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Craving those famous Red Lobster Cheddar Bay Biscuits? This easy homemade Red Lobster biscuit copycat recipe gives you all the warm, buttery, cheesy, garlic‑herb goodness you love-fresh from your own oven.
These drop biscuits are the kind of thing you make once and then wonder why you don’t make them more often.
If you’re searching for the best Homemade Red Lobster Biscuit Recipe that tastes just like the real thing, you’re in the right place.
EQUIPMENT
- Mixing bowl
- Measuring cups & spoons
- mixing spoon
- pastry cutter or fork
- parchment-lined baking sheet
- small bowl for garlic butter topping
- pastry brush (optional)
INGREDIENTS YOU’LL NEED
For the Biscuit Dough:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon Old Bay seasoning (optional)
1 cup milk
1/2 cup (1 stick) cold butter, salted
1 1/2 cups cheddar cheese or colby jack
For the Garlic Butter Topping:
3 tablespoons melted butter
1/2 teaspoon garlic powder
1/2 to 1 teaspoon dried parsley
STEP-BY-STEP INSTRUCTIONS FOR HOMEMADE RED LOBSTER BISCUITS
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup..
Cut the butter into slices and set it aside (I like to do about 1/2 tbsp slices).
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, and Old Bay seasoning until well combined.
With your pastry cutter or fork, cut in the butter slices until butter is about pea size pieces.
Stir in the shredded cheese so it’s evenly distributed throughout the dry mixture.
Add the milk, mixing gently just until everything comes together. Avoid overmixing to keep the biscuits tender.
Drop heaping spoonfuls of dough (about 1/4 cup each) onto your prepared baking sheet.
Bake for 12–15 minutes, or until the biscuits are golden brown on top.
While they bake, mix together the garlic butter topping ingredients.
Brush the tops of the biscuits generously with the garlic butter mixture as soon as they come out of the oven.
Serve warm and enjoy that classic Cheddar Bay flavor.
TIPS & TRICKS
Avoid Overmixing: Stir the dough just until everything comes together. Overmixing develops too much gluten, which can make the biscuits dense instead of soft and tender.
How to Get Tender Flaky Biscuits: Make sure your baking powder and baking soda are fresh, and don’t pack the flour when measuring. A light hand and a slightly sticky dough help create those tall, fluffy biscuit tops.
Cheese Tips: Freshly shredded cheese melts better and gives the biscuits a richer flavor. Pre‑shredded cheese works in a pinch, but it won’t melt quite as smoothly because of added anti‑caking agents.
Storage and Reheating: Once cooled to room temperature, store leftover biscuits in an airtight container in the fridge for up to two days. To reheat, warm them in a 300°F oven for a few minutes until heated through – it brings back that fresh‑baked texture.
WHAT TO SERVE WITH A BATCH OF THESE BISCUITS
Seafood Dishes These biscuits are a natural match for seafood. Serve them alongside shrimp scampi, crab legs, baked salmon, or a classic fish fry. Their buttery, garlicky flavor pairs perfectly with anything from the ocean.
Soups and Chowders Cheddar Bay Biscuits make an amazing side for hearty bowls like clam chowder, lobster bisque, potato soup, or creamy chicken soups. They’re great for dipping and soaking up every last bit.
Holiday Meals or Weeknight Dinners Whether you’re planning a big holiday spread or just need something quick for a busy evening, these biscuits fit right in. They’re a hit with roasted meats, pasta dishes, casseroles, or even a simple salad.
FREQUENTLY ASKED QUESTIONS
Can you freeze the dough? Yes – the dough freezes well. Scoop the biscuit dough onto a baking sheet, freeze individual biscuits until solid, then transfer the portions to an airtight container or freezer bag. Bake straight from frozen, adding a couple extra minutes to the bake time.
Can you make them ahead? Absolutely. You can mix the dry ingredients and store them in an airtight container as your own DIY Red Lobster Biscuit Mix like you’d find in your local grocery stores. When you’re ready to make these delicious biscuits, add your butter, cheese, and milk as directed in the recipe and bake as usual. Always combine them right before baking for the freshest texture. Baked biscuits can also be made a few hours ahead and rewarmed before serving.
Can you use Bisquick or another mix? You can, but I prefer completely homemade. If you need a shortcut, Bisquick or similar baking mixes work – just follow the package instructions for drop biscuits and add cheddar, garlic powder, and Old Bay to mimic that classic Cheddar Bay flavor.
In the end, these Homemade Red Lobster Biscuits feel a little extra special to me. For years I had to skip anything with garlic, so being able to enjoy it again-slowly, carefully, and happily-makes every bite of these cheesy biscuits feel like a small celebration.
They’re a good reminder that the best comfort food is usually the simplest-just a handful of ingredients and a little patience, and suddenly you’ve got something warm and comforting on the table.
So, go ahead, try this recipe and leave a comment to let me know how your Red Lobster cheddar biscuits came out!
Blessings,
Homemade Red Lobster Biscuits (Copycat Recipe)
Ingredients
For the Biscuit Dough:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon Old Bay seasoning optional
- 1 cup milk
- 1/2 cup 1 stick cold butter
- 1 1/2 cups cheddar cheese or colby jack
For the Garlic Butter Topping:
- 3 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 to 1 teaspoon dried parsley
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup..
- Cut the butter into slices and set it aside (I like to do about 1/2 tbsp slices).
- In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, and Old Bay seasoning until well combined.
- With your pastry cutter or fork, cut in the butter slices until butter is about pea size pieces.
- Stir in the shredded cheese so it’s evenly distributed throughout the dry mixture.
- Add the milk, mixing gently just until everything comes together. Avoid overmixing to keep the biscuits tender.
- Drop heaping spoonfuls of dough (about 1/4 cup each) onto your prepared baking sheet.
- Bake for 12–15 minutes, or until the biscuits are golden brown on top.
- While they bake, mix together the garlic butter topping ingredients.
- Brush the tops of the biscuits generously with the garlic butter mixture as soon as they come out of the oven.
- Serve warm and enjoy!
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