Red Lobster Cheddar Bay Biscuits
These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original!
I have the fondest memories of Red Lobster. It was always our go-to place for big familial celebrations, particularly for our birthdays. And since we never went out for dinner and generally consumed a Korean meal 7 days a week, it was always a huge deal to order lobster. It was as if we had won the lottery! But other than the lobster, there was something else on the menu that was just as lottery-worthy. It was, of course, the cheddar bay biscuits.
Red Lobster Cheddar Bay Biscuits
Yield: 10 biscuits
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These copycat biscuits are so easy to make in just 20 min, and they taste a million times better!
- 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
- 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.
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I could make an entire meal out of these beauties!
Right?! Who needs real food anyway?
Hello, can you make these ahead of time?
Yes, but please note that these are best served immediately.
Hey thank u for this amazing recipe I made them today and omg they were gone within minutes and I got a lot of compliments on this this recipe is a keeperthank u again
I made these today for Easter.. They were so good. Everyone loved them and wanted more. Very easy to make and very moist. The topping is just the right touch too.. yummmmm
So flakey! And Cheesy! And light! I wish I could eat like five thousand right now.
Thanks for linking up You’ve GOTTA Make This! You are SO sweet!! 🙂
And girl, I’m not kidding, on my bucket list of recipes to make…is….these biscuits! The only reason I didnt really get cracking on it is those other bread recipes I had to make that I told you about but if it weren’t for them, I totally want to make these! I remember going to a Red Lobster (underage) with this guy I was dating, ordering really fruity drinks, in between basketfulls of these rolls. Oh, the memories. Love love love that you made these!
And great post with sharing your fave boards – so fun!
These look perfect! I have been using another copycat recipe and my flatten as they bake. How do yours hold their shape? One difference in the ingredients is that the recipe I have calls for buttermilk. The next time I whip up a batch, I’m making yours!
Linda, I actually used buttermilk too. I just forgot to note that in the recipe – thanks for reminding me! In terms of their shape, I used an ice cream scoop, which helped tremendously!
Mine came out flat also.
Double the backing powder. They’ll be higher, softer and moister. I’ve learned this by trial and error with regular biscuits.
Use more baking powder, like a tablespoon!
I had no buttermilk so substituted fat free milk with a tablespoon of lemon juice mixed and stood for 5 mins. I had no butter so substituted sunflower oil. No garlic powder so used minced garlic. Split once baked and added a teaspoon of plum chutney in the middle. Didn’t go flat at all. Incredibly good.
Looks yummy! Gotta make.
Can you do some simple Korean dishes too? I am addictes to K dramas and the food always look so delicious.
I hear ya. I try to make some but they never work out.
Oh man!! I am totally pinning these so that I can make them for my hubby. He’ll go crazy for them!
Cheddar bay biscuits are THE reason to go to Red Lobster. It was always my grandma’s go-to for a special dinner, and after we spoiled our appetite on the biscuits, we’d ask for a few in a box to go. #shameless
I think you meant “Cheddar bay biscuits are THE ONLY reason to go to Red Lobster.”
All kidding aside, the biscuits were the highlight of my last trip to the RL.
Oh how I love those cheddar bay biscuits!
These are SO good! Best biscuits on the planet!!
I follow all your boards and they are all my FAVE! I drool over your pins.
These biscuits are easily my favourite part of Red Lobster 🙂 Must try your version soon. They look great!
Love these – thanks so much. Have a Wonderful Day!
thanks for sharing this recipe! I’m making them tomorrow! so simple and can’t believe you can make them in 20 minutes. the photos and styling are stunning! LOVE them! and following your boards on Pinterest now! 🙂
Unlimited Cheddar Bay Biscuits were THE BEST. I would always stuff myself so full of these I couldn’t even eat my meal. SO GOOD! These are going to the top of my to-make list.
Oh no. Why did you give me the power to make these myself?!
These are amazing! Wow… loving your photography in these recent pics. And have to try these soon… pinning now 🙂
These biscuits look AHHHMAZING. So cheesy and flavorful and perfect!
I am drooling over these biscuits, they look amazing 🙂
We used to make these biscuits regularly…will have to make them again soon! We love them, too!
We rarely went out to eat as a kid but when we did it was either olive garden or red lobster – there weren’t a lot of choices to say the least : ) Sometimes I would insist on red lobster just because of the biscuits (I never liked seafood so I think this behavior baffled my parents haha) Love that you recreated them homemade!
oh my gawd. These look so good. I gained 5 lbs just looking at these babies. I would seriously eat that entire plate.
