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You are here: Home / Bread / Red Lobster Biscuit Recipe

Red Lobster Biscuit Recipe

Posted by Jessica Pinney on May 2, 2015, last updated April 25, 2023

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Three copycat Red Lobster Cheddar Bay Biscuits on a black background. Text in the lower right hand corner reads "cheddar bay biscuits".

I’ve been spoiled by always living next to a body of water and having fresh seafood at my disposal. That being said, I don’t eat at Red Lobster because their seafood isn’t exactly what I’m used to. Those Cheddar Bay Biscuits though….everybody loves them. Even me!

A white plate full of homemade cheddar bay biscuits. Text at the top reads "Red Lobster Biscuits".

I just had to have a taste of those delicious, cheesy, buttery cheddar bay biscuits in my own home. I wasn’t sure at first if I could make something as good, but honestly these are better than what they’re slinging over at Red Lobster. I swear! Don’t believe me? Give them a try!

A close up of homemade Red Lobster Biscuits.

Red Lobster Cheddar Bay Biscuit Ingredients

  • Flour
  • Sugar
  • Baking Powder
  • Garlic Powder 
  • Salt
  • Cayenne Pepper
  • Buttermilk
  • Melted Butter 
  • Sharp Cheddar Cheese
Homemade cheddar bay biscuits stacked on a white plate.

If you like this copycat recipe, you’ll probably also enjoy our Cracker Barrel fried apples and Panda Express Chow Mein. They’re even more delicious that the restaurant versions and you’ll save money by eating at home!

This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.

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Red Lobster Biscuit Recipe

Make cheesy, garlicky cheddar bay biscuits just Red Lobster in the comfort of your own home with this recipe.

  • Author: Jessica Pinney
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 1x
  • Category: Side Dishes
  • Cuisine: American
Copycat Red Lobster Cheddar Bay Biscuits Recipe
Print Recipe
★★★★★ 5 from 4 reviews

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups shredded sharp cheddar cheese
For the topping
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
  • In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
  • Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
  • For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  • Serve immediately.

Nutrition

  • Calories: 243

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We’d love to see!

 
 
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  1. Pamela says

    November 2, 2017 at 7:39 pm

    How many does this make

    Reply
  2. Hannah says

    December 11, 2019 at 7:34 pm

    Tastes just like Red Lobster! Seriously good!

    ★★★★★

    Reply
  3. Trina McColgan says

    January 8, 2020 at 7:11 am

    These are the best cheddar biscuits I’ve ever made! Thank you for sharing your recipe, they are absolutely wonderful, and they turned out so pretty! 😍

    Reply
  4. Toya M says

    February 14, 2020 at 7:04 pm

    I used tin foil to bake them on and left them in the oven for 14 mins and added some salt to the topping. Love them

    Reply
  5. K. Rose says

    March 28, 2020 at 12:34 pm

    Would there be any adaptations to this recipe to make this into a loaf of bread?

    Reply
  6. Missy says

    January 27, 2021 at 4:13 pm

    I had no milk or buttermilk so I used chicken stock as the liquid. Super yummy!!!

    ★★★★★

    Reply
  7. Jodi says

    May 2, 2021 at 5:48 am

    Rave reviews from the family. They gobbled them up and wanted more. Highly recommend this recipe. I might try adding more cayenne to see if I can get some kick.

    ★★★★★

    Reply
  8. PL Packer says

    August 10, 2021 at 7:05 pm

    I added a small can of crab meat (drain and pick through for shell). Really good with clam chowder, potato soup or split them open and make eggs benedict with more crab.

    ★★★★★

    Reply

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