Cheddar Bay biscuits from scratch are tender, buttery mounds of savory bread inspired by Red Lobster’s famous appetizer. This easy copycat recipe makes a great appetizer or side and delivers warm, cheesy, garlicky flavor with minimal effort.
If you enjoy copycat recipes, try the other favorites mentioned on the original site — they pair well with these biscuits. For more biscuit ideas, consider the drop biscuits and flavored cheddar-basil variations.
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If you can’t resist nibbling on the bread before the main course, these cheddar bay biscuits are for you. Salty, cheesy, and brushed with garlic butter, they’re best served warm straight from the oven. Try to stop at just one—good luck!
Why This Cheddar Bay Biscuit Recipe Works
- Quick and simple: Basic pantry ingredients and easy steps get these biscuits on the table in about 25 minutes.
- Restaurant-style at home: Recreate the familiar Red Lobster flavor at home and customize the seasonings or cheese to your preference.
- Rich and satisfying: The grated sharp cheddar and final garlic-butter brush make these biscuits indulgent and irresistible.
Tools You’ll Need
- Pastry blender
- Mixing bowl
- Baking sheet
- Pastry brush
- ¼-cup measuring scoop
What You’ll Need
The ingredients below give the classic Cheddar Bay flavor: a tender biscuit base studded with sharp cheddar and finished with a garlicky butter glaze. Exact measurements are listed in the recipe card further down.
Cheddar Bay Biscuits Ingredients
- All-purpose flour: Spoon into the cup and level for accurate measure.
- Baking powder: Gives the biscuits lift once combined with the wet ingredients.
- Sugar: Balances savory flavors and helps tenderize the crumb.
- Seasonings: Garlic powder, onion powder, and kosher salt for classic taste.
- Cold salted butter: Cubed and kept very cold so it creates flaky pockets as the biscuits bake.
- Sharp cheddar: Cold and grated for melty, savory pockets in each biscuit.
- Buttermilk: Very cold; it adds tang and yields a soft, tender texture.
Garlic Butter
- Salted butter: Melted for the glaze.
- Dried parsley: Adds color and a mild herbal note.
- Garlic powder: For that garlicky finish everyone expects.
How To Make Cheddar Bay Biscuits
These are drop biscuits, so no rolling required. Mix dry ingredients, cut in cold butter, fold in cheese, add cold buttermilk, scoop, bake, then brush with garlic butter. Read the steps below for details.
Combine Dry Ingredients
Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, onion powder, and kosher salt until evenly combined.
Add Fat and Cheese
Add the very cold cubed butter and use a pastry blender or fingertips to work it into the flour until pea-sized pieces remain. Fold in the grated cheddar with a spatula.
Pour in the cold buttermilk and stir gently just until the dough comes together—avoid overmixing to keep the biscuits light.
Scoop and Bake
Use a heaping ¼-cup scoop to drop portions of dough onto the prepared baking sheet, leaving some space between each. Bake 13–15 minutes, or until the tops are lightly golden.
Make the Garlic Butter
While the biscuits bake, melt the butter and stir in the dried parsley and garlic powder. When the biscuits come out of the oven, brush them generously with the garlic butter and serve warm.
Tips for the Best Biscuits
- Keep ingredients very cold: Cold butter gives the best rise and flaky texture.
- Don’t overmix: Stir just until combined to avoid dense biscuits.
- Alternate bake method: If you don’t have a baking sheet, the dough can be placed into a muffin tin for a slightly different shape.
Variations
- Biscuit mix shortcut: Use a prepared biscuit mix in place of flour and baking powder for a faster version.
- Try different cheeses: Swap sharp cheddar for gouda, parmesan, Swiss, or pepper jack for varied flavor.
- Add-ins: Stir in cooked bacon bits, chopped olives, or jalapeños with the cheese for extra interest.
- Buttermilk substitutes: Make a quick buttermilk by combining milk with a little sour cream or plain yogurt to reach the needed volume.
What to Serve with Cheddar Bay Biscuits
These biscuits pair well with many dishes. Popular choices include:
- Soup: A bowl of tomato or roasted red pepper soup makes a comforting combo.
- Chili: Use the biscuits for dipping into hearty chili.
- Seafood: Recreate a seafood-style meal and serve alongside shrimp scampi or other seafood entrees.
Storage
Store leftovers covered at room temperature for up to 3 days. For longer keeping, refrigerate for up to 4 days. To revive, warm briefly in the oven or microwave before serving.
Frequently Asked Questions
Why are they called Cheddar Bay Biscuits?
The name evokes a seaside vibe introduced during a rebranding in the 1990s. The cheese-and-garlic biscuits became closely associated with that restaurant identity.
Can cheddar bay biscuits be frozen?
Yes. Cool completely, wrap tightly in foil or place in an airtight container, and freeze up to 3 months. Thaw in the fridge and warm briefly before serving.
Can I make the dough ahead of time?
Because the leavening begins working once wet ingredients are combined, the dough is best baked soon after mixing. The recipe is quick, so plan to bake immediately for best rise.
Looking for More Appetizers
- Cornbread with honey butter
- Mozzarella sticks
- Gruyere and Parmesan potato stacks
- Easy Rotel dip
Loved this recipe?
If you make these biscuits, leave a comment and share photos on social media. It’s always fun to see your versions and any twists you try in the kitchen. Enjoy!
Cheddar Bay Biscuits
Equipment
-
Pastry blender
-
Mixing bowl
-
Baking sheet
-
Pastry brush
-
¼ cup measuring scoop
Ingredients
Biscuits
- 2 cups all-purpose flour spooned and leveled
- 2½ teaspoons baking powder
- 2 teaspoons sugar
- 2 teaspoons garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- 8 tablespoons salted butter, very cold, cubed
- 1¼ cup sharp cheddar, very cold
- 1 cup buttermilk, very cold
Garlic Butter
- ¼ cup salted butter
- 1 teaspoon dried parsley
- ¾ teaspoon garlic powder
Instructions
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Preheat oven to 425°F. Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, sugar, garlic powder, onion powder, and kosher salt.
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Cut the very cold cubed butter into the flour until pea-sized pieces remain. Stir in the grated cheddar.
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Add the cold buttermilk and stir just until combined.
-
Using a ¼-cup scoop, drop heaping portions onto the prepared baking sheet. Bake 13–15 minutes, until lightly golden.
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While baking, melt butter and whisk in dried parsley and garlic powder. Set aside.
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Brush the hot biscuits with the garlic butter and serve warm.