Printed out the recipe & am dying to try it….but don’t Cheddar BAY Biscuits have Old Bay Seasoning as one of the ingredients? Maybe I could substitute for the cayenne pepper? Just wondering….
Tisa, feel free to add old bay seasoning to taste. I personally loved the hit of spiciness from the cayenne pepper.
I had the ingredients so I made them along with dinner tonight. Super easy. Super delicious.
The only item at red lobster that is good, and your version looks even better!
I CANNOT wait to try these out. I’m salivating just looking at them.
These look absolutely perfect!
Hi, I am the first time here, lovely space! The biscuits look super yummy, very well explained recipe.
Cheddar is my favourite cheese, these look so yummy! Definitely going to give it a try x
I made these this weekend and EVERYONE loved them! They were great, fresh out of the oven. So delicious and I usually find the Red Lobster ones too salty/greasy. These were perfect!
Thank you for the recipe 🙂
These biscuits are fantastic ! Thanks to share !
Can u omit the cheese (not really a cheese fan) and use regular milk instead of buttermilk?
Constance, if you are not a cheese fan, I recommend using another biscuit recipe. This recipe is tailored to be a cheese biscuit.
Thank you for this recipe, I never thought of adding cayenne pepper. I make a similar style biscuit but I add the grated cheese to the flour mix before adding the liquid AND I add finely chopped jalapeno! It gives the biscuit an incredible flavor!! I am going to try these tonight!
Hello. I’m wondering where your “bay” is for the cheddar bay biscuits. That’s surely going to make them taste more like basic cheddar garlic biscuits since it’s missing. I’m just saying …
Cassandra, feel free to add old bay seasoning to taste. I personally did not think these biscuits needed them, especially with that hit of cayenne pepper!
Made them on valentines day . My husband loved them. I was so pleased with the taste as well as the texture. I didn’t have buttermilk so I used half and half with a little vinegar. I will be sure to make them again.
Wowee. 😀 I found these on Pinterest and now I am so eager to give these a try! I love making my own biscuits…great photography…these just look so good…better than Red Lobster if I may say so myself. Thank you!
Hello, do you think I can mix the batter and then let sit for about 40 minutes before baking or would the dough rise or settle too much? I would like to make these for a special dinner but want to bake when I get to my destination so that the biscuits will be warm for dinner.
BTW, I just started following your grilled cheese page on Pinterest. Ah, good old grilled cheese, my family’s favorite!
I do not recommend letting the batter sit for an extended period of time. It is best to bake these as soon as the batter is made.
Why do you use melted butter for ingredients? I saw other recipes use cold butter in order to produce flaky and airy texture…
Bernard, I chose not to use cold butter in these biscuits because the dough does not need to rolled out. You can simply use an ice cream scoop and pop them right on the baking sheet.
The biscuits are heavenly! My question, though, is this: what is that beautiful font you use for the title?
The font I used is Jenna Sue.
Great 2nd time!
My first batch was a literal flop as I had a runny batter and ended up with Cheddar pancakes ! Not good So two days later tried again and used t less liquid and scooped as you said in to 1/4 measure
Somehow ended up with 14 !!
Thanks for all your great recipes
Hi! Mine came out like pancakes as well…..how much liquid u ended up adding?
I just made these!! I can’t believe they came out like red lobsters!! Wish I had used my ice cream scoop and will next time 🙂
WOW…just wow. Thanks for sharing an amazingly simple recipe. I have tried other versions of these biscuits, but this is by far the easiest and best recipe. The only addition I made is adding a tsp of Old Bay Seasoning in the batter (an idea I got from one of the other recipes I have tried). Thanks again!
For your cheddar bay biscuits, have you tried baking them with mild cheddar cheese instead of sharp? I made your biscuit recipe with sharp cheddar and they are yummy but I was curious about using mild instead. Thanks!
Yes, I did use mild cheddar before and I just felt that it was missing that “oomph”. The sharp cheddar really does the trick!
I love them thank you so much. I did make mine with mild cheddar and parmesan cheese and they were amazing. Thanks for the recipe
I made these and they were awesome except for the kosher salt didn’t blend in very well and occasionally there were bites that were REALLY salty… next time regular table salt?
If there were bites that were really salty, then I imagine that the salt was not mixed in very well. It is best to make sure everything is mixed thoroughly to make sure salt is evenly distributed in the batter. As for next time, feel free to use your preferred salt. I personally like to use kosher salt because I can actually grasp it with my fingers.
LOVE this recipe! I’ve tried several copycats and this is the first one for cheddar bay biscuits that is just as good as or better than the actual thing! Thanks for posting!!
