Red Lobster Cheddar Bay Biscuits were created more than twenty-five years ago, and these buttery biscuits are just as popular as ever. It’s even possible that some people go to Red Lobster just for these fluffy, cheesy biscuits finished off with delectable garlic butter.
No Red Lobster meal is complete without a side of their famous cheese biscuits. With this copycat Red Lobster biscuits recipe, you will feel like you have unlocked their secret recipe.
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Table of Contents
What makes the Red Lobster Cheddar Cheese Biscuits so good?
These delicious Red Lobster biscuits are a complement to any meal. Easy preparation makes for perfect biscuits every time! If you love these biscuits when dining at Red Lobster, you can now enjoy them at home.
The best part of serving up hot cheese garlic bread is how a warm biscuit crumbles in your hand. This side dish is worth staying in for! Enjoy these biscuits with a meal or as a savory snack.
Why This Recipe Works
The secret to these biscuits’ incredible texture lies in using Bisquick baking mix, which provides the perfect balance of flour, baking powder, and fat for consistently fluffy results. The addition of sharp cheddar cheese creates pockets of melted goodness, while the garlic butter finish adds that signature Red Lobster flavor. The key is not overmixing the dough, which ensures tender, flaky biscuits every time.
Recipe Ingredients
For the Biscuits:
- Bisquick baking mix – Provides the perfect flour blend for consistently fluffy biscuits every time
- Water – Creates the correct moisture level for tender texture
- Sharp cheddar cheese – Delivers the signature cheesy flavor and melted pockets throughout
- Butter – Creates richness and helps achieve golden brown tops
For the Garlic Butter Topping:
- Butter – Forms the base for the signature garlic topping that makes these biscuits irresistible
- Dried parsley flakes – Add color and fresh herb flavor to the butter mixture
- Garlic powder – Provides the essential garlic flavor that defines these biscuits
- Dried Italian seasoning – Adds complexity and depth to the herb butter finish
How to Make Red Lobster Biscuits
These are the simple steps to make this copycat Red Lobster Cheddar Bay Biscuits recipe:
- In a large bowl, mix the Bisquick, water, and cheese. Stir the flour mixture gently until the dough forms; avoid overmixing the dough.
- Pat or roll out the biscuit dough to ¾-inch thick. (You can serve these at drop biscuits if desired, for dropped biscuits, I love to use a cookie scoop, so all of the biscuits are the same size.)
- Cut the biscuits with a cutter and place them on a baking sheet, either lined with parchment paper or sprayed with non-stick cooking spray.
- Bake at 350°F for 8 to 10 minutes, until the tops are golden brown.
- While baking the biscuits, melt the butter with parsley, garlic powder, and Italian seasoning in a small pan.
- After removing the biscuits from the oven, brush the tops with the seasoned, melted butter and serve immediately. Move each hot biscuit carefully so they do not break.
Helpful Tips to Make Red Lobster Cheddar Bay Biscuits
If you want more richness in your Red Lobster Cheddar biscuits, substitute milk or buttermilk for the water and top with more butter.
Add 1 teaspoon of Old Bay seasoning for an extra flavor touch.
Give them a spicy kick by adding ½ teaspoon of cayenne pepper.
Feel free to substitute your favorite shredded cheese for the Cheddar in this recipe. They taste great with Pepper Jack!
What to Serve With Your Cheddar Cheese Biscuits
These cheesy biscuits go well with almost any soup. And, let’s not forget chili! Other ideas:
How to Store Cheddar Bay Biscuits
I must admit I have never made these and had leftovers, but perhaps you have a small family. This is how you can store and freeze leftover biscuits.
- Refrigerate in an airtight container in the refrigerator for 3 to 4 days.
- Freeze – When freezing leftover cheese biscuits, allow them to cool completely to room temperature, then place them in an airtight container or a plastic freezer bag. Ideally, use them within 3 months.
