear what you think, Jenn.
Hi Jeffrey, glad you enjoyed the biscuits! You mentioned that you’d like to increase the yield from 10 to 8. I’m assuming you mean you’d like to decrease the yield, which would make the biscuits a bit bigger, not smaller. Assuming that’s the case, I think you’ll be OK baking them a little longer without burning the bottoms – just don’t use a dark baking sheet. Please let me know if I misunderstood your question.
OMG. Brain fart. LOL
That was a good catch. I most definitely meant to say increase the yield from 8 to 10, thus making the biscuits just a bit smaller.
The baking sheets I use are a bit on the darker side as well as being “textured”. And I always bake on parchment, unless the baking instructions specifically say not to.
These biscuits were delicious. I did not have buttermilk. So, I followed Jenn’s tip on making buttermilk. It worked great.
I will definitely make them again!
These biscuits were great. I loved the craggy surface that resulted in a crispy outside with a tender inside. I have made a lot of biscuits, but have never use cornstarch in them before. I understand it is to make the biscuits mre tender. Is there a formula to use to convert other biscuit recipes from flour only to flour and cornstarch? Thanks for a great recipe!
Hi Vivian, so glad you enjoyed the biscuits! While there’s not a one size fits all answer to your question, you can try replacing 2 tablespoons of flour for each cup of flour in your biscuit recipes with 2 tablespoons of cornstarch. I’d love to hear what kind of results you get if you try it!
Thanks so much! I will try it. I love a good kitchen experiment. Will report back.
My experience with cornstarch in baking is that it’s purpose is to absorb the butter. Without the cornstarch, this much butter would be a mistake.