Learn how to make copycat Red Lobster cheddar bay biscuits from home! This easy restaurant quality recipe captures all the flavors of the savory cheddar bay biscuits and are sure to become a new family favorite.
Red Lobster’s cheddar bay biscuits are probably my all-time favorite. If you’ve ever has the legendary cheddar bay biscuits, you know what I’m talking about.
Savory cheddar bay biscuits are full of delectable cheddar goodness, butter and garlic. If they aren’t already, this savory snack will become a cheddary family favorite in no time.
But what’s even better than eating them? Making these flavorful biscuits yourself at home in your own kitchen.
This easy recipe captures all the flavors of Red Lobster’s iconic biscuit, tasting just like the real thing!
This copycat recipe is easy to follow and will leave you with a delicious batch of cheddar bay biscuits that are just as good as Red Lobster biscuits.
These buttery biscuits are so good, you’ll be tempted to eat them all in one sitting! The key ingredients in the biscuit mix are cheddar cheese, butter, and garlic powder.
Serve warm biscuits with your favorite seafood dish like New England clam chowder or crab stuffed flounder.
How to Make Red Lobster’s Cheddar Bay Biscuits
Ingredients
- 1 & ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt, plus a pinch
- 2 cups shredded sharp cheddar cheese
- 1 large egg
- 1 cup milk
- ½ cup butter – melted and cooled
- ¼ teaspoon garlic powder
- 2 tablespoons thinly sliced scallions (optional)
Directions
Preheat the oven and line two baking sheets with parchment paper or spray baking sheet with nonstick spray.
In a large bowl, add the dry ingredients: flour, sugar, baking powder, and salt.
Whisk to combine. Add in the shredded cheddar and mix until coated in the flour. Set aside.
Melt butter.
In a small bowl, add the wet ingredients: the lightly beaten egg, the milk and ¼ cup of melted butter, mix.
Add the wet ingredients into the flour mixture and combine until a soft dough forms.
Scoop dough into 12 portions on the baking sheets, about 3 inches apart. Each biscuit equals about ¼ cup of biscuit mix.
Bake in the preheated oven for 17-20 minutes until golden brown.
While the biscuits are baking, mix the garlic herb blend ingredients: a pinch of salt, the garlic powder, and sliced scallions with the remaining melted butter in a microwave safe bowl.
When the biscuits are done, immediately brush each hot biscuit evenly with the butter topping and a sprinkle of extra cheese.
Let your savory cheddar bay biscuits cool slightly on a wire rack, serve warm.
If you’re lucky enough to have leftovers, your copycat biscuits will have a shelf life of a day or two in an airtight container at room temperature.
Copycat Red Lobster Cheddar Bay Biscuit Recipe
Ingredients
- 1 & ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt, plus a pinch
- 2 cups shredded cheddar
- 1 large egg
- 1 cup milk
- ½ cup unsalted butter melted and cooled, divided
- ¼ teaspoon garlic powder
- 2 tablespoons thinly sliced scallions
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper, set aside.
- In a large bowl, add the flour, sugar, baking powder, and ½ teaspoon salt. Whisk to combine.
- Add in the shredded cheddar and mix until coated in the flour. Set aside.
- In a small bowl, lightly beat the egg.
- Add in the milk and ¼ cup of the cooled melted butter, mix to combine.
- Add the wet mixture to the dry and stir until just combined, a few lumps is okay, but make sure there are no dry patches.
- Evenly dollop 12 portions of the biscuit mix on the baking sheets, about 3 inches apart. Each biscuit equals about ¼ cup of biscuit mix. I like to use a ¼ cup scooper for this.
- Bake in the preheated oven for 17-20 minutes until golden brown.
- While the biscuits are baking, mix a pinch of salt, the garlic powder, and sliced scallions with the remaining melted butter.
- When the biscuits are done, immediately brush them all evenly with the butter topping.
- Let your cheddar biscuits cool slightly on a wire rack, serve warm.