How to Reheat Red Lobster’s Cheddar Bay Biscuits
- Oven – Wrap the biscuits in foil and bake at 350°F for around 7 minutes or until warmed through.
- Microwave – Wet a paper towel, squeeze out the water, and wrap it around the biscuits. Please place it in a microwave-safe container and cover it with a lid, but don’t seal it. Set the power level to 50% and heat for 50 seconds.
- Air fryer – These heat well; simply set your air fryer to 350°F and heat for about 5 minutes.
How to Reheat Frozen Red Lobster’s Cheddar Bay Biscuits
- Oven – Wrap them in foil and bake at 350°F for 20 minutes.
- Microwave – Wet a paper towel, squeeze out the water, and wrap it around the biscuits. Please place it in a microwave-safe container and cover it with a lid, but don’t seal it. Set the power level to 50% and heat for 2 minutes.
- Air Fryer – Wrap them in foil and bake at 300°F for 15 to 18 minutes.
Love Red Lobster? Try these copycat recipes!
- Bacon-Wrapped Scallops Recipe
- Clam Chowder Soup Recipe
- Coconut Shrimp Sauce Recipe
- Crab Fettuccine
- Seafood Nachos Recipe
- Tartar Sauce Recipe
More Copycat Biscuit and Bread Recipes
- Black Angus Bread
- Cornbread with Creamed Corn and Sour Cream
- Crazy Bread
- Honey Butter Biscuit
- KFC Biscuits
- Olive Garden Breadsticks
- Texas Roadhouse Rolls
Check out more of my easy bread recipes and the best Red Lobster recipes here on CopyKat!
Copycat Red Lobster Cheddar Bay Biscuits
Ingredients
- 2 cups Bisquick baking mix
- ½ cup cold water
- ¾ cup shredded sharp cheddar cheese
- 4 tablespoons butter
- 1 teaspoon dried parsley flakes
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
Instructions
- Preheat the oven to 450°F.
- In a mixing bowl, combine the Bisquick, water, and shredded cheese. Roll out the resulting dough until it is 3/4 inch thick.
- Cut the biscuits with a biscuit cutter, place them on a baking sheet, and bake for 8 to 10 minutes.
- While the biscuits are baking, in a small saucepan, melt the butter together with the parsley, garlic powder, and Italian seasoning.
- When the tops of the biscuits are golden brown, remove the biscuits from the oven. Brush the tops with the seasoned butter and serve immediately.
I made these for Mothers Day to avoid the crowds they were such a huge hit, However I didn’t use Italian seasoning and used lawry’s garlic powder they taste so much like red lobster love this recipe!
I love garlic. Great suggestion.
Bake at 400 not 350 in the oven that is wrong on the recipe
I have been baking these at 350 for awhile. For me it is a default setting and I adjust my recipes around my preferred baking time. I like being able to bake in a moderate oven, so I can reheat something, or even cook a roast, or my favorite casserole while I am putting fresh hot bread in the oven.
What all of you don’t realize is that Red Lobster purchases these biscuits from The Schwan’s company I buy them all the time and from different sales reps. They all have told me this. Bake them and brush them with garlic butter.
they are not purchased by schwanns LMAO!
Definitely not.. I work at Red Lobster!
The recipe says a 450 oven but the video says 350. Probably will make a big difference. Which is it supposed to be?
to avoid the softness, brush with butter AFTER baking, and bake a little longer, until golden brown on top.
These biscuits are my reason for going to Red Lobster
Mine too.
They r the only reason why I go….I’ve asked for the recipie but they won’t give it.
@Vicky thx for the advice! I plan on making these tomorrow…..any thoughts???
When we tried these at Red Lobster, the outside had a different texture, almost like they were fried rather than baked. Anyone have any thoughts on that? The homemade ones taste great, everyone loves them!
I used to cook them. They ARE baked not fried.
The reason they look fried instead of baked is probably due to the crisp little crater dotted surface. To achieve this, add small (1/8 -1/4in) very cold chunks of butter to the dough. When the dough bakes, the butter melts, ‘frying’ the dough around it and leaving little fluffy pockets on the inside.
