Cheddar Bay Biscuits Copycat Recipe – Easy Cheesy Garlic Biscuits Like Red Lobster

If you’ve ever visited Red Lobster, you probably know that their Cheddar Bay Biscuits are as famous as the seafood itself. Pinterest is full of searches for “copycat cheddar bay biscuits,” “easy cheesy garlic biscuits,” and “homemade Red Lobster biscuits,” because these savory, fluffy, cheesy treats have a universal appeal.

They’re rich, buttery, loaded with shredded cheddar cheese, and brushed with a garlicky butter topping that makes them absolutely irresistible. The good news is, you don’t have to wait for a restaurant trip to enjoy them. This recipe walks you through every detail—ingredients, measurements, preparation tips, and even fun variations—so you can bring the same delicious magic to your own kitchen.

The secret behind these biscuits is their balance of flavors: sharp cheddar melted into a soft biscuit, a touch of garlic for savoriness, and plenty of butter to keep the texture tender. Unlike some biscuit recipes that require rolling and cutting, Cheddar Bay Biscuits are made drop-style, which means you simply scoop dough onto a baking sheet and let the oven do the work. This makes them incredibly approachable, even for beginner bakers.

Also read: Juicy Beef Teriyaki Steak Recipe

Main Ingredients

All-Purpose Flour – 2 cups (240 g)

Flour forms the base of these biscuits. All-purpose flour is preferred because it has the right protein level to create structure without making the dough tough. Using cake flour would make the biscuits too soft and crumbly, while bread flour would make them chewy. Two cups is the standard measurement for yielding about twelve biscuits. Always spoon flour into your measuring cup and level it off rather than scooping directly, which can compact the flour and add more than needed.

Baking Powder – 1 tablespoon (12 g)

Baking powder provides the lift that allows the biscuits to puff up in the oven. Without it, you’d end up with dense, flat biscuits. One tablespoon is the right balance to create a fluffy texture without leaving a bitter aftertaste. Make sure your baking powder is fresh; expired leavening agents lose their potency and won’t give the dough the rise it needs. If you only have baking soda, you’ll need to combine it with an acidic ingredient like cream of tartar or buttermilk, but for this recipe baking powder is best.

Salt – 1 teaspoon (6 g)

Salt not only enhances flavor but also balances the richness of the cheese and butter. It prevents the biscuits from tasting bland and amplifies every ingredient. Because cheese and butter both contain salt, a single teaspoon is enough to create flavor harmony. If you’re using salted butter instead of unsalted, reduce the salt slightly to avoid over-seasoning. Using kosher salt is recommended for its even granules and more controlled seasoning.

Garlic Powder – 1 teaspoon (3 g)

Garlic powder brings that signature savory kick found in restaurant-style Cheddar Bay Biscuits. It’s milder than fresh garlic but more evenly distributed throughout the dough. A teaspoon ensures a subtle garlic backdrop without overpowering the cheese. You can substitute with granulated garlic if you like, though the flavor may be a bit sharper. Garlic powder is also used later in the butter glaze to intensify the flavor.

Unsalted Butter – ½ cup cold (113 g) + 3 tablespoons melted (for topping)

Butter is central to the flavor and texture. Cold butter cut into the flour mixture creates steam pockets when baked, giving the biscuits a light, flaky texture. Using unsalted butter allows you to control the salt content precisely. For the glaze, three tablespoons of melted butter mixed with garlic powder and parsley are brushed over the warm biscuits, giving them that restaurant-inspired finish. Always keep the butter cold before mixing to ensure maximum flakiness.

Shredded Cheddar Cheese – 1 ½ cups (170 g)

Sharp cheddar adds both flavor and texture. Its tanginess complements the buttery dough and garlic notes beautifully. Pre-shredded cheese works, but shredding from a block is ideal since it melts more smoothly without the anti-caking agents found in packaged cheese. A generous 1 ½ cups ensures every bite has cheesy goodness, and it helps give the biscuits their iconic pull-apart texture.

Whole Milk – ¾ cup (180 ml)

Milk hydrates the dry ingredients and brings the dough together. Whole milk is recommended for its fat content, which helps keep the biscuits moist and tender. Skim or low-fat milk can be used, but they may yield slightly drier results. For extra richness, you can even substitute with half-and-half. The ¾ cup measurement ensures the dough is moist enough to hold together without becoming runny.

Dried Parsley – 1 teaspoon (for topping)

Parsley adds a final touch of freshness to the butter glaze. While optional, it creates that restaurant-style look and a mild herbaceous flavor. Dried parsley is convenient and widely available, though fresh parsley can be chopped and substituted at a 1:1 ratio. Its green flecks make the biscuits more visually appealing, especially when served for guests.

