Master the Art of Homemade Red Lobster Cheddar Bay Biscuits: The Ultimate Copycat Recipe

Ah, the legendary Red Lobster Cheddar Bay Biscuits! Few restaurant appetizers evoke such immediate joy and craving. That perfect combination of savory garlic, sharp cheddar, and melt-in-your-mouth tenderness has made them an iconic treat. You know the feeling – you sit down at your table, and before you even order, a basket of those warm, buttery, garlicky biscuits arrives, instantly transforming your mood. But what if you could recreate that magic in your own kitchen, any time you wanted?

This recipe is a lovingly refined version of my mom’s beloved Copy Cat Red Lobster Cheddar Bay Biscuits. We’ve taken those amazing flavors and techniques and elevated them to ensure your homemade version isn’t just “good,” but absolutely mind-blowing. Prepare for a culinary adventure that will save you money and impress everyone at your dinner table!

Why Make Copycat Cheddar Bay Biscuits at Home?

We all adore the complimentary bread, rolls, and biscuits at popular chain restaurants like Olive Garden, Red Lobster, and Texas Roadhouse. They’re a delightful start to any meal. However, the catch is you usually have to order a full meal to enjoy them. And let’s be honest, those bills can quickly add up!

That’s where the beauty of a copycat recipe comes in. Imagine indulging in an endless supply of warm Cheddar Bay Biscuits for a fraction of the restaurant cost. This recipe offers a brilliant solution: make them at home! Most of the ingredients are pantry staples, meaning you likely already have them on hand. For example, the only item I sometimes need to pick up is fresh parsley, which is typically under a dollar at most grocery stores.

Instead of spending upwards of $20+ for a meal at Red Lobster just to get your biscuit fix, you can whip up a batch of these glorious biscuits in your own kitchen for less than $5. And given how incredibly easy this recipe is, that’s an unbeatable deal!

The Secret to Irresistible Cheddar Bay Biscuits: Ingredients Matter!

The magic of these biscuits lies in a carefully balanced blend of simple ingredients that create a complex, comforting flavor and a wonderfully tender texture. Let’s break down each component and why it’s essential for achieving that authentic Red Lobster taste and feel.

Flour & Leavening Agents: The Foundation

2 cups all-purpose flour: The base of our biscuits. For the best results, spoon your flour into the measuring cup and level it off with a straight edge to avoid packing too much flour, which can lead to dry, dense biscuits.
1 tsp baking soda: This alkaline ingredient needs an acid to react and produce carbon dioxide bubbles, contributing to the biscuit’s rise. In this recipe, it reacts with the buttermilk.
2 tsp baking powder: A double-acting leavening agent that reacts both when wet and when heated in the oven, giving your biscuits a significant lift and fluffy texture.
1/2 tsp salt: Essential for enhancing all the other flavors and balancing the richness of the cheese and butter.

Flavor Powerhouses: Garlic, Onion & Spice

1 tsp onion powder: Adds a subtle, savory depth that complements the garlic beautifully without the moisture of fresh onion.
2 tsp garlic powder: This is the star of the show! It provides that quintessential garlicky flavor without overpowering the other ingredients. Using powder ensures even distribution throughout the dough.
1 tsp Slap Ya Mama (optional): For those who love a little kick! This Cajun seasoning adds a fantastic layer of spice and flavor. Feel free to adjust to your preference or omit if you prefer a milder biscuit. Other options include a pinch of cayenne pepper.

The Key to Texture and Richness: Butter & Cheese

1 stick cold butter (8 tbsp): This is CRUCIAL. Cold butter, cut into small pieces, creates pockets of steam as it melts during baking, resulting in flaky, tender layers. Do not use softened or melted butter in the dough itself!
2 cups shredded cheddar cheese: Sharp cheddar is recommended for the best flavor. Shredding your own cheese from a block is always preferred over pre-shredded varieties, as pre-shredded often contains anti-caking agents that can affect melting and texture.

Moisture & Freshness: Milk & Parsley

about 1/2 cup chopped parsley (for dough): Fresh parsley adds a beautiful pop of color and a subtle herbaceous note that brightens the rich flavors.
1 cup buttermilk/regular milk: Buttermilk is highly recommended for its acidity, which reacts with the baking soda to create a more tender crumb. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it up to the 1-cup mark with regular milk. Let it sit for 5-10 minutes until it slightly curdles.