Tried this yesterday on my son’s insistence and they came out GREAT!! Sharing your recipe with link on my Facebook page Silverlinings, Spices & Smiles …
Keep cooking, keep sharing … Thanks
Chung-Ah, love the look of the biscuits, they must taste super good. I am going to make it tomorrow, I cannot wait, But I have a question for you: it seems to me that you baked the biscuits and then brush the toppings on each one and serve immediately, am I right?
Yes, that’s right!
Oh my goodness, another good one! I managed to eat just one and sent the rest to work with my husband. There is no way on this earth that these could be in the house without me eating all of them! Thanks for the great recipe – I will reserve it for once in a while as a treat.
That’s so funny! I also made these biscuits from Slow Roasted Italian, and I also thought I wanted to tweak the recipe a bit. The changes you made are almost exactly what I was thinking of doing. Thanks! I think I will try a fresh garlic clove in the butter brushed on top though. I LOVE using fresh garlic. And sharing your favorite Pinterest boards is also a great idea. I am going to check them out right now! Thanks again!
Thank you for posting this copycat recipe – can’t wait to make them for my kids.
These were delicious! I look forward to making them again soon. Thanks for the recipe!
Those look amazing! Will be making those today for sure.
I made these biscuits tonight and they turn out great, better than the red lobster ones. I will definitely make these again. I am curious, how do you store them, in the fridge or in your kitchen cabinet/pantry? I thought that since they have cheese they should be stored in the fridge.
I would recommend storing in an air-tight container in the fridge.
I’ve found cutting the butter into the dough instead of melting it makes it have the “chunks” of buttery goodness more like the cheddar bay biscuits. Its not about rolling, its about the texture
Could we substitute melted margarine for the melted butter?
My brother in-law can’t have melted butter due to his gallbladder.
Would this work?
Yes, that should be fine!
Could I use regular milk or, dare I say, heavy cream instead of buttermilk?
You can certainly substitute regular milk or heavy cream but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed.
If you don’t have buttermilk, just add 1 tbsp of white vinegar or lemon juice per 1 cup of milk, then let it sit for a few minutes before using. I always do this as I rarely use buttermilk so I don’t bother to keep it on hand.
This is what I did too! It came out perfectly.
Do you sift before or after measuring the floor or not at all?
No, Mary, there is no need to sift the flour here.
To anyone willing to try, I recommend dipping these in applesauce. I did it with them at Red Lobster when I was young and it still tastes great with these!
Changa, can I pre make these and freeze them ahead of time. I never had these before and would love to make them for a party. Thanks for the recipe.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.
I love to bring them home from RL, I put 2 in a baggie and freeze them. When I want them I let them defrost on the counter top then open the baggie and pop it in the MW for 30 sec. Comes out great!
These pictures have me dying over here! I have to make this!
I are these months back and the recipe is on point perfect so good
OMG these were so great! Made them tonight and I am in heaven! I don’t eat a lot of bread, but this recipe has made me want to eat non-stop. Thank you so much, I absolutely love this recipe.
Do you think the dough would freeze well? I know that if I make 10 of these, chances are I’ll eat all of them. I’m thinking to make half and then freeze half? Do you think this dough will hold up? Thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.
So delicious! Taste just like the real deal. Had with chicken pot pie filling…such a fattie I know but soooo perfect and delicious.
I heart this recipe coming across it after googling some cheddar bay biscuit recipes I absolutely love this and its flexibility. I never buy buttermilk because I end up curdling regular milk. I added a little vinegar to skim milk and cut some of the fat out. I also did not put butter b/c I ran out! I substituted 1/4 cup of oil instead. But OMG it was delish!! Thankyou!
i don’t have buttermilk or regular white vinegar. Could I just use whole milk? Thanks!
Kelly, you can certainly try substituting whole milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
I made these biscuits last night, and they turned out to be AMAZING! Love love love this recipe! The outside of the biscuits were hard and crunchy, and the inside is super soft and moist, YUM! I’d add more than just 1/4 teaspoon of cayenne pepper next time though, because I LOVE that stuff, and the amount given didn’t really give me the spicy kick I was looking for. Otherwise, this recipe is wonderful! Thank you for sharing this 🙂
Is it ok to leave the sugar out?
Because it’s such a small amount, it should be fine to omit.
I made these to with our seafood dinner and they turned out pretty good. One problem I had was the little bits of cheese sticking out wanted to get too brown. I think I pulled them a little too early because of this. They tasted really good, though.