How to Prepare – Step by Step

Step 1: Prepare the Baking Sheet and Oven

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This step ensures your biscuits bake evenly without sticking. Parchment also makes cleanup easier, and the high temperature is key to creating that golden, slightly crisp exterior while keeping the inside tender.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, salt, and garlic powder. Stir with a whisk or fork until the mixture is fully combined. Mixing the dry ingredients before adding butter ensures everything is distributed evenly. If you skip this step, you may end up with biscuits that rise unevenly or have pockets of too much salt or garlic powder.

Step 3: Cut in the Butter

Take your ½ cup of cold unsalted butter and cut it into small cubes. Add it to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. This process creates tiny pockets of fat that will melt during baking, producing flaky layers. Work quickly to prevent the butter from warming, as melted butter at this stage will ruin the biscuit texture.

Step 4: Add Cheese and Milk

Stir in the shredded cheddar cheese until evenly distributed. Then pour in the ¾ cup of milk and gently stir until just combined. The dough should be slightly sticky but still able to hold its shape. Overmixing can develop gluten, leading to tough biscuits, so stop stirring as soon as no streaks of dry flour remain.

Step 5: Form and Bake the Biscuits

Using a large spoon or ice cream scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Aim for 12 biscuits in total. Place the tray in the oven and bake for 12–15 minutes, or until the tops are golden brown and the edges are set. Keep an eye on them after the 12-minute mark to avoid overbaking, which can dry out the biscuits.

Step 6: Prepare the Garlic Butter Topping

While the biscuits are baking, melt 3 tablespoons of unsalted butter in a small saucepan or microwave-safe bowl. Stir in 1 teaspoon of garlic powder and 1 teaspoon of dried parsley until fully combined. This mixture will be brushed onto the hot biscuits immediately after they come out of the oven, creating that signature Cheddar Bay flavor and shine.

Step 7: Brush and Serve

As soon as the biscuits are removed from the oven, brush them generously with the garlic butter topping while still hot. The butter seeps into the biscuit surface, enhancing flavor and keeping them moist. Serve warm straight from the tray or transfer to a basket lined with a clean kitchen towel to keep them soft. These biscuits are best enjoyed fresh but can be reheated briefly in the oven if needed.

Variations of Cheddar Bay Biscuits

Jalapeño Cheddar Biscuits

For a spicy twist, fold in 1–2 finely diced jalapeños along with the shredded cheese. The heat from the peppers contrasts with the creamy cheddar and rich biscuit dough, creating a lively, flavorful bite. You can adjust the spice level by removing the seeds for milder flavor or leaving them in for more heat.

Another option is to roast the jalapeños before adding them, which brings a smoky, slightly sweet flavor to the biscuits. Pair these with chili, grilled meats, or serve as a side for Tex-Mex meals. Jalapeño Cheddar Biscuits are an exciting upgrade for anyone who enjoys bold flavors.

Herb and Garlic Cheddar Biscuits

Add 1 teaspoon each of dried Italian herbs such as basil, oregano, and thyme to the dry ingredients before mixing. These herbs enhance the garlicky notes already present and give the biscuits an earthy, aromatic depth that complements pasta dishes and soups. The herbs blend seamlessly into the dough without overpowering the cheese.

To take this further, brush the baked biscuits with herb-infused butter made by simmering rosemary or thyme sprigs in melted butter before brushing. These biscuits pair wonderfully with roasted chicken, creamy pastas, or hearty vegetable soups. They also make an elegant addition to dinner parties.

Bacon Cheddar Biscuits

Cook 4–5 slices of bacon until crisp, then crumble and fold into the dough along with the shredded cheese. The smoky, salty flavor of bacon pairs beautifully with cheddar and garlic, creating an indulgent biscuit variation perfect for breakfast or brunch. Each bite is packed with savory flavor.

For extra richness, replace some of the butter in the glaze with reserved bacon fat. This gives the biscuits a subtle smokiness that takes them to the next level. Serve alongside scrambled eggs, sausage gravy, or simply with more butter for a decadent treat.

Gluten-Free Cheddar Bay Biscuits

For those avoiding gluten, substitute the all-purpose flour with a gluten-free 1:1 baking blend. These mixes are designed to mimic the structure of wheat flour and work well in drop biscuit recipes. Be sure to check that your baking powder and other ingredients are gluten-free certified.

The texture will be slightly different—often more crumbly—but still delicious when combined with plenty of cheese and the garlic butter topping. Gluten-free Cheddar Bay Biscuits are a fantastic option to ensure everyone at the table can enjoy them, no matter their dietary needs.

Vegan Cheddar Bay Biscuits

Making a dairy-free and egg-free version is easier than many expect. To create vegan Cheddar Bay Biscuits, replace the butter with vegan butter sticks (not margarine, since margarine often has more water and less fat). Use unsweetened almond milk or oat milk instead of whole milk, and stir in a dairy-free shredded cheddar alternative. There are many plant-based cheeses now that melt and stretch very well, creating a similar cheesy texture in the biscuit dough.

The flavor is still rich and satisfying, especially when paired with garlic powder and parsley in the topping. For the buttery glaze, simply melt vegan butter with garlic powder and brush it on hot biscuits as you would the classic recipe. These vegan biscuits are perfect for those who want the flavor and comfort of Red Lobster-style biscuits without the dairy.