The Unforgettable Garlic Butter Glaze

4 tbsp butter melted: The base for our glorious glaze.
handful chopped parsley (for glaze): Adds fresh herby goodness to the finishing touch.
1 tsp garlic powder (for glaze): More garlic! Because you can never have too much in a Cheddar Bay Biscuit.

Step-by-Step Guide: Crafting Your Cheddar Bay Masterpiece

Creating these biscuits is surprisingly straightforward. Follow these steps carefully, and you’ll be enjoying warm, homemade goodness in no time.

1. Preheat and Prepare

The first and often forgotten step: preheat your oven! Set it to a scorching 400°F (200°C). I always put this at the very beginning of my recipes because, like many of you, I’ve lost countless minutes waiting for my oven to come to temperature. While it’s preheating, grab a baking sheet and lightly spray it with cooking oil or line it with parchment paper for easy cleanup.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, onion powder, and the first portion of garlic powder. This ensures all the leavening agents and seasonings are evenly distributed throughout the flour mixture. If you’re using “Slap Ya Mama” or any other optional spice, add it in now and whisk it through.

3. Incorporate Cold Butter

Next, take your cold stick of unsalted butter and cut it into about 10 thick slices or small cubes. The colder the butter, the better! Add these cold butter pieces to your dry ingredient mixture. Now, you’ll work the butter into the flour. You can use a pastry blender, a fork, or even your fingertips (working quickly so the butter doesn’t warm up too much). The goal is to break the butter down until it forms small, pea-sized crumbs throughout the flour. When done correctly, the mixture will resemble coarse sand. There should be no large lumps of butter left.

4. Add Wet Ingredients and Cheese

Now it’s time to add the remaining ingredients: the shredded cheddar cheese, the chopped parsley (for the dough), and the buttermilk or milk substitute. Pour them into the butter-flour mixture and mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which will lead to tough, dense biscuits instead of light and fluffy ones. A few streaks of flour are perfectly acceptable.

5. Form and Bake

Using a large spoon or an ice cream scoop, plop down 8 generous spoonfuls of dough onto your prepared baking sheet. These are “drop biscuits,” so there’s no need for perfectly shaped balls or fussy rolling and cutting. They’ll look rustic and delicious, regardless of their initial shape. Trust me, I never worry about making them perfect, and they always come out looking fantastic and tasting even better!

Place the baking sheet into your preheated oven and bake for 15-18 minutes, or until the tops are golden brown and the biscuits are puffed up.

6. The Grand Finale: Garlic Butter Glaze

While the biscuits are baking, prepare the iconic garlic butter glaze. In a small microwave-safe bowl or saucepan, melt 4 tablespoons of butter. Stir in the handful of fresh chopped parsley (for the glaze) and the remaining 1 teaspoon of garlic powder. Once the biscuits come out of the oven, immediately brush them generously with this glorious garlic butter mixture. The hot biscuits will absorb the butter, infusing them with an incredible aroma and flavor.

And just like that, Bing Bang Boom! You now have warm, homemade Copycat Red Lobster Cheddar Bay Biscuits ready to devour! Serve them warm and watch them disappear.

Tips for Biscuit Perfection

Keep Butter Cold: This is the golden rule for flaky biscuits. Cold butter creates steam pockets, leading to a light, airy texture.
Don’t Overmix: Mix the dough just until the ingredients are combined. Overmixing develops gluten, which results in tough biscuits.
Accurate Flour Measurement: Always spoon flour into your measuring cup and level it off. Scooping directly can pack too much flour, making biscuits dry.
Use Fresh Leavening: Baking powder and baking soda lose their potency over time. Check their expiration dates to ensure your biscuits rise properly.
Don’t Skimp on the Glaze: The garlic butter glaze is what truly elevates these biscuits to Red Lobster status. Apply it generously while the biscuits are hot so they soak up all that deliciousness.
Oven Temperature is Key: A hot oven (400°F) helps the biscuits rise quickly and form a crispy exterior while keeping the inside tender.

