Red Lobster cheddar bay biscuits are cheesy, garlicky and delicious. They make the perfect side dish to any meal.
Copy Cat Red Lobster Biscuits
It is no secret, I love bread! I love bread in all forms. I love bread so much that there are a few restaurants that I will eat at because I love the free bread before the meal even more than I love anything on the menu! And at the top of that list is Red Lobster cheddar bay biscuits.. and Texas Roadhouse, let’s be honest.
Cheddar bay biscuits are way to good to only enjoy as a precursor to a seafood dinner. Which is why I had to figure out a perfect copy cat recipe! This recipe gives you perfect biscuits. They are lightly crisp on the outside, and perfectly tender and cheesy on the inside, with that punch of garlic that we have come to expect from these biscuits.
I know they sell the box mix for these biscuits now, but I think you will agree, making these bad boys from scratch tastes 100 times better!
Ingredients In Cheddar Bay Biscuits
For The Biscuit
- Melted Butter
- Vinegar- The milk and vinegar is to create your own buttermilk. You can use actual buttermilk if you have it on hand. But I never do, so this is my substitute. However, the acidity is important to getting the light texture from the biscuits. So don’t use plain milk without the vinegar.
- All Purpose Flour
- Baking Powder- This gives the biscuit it’s nice fluffy rise & texture.
- Garlic Powder
- Sharp Cheddar Cheese- Technically you could make with a mild cheddar, or even a different type of cheese. But the sharp cheddar is what gives the biscuits the flavor they are famous for.
For The Garlic Butter
- Melted Butter
- Garlic Powder- Make sure to use garlic powder and not garlic salt. Otherwise your biscuits will be WAY too salty!
- Parsley Flakes- Fresh or dried will work fine.
How To Make Cheddar Bay Biscuits
Start by preheating the oven to 400 degrees. Next melt the butter for the biscuit dough in a microwave safe bowl. It is important to do this step very first so that it can be cooled when we are ready to use it!
In a small bowl combine your milk and vinegar. Stir them together and place it back in the fridge. Putting it back in the fridge is an important step. You need the milk to be super cold.
In a large bowl mix together the flour, baking powder, salt and garlic powder. Now pour the cooled butter into the chilled milk and stir until the butter cools and separates itself from the milk. Having all those small pieces of butter is what will give our biscuits the flaky texture you want. You could also use a pastry cutter and cut the cold butter into the dry ingredients…but that always seems like so much work. Plus I don’t even own a pastry cutter, so I always do it the easy way!
Next, pour the milk/butter mixture into your dry ingredients and mix by hand until everything just comes together and there is no more dry flour in the bowl. Finally, fold the cheese in gently, being careful not to overmix your dough. Overmixed dough is going to lead to tough biscuits. And nobody wants tough biscuits!
Drop generous spoonfuls of dough onto a lined or well greased cookie sheet. This recipe makes about 15 biscuits, so you should be able to fit them on one pan. Bake at 400 degrees for 10-12 minutes. The tops of the biscuits should be turning a nice golden brown color and they should hit an internal temperature of 200 degrees.
While the biscuits are in the oven, combine all the ingredients for the garlic butter and mix them up. Immediately after taking the biscuits out of the oven, brush them with all that garlic butter goodness. Serve them while they are still warm!
There you have it. Fresh and warm Red Lobster biscuits, right from comfort of your own kitchen.
For All You Bread Lovers, Try More Of My Copy Cat Bread Recipes
Cheddar Bay Biscuits
- 1/4 cup butter melted
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 2 tsp dried parsley flakes
- Preheat oven to 400°.
- In a microwave safe bowl, melt your butter. Set aside.
- In a small bowl, combine the milk and vinegar. Stir to combine and place back in the fridge to keep cold.
- In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
- Slowly pour the melted (and now cooled) butter into the cold milk and stir until the butter solidifies and separates itself from the milk.
- Pour the milk and butter mixture into the bowl with the dry ingredients and mix by hand just until there is no more dry flour.
- Fold in the shredded cheese.
- Drop generous spoonfuls onto a silicone or parchment paper lined cookie sheet.
- Bake at 400° for 10-12 min. The biscuits should be turning golden brown on top and should have an internal temperature of 200°.
- While the biscuits are in the oven, combine all of the ingredients in the garlic butter.
- Immediately upon taking the biscuits out of the oven, brush each biscuit with the garlic butter. Serve and enjoy!