Copycat Red Lobster Cheddar Bay Biscuits Recipe: The 20-Minute Comfort Carb You’ll Crave on Repeat

You know that basket that hits the table and suddenly everyone becomes a biscuit mathematician? Yeah, those biscuits. This at-home version gives you the same cheesy, garlicky, buttery magic—without waiting for refills.

No yeast, no drama, just quick-mix dough that bakes golden and fluffy in minutes. Make them for dinner, brunch, or a midnight “I deserve this” moment. Warning: you may become the most popular person in your friend group.

Why You’ll Love This Recipe

• Fast and foolproof: 20 minutes, one bowl, zero kneading.
• Restaurant-level flavor: Cheddar, garlic, and buttery herbs—aka the holy trinity of savory snacks.
• Flexible: Works with buttermilk or milk + lemon juice, fresh or dried herbs.
• Budget-friendly: Pantry staples, big results.
• Freeze like a dream: Bake now, reheat later for instant biscuit bliss.

What Goes Into This Recipe – Ingredients

• 2 cups (240g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon baking soda (boosts lift with buttermilk)
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon garlic powder
• 1/2 cup (113g) cold unsalted butter, grated or cubed
• 1 cup (120g) sharp cheddar cheese, freshly shredded
• 3/4–1 cup (180–240 ml) cold buttermilk (start with 3/4 cup; add more as needed)
• 1 teaspoon lemon juice (optional, for brightness)

Garlic Herb Butter Topping:

• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder (or 1 small clove, finely minced)
• 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
• Pinch of paprika (optional, for color)
• Pinch of salt, to taste

Cooking Instructions

1. Preheat like you mean it: Set the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Whisk dry ingredients: In a large bowl, whisk flour, baking powder, sugar, baking soda, salt, and garlic powder until well combined.
3. Cut in the butter: Add the cold butter. Using a box grater (best hack) or a pastry cutter, work it into the flour until it looks like coarse crumbs. Visible pea-size bits = flaky biscuits.
4. Cheese time: Fold in the shredded cheddar so it’s evenly dispersed.Freshly grated melts better than pre-shredded, FYI.
5. Bring it together: Pour in 3/4 cup cold buttermilk and optional lemon juice. Stir gently with a spatula just until a shaggy dough forms. If there are dry patches, add up to 1/4 cup more buttermilk one tablespoon at a time.
6. Drop it like it’s hot: Using a large spoon or scoop, drop 10–12 mounds of dough onto the sheet, spacing them about 2 inches apart. Don’t over-shape; craggy edges get crispy.
7. Bake: Pop into the oven for 12–15 minutes until the tops are golden and the bottoms lightly browned.
8. Mix topping: While they bake, stir together melted butter, garlic, parsley, paprika, and a pinch of salt.
9. Brush and blush: As soon as biscuits come out, brush generously with the garlic herb butter. Let them sit 2–3 minutes to set. Try not to devour immediately. Try.

How to Store

• Room temp: Keep in an airtight container for up to 2 days.
• Refrigerate: Up to 4 days; rewarm at 325°F (165°C) for 6–8 minutes.
• Freeze baked: Cool completely, freeze up to 2 months. Reheat from frozen at 350°F (175°C) for 10–12 minutes.
• Freeze unbaked: Portion dough onto a sheet, freeze solid, then bag. Bake from frozen at 425°F, adding 2–4 extra minutes.

Why This is Good for You

• Real ingredients: No mystery oils or preservatives—just butter, flour, and your spice rack.
• Portion control: Smaller biscuits, same satisfaction. You control the brush-on butter, too.
• Comfort food factor: Warm, carby goodness reduces “What’s for dinner?” stress. Mental health matters, IMO.
• Protein + calcium: Cheddar adds a bit of both, making these more than empty calories.

Pitfalls to Watch Out For

• Warm butter = flat biscuits: Keep butter and buttermilk cold. Chill the dough 10 minutes if your kitchen’s warm.
• Overmixing: Tough biscuits happen when you stir too much. Stop as soon as the flour hydrates.
• Pre-shredded cheese: It’s coated with anti-caking agents and won’t melt as beautifully. Grate your own for best results.
• Too much liquid: The dough should be thick and scoopable, not runny. Add buttermilk gradually.
• Skipping the topping: That garlicky butter brings the signature flavor. Don’t leave it out.

Alternatives

• No buttermilk? Mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar; rest 5 minutes. Add more milk if needed.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1–2 extra tablespoons buttermilk if dough seems dry.
• Dairy-free: Swap plant butter and unsweetened oat or soy milk plus 1–2 teaspoons lemon juice. Use a dairy-free cheddar.
• Herb swaps: Try chives, dill, or thyme. Old Bay seasoning? Absolutely—start with 1/2 teaspoon in the dough.
• Spicy version: Add 1/4 teaspoon cayenne or minced jalapeño and use pepper jack cheese.
• Garlic level: Prefer subtle? Halve the garlic. Garlic goblin mode? Add fresh minced garlic to the topping.

FAQ

Can I make the dough ahead of time?

Yes.

Portion the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake from frozen at 425°F, adding a few minutes. You can also refrigerate the portioned dough for up to 24 hours and bake straight from the fridge.

Why are my biscuits dense?

Most likely overmixing or old leaveners.

Use fresh baking powder and soda, keep ingredients cold, and stir just until combined. Also, measure flour correctly—spoon and level instead of scooping.

Can I use self-rising flour?

You can. Omit the baking powder and salt, and keep the baking soda if you’re using buttermilk.

Check the dough texture and adjust liquid as needed.

Do I have to use sharp cheddar?

Sharp cheddar gives the best flavor, but medium cheddar, Colby, or a cheddar/Monterey Jack blend works. Avoid very wet cheeses that can weep oil.

How do I get taller biscuits?

Ensure cold butter, don’t flatten the scoops, and bake at a hot 425°F. A chilled dough and a preheated oven create steam that lifts the biscuits.

Can I bake these in a cast-iron skillet?

Yes.

Lightly butter the skillet, drop the dough in rustic mounds, and bake until golden. You’ll get slightly crispier edges and great browning.

The Bottom Line

These Copycat Red Lobster Cheddar Bay Biscuits deliver the legendary cheesy-garlic payoff with weeknight simplicity. Keep your butter cold, your mix light, and your topping generous, and you’ll have bakery-level biscuits in 20 minutes.

Make a batch now, stash a few for later, and prepare for “Wait, you made these?” compliments on repeat.