I was so excited when i found this recipe. The only reason i go to Red Lobster is the biscuits. i can make all those dinners at home for half the cost. and i thought finally i would be able to make the biscuits too. As many as I could eat. So I tried this recipe. Texture, flawless. how easy is it to make? A five year old could do it. Taste? not so much. i followed the recipe, and in addition to taking far longer than 12 minutes to cook, all i tasted in them was flour. i Mis En Place before i bake so i know i didnt mess up the ingredients. I just didnt get that cheddar bay flavor. I dont discourage anyone from trying this recipe. My uncle loved them and ate both batches. I just didnt taste cheddar bay biscuits.
Austin, I’m so glad you tried out this recipe! As for the cheddar bay flavor, you can try using Old Bay Seasoning to fit your preferences – although I personally found that the use of cayenne pepper really lets the flavors shine through in these cheese biscuits without overpowering them.
These are definitely the best. My boyfriend always asks for them. I can’t eat gluten so I sub GF bisquick for the flour. The buttery topping is a must! We’re actually having these for breakfast today. Again. 🙂
All of your recipes are amazing. Thank you.
Can you just replace the buttermilk with regular milk?
Emily, it is best to use buttermilk to obtain the best results possible. However, you can easily create a buttermilk substitute using lemon juice (or vinegar). http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
I don’t have garlic powder but I do have garlic salt. Would I be able to substitute the garlic powder and salt for just garlic salt?
Yes, that should be fine!
This was definitely easier than other biscuit recipes that use solid rather than melted butter. Not to mention, more tasty! I was super eager to pop them in the oven (so that I could pop them in my mouth that much sooner) that I absent-mindedly brushed the topping on BEFORE baking them. But they were still thoroughly enjoyed in my house (even without cayenne pepper). Thanks so much for the recipe!
Loved how easy this was, but next time I’d only use a TEASPOON of sugar not a tablespoon. Way too sweet for our taste.
We made these yesterday without cayenne pepper and just threw in some dried parsley into the mixture and didn’t worry about the topping at all. Also, used Colby Jack cheese since I didn’t have cheddar. These biscuits were amazing! Seriously. Thank you for sharing the recipe!
I have made those biscuits twice , first time ended well , but tasted bit bland to my taste . So I have done some alterations 🙂 didn’t have parsley so I replaced with spring onion 0.5 cup into the flour and added 0.5 cup of bacon ( fried and cooled ) also into the bater . Didn’t add any sugar at all , don’t think it does need to be there . They turned out perfect , wish I could post a picture . Thank you very much for the recipe .
Made these tonight. They are life changing. The directions are great and it’s so easy. Definitely a keeper! Thank you!
Do these rolls freeze well? It’s just the two of us and I’d be making 10! They look delish!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
this recipe is amazing, my kids love it, ive made it several times now and i just love love love love your site! thanks for making me think i can cook!!
So you used a whole stick of butter in these?
The recipe calls for 1/2 cup unsalted butter, which is typically one stick of butter.
Thanks for a recipe that doesn’t have Bisquick as the main ingredient!!
I am not sure what I did wrong … They seemed under cooked and heavy
Hubby liked them but the ones at red lobster are airy …. mine were not
Had a good flavor tho
I’m sorry that this recipe did not turn out the way you had imagined. Perhaps the batter was beaten too much? Or too much batter was used for each biscuit?
Would these taste good at room temperature? I’m having a pot luck at work, so I would be making them the night before to bring in for lunchtime.
These are really best when served warm. If there is a microwave handy at work, you can throw these in for 20-30 seconds and serve as needed.
I just made these tonight and they were AMAZING! I did however substitute buttermilk for whole milk since that is what I had on hand. They tasted just like the red lobster version and the box version! I will definitely make these again! 😀
Best biscuit recipe….tried several, this one is my absolute favorite
I love these so much! And so does everyone else I’ve made them for. I like them so much, that I’m adding a link to this recipe on my blog page to dip into my Smoky Corn Chowder with Shrimp. They paired so well together. Maybe we can trade blog shout-outs some time!
OMG, These biscuit are Sooo delicious. My husband and I both enjoyed them. I plan to make more to be frozen for later use.
Made these and also made Todd Wilbur’s copycat. Yours are the absolute BEST.
These biscuits are delish!
When I was at Red lobster the only thing I liked was the biscuits & they were to die for.
Absolutely perfect! I have tried many recipes for cheddar biscuits, and none of them have come close to this one. They ARE better than the restaurant version. I decided to make a double batch to experiment with. I broke it into 4 groups. I made one exactly like the recipe, added ham to another, added extra cayenne to a third and added ham and extra cayenne to the fourth. All of them were amazing! I like how you fine-tuned the original recipe/s; superb!
