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If you love red lobster cheddar bay biscuits, then you’re going to love this copycat recipe! These biscuits are warm, buttery, cheesy, and garlicky just like the ones at red lobster! They’re also super soft and incredibly easy to make!
I love serving these with broiled lobster tails and veggies for a restaurant-quality meal.
You can serve these cheddar biscuits as an appetizer, snack, or side dish. I love serving them for brunch as well! For more of my favorite quick bread recipes, check out this buttermilk cornbread and pizza monkey bread.
INGREDIENT NOTES
- Flour – You’ll need all-purpose flour for this recipe.
- Garlic – Use garlic powder for best results.
- Cheese – Any type of cheddar cheese will work. Sharp cheddar or mild works perfectly.
- Buttermilk – Avoid whole milk, it’s crucial that you use store-bought buttermilk for an extra fluffy biscuit.
- Chives – Completely optional.
- Butter – You’ll need both unsalted and salted butter.
- Parsley – Fresh or dried parsley works!
- Sugar – Helps to balance the flavors.
- Salt – I recommend Kosher salt.
TOP TIPS
- For best results, I recommend grating the cheddar cheese manually rather than using pre-shredded cheese that is packaged in a bag.
- I highly recommend using salted melted butter to top the warm biscuits as soon as they come out of the oven. If you don’t have salted butter, add a generous pinch of salt to the melted butter.
- If you own a stand mixer, use it with the dough hook attachment for an easier process.
HOW LONG DO I BAKE THESE FOR?
Bake these for 13-15 minutes or until golden brown at 450 degrees F.
HOW MANY BISCUITS DOES THIS RECIPE MAKE?
This recipe makes about 11-12 medium-sized biscuits if you use an ice cream scoop to dop the dough onto the baking sheet.
STORAGE
These biscuits can be enjoyed at room temperature or warm straight out of the oven. If you have any leftovers, allow them to cool completely and place them in a sealable plastic bag. Store them at room temperature for 2-3 days.
Tried these red lobster cheddar biscuits? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Red Lobster Cheddar Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons garlic powder
- ½ teaspoon Kosher salt
- 1 cup buttermilk, room temperature
- ½ cup unsalted butter , melted
- 1 tablespoon chives
- 2 cups cheddar cheese, shredded
Topping
- 2 tablespoons salted butter , melted
- 1 teaspoon parsley , chopped
- 1 teaspoon garlic powder
- salt to taste
Instructions
- Preheat your oven to 450 degrees F. and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, sugar, ½ teaspoon of salt, and two teaspoons of garlic powder. Mix until well combined.
- Pour in the buttermilk and melted butter and knead the dough for 2-3 minutes making sure to scrape the sides and bottom of the bowl.
- Fold in the cheddar cheese and chives and knead for a few more seconds.
- Using an ice cream scoop, drop the biscuit dough onto the prepared baking sheet. This recipe makes 11-12 biscuits. Bake for 12-15 minutes.
- While the biscuits bake, prepare the topping. In a small bowl, combine the salted melted butter, parsley, and one teaspoon of garlic powder. If you only have unsalted butter, make sure to add a generous pinch of salt. It should be a little bit salty and garlicky.
- When the biscuits come out of the oven, brush them with the garlic butter mixture and allow them to sit for 2-3 minutes before eating. Enjoy!
Notes
- For best results, I recommend grating the cheddar cheese manually rather than using pre-shredded cheese that is packaged in a bag.
- I highly recommend using salted melted butter to top the warm biscuits as soon as they come out of the oven. If you don’t have salted butter, add a generous pinch of salt to the melted butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
