Cheesy Red Lobster Cheddar Bay Biscuits Recipe Easy Homemade and Irresistible

Let me tell you, the scent of sharp cheddar melting into warm, buttery biscuits right out of the oven is enough to make anyone’s mouth water. The first time I baked these Cheesy Red Lobster Cheddar Bay Biscuits, I was instantly hooked. It was one of those rare kitchen moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my family always raved about Red Lobster’s biscuits, but recreating that magic at home felt like a dream I’d never quite reached—until now.

Years ago, on a lazy weekend, I stumbled upon this recipe while trying to brighten up a gloomy day. Honestly, it’s dangerously easy to make and provides pure, nostalgic comfort that fills your kitchen with warmth. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether you’re planning a cozy dinner or a sweet treat for your kids, these biscuits fit the bill perfectly. You know what? They’re the kind of recipe that brightens up your Pinterest cookie board and your heart.

After testing this recipe multiple times (in the name of research, of course), it quickly became a staple for family gatherings and gifting. These biscuits feel like a warm hug on a plate, and trust me, you’re going to want to bookmark this one for all your cheesy cravings.

Why You’ll Love This Recipe

From my kitchen to yours, this Cheesy Red Lobster Cheddar Bay Biscuits recipe stands out for plenty of reasons. I’ve tested, tasted, and tweaked it to perfection, and here’s why it might just become your new favorite:

• Quick & Easy: Comes together in under 30 minutes, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your pantry and fridge.
• Perfect for Entertaining: Great for potlucks, family dinners, or holiday mornings when you want to impress without stress.
• Crowd-Pleaser: Kids and adults alike can’t get enough of that golden, cheesy crust and fluffy center.
• Unbelievably Delicious: The combo of sharp cheddar and garlic butter gives these biscuits next-level comfort food vibes.

What sets this recipe apart? It’s the way the sharp cheddar cheese melts right into the batter, paired with a garlic butter topping that’s sprinkled with fresh herbs—giving you that signature Red Lobster taste but homemade, fresher, and with a little personal flair. This isn’t just another biscuit recipe; it’s the one that’ll make you close your eyes after the first bite and sigh with satisfaction. It’s comfort food reimagined—less fuss, more flavor, and all the cozy satisfaction.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most of these are pantry staples, but I’ll share some tips for picking the best options.

• All-Purpose Flour – 2 cups (240g), forms the biscuit base with a tender crumb.
• Baking Powder – 1 tablespoon, for that perfect rise.
• Baking Soda – 1 teaspoon, enhances the lift and texture.
• Salt – 1 teaspoon, balances the flavors.
• Granulated Sugar – 1 tablespoon, adds a subtle sweetness to highlight the cheese.
• Unsalted Butter – 6 tablespoons (85g), melted and divided (use high-quality, like Kerrygold, for richness).
• Sharp Cheddar Cheese – 1 ½ cups (about 170g), shredded (I prefer aged cheddar for a tangy bite).
• Buttermilk – 1 cup (240ml), room temperature (if you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes).
• Garlic Powder – 1 teaspoon, for that signature savory note.
• Dried Parsley – 1 tablespoon, adds a pop of color and mild herb flavor.
• Fresh Garlic – 1 clove, minced (optional, for topping).

Substitution tips: Use almond flour for a gluten-free option, but expect a slightly different texture. Swap sharp cheddar with dairy-free cheese if you need a lactose-free version. For herbs, fresh parsley works beautifully if you have it on hand.

Equipment Needed

• Mixing bowls: A large one for combining dry and wet ingredients separately helps keep things tidy.
• Measuring cups and spoons: Accuracy is key for baking success.
• Whisk and wooden spoon: For mixing the batter just until combined; don’t overwork it.
• Baking sheet: A rimmed cookie sheet or baking pan lined with parchment paper.
• Grater: For shredding your cheddar fresh (pre-shredded often has additives).
• Pastry brush: To spread the garlic butter topping evenly.

If you don’t have a pastry brush, a clean spoon or even your fingers work just fine for spreading butter. I’ve used everything from silicone to old brushes, and honestly, any will do as long as you can get that butter on evenly. For a budget-friendly option, parchment paper is great for cleanup and prevents sticking.

Preparation Method

1. Preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper. This high heat helps create that golden crust.
2. Mix dry ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon granulated sugar, and 1 teaspoon garlic powder. This mix is your biscuit base with the right balance of lift and flavor.
3. Combine wet ingredients: In a separate bowl, melt 4 tablespoons (57g) of unsalted butter and let it cool slightly. Add 1 cup (240ml) buttermilk and stir to combine.
4. Add cheese: Stir 1 ½ cups (170g) shredded sharp cheddar cheese into the dry ingredients. Make sure it’s evenly distributed for cheesy goodness in every bite.
5. Combine wet and dry: Pour the wet ingredients into the dry mix and stir gently with a wooden spoon or spatula until just combined. The batter will be thick and sticky—don’t overmix! Overworking can make biscuits tough rather than tender.
6. Form biscuits: Using a large spoon or ice cream scoop, drop 10-12 mounds of dough onto your baking sheet, spacing them about 2 inches apart. They will spread slightly but keep their shape.
7. Bake: Place the baking sheet on the middle rack and bake for 12-15 minutes, until the tops are golden brown and the edges look crisp. You’ll see the cheese bubbling slightly—this is your cue!
8. Prepare garlic butter topping: While the biscuits bake, melt the remaining 2 tablespoons (28g) of butter with 1 minced garlic clove and 1 tablespoon dried parsley in a small bowl.
9. Brush and serve: As soon as the biscuits come out, brush them generously with the garlic butter. This adds that signature shine and flavor punch. Serve warm for the best experience.