These are great. I made them gluten free for my 5yr old using Bob’s Red Mill all purpose GF flour. I added a tsp of xanthan gum and upped the milk to 1 1/3 C. So good! I also made them as written for the rest of us and they were delicious. 🙂
I’m assuming the cheese is mixed with dry ingredients?
Yes, that’s exactly right:
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.
Found it. *gently fold in cheese* 🙂
Unfortunately, to really recreate Red Lobster cheddar bay biscuits you have to use the same ingredients. Whey based gluten free flour, soy cheese (that’s right there is no cheese in cheddar bay biscuits) and a ton of liquid margarine (both inside the biscuits and slathered on top). It is however very easy to improve on the concept with high quality ingredients to come out with an end product that tastes a lot better. Good job!
I usually don’t comment and just lurk on most recipes but I have to say this is the BEST biscuit recipe I’ve tried. I’ve lost track of the amount of subpar recipes and poor ending results. This is the real deal buttery, flaky, chewy, moist…..I could go on. Anyone with any doubt out there try this recipe *****in my opinion***** I think its better than the RL which were usually greasy to me personally.
Also for those asking about freezing the batter. I’ve done it and results are the same as if I made a fresh batch on that day. For any left over batter I just scooped and separated the biscuits before putting in the freezer. Enjoy!
When you take them out of the freezer, do do you thaw completely and then cookie cook from frozen?
I made these and totally fell in love with the recipe! So easy and yummy. thank you for sharing. Great site, delicious recipes, can’t wait to continue trying them.
We made these to go with your Shrimp, Asparagus, Zucchini, and Orzo Salad. They were by far better than the Red Lobster original. I greatly appreciate that this is completely from scratch and doesn’t use Bisquick or a similar product. Thanks for another winner!
my biscuit didn’t raise at all and they were very heavy! do u have any idea what I did wrong? They were very very tasty! Help! I would like to try to make them again.
Amanda, did you follow the recipe exactly as written without any substitutions?
Thanks for replying! yes I did
Amanda, it is very difficult for me to pinpoint what could have possibly gone wrong as I was not in the kitchen with you, but the only thing I can really think of is your baking powder. Has it expired?
Just got the Red Lobster Cheddar Biscuit recipe off your page. Looks delicious
Have a question….I just started a Pinterest account and was happy to see you also have a bunch of boards I’d want to follow. After linking 2 of the boards successfully I tried to follow the ” Crepes” board(I have fond memories of going to the Magic Pan in Washington D.C.) because I to would love to master making them on my own. Anyway it gave a message the board is no longer available . Did you take it down? If so….any recommendations for what pages and websites to look at for recipes and tips?
Thanks and keep cooking!
Yes, the crepes board has been removed. You can always google crepe recipes or use the Pinterest search button. Hope that helps!
I just whipped these up and they’re soooo good, mine aren’t as flavourful as the ones I remember from red lobster but I had to replace the salt and garlic powder for garlic salt and that mighta been why. Definitely a quick yummy recipe to keep in your notes!! Thanks for the recipe !
Just made this amazing bisquits! I used a measuring cup(1/4cup) to scoop the mixture. After 10 mins the bottoms were getting burnt so I had to take it out, and the inside was not flaky or fully cooked. Maybe the measuring cup is too thick, so it didn’t cook all the way through? How can I get it flaky without burning the bottom of the biscuits? Or maybe I used a little more than a cup of buttermilk. Any help would be awesome for me to perfect these biscuits. Thanks.
Mimi, I recommend investing in an in-oven thermometer – your oven may be too hot than it really is! It may also be best to use the middle rack of the oven.
these turned out delicious but have to add that I DID NOT use a whole tablespoon of baking powder as I know it’s not that good for you…so with using half that these still came out flaky. I might point out that the amounts called for differ (one place says 11/16th cup butter, the other says 1/2 cup, melted. I did the 1/2 which was fine.
Is there a typo for these mentioned items?
Sara, butter is required for both the biscuits (1/2 cup) and for the topping (3 tablespoons).
I just made these for dinner with a broccoli cheddar soup and they were delicious! Doubled both the cayenne and the salt (chunky sea salt) and left off the topping because of time. My garlic powder must be super strong because I love garlic and use it liberally, but will cut back a little bit next time.
I also think I’m going to try these with different seasonings for a breakfast-for-dinner egg and sausage sandwich. They rose up much more nicely than other biscuits I’ve tried and I like that the cheese is incorporated into them.
Thanks for the recipe!
