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These copycat cheddar bay biscuits taste even better than the ones at red lobster. Cheesy, buttery, warm and soft, they won’t last very long at the dinner table. Oh, and they are super easy to make. Serve them alongside my cajun seafood boil for a real feast!
Ingredient Breakdown
Biscuits:
- All-Purpose Flour – Gives the biscuits their structure while keeping them soft.
- Baking Powder – Helps the biscuits rise and gives them that fluffy texture.
- Granulated Sugar – Adds just enough balance without making the biscuits sweet.
- Salt – Sharpens the flavor and keeps the dough from tasting flat.
- Garlic Powder – Adds savory flavor right into the biscuit dough.
- Room Temperature Butter – Creates tender pockets throughout the biscuits and keeps the texture light.
- Buttermilk – Adds tang, moisture, and helps bring the dough together.
- Mild Cheddar Cheese – Brings cheesy flavor and little melty pockets in every bite.
- Fresh Parsley – Adds color and a fresh herby note.
Butter Topping:
- Butter – Gives the biscuits that glossy, rich finish.
- Garlic Powder – Doubles down on the savory flavor.
- Old Bay – Adds that signature salty, spiced flavor on top. I really think this is what makes them taste the closest to red lobster’s famous version.
- Italian Seasoning – Brings an herby finish to the butter topping. I like using a dried herb mix since there’s already fresh parsley in the actual biscuits.
Tips for Cheddar Bay Biscuit Recipe
Don’t over-mix the dough. To keep the biscuits soft & fluffy, stir just until everything comes together. This will create a light and airy biscuit, if over-mixed it will be dense.
It’s ok to use pre-shredded cheese. Listen, many recipes will tell you to avoid pre-shredded cheese but trust me it’s fine! It will still melt into the biscuits and the result will be the same. Save yourself some time and stress and get that pre-shredded bag. Now if you were making mac and cheese… that’s where you’ll need to shred your own cheese.
Use room temperature butter. Using room temperature butter will help when mixing the dough. I like to pre-cube my butter then leave it on the counter for about 20 minutes before making the recipe.
What to Serve with Cheddar Bay Biscuits
Classically these cheddar bay biscuits go alongside so many delicious seafood dishes. I like to serve them with crab legs, a seafood boil, creamy shrimp pasta and more.
However, they pair well with other dishes like my smothered chicken, baked chicken legs and garlic butter chicken thighs.
Cheddar Bay Biscuits
Ingredients
Biscuits:
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 3 tablespoons butter, unsalted, room temperature, cubed
- ½ cup buttermilk
- ½ cup mild cheddar cheese
- 1 tablespoon chopped fresh parsley
Old Bay Butter Topping:
- 3 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon old bay
- ¼ teaspoon italian seasoning
Instructions
- Preheat the oven to 400 degrees.
- In a mixing bowl mix together the flour, baking powder, sugar, salt and garlic powder.
- Add the butter to the dry ingredients and use the back of a fork or a pastry cutter until the mixture is crumbly. Stir in the buttermilk, cheese and parsley. Mix until just combined, don’t over mix. If the mix needs more buttermilk, gradually add it in by the tablespoon.
- Place parchment paper on a baking sheet. Use a 1/4 cup measuring cup and scoop up the dough and drop it onto the baking sheet leaving at least 2 inches between each biscuit. There should be 4 biscuits in total.
- Bake in the preheated oven for about 12 minutes, until golden brown on top.
- While the biscuits are baking, in the last few minutes melt the butter for the topping. Mix the melted butter, garlic powder, old bay and italian seasoning.
- Remove the biscuits from the oven and brush immediately with the melted butter. Let cool slightly but still serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