Customization and Serving Suggestions

While these biscuits are perfect as is, you can always experiment with variations:

Spicier Kick: Increase the “Slap Ya Mama” or add a pinch of cayenne pepper to the dry ingredients.
Different Cheeses: Try a blend of cheddar and Monterey Jack, or even some smoked gouda for a different flavor profile.
Extra Herbs: A sprinkle of fresh chives or dill in the dough or glaze can add another layer of flavor.
Make it Brunch-Worthy: Add cooked, crumbled bacon to the dough for a savory breakfast biscuit.

These biscuits are the ultimate companion to almost any meal. They are, of course, a classic pairing with seafood – shrimp scampi, baked salmon, or a hearty fish fry. But don’t limit yourself! They’re also fantastic with:

Chili or your favorite soup
Steaks or roasted chicken
As a side for pasta dishes
Just by themselves as a satisfying snack!

Storage and Reheating

If you happen to have any leftovers (a rare occurrence!), store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, simply pop them in a preheated oven at 300°F (150°C) for 5-7 minutes, or until warmed through. You can also quickly warm them in the microwave for about 15-30 seconds, though the oven will help retain their crispness.

Frequently Asked Questions About Copycat Cheddar Bay Biscuits

Here are answers to some common questions you might have:

Can I use self-rising flour?: While technically possible, it’s best to stick to all-purpose flour for this recipe as the specific amounts of baking powder and soda are calibrated for it. If you must use self-rising, omit the baking powder and baking soda, but results may vary.
My biscuits are flat/hard. What went wrong?: This is typically due to one of three things: 1) Overmixing the dough, which develops gluten and makes biscuits tough. 2) Using butter that wasn’t cold enough, which prevents the flaky layers from forming. 3) Old or inactive leavening agents (baking powder/soda).
Can I prepare the dough ahead of time?: Yes, you can! You can mix the dough and form the biscuits, then place them on a baking sheet and cover tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, you might need to add an extra minute or two to the baking time.
Can I freeze these biscuits?: Absolutely! You can freeze unbaked biscuits by placing them on a baking sheet and freezing until solid, then transferring to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked biscuits; wrap them individually or place in a freezer bag. Reheat in the oven.
Is fresh garlic an option for the glaze?: Yes, for an even stronger garlic flavor, you can mince 1-2 cloves of fresh garlic and sauté them lightly in the melted butter before adding parsley. Just be careful not to burn the garlic.

There you have it – your comprehensive guide to creating those irresistible Red Lobster Cheddar Bay Biscuits right at home. This recipe isn’t just about making food; it’s about bringing that cherished restaurant experience, that comfort, and that delicious satisfaction to your own table, whenever the craving strikes. So go ahead, gather your ingredients, and get ready to bake a batch of pure happiness!

Yield: 8 Biscuits

Copycat Red Lobster Cheddar Bay Biscuits

Prep Time
10 minutes

Cook Time
20 minutes

Additional Time
5 minutes

Total Time
35 minutes

Ingredients

2 cups all purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp onion powder
2 tsp garlic powder
1 tsp slap ya mama (optional)
1 stick cold butter (8 tbsp)
2 cups shredded cheddar cheese
about 1/2 cup chopped parsley (for dough)
1 cup buttermilk/regular milk
4 tbsp butter melted (for glaze)
handful chopped parsley (for glaze)
1 tsp garlic powder (for glaze)

Instructions

Preheat oven to 400°F (200°C) and spray a baking sheet with cooking oil or line with parchment paper.
In a large mixing bowl, combine the flour, baking soda and powder, onion powder, and the first portion of garlic powder (2 tsp). Add ‘Slap Ya Mama’ if using. Whisk well. Slice your cold butter into about 10 thick slices and press them into the flour mixture until well combined, resembling coarse sand with no large clumps.
Add in the cheese, the 1/2 cup chopped parsley (for dough), and buttermilk/milk and mix gently until just combined. Don’t overmix.
Take 8 large spoonfuls of the dough and place them onto the baking sheet. Bake at 400°F for 15-18 minutes, or until golden brown. While they’re cooking, melt 4 tbsp of butter, and stir in the handful of chopped parsley (for glaze) and 1 tsp garlic powder (for glaze).
Cool for about 5 minutes, glaze them generously with the butter mixture and serve warm or store them in the fridge.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 417Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 77mgSodium: 827mgCarbohydrates: 30gFiber: 1gSugar: 2gProtein: 12g