Tried these copy cat , were easy n tasted exactly like Red Lobster’s Cheddar Bay. Thanks for these lovely pics n directions, my family’s so happy with the outcome! Keeper!!
These are delicious! So easy to make. Basically these are the real thing, but not as salty. The recipe made 15 biscuits and they took 17 minutes to bake perfectly (they were still pretty raw after 12 mins).
These biscuits look great. I must try them. Do you sift the flour before measuring or just measure 2 cups right out of the package?
There’s no need to sift here. 🙂
I made these last night for my folks and everyone was delighted and surprised at how good these tasted. I used half and half (was in a hurry and didn’t have or ‘make’ buttermilk) and left out the salt in the melted butter topping. The biscuits rose nicely and I used an ice cream scooper which made 9 perfect biscuits. Thanks for the recipe!
Awesome recipe, tastes just like the restaurant but somehow much better!
I just wanted to THANK YOU for this yummy recipe I’ve done it many times and always they gone in minutes therefore I doubled the recipe to have some leftovers for the next morning 🙂
The only thing I changed is using italian seasoning instead of the garlic and chili and they were wonderful.
Why did my biscuits spread out instead of bake in a normal biscuit shape?
I am not entirely sure – did you follow the recipe exactly as written without any substitutions?
Made these over the weekend and they are SO GOOD! I didn’t use the topping but instead put some chopped parsley right into the dough. I also put the leftovers in the freezer and they thaw wonderfully! Thanks for such a keeper of a recipe 🙂
There’s a really delicious taste. I tried and I loved it. Thanks for step by step recipe 🙂
I love Red Lobster for the biscuits but can never get my husband to go eat there. We’ll be making these at home, for sure!
Hello! This is the first recipe I’ve tried from your blog…I made 180 of these beautiful biscuits for a banquet and they were a hit so thank you! I used an ice cream scoop. They weren’t as perfectly shaped as yours for some reason; suggestions? Thank you!
I simply love your recipess and I am now adding this one to my growing list of favorites! Holy yum! These biscuits were a total hit at my dinner table last night and all twelve were inhaled. They came out soft, airy and delicious. Thank you for yet another quick, easy and delicious recipe. I’ll be making these often.
Just made these tonight and they came out so good. I did add an extra teaspoon of baking soda and it helped them to rise. The flavor was great and my guests thought they were better than the ones at Red Lobster 🙂
I just finished eating these. They were delicious. They were so moist that I had to double check and make sure they were actually done in the center. I added the parsley right into the dry mix. I also added crushed garlic into the milk and butter mixture.
hi i just tried making them and even after 20 minutes of baking the biscuits, they were still raw on the inside. the inside wasn’t fluffy, but too wet and kind of sticky. what is the problem here? 🙁 is it too much butter? i used around 115 grams of butter, then melted it and stirred it into the buttermilk. please help!
I am actually worried about your oven temperature – poor calibration can affect cooking time substantially. You can read more about it here.
Yes! These biscuits are the best! I used 1 cup of all purpose flour and 1 cup of whole wheat flour with terrific results. Also, don’t skip the garlic butter topping at the end! They’re what makes the biscuit.
thanks for the recipe
I tried this today… it’s definitely a keeper! I didn’t have cayenne pepper, so I replaced it with smoked paprika powder. I used 1.5 tablespoon of baking powder, they rise beautifully and the biscuits were very light & flaky… they were PERFECT! My family loved it, my husband said they were even better than Red Lobster’s. This recipe made my day! 🙂 Thank you 🙂
I love this recipe! Have made it over 5 times this month for small group,dad visiting, myself, a brunch today. I love your site and often times when I have no idea what to make love scrolling though your recipes. Thank you so much!
I’m making these right now
I have never made a recipe as much as I have made these. Always find myself coming back to this awesome recipe!
I never leave comments on recipe sites, but this is so comment-worthy. These biscuits are phenomenal and they disappeared in an instant and got rave reviews. Thanks for sharing!!
Great recipe, my partner adored them- pretty much inhaled the biscuits. Had no problem with rising, everything turned out awesome. Didn’t have buttermilk, so I subbed it with 3/4 cup sour cream and 1/4 water. Tasty!!
How long are you baking these for?
Please refer to step #4:
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.
Can these be made with self-rising flour? I am out of baking powder!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
They look lovely on the website, but trying to replicate is another matter. I don’t think the directions are accurate. There’s way too much sugar in this recipe. It turns out slightly sweet when they should be salty. I’ve also never liked buttermilk and my opinion hasn’t changed with this recipe but that’s a personal preference I suppose. Also, 450 degrees is WAAAY too hot for the oven, and I used an oven thermometer so I know they were baking at exactly 450. The biscuits were burning on top but undercooked in the middle.
