Red Lobster Cheddar Bay Biscuits

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These delicious Red Lobster Cheddar Bay biscuits are a restaurant favorite. Tender and fluffy, they feature savory cheddar cheese. They’re brushed with melted butter, and sprinkled with garlic and fresh parsley.


Red Lobster Biscuits

Most everyone loves Red Lobster biscuits. They’re buttery, cheesy, and garlicky. It’s what customers look forward to when visiting the restaurant.

But now, with this easy copycat recipe you can make them at home with basic pantry staples in 30 minutes. Enjoy them straight from the oven, while they’re still fresh, warm and tender. Or save them to snack on later on.

Pair these Cheddar Bay biscuits with soup, salad, or any dinner entrée.


  • All-Purpose Flour: Provides strength and structure. When combined with liquid it develops an elastic framework that stretches to support the other ingredients.
  • Baking Powder: This leavening ingredient provides the perfect rise.
  • Granulated Sugar: Adds a touch of delicious sweetness.
  • Garlic Powder: Adds a rustic earthy taste and aroma.
  • Fine Kosher Salt: Balances the flavor of the other ingredients.
  • Salted Butter: Add delicious richness, moisture and a buttery flavor.
  • Buttermilk: Adds moisture and tang.
  • Medium Cheddar Cheese: Adds a unique savory taste to the recipe.
Red Lobster Biscuits


RECIPE PREP: Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.

  • STEP 1: In the bowl of a stand mixer, add flour, baking powder, sugar, salt and garlic powder. Mix briefly – just until the combined. Do not overmix.
  • STEP 2: Add in melted butter and buttermilk. Mix until incorporated.
Red Lobster Biscuits
  • STEP 3: Add shredded cheddar cheese. Mix briefly to incorporate.
  • STEP 4: With a large metal scoop or spoon, place 12 rounded scoopfuls of dough onto the prepared baking sheets. Bake for 12 to 15 minutes, or until cooked through. Tear a biscuit open to check for doneness.
Red Lobster Biscuits
  • STEP 5: Allow the biscuits to cool for 5 minutes. Then gently brush the tops with melted butter. Lightly sprinkle with a pinch of garlic powder, and garnish with minced fresh parsley.


These are the most commonly-asked questions for making the BEST Red Lobster Cheddar Bay Biscuits, and the most helpful answers for recipe success.

How to store leftover biscuits?

Arrange the biscuits inside a parchment paper-lined airtight container. They can be stored on the countertop in a room temperature environment for up to 3 days.

How to reheat Red Lobster Cheddar Bay Biscuits?

Warm them in the microwave.

Can Cheddar Bay Biscuits be frozen?

Yes they can. Wrap the cooled biscuits in parchment paper and slip them into a zip-top freezer bag. Press out all the excess air. Freeze toward the back of the freezer for up to 1 month.

Red Lobster Biscuits


Red Lobster Biscuits


Flavor testers said these are the BEST copycat Red Lobster biscuits. They capture the delicious flavor and texture of the restaurant biscuits.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration |
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Red Lobster Biscuits

Red Lobster Cheddar Bay Biscuits

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5 from 8 reviews

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These light and fluffy Red Lobster biscuits are a restaurant favorite. They’re made with savory cheddar cheese and topped with butter, garlic and fresh parsley. Enjoy with soup, salad, and dinner.


Units Scale

Biscuit Dough

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons garlic powder
  • 1/2 teaspoon sea salt
  • 8 tablespoons (1 stick) butter, melted
  • 1 cup buttermilk
  • 1 1/2 cups mild or medium cheddar cheese, shredded


  • 2 1/2 tablespoons salted butter, melted
  • 1 tablespoon fresh parsley leaves, chopped
  • 1/4 teaspoon powdered garlic


RECIPE PREP: Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.

  1. In the bowl of a stand mixer, add flour, sugar, baking powder, salt, and garlic powder. Mix just briefly until the ingredients are combined. Do not overmix.
  2. Add in melted butter and buttermilk. Mix to incorporate
  3. Add in the cheddar cheese. Mix briefly.
  4. With a large cookie scoop or a spoon, place 12 rounded scoopfuls of dough onto the baking sheets. Bake for 12 to 15 minutes. Tear one in half to check for doneness.
  5. Let biscuits cool for 5 minutes. Gently brush the tops with melted butter. Garnish with a light pinch of garlic powder and freshly minced parsley.


Recipe Variation: For the melted butter and garlic topping, combine melted butter and garlic. Brush over the top of the warm Cheddar Bay biscuits.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Bread
  • Method: Oven
  • Cuisine: American
Gold Line: Sprinkles of Inspiration |


Have you ever dined at a Red Lobster restaurant? What do you think of their Cheddar Bay biscuits? Join the conversation in the comments below.

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  1. I don’t see the amount of baking powder to use. It is listed in the instructions but not on the ingredients list. How much?

    1. Hi Arie, oh my goodness, I can’t believe I forgot to include the amount of baking powder for this recipe! Thanks a million for point that out. I use 1 tablespoon of baking powder for my Red Lobster biscuits. I just went back and corrected the recipe card in this post. Happy Holidays to you and your family!

  2. I have never tasted or heard about this goodies. It’s a good thing that I love to bake, I can try making these biscuits. Looks so yummy!

  3. What a wonderful dish! I really love cooking especially some dishes like this. Your sharing recipe is so attractive, I will make one for my next weekend. Thanks for shairng!

  4. These sound yummy. We don’t really have ‘biscuits’ like these in Aus, as we call cookies biscuits, but I’d like to try them.

  5. There is scarcely anything better than Red Lobster biscuits. My granddaughter makes them and they taste exactly like the real deal. I’m going to surprise her by trying your recipe so she doesn’t have to make them all the time, lol.