Tip: If your biscuits don’t brown evenly, rotate the pan halfway through baking. If the tops seem pale but the bottoms are done, your oven might run hot—lower the rack next time.

Cooking Tips & Techniques

Honestly, baking biscuits can feel tricky, but these tips have saved my biscuits more than once. First, always keep your butter cold if you’re mixing it in chunks (though this recipe uses melted butter, so just pay attention to not overheating it). When combining wet and dry ingredients, less is more—stir just until everything is moistened to avoid dense biscuits.

For that perfect rise, don’t skimp on the baking powder and soda. Expired leavening agents can leave your biscuits flat and sad. I learned this the hard way after a few failed batches! Also, letting the buttermilk come to room temperature helps the batter mix evenly.

When scooping biscuits, use an ice cream scoop for uniform sizes and even baking. Multi-task by preparing the garlic butter as the biscuits bake—this way, you won’t forget it and miss out on the buttery finish.

One of my favorite tricks is brushing the biscuits with garlic butter immediately after baking—instead of waiting until they cool. It seeps in beautifully while the biscuits are still hot, making each bite buttery and flavorful.

Variations & Adaptations

Feeling adventurous? Here are a few ways to make these Cheddar Bay Biscuits your own:

• Herb Lover’s Twist: Add fresh chopped rosemary or thyme to the batter for an earthy flavor boost.
• Spicy Kick: Mix in a pinch of cayenne pepper or chopped jalapeños for biscuits with a little heat.
• Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend. The texture will be slightly different but still delightful.
• Dairy-Free Version: Use dairy-free cheese and substitute buttermilk with coconut milk mixed with lemon juice.
• Cheese Swap: Try pepper jack or smoked gouda instead of cheddar for a unique flavor profile.

I tried adding finely chopped sun-dried tomatoes once, and it gave the biscuits a tangy, savory twist my family loved. Feel free to experiment and make this recipe your own!

Serving & Storage Suggestions

Serve these biscuits warm, straight from the oven, for that soft, melty-cheese joy. They pair beautifully with seafood dishes, salads, or even a hearty bowl of soup. For an extra special touch, drizzle a little honey butter on top or serve alongside a creamy dip.

To store, keep biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. When reheating, pop them in a 350°F (175°C) oven for 10 minutes or microwave briefly, then brush with a little extra garlic butter to refresh their flavor.

Flavors actually deepen after a day or two, making leftovers even better. Honestly, I sometimes make a double batch just so I can enjoy them over several days!

Nutritional Information & Benefits

Each biscuit (based on 12 servings) contains approximately:

Calories	180 kcal
Protein	6g
Carbohydrates	20g
Fat	9g
Calcium	150 mg (from cheddar)

The sharp cheddar cheese provides a good dose of calcium and protein, while the buttermilk adds probiotics and tang. If you’re watching carbs, swapping all-purpose flour for almond flour cuts down the carbs significantly. Be mindful of dairy allergens, as this recipe contains both milk and cheese, but alternatives are easy to swap in.

From my perspective, these biscuits offer a comforting treat with some nutritional perks, making them a perfect occasional indulgence for the whole family.

Conclusion

All in all, this Cheesy Red Lobster Cheddar Bay Biscuits recipe is worth every minute you spend in the kitchen. It’s simple, cheesy, and downright addictive. Whether you stick to the classic or try one of the variations, these biscuits will bring warmth and joy to your table.

I love how easy it is to make something that tastes like a restaurant favorite but with the comfort of homemade. Don’t be shy about customizing this recipe to fit your taste buds or dietary needs—cooking should be fun, after all.

If you try this recipe, I’d love to hear how it turns out for you! Drop a comment below, share your favorite variations, or pass it on to someone who needs a little cheesy comfort today. Happy baking!

Frequently Asked Questions

Can I make these biscuits ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it come to room temperature before baking.

What if I don’t have buttermilk?

No worries! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and use that as a buttermilk substitute.

How do I store leftover biscuits?

Keep them in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.

Can I use shredded cheese from a bag?

Freshly shredded cheese melts better and tastes fresher, but pre-shredded works in a pinch. Just avoid those with added anti-caking agents if possible.

Are these biscuits suitable for freezing?

Absolutely! Freeze baked biscuits or raw dough. For raw dough, scoop onto a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

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