I think the recipe on Food Network with Bisquick mix and cold butter mixed in has the best results for cheddar bay biscuits and I’ll stick with that one.
These were very good and very close to red lobsters, close eenough for me! Very simple to make, what a plus! I was a little worried about the batter being to runny but it turned out great! Thank you!
I was very disappointed because I wanted to love these. They turned out like flat pancakes. I followed the recipe exactly. Waste of time and ingredients
I tried this recipe last night and loved it!! The only thing I did differently was omit parsley and add small pieces of fresh spinach to the flour mixture to trick my family into eating some leafy greens. I highly recommend this recipe!
And they weren’t flat!!
These are the BEST cheddar bay biscuits we’ve ever had – much better than Red Lobster, and definitely better than other copycat versions I’ve tried. I love the cayenne pepper and how cheesy they are. We eat them with a tomato bisque, and the biscuits are fought over and there’s a crumb left! I’m going to try to make some and freeze them before baking because I want to whip them out for a quick side for our Christmas Eve dinner. I’ll let you know how they turn out.
To anyone looking to freeze these, I tried it. I put the dough on cookie sheets and froze until firm then put into a gallon baggie. When we were ready to eat them I put them in the cold oven and heated it to 450 and started the timer once it got to 450. I then brushed with the topping when they were done. The biscuits were still good but not quite as good as when they’re fresh. they lost the light texture and were more dense. Now, we still ate every one, but I would only freeze the dough if you just won’t eat the whole recipe. It might be better to freeze after they are cooked.
I tried these this evening to go with my slow cooker chicken stew. I used vinegar and milk to sub in for the buttermilk, and mild cheddar cheese because that’s what I had. I also added an extra TB of baking powder after reading the comments. I think my batter ended up runnier than what it looks like yours did so they also ended variously shaped. They were so soft and tender (and they rose nicely). One last change I made was to melt only one TB of butter for the topping because I feel like I always end up wasting ingredients for toppings. I kept the garlic powder amount the same and it was used up perfectly among 11 biscuits.
Hi! If i dont have buttermilk may i just use milk? Wanna try for dinner tonight! Thank you❤
You can actually create a buttermilk substitute from plain milk with lemon juice or vinegar! Here’s how:
Thank you sooo much. I made them with just milk and they came out pretty good. My girls loved them. But im sure with the buttermilk it will make them fluffier?
Yesterday in my Food Science class first hour, my partners and I made them and they turned out delicious. I’ve pre-made them Tuesday night but I didn’t have any Parsley. Instead, I’ve used Oregano for the topping and it still tasted delicious. I’ll be making them again after winter break because they are so good and hopefully, my entire family would love them as much as I do and my lab partners did. TERRIFIC copycat recipe!
I don’t usually comment on recipes, but these are the easiest biscuits I’ve ever made, and they come out amazing every time. Thanks!
First, I love your food blog!
I made these biscuits last night and I had some trouble getting the middle to fully bake. The outside seemed great and the inside was still a little gooey. Did I do something wrong.
I have a pretty new gas oven (don’t know if it matters?).
It’s hard to say – it sounds like the inside was not fully cooked through.
Duh, she just said that!!
I made these just now to eat with our dinner. It was hard to mix the dry ingredients into the wet gently as it wasn’t becoming incorporated without stirring a great deal more. I followed the recipe exactly but mine came out flat as well – I even used an ice cream scooper. They also came out quite crunchy on top. My oven has a thermometer hanging permanently for my baking, and I baked them for 12 minutes. They were a bit doughy inside so if I baked them more, they would be even crunchier. I have to say, they were very easy to make though.
These are great with chili. Thanks.
Oh my goodness, theses are absolutely amazing! My family loved them so much, and I am shocked at how easy it was to make them! Thank you so much for this delicious recipe!!
Husband and I enjoyed these very much. Tender–crunchy–yum! Now going to be a top recipe. –AL
I want to make these tomorrow! Can I substitute cheddar cheese for shredded mozzarella?
These turned out really good, I used buttermilk powder and water (as instructed on the can). Easy and delicious, I liked how you used the ice cream scoop in your video and did the same (didn’t realize it was exactly 1/4 cup!), perfect and couldn’t be easier. Thanks for an awesome recipe!
Hi! My husband tried this biscuits in Red Lobster and he loved!! So, I want to make theys for dinner, but I lived in Brazil and here is too difficult found the real cheddar. With other cheese I can made them? Tanks!
