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A copycat recipe for Red Lobster’s famous Cheddar Bay Biscuits, featuring cheesy, garlicky biscuits topped with a fresh herb garlic butter. Soft, fluffy, and quick to make, these biscuits pair well with seafood or any meal.

  • Total Time: 40 minutes
  • Yield: 8 biscuits 1x

Ingredients

Scale
  • 2 cups all-purpose flour, spooned and leveled
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup (1 stick) cold unsalted butter, cut into ½-inch bits
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup buttermilk (or substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit 5 minutes)
  • 3 tablespoons unsalted butter, melted (for topping)
  • ¼ teaspoon garlic powder (for topping)
  • 1 tablespoon finely chopped fresh parsley (for topping)

Instructions

  1. Preheat oven to 425ºF (220°C) and place a rack in the middle. Line a 13×18-inch baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and garlic powder.
  3. Add cold cubed butter to the dry ingredients. Cut it in with a pastry cutter or knives until mixture resembles coarse crumbs with pea-sized butter bits.
  4. Stir in shredded cheddar cheese.
  5. Add buttermilk and fold gently with a rubber spatula until dough just comes together and is a bit rough and sticky. If too dry, add 1-2 tablespoons more buttermilk carefully to avoid overmixing.
  6. Using two spoons, scoop dough into eight mounds about 2½ inches across onto the prepared baking sheet, spacing evenly. Do not smooth tops to retain rustic edges.
  7. Bake for 17 to 20 minutes until lightly golden on top.
  8. While baking, whisk melted butter with garlic powder and finely chopped fresh parsley to prepare garlic butter topping.
  9. Remove biscuits from oven and immediately brush tops generously with garlic butter mixture.
  10. Serve the biscuits warm.

Notes

Use cold butter to create flaky layers via steam during baking., Biscuits can be frozen as raw dough mounds for up to 3 months; bake directly from frozen adding a few minutes to baking time., Cooked biscuits can be frozen after cooling, stored airtight, thawed at room temperature and reheated in a 300°F oven for best texture., Buttermilk substitute: Mix 1 tablespoon lemon juice or vinegar into 1 cup milk and let sit for 5 minutes before use.

  • Author: mapps6841@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 337 kcal per serving
  • Fat: 21 g per serving
  • Carbohydrates: 29 g per serving
  • Protein: 8 g per serving