Keto-Friendly Cheddar Bay Biscuits

For a low-carb variation, swap out the all-purpose flour for almond flour or a blend of almond and coconut flour. A common ratio is 2 cups almond flour and ¼ cup coconut flour to replace the wheat flour. These flours create a denser but still flavorful biscuit with far fewer carbohydrates. You’ll also need to add 2 teaspoons of baking powder (or a low-carb substitute) and perhaps an extra egg for structure, since nut flours don’t have gluten to hold the dough together.

The cheese and butter remain the same, which makes these biscuits especially appealing to those on keto or low-carb diets who still want indulgent comfort food. Brush with garlic butter as usual, and serve alongside grilled meats, roasted vegetables, or keto-friendly soups. While the texture is slightly different from traditional biscuits, the cheesy, garlicky taste is just as satisfying.

Spicy Cajun Cheddar Biscuits

For a bold and flavorful twist, mix 1 teaspoon of Cajun seasoning into the flour mixture before cutting in the butter. The blend of paprika, cayenne, thyme, and garlic in Cajun seasoning gives the biscuits a spicy kick and a smoky undertone. Combined with cheddar, the flavor becomes even more layered and exciting. You can also sprinkle a pinch of cayenne or crushed red pepper flakes directly into the butter glaze to finish.

These Cajun Cheddar Biscuits pair beautifully with Southern-inspired dishes like gumbo, jambalaya, or fried chicken. The spice balances the richness of the butter and cheese while adding heat that lingers pleasantly after each bite. They’re a fun variation for anyone who loves bold, zesty flavors.

Serving Ideas for Cheddar Bay Biscuits

As a Side for Seafood and Comfort Meals

Cheddar Bay Biscuits are most famously served with seafood, and for good reason. Their buttery, garlicky flavor enhances shrimp scampi, crab legs, or grilled salmon. The biscuits also complement hearty comfort meals such as fried chicken, meatloaf, or beef stew. Serve them fresh from the oven with a pat of extra butter, and they will elevate any dinner spread.

These biscuits also work beautifully at holiday meals. They pair wonderfully with turkey and gravy at Thanksgiving, ham at Easter, or roast beef at Christmas. Because they are easy to make in batches, they’re a reliable option for feeding a crowd.

For Breakfast and Brunch

Although often enjoyed at dinner, Cheddar Bay Biscuits can be repurposed for breakfast and brunch. Slice a warm biscuit in half and stuff it with scrambled eggs, bacon, or sausage for a satisfying breakfast sandwich. They can also be paired with gravy, much like traditional Southern biscuits, for a rich and indulgent meal.

For a lighter brunch option, serve biscuits alongside fresh fruit, omelets, or yogurt parfaits. The savory, cheesy notes balance sweeter dishes beautifully, creating a well-rounded spread. Add a drizzle of hot honey over warm biscuits for a sweet-and-savory twist that’s perfect for morning meals.

Storage and Reheating Tips

How to Store Cheddar Bay Biscuits

These biscuits are best enjoyed fresh from the oven, but they also store well for later use. Place cooled biscuits in an airtight container or a resealable plastic bag. At room temperature, they will stay fresh for up to 2 days. For longer storage, refrigerate them for up to 5 days.

If you want to freeze the biscuits, allow them to cool completely first. Wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag or container. Properly stored, they will keep in the freezer for up to 3 months without losing flavor.

How to Reheat Biscuits

To reheat refrigerated or frozen biscuits, avoid the microwave, which can make them rubbery. Instead, preheat your oven to 350°F (175°C), place the biscuits on a baking sheet, and heat for 5–10 minutes until warmed through. For frozen biscuits, allow them to thaw overnight in the refrigerator before reheating.

If you want to restore the buttery garlic flavor, melt a tablespoon of butter, stir in a pinch of garlic powder, and brush it over the biscuits just before serving. This makes leftover biscuits taste freshly baked again and adds back that signature shine.

Troubleshooting Common Biscuit Issues

Why Did My Biscuits Spread Too Much?

If your biscuits flatten too much, the butter may have been too warm when mixed into the dough. Cold butter is crucial because it creates steam pockets that help the biscuits rise. To fix this, always cube butter and chill it until firm before mixing. You can even chill the formed dough mounds for 10 minutes before baking to ensure the butter stays cold.

Why Are My Biscuits Dense?

Overmixing is the most common cause of dense biscuits. Stir the dough only until the flour is moistened, and avoid kneading or folding like bread dough. Using old baking powder can also prevent biscuits from rising properly, so check the expiration date.

Why Are My Biscuits Too Dry?

Dry biscuits usually result from using too much flour or overbaking. Always measure flour correctly by spooning and leveling, and keep an eye on the oven after 12 minutes. The biscuits should be golden but not overly browned. If they are still dry, try increasing the milk by 1–2 tablespoons next time.