Yes, absolutely, but cheddar is best! 🙂
Wondering if I can make them the day before… and just add the warm butter before serving?
At 71 years of age and still working full time I love cooking and am the designated “cooker” in our house. Thank you for the recipe! It has been years since I have been to Red Lobster as the closest on is 100 miles away, a three hour trip. But I did so love their biscuits! These are on the menu for tonight!
Just baked this today. Turned out really good. Absolutely delicious. Thank you!!
Can you use self rising flour?
It is best to use all-purpose flour for this recipe.
FRIENDS, IF YOU HAVE NO MADE THESE BISCUITS YOU NEED TO MAKE THEM now. THEY ARE ABSOLUTELY AMAZING! Hubby almost ate the whole bunch…=X Thanks for a wonderful recipe!
Kinda disappointed. I followed the recipe exactly. These things took way longer than 10-11 minutes to cook. The bottoms browned way before the biscuits had even been in the oven for 3 minutes. Once they were finally done, they had zero taste other than the spicy kick from the cayenne. Definitely NOTHING like Red Lobster.
I would like to make more than 10, do I just make the biscuits smaller or adjust the ingredient amounts?
You can make them smaller.
By far the best copycat recipe I have made. I’d like to share a few mods that I think many would enjoy..
– Instead of the cayenne, I substituted for Old Bay Seasoning (I added 1 whole teaspoon).
– One major difference was the type of cheddar cheese I used.
– I used “Trader Joe’s Farm House English Cheddar with Italian Truffles Cheese” https://aintfoundagoodtitleblog.files.wordpress.com/2017/03/tj_farmhouseenglishcheddaritaliantruffles_img1805.jpg
This is by far a much welcomed change up in the recipe. The only thing you lose is the diverse colors of the biscuits themselves but the taste makes up for this minor loss.
– I coated the unbaked biscuits with the buttery glaze before and after baking. (I added a generous pinch of Old Bay in the buttery glaze mix as well)
** To note, I did use Silpats on my baking sheets. (love these things)
10/10 will be making my biscuits with this cheese and this method from now on. 😀
If you make your biscuits this way, I’d be interested in your results and ratings.
Just FYI, Red Lobster sells their CBB mix in stores now, (Yours would be cheaper to make though) I’ve tried a bag and it really is the same, it even says RED LOBSTER CHEDDAR BAY BISCUIT MIX right on the bag. Again, this is JUST FYI.
This is my go-to recipe with almost every soup I make. As my father always says, “mmmmm, biscuits.” They are the best melt-in-your-mouth biscuits that you can’t help but love!
They are fantastic , thank you.
Just made it tonight. I did half whole wheat flour otherwise the same. After 12 minutes, the insides were still undercooked. I even got 12 buscuits so I was watching them carefully and was surprised they weren’t cook.
Any suggestions? I used whole wheat flour because of my diabetes.
Oh no! I’m not entirely sure – perhaps your oven wasn’t hot enough? I recommend investing in an in-oven thermometer for reliable, consistent results. You can read more about it here. Hope that helps!
You are killing me. I love Red Lobster biscuits. Yours look amazing, and I can’t wait to make some. Yes, they are stored with fat and cals, but what isn’t, this time of year? Happy Holidays, and thank you so much for sharing these fabulous biscuits.
Oh We Love Red Lobster Biscuits ( any biscuit for that matter) but I can’t do biscuits any longer because my husband is a diabetic! 🙁 but they look Delish!
I have made these for MANY holidays and get-togethers and they’re always a HUGE hit! This is the best recipe I’ve found by far!
Do these freeze well? Thinking of making ahead for a grad party. Thanks!
Hi Ann, unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
Don’t you need a little baking soda to react with the buttermilk? I always add a little soda to any baked goods that use buttermilk. What do you think?
I personally do not think baking soda is needed here but as always, please modify as needed to suit your personal preferences. That’s the beauty of home cooking, right?
Thanks for your reply. I did add a little soda which lightened up the biscuit….made more air holes, so to speak. Good recipe. Enjoyed with a buffalo chicken salad so as not to be too healthy!*!
Dear Sweet Lord these are DELICIOUS.
Crispy outside and chewy insides, drop a piece in your mouth and it melts in it right away. Oh the dancing swirls of butter with a cheesy delight with a waltz made from garlic and a kiss of cayenne. Beautifil, perfecto, magnifico. Thank you.
We are so happy you liked them!
These were good! Though the outside was a little hard inside was soft. What did i do wrong?
Cris, it sounds like they’ve been overcooked.
I made these with gf flour and they were phenomenal!! Love your recipes!
Thank you for sharing!
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