How much butter? I whole stick, 1/2 stick? Also, since there’s two different suggestions, what temperature do you bake these at? Also, do you use milk or water? Please let me know, I’m making these tonight. Thanks!
I worked at Red Lobster for years…the trick that everyone seems to miss is that they are brushed with their scampi butter, which is where the garlicky-buttery taste comes from. It is also why you see parsley on them. this butter mix can be achieved by melting the unsalted butter with white wine, garlic and parsley. (see scampi recipe)
FRESH garlic, by the way.
Oh!! And they are brushed AFTER baking.
Thank you so much, Lindsay! They taste marvelous. I am a caterer and will add this to serve with my home-made soups!!
you are correct!! someone said that red lobster purchases them through schwanns LMAO! on that one
Thx so much @Lindsay!!!!!!!!!!!!!!!
My Daughter made the Red Lobster Cheddar biscuits the taste was excellent, but They were soft, any suggestions?
Maybe she could have added a little more bisquick mix. Humidity often plays into how much flour you need to add to something.
To get the texture of the Red Lobster bisquits, add small (1/8 -1/4in) very cold chunks of butter to the dough. When the dough bakes, the butter melts, ‘frying’ the dough around it and leaving little fluffy pockets on the inside.
My Daughter made the Red Lobster cheddar Biscuits from Your Recipe ,he taste was excellent, but, They were soft, I like the Biscuits a little harder, do You have any idea why they were soft
I used the heart healthy Bisquick, and when it called for you to cut them with a cutter, the dough was too sticky, so I greased my hands and just made drop-type biscuits, which worked out great. I also added garlic powder to the dough when mixing and the flavor was fantastic. Hubby loved them, too!
I was disappointed with the receipe. I had just been to Red Lobster where I had eaten cheddar bisquits. Mine were no where near as good.
I am really sorry these didn’t work out well for you. Generally these have great results and most people are very happy with them.
.. I MADE THESE FOR MY CHURCH DINNER… I KNOCKED THEIR SOCKS OFF…LOL NO ONE EXPECTED TO HAVE THEM… I WENT BACK FOR ANOTHER ONE AND THEY WERE GONE… I CREATED MY OWN LITTLE BUTTR TOPPING..NEXT TIME I WILL TRY THE DRY RANCH..(MR OR MRS ANONYMOUS)..
I love this recipe, I can save alot of money now by making this bread at home. Thank you so much!!
I made these the morning my relatives from NJ came over. They were gone by the end of the day (I made 2 batches). I think it’s possible to get away with half the amount of butter and spices though.
I use this recipe to make my dumplings in my “Chicken & Dumplings Soup”. It makes the meal with never any dumplings left in the pot. Everyone swears it’s better than they have ever had before. Makes those recipes made with just biscuit dough to be tasteless when you have had dumplings like these!
Well, I’m glad I read this recipe. I used to love the garlic and cheddar biscuits at RL, and couldn’t believe they’d ever change. But, they did. and I don’t go there anymore. Fortunately, I am a pretty good cook, so I can make my own cheddar and garlic biscuits. And I don’t like drop biscuits, so I knead and cut mine.
I bellieve the top might be the dry ranch dressing mix.
My wife made these last night and the recipe was almost exactly the same. The bread was the first thing to go….i must have eaten 10 myself 😉 Thanks for the recipe!!
Red Lobster Muffins
These are ausome!!!
2Cups Bisquick
2/3 cup of milk
1/2 cup shredded cheddar cheese
1/4 tsp. garlic powder
Mix bisquick,milk, add cheese, and mix until a soft dough forms. Beat vigisourly until really stiff. Drop by tablespoons to make 10-12 bisquits, on ungreased cookie sheet . Bake in the middle rack for 8-10 minutes at 450 degrees. Melt butter and mix garlic butter, brush on rolls when done. Yummy!!!!!