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Red Lobster Biscuits Recipe– These cheesy, softbiscuitshave a hint ofgarlicand are topped with melted butter and fresh parsley. It’s easy to make your favorite Cheddar Bay Biscuits at home from scratch!
Why We Love This Copycat Red Lobster Biscuits Recipe
I don’t knowwhatit is about those delicious buttery biscuits…
Some people proudly visit “the lobster” week after week to get their seafood and Cheddar Bay Biscuit fix. Others call and order ahead, then slide in the side door with oversized sunglasses, to nab their biscuits and leaveinconspicuously.
Either way, you know you love them. Wealllove them.
Everyone loves a basket ofRed Lobster Biscuits. So much so, that they now make box mixes for these cheesy little guys that are sold at nearly every national grocery store.
The secret recipe in a box. However… You can do better.
You can makehomemade from-scratchcheesy goodness biscuits in no time at all that are just like even BETTER than the original. Iswear. Plus, you can make extra cheddar biscuits and freeze some for later!
What You Need to Make Cheddar Bay Biscuits at Home
Today’s copycat Red Lobster Cheddar Bay Biscuits recipe is light, tender,loadedwith cheddar cheese and garlic flavor, and kissed with butter and a pinch of parsley.
With justnine ingredientsyou can enjoy Red Lobsters’ famous biscuits night after night (after night) without having to leave the house.Andthey come out of the oven even fluffier and puffier than at “the lobster.”
Here’s what you need:
- All-purpose flour
- Baking powder
- Sugar
- Garlic powder
- Old Bayseasoning
- Salted butter
- Milk
- Cheddar cheese
- Parsley
That’s it!
How to Make Red Lobster Biscuits
The secret to making our super easy savory snack is to use afood processorto prepare the dough.
Simply pulse all of the biscuit ingredients together (minus the melted butter and parsley for topping), then scoop the dough onto baking sheets that are lined with parchment paper.
An ice cream scoop lightly coated with nonstick spray works well for creating perfect little mounds.
Legendary Cheddar Bay Biscuits
Preheat the oven to 450° F. Pour the dry ingredients into a food processor, then add the cold butter and pulse until the butter is chopped into small pieces. Then pour in the milk and pulse to combine. Finally, add the shredded cheddar and pulse to combine until the final dough forms.
Line a large baking sheet with parchment paper. Use a 3 tablespoon scoop to place even portions of biscuit batter onto the prepared baking sheet, two inches apart. Bake for approximately 10 minutes until golden brown.
Meanwhile, whisk the melted butter and parsley together in a bowl for the biscuit tops. After the Cheddar Bay Biscuits come out of the oven, lightly brush the tops withmelted parsley butter. Serve warm.
Get the Complete (Printable) Red Lobster Biscuits Recipe Below. Enjoy!
The Best Cheddar Bay Biscuits
That’s right, friends, your life is about the change for the better. Better biscuits. No drive time. Right at home.Anytimeyou want them.
Warning – you will want them tonight and every night!
Once tasting ourbuttery copycat Red Lobster Cheddar Bay Biscuits, you’ll feel like Heaven is a place on earth. Let’s all take a moment together to imagine taking a big bite of flaky, soft, cheesy warmth of cheddar bay biscuits… (Que mental sexy music.)
There absolutely ain’t no shame in thinking about them All. Day. Long. I know I do!
Serving Suggestions
Red Lobster Biscuits can be served as a savory breakfast, or as an easy side dish to a bunch of different meals!
Serve these wonderfully cheesy andgarlickybiscuits alongside thisRoasted Shrimp Pasta with Lemon Cream SauceorPan Seared Scallopsto bring the complete restaurant experience to your kitchen table.
If you’re feeling extra fancy, try pairing them with Lobster Sauce Ravioli or with Seafood Stuffed Shells!
Frequently Asked Questions
Can I Make this Cheddar Biscuits Recipe Gluten-Free?
I have not attempted to use any alternatives to all-purpose flour for this recipe, but you can certainly give it a try.
You will need to use an all-purpose 1-to-1 ratio gluten-free flour mix with xanthan gum to get the best fluffy texture and rise.Let me know in the comments if you try this substitute!
Do I Have to Use Old Bay Seasoning?
While Old Bay is not essential for the baking process, I do highly recommend using it to get thatcrave-worthycopycat Red Lobster Cheddar Bay Biscuit flavor.
If Old Bay isn’t available, you can substitute it with a blend of paprika, ground mustard, and celery salt.
How Long Do Cheddar Bay Biscuits Keep Well?
You can store these biscuits at room temperature in an airtight container for3-4 days.
You can warm them up in the microwave with a wet paper towel for a few seconds for a warm biscuit and melted sharp cheddar cheese on your own table.
To freeze, individually wrap each biscuit and then store together in an airtight container or freezer bag for up to1 month.
No Buttermilk or Eggs For This Recipe?
In most southern biscuit recipes, you do stir in some buttermilk, but this biscuit mix does not need the buttermilk to help it rise. The same goes for the eggs.
Looking for More Copycat Recipe Favorites?
- Panda Express Super Greens
- Homemade Chik Fil A Nugget and Sauce Recipe
- Copycat Homemade Schlotzsky’s Sourdough Bread
- Homemade Breadsticks Recipe (Olive Garden Copycat)
- Easy Homemade “Larabars”
Check the printable recipe below for the nutritional information on calories, carbohydrates, protein, cholesterol, sodium, and fiber.
Print Recipe
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Red Lobster Biscuits
Prep Time: 8 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 18 minutes minutes
Copycat Red Lobster Cheddar Bay Biscuits Recipe – These cheesy, soft biscuits have a hint of garlic and are sprinkled with fresh parsley. It's easy to make your favorite Red Lobster cheese biscuits at home from scratch!
Servings: 14 biscuits
Ingredients
US Customary – Metric
- 2 cups all purpose flour
- 5 teaspoons baking powder
- 4 teaspoons sugar
- 1 tablespoons garlic powder
- 1 1/2 teaspoons Old Bay Seasoning
- 1/2 cup cold salted butter cut into cubes + 1/4 cup melted
- 1 cup whole milk
- 1 1/2 cup shredded sharp cheddar
- 1 tablespoon fresh chopped parsley
Instructions
Preheat the oven to 450° F. Pour the dry ingredients in a food processor, then add the cold butter and pulse until the butter is chopped into small pieces. Then pour in the milk and pulse to combine. Finally, add the shredded cheddar and pulse to combine.
Line a large baking sheet with parchment paper. Use a 3 tablespoon scoop to place even portions of biscuit batter onto the baking sheets, two inches apart. Bake for approximately 10 minutes until golden.
Meanwhile, whisk the melted butter and parsley together for the biscuit tops. Once the biscuits come out of the oven, brush the butter over the tops and serve warm.
Video
Notes
These biscuits will keep well stored in an airtight container at room temperature for 3-4 days.
Nutrition
Serving: 1biscuit, Calories: 191kcal, Carbohydrates: 17g, Protein: 6g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 32mg, Sodium: 143mg, Potassium: 205mg, Fiber: 1g, Sugar: 2g, Vitamin A: 380IU, Vitamin C: 0.4mg, Calcium: 176mg, Iron: 1.2mg
Course: Appetizer, Bread
Cuisine: American
Author: Sommer Collier
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