Copycat Red Lobster Cheddar Bay Biscuits
Red Lobster’s Cheddar Bay Biscuits are so good people show up just for them — fluffy, cheesy, and brushed with garlic-herb butter. This copycat makes them from scratch in 20 minutes, no biscuit-cutting required (they’re drop biscuits). Warm from the oven, they’re downright addictive.
Why You’ll Love These Biscuits
- Fluffy and cheesy — exactly like the restaurant basket.
- Garlic-butter top — the irresistible finishing touch.
- 20 minutes, no cutting — easy drop biscuits.
- Perfect side — soups, seafood, pasta, or just snacking.
The Ingredients That Matter
- Sharp cheddar — grated fresh for the best melt and flavor.
- Cold buttermilk — keeps the biscuits tender and fluffy.
- Garlic powder + butter — in the dough and the topping for that signature flavor.
- Fresh parsley — the classic green fleck on top.
How to Make It
Mix the dough (don’t overwork it), drop mounds onto a sheet, bake until golden, and brush with garlic-herb butter. Full steps are in the recipe card below.
Pro Tips
- Don’t overmix — a lumpy dough makes fluffier biscuits.
- Grate cheese fresh for the best melt.
- Brush the garlic butter while hot so it soaks in.
Copycat Red Lobster Cheddar Bay Biscuits
Ingredients
Equipment
Method
- Mix the flour, baking powder, garlic powder, and cheddar. Stir in the buttermilk and melted butter just until combined.
- Drop 12 mounds onto a baking sheet.
- Bake at 425F for 10-12 minutes until golden.
- Stir the garlic butter ingredients together and brush over the warm biscuits.
Notes
What to Serve With Them
They’re a perfect match for soups and seafood — or serve them like Copycat Olive Garden Breadsticks and Texas Roadhouse Rolls as the bread basket everyone fights over.
Frequently Asked Questions
Can I make the dough ahead?
Biscuits are best fresh, but you can mix the dry mix ahead and add buttermilk and butter just before baking.
Can I freeze them?
Yes — freeze baked biscuits, then reheat and brush with fresh garlic butter.
What can I use instead of buttermilk?
Stir 1 tablespoon of lemon juice or vinegar into a cup of milk and let it sit 5 minutes.
