Whip up Red Lobster’s legendary Cheddar Bay Biscuits right at home! These biscuits are bursting with cheesy, garlicky goodness and topped with fresh herbs—no wonder they have a devoted fan base. They come together quickly and pair beautifully with everything from a busy weeknight dinner to a laid-back Sunday brunch.

Red Lobster’s Cheddar Bay Biscuits have become a classic for good reason. Originally served to tide hungry guests over, these cheesy, garlicky bites quickly stole the spotlight. With this simple copycat recipe, you can bring that same irresistible flavor straight into your kitchen—hand one to anyone who’s been to Red Lobster and watch their eyes light up. That perfect bite of sharp cheddar cheese, garlic, and fresh herbs wrapped up in a warm buttermilk biscuit really hits all the nostalgic cravings.

Did you know? There’s no actual “Cheddar Bay” out there. It’s a clever name Red Lobster came up with to add a coastal vibe to these biscuits. Before 1993, they simply called them “Cheese Garlic Bread.”

This recipe keeps things super simple by using the drop biscuit method. That means no rolling or fancy shaping—just spoon the dough onto a baking sheet for those beautifully rough edges we all love. While these biscuits go with just about any meal, they’re especially perfect alongside seafood, living up to their name.

What You’ll Need To Make Cheddar Bay Biscuits

• All-purpose flour: This is the base of your biscuits. For the best, fluffiest results, scoop the flour lightly into your measuring cup and level it off with a knife to avoid packing it down.
• Cornstarch: Adding a little cornstarch helps soften the flour’s protein, making your biscuits super tender and flaky.
• Baking powder & baking soda: These leavening agents work together to give your biscuits a wonderful rise and that light, fluffy texture we all want.
• Garlic powder: Adds savory depth both inside the biscuit and on the buttery topping for that signature garlicky kick.
• Butter: Cold butter folded into the dough creates flaky layers, and melted butter in the topping adds richness and flavor.
• Cheddar cheese: Sharp cheddar brings the bold, tangy cheese flavor these biscuits are famous for. I always go for sharp to pack a punch.
• Buttermilk: This keeps the biscuits moist and helps activate the leavening. Don’t have buttermilk? No problem—just add a splash of vinegar or lemon juice to milk and let it sit for a few minutes.
• Fresh parsley: Stirred into the garlic butter topping, fresh parsley adds a burst of bright herb flavor.
• Scroll down to the printable recipe for exact measurements and details.

Step-by-Step Instructions

Step 1: Combine dry ingredients and butter. Grab a large bowl and whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Then add the cold, cubed butter.

Pro Tip: Keep that butter straight from the fridge—cold butter pockets create steam as they bake, giving you tender, fluffy biscuits with flaky layers.

Step 2: Cut the butter into the flour mix. Use a pastry cutter, two knives, or even your fingertips to blend the butter into the dry ingredients until you see coarse crumbs with some butter bits about the size of peas.

Step 3: Stir in cheese and buttermilk. Add your shredded cheddar and buttermilk, mixing gently with a rubber spatula until the dough comes together into a rough, sticky ball. If it feels too dry, add a little more buttermilk—but don’t go too far. Be careful not to overmix; leaving a slightly shaggy texture will make your biscuits nice and light.

Step 4: Drop the dough onto the baking sheet. Using two spoons, scoop out eight mounds of dough roughly the size of a peach (about 2½ inches wide) onto a parchment-lined baking sheet. Don’t worry about shaping them perfectly—their rustic, craggy edges are what make these biscuits so charming! If you want to save some for later, the raw dough mounds freeze beautifully for up to three months when stored in an airtight container.

Step 5: Bake the biscuits. Pop the tray in a preheated oven and bake for 17 to 20 minutes, or until they turn a beautiful light golden brown. Don’t worry if some cheese sneaks out—that’s just bonus crispy, melty goodness!

Step 6: Make the garlic butter topping. While the biscuits bake, whisk together melted butter, garlic powder, and finely chopped fresh parsley in a small bowl.

Step 7: Brush biscuits with garlic butter and serve warm. As soon as the biscuits come out of the oven, generously brush the tops with that garlic butter mixture. The heat soaks in all that flavor. Serve these warm and prepare for happy smiles around the table.

These biscuits taste best hot from the oven, but leftovers keep well too. Store them in an airtight container at room temperature for up to two days, or freeze for up to three months. When reheating frozen biscuits, warm them gently so they stay soft and tender instead of drying out.

Cheddar Bay Biscuits