These biscuits are warm, fluffy, and packed with cheesy goodness, plus a rich garlic-butter topping that makes them irresistible. They’re easy to whip up in under 30 minutes and require no rolling or biscuit cutter—just drop and bake. Whether you’ve tried the original at Red Lobster or not, this homemade version is sure to become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Garlic powder
Salt
Unsalted butter (cold and melted)
Shredded sharp cheddar cheese
Milk or buttermilk
Fresh parsley (optional, for garnish)
Garlic Butter Topping:
Melted butter
Garlic powder
Dried parsley or fresh chopped parsley
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together flour, baking powder, garlic powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese.
Add milk and gently mix until just combined—do not overmix.
Use a spoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheet.
Bake for 12–15 minutes or until golden brown on the edges.
While biscuits bake, combine melted butter, garlic powder, and parsley in a small bowl.
As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter mixture.
Serve warm for best flavor.
Servings and timing
This recipe makes about 10–12 biscuits. Preparation time: 10 minutes Baking time: 15 minutes Total time: 25 minutes
Variations
Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños to the dough.
Garlic Overload: Mix minced fresh garlic into the butter topping for a bolder garlic flavor.
Herb Boost: Add dried Italian herbs or fresh chives to the dough.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Buttermilk Version: Substitute regular milk with buttermilk for extra tang and tenderness.
Mini Biscuits: Make smaller biscuits for party-size portions—reduce baking time slightly.
Storage/Reheating
Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat:
Oven: Warm at 350°F (175°C) for 5–7 minutes.
Microwave: Heat for 15–20 seconds, but note they may soften.
Toaster oven: Re-crisps the edges nicely in just a few minutes.
To freeze: Freeze baked biscuits in a sealed container for up to 2 months. Reheat directly from frozen in the oven.
FAQs
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives the best texture.
Why are my biscuits dense?
Overmixing the dough or using warm butter can lead to dense biscuits. Use cold ingredients and mix gently.
Do I need to chill the dough?
No, but keeping the butter cold before baking helps achieve fluffier results.
Can I use biscuit mix instead?
Yes, you can use a store-bought biscuit mix and simply add cheese and garlic powder to mimic the flavor.
What kind of cheese is best?
Sharp cheddar is traditional, but you can use white cheddar, pepper jack, or a cheese blend.
Can I make the dough ahead of time?
It’s best to bake right after mixing, but you can prep the dry ingredients in advance and store in a sealed container.
How do I get a crispier top?
Bake on the top oven rack and finish with a quick broil for 1–2 minutes if desired.
Can I double the recipe?
Yes, this recipe scales well—just use a larger bowl and baking sheet.
Are these the exact Red Lobster biscuits?
This is a homemade copycat version that closely replicates the flavor and texture of the original.
Can I make them vegan?
Yes, use plant-based butter, dairy-free milk, and vegan cheese.
Conclusion
Red Lobster Cheddar Bay Biscuits are the ultimate savory side—rich, cheesy, and topped with garlic butter perfection. This easy, homemade version brings restaurant-quality flavor straight to your table in under 30 minutes. Serve them warm and watch them disappear—they’re that good.
Red Lobster Cheddar Bay Biscuits are soft, cheesy, and buttery drop biscuits with a savory garlic-herb topping. This easy homemade version delivers all the flavor of the restaurant favorite in under 30 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:10–12 biscuits
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 cup shredded sharp cheddar cheese
3/4 cup milk or buttermilk
1 tbsp fresh parsley, chopped (optional for garnish)
Garlic Butter Topping:
3 tbsp melted butter
1/2 tsp garlic powder
1 tsp dried parsley or 1 tbsp fresh chopped parsley
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together flour, baking powder, garlic powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese.
Add milk and gently stir until just combined. Do not overmix.
Use a spoon or cookie scoop to drop 10–12 portions of dough onto the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are golden brown.
While the biscuits bake, mix melted butter, garlic powder, and parsley in a small bowl.
Brush the garlic butter mixture generously over the hot biscuits as soon as they come out of the oven.
Serve warm and enjoy!
Notes
Freshly shredded cheese melts better than pre-shredded.For extra flavor, add a pinch of cayenne or chopped chives to the dough.Don’t overmix the dough to keep the biscuits tender.Store leftovers in an airtight container and reheat in the oven for best texture.Freeze baked biscuits for up to 2 months; reheat directly from frozen in the oven.
