Red Lobster Biscuits, otherwise known as Cheddar Bay Biscuits, are an infamous process that makes a delicious, buttery, cheesy treat that you can have with any meal. These warm, flaky biscuits are flecked with sharp cheddar cheese that gives them such deep savory richness.
Its blush-colored crust is lacquered with a heady garlic butter glaze, which is an irresistibly tangy kick. Soft in the middle, slightly crispy on the outside, balanced in texture and flavor. We know Red Lobster Biscuits are so good as an appetizers or just eaten plain or used as a base for many recipes ideas.
Red Lobster Biscuit Recipe
This guide will walk you through making those famous Cheddar Bay Biscuits at home that have all the right texture and flavor.
Ingredients
For the Biscuits:
- 2 cups (250g) all-purpose flour — The structural foundation of the biscuits.
- 1 tablespoon baking powder — Gives the biscuits lift and lightness.
- ½ teaspoon baking soda — Enhances rise and texture.
- 1 teaspoon garlic powder — Adds the classic deep savory note.
- 1 teaspoon sugar — It counteracts saltiness and enhances flavor.
- ½ teaspoon salt — This is important for flavor.
- 1 cup (120g) shredded sharp cheddar cheese — Provides the biscuits with rich, cheesy flavor.
- ½ cup (113g) unsalted butter, melted — Adds moisture and a tender crumb.
- ¾ cup (180ml) cold buttermilk — Provides a soft, flaky crumb.
FOR THE GARLIC BUTTER TOPPING:
- 3 tablespoons unsalted butter, melted — Adds buttery flavor to the biscuits.
- ½ teaspoon garlic powder — Intensifies the garlicky flavor.
- ½ teaspoon dried parsley — As a bit of color and freshness.
- ½ teaspoon salt — Roundes out flavors.
Step-by-Step Instructions
Step 1: Prepare all your ingredients
- Preheat the oven to 450°F (232°C).
- Scrape it out onto a parchment-lined or greased baking sheet and tempt.
Step 2: Mix Up the Dry Ingredients
In a large mixing bowl, whisk and combine:
- Flour
- Baking powder
- Baking soda
- Garlic powder
- Sugar
- Salt
Rotate everything so that you have an even distribution for a uniformly flavorful experience.
Step 3: Add the Cheese
- Stir in shredded cheddar cheese, tossing to coat it in the flour mixture.
- This prevents the cheese from clumping, which aids in the important step of evenly distributing it throughout the dough.
Step 4: Combine and Mix the Wet Ingredients
- In a separate bowl, melt the ½ cup butter and let it cool a bit.
- Add cold buttermilk to the melted butter, mixing.
- The mixture will clump into small clumps of butter when combined with cold buttermilk, and this is all supposed to happen and aids in making a flaky biscuit.
Step 5: You work with it all to go from wet to dry.
- Pour wet mixture into the dry ingredient.
- Fold in with a spoon or spatula until just combined.
- The dough is slightly sticky, but you should not overmix it, or these will be leaden biscuits.
Step 6: Shape the Biscuits
- Using a spoon or a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet.
- When baking, biscuits should be placed at least 2 inches apart.
Step 7: Bake the Biscuits
- Place the baking sheet into preheat oven and in a separate bowl combine sugar and cinnamon. Bake for 10-12 minutes or until tops are golden brown.
- To see whether it’s done, insert a toothpick into the middle — it should come out clean.
Step 8: Make the Garlic Butter Topping
- Meanwhile, combine 3 tablespoons butter in a small bowl and melt.
- Stir in the garlic powder, dried parsley, and salt.
Step 9: Brush on Garlic Butter
- As soon as the biscuits come out of the oven, brush them with the garlic butter mixture using a pastry brush.
- It intensifies the buttery, garlicky flavor and crisps the outer layer just a little bit.
Step 10: Serve and Enjoy
- Allow the biscuits to cool slightly before serving.
- Serve warm on their own, or with seafood, soup or salad!
Tips for Perfect Biscuits
- Use cold buttermilk — Temperature is important for that flaky texture.
- DO NOT OVERMIX – Overmixing will yield biscuits that are dense rather than light fluffy biscuits.
- Don’t dilly-dally — Baking powder and baking soda work quickly, so you can’t let your dough sit for too long.
- Raw garlic — If you want an extra whack of garlic flavor use minced fresh garlic instead of the garlic powder.
- Cheddar(s) — A mix of cheddar and Parmesan or even pepper jack for some zing
Storage & Reheating
- Storage: Keep leftovers in an airtight container, at room temperature for 2 days maximum, or in the refrigerator for 4 days maximum.
- To reheat: 350°F for 5-7 minutes, or microwave for 10-15 seconds to taste fresh.
- Freezing: Freeze unbaked dough on a tray before bagging in a freezer bag. B
Red Lobster Cheddar Biscuits
- Soft & Fluffy Inside – Light & airy inside, with a touch of crust.
- Cheesy Goodness — Sharp cheddar lends rich, savory flavor.
- Garlic Butter Topping – Why not brush it with melted butter, garlic and herbs for even more flavour?
- Savory Perfection – Buttery, cheesy, garlicky perfection in every bite.
- Easily Prepared – They are made with common ingredients and comes together in minimal time, making for the perfect homemade snack.
- Serve with seafood, soups, salads or as a snack.
- Restaurant Favorite — One of Red Lobster’s most iconic and beloved menu items.
- Flexible Formula – Also works great with extra cheese, herbs or spicy ingredients.
- Mouth-Watering Aroma – Your kitchen is permeated with the aroma of freshly baked biscuits.
- Ideal for Family – Great for family lunch, breakfast, dinner, parties, special meal as a side dish.