Name: Red Lobster Cheddar Bay Biscuit
Yield: 12

This Red Lobster Cheddar Bay Biscuit Recipe recreates the famous cheesy, garlic-buttered biscuits, hot and fresh from your own oven!

author’s note

My From-Scratch Cheddar Bay Biscuits

I’ve loved Red Lobster’s Cheddar Bay Biscuits for as long as I can remember. In college, I obviously wasn’t going to Red Lobster all that often because I was BROKE, but one of my roommates made a copycat version with Bisquick and they were SO good. (She was also the roommate behind the Oreo balls we were all obsessed with, so she definitely kept us well fed! Haha!)

Years later, I decided I needed a from-scratch version. After plenty of testing, this is the one! They’re soft and fluffy inside, loaded with sharp Cheddar, and brushed with garlic butter as soon as they come out of the oven.

And even though they’re completely from-scratch, they’re still really simple to make. No rolling, cutting, or biscuit cutter needed. Just mix, scoop, chill, and bake!

All the ingredients in this recipe prepped out for straightforward assembly including the cheese, flour, seasonings, buttermilk, butter, parsley, and flour.

Red Lobster Cheddar Bay Biscuit Recipe Ingredients

Ingredient	Tip
Butter & Buttermilk	Use cold buttermilk straight from the fridge. Mixing it with melted butter creates small clumps that help make the biscuits light and tender.
Flour, Baking Powder, Sugar & Salt	Spoon and level the flour to avoid packing in too much. Fresh baking powder gives the biscuits their best rise.
Old Bay, Garlic Powder, Parsley & Cayenne	Old Bay gives these biscuits their signature flavor. The cayenne adds mild heat, but it can be left out.
Sharp Cheddar Cheese	Sharp or extra-sharp Cheddar delivers the most flavor. Grate it fresh so it melts smoothly throughout the biscuits.
Garlic-Butter Topping	Brush it over the biscuits while they’re still warm so it melts into every crack and crevice.

Whisking the dry ingredients, then adding the wet ingredients and cheese for Red Lobster Cheddar Bay Biscuits.

How To Make This Red Lobster Cheddar Bay Biscuit Recipe

Prep: Heat oven and line a baking sheet. Melt butter, then mix it with cold buttermilk until clumps form.
Mix: Stir dry ingredients together, add the butter mix, and gently fold in cheese.
Scoop & Bake: Drop dough on the sheet, chill, then bake 12–15 minutes.
Finish: Brush with melted butter, garlic, and parsley.

Adding the batter into a measuring cup and whisking together the butter herb mixture to spread on top.

chelsea’s recipe tips

My Top Tips For Success

Spray the measuring cup lightly so the dough drops easily.
Mix gently; less mixing makes this Red Lobster cheddar bay biscuit recipe lighter.
Keep an eye on the bake time to avoid over-baking.
Let biscuits sit for 5–10 minutes after baking to finish cooking inside.

The red lobster cheddar bay biscuits fresh out of the oven with the parsley butter being spread on top.

Storage

This Red Lobster cheddar bay biscuit recipe is best eaten fresh. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2–3 months.

Reheating Tips: Reheat in the microwave, on the stove, or in an air fryer.

Freezing: Wrap cooled biscuits in plastic wrap, put in a freezer bag, and freeze. Thaw in the fridge overnight.