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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Comments
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Made these amazing biscuits first time ever, on Christmas evening according to the recipe, except for using King Arthur GF 1:1 flour substitution and using Jenn’s Homemade Buttermilk recipe! Used sharp cheddar as Jenn said. Raves all around! Not a biscuit left! Everyone asked for the recipe! Served the biscuits along with Jenn’s fantastic Beef Stew with Carrots and Potatoes…another hit! Perfect holiday meal! Thank you, Jenn!
Hello! Can I scoop and place the unbaked biscuits overnight?
Hi Tiffany, I don’t recommend it – sorry!
Would it be ok if I left it in the fridge for 2 hrs before baking?
Sure, I think that would be fine.
Made these yet again….sooo good! Thinking about adding sausage to the mix for sausage balls.
Loved this recipe! I was going to make some crescent rolls at dinner and they were expired, so checked your site for a biscuit recipe on a whim. Another 5 star recipe. I like these even better than the ones at Red Lobster (the biscuits have gone downhill over the years). I didn’t have any parsley so substituted some chopped chives for color. These were super fast and easy to make and delicious.
Jenn, did you use mild, medium or sharp cheddar in this recipe? (Being celiac, I have never tasted the Red Lobster biscuits.) Thanks! Chrissy
Any will work, but I use sharp.
Hi! Could I use a food processor to mix the dry with the butter and then transfer to a bigger bowl?
Thanks!
Sure!
These are incredible! I had to keep everyone from eating the biscuits before dinner. They melt in your mouth!
Who would have thought that the raw mass in my bowl would have ended up producing such tasty biscuits? Well, not me, but I persevered anyway and was rewarded with a perfect pairing for your gumbo. It took closer to a half hour for me to get the tops golden, but I live at 6500 ft. altitude and am used to changes like that by now. I especially appreciate being able to use weight measurements provided for baking by simply switching from ‘cup measures’ to ‘metric’.
Thank you for helping make so many of us shine in the kitchen, Jenn.
Divine! Will be on thanksgiving menu.
Can these be doubled ?
And when you say soup spoons to scoop do you mean the big ones we stir with or eat with? Can I use an ice cream scoop etc?
Hi Stacey, These would be fantastic for Thanksgiving. You can definitely double the recipe and I use the soup spoons we use for eating. You could use an ice cream scoop but it’s best not to compact the dough, so just be gently when scooping.
Very, very good (maybe a third ‘very’ to emphasize its break da mouth goodness?) I have sourdough starter on hand so I substituted a cup of that instead of buttermilk. Definitely didn’t hurt the taste. I did add one cup flour to sourdough starter and let sit overnight on the counter covered. Strongly recommend this recipe.