Red Lobster’s Cheddar Bay Biscuits are pure evil. Make them from scratch with these easy to follow step by step photo instructions. Quick enough to be a weeknight recipe.
Editor’s Note: Originally Published September 24, 2011. Updated with more detailed discussion and update photos.
Oh so tender and moist and just exploding with flavor, these biscuits are everybody’s favorite. This is my own take on these garlic-cheddar fat loaded devils. Simplified for easy weeknight use.
Some recipes you just have to do. One of my daughters emailed a link to a recipe that looked great, but it used Bisquick as does most copy cat recipes like Allrecipes Cheddar Bay Biscuits. I don’t usually use mixes, and prefer from scratch anyways.
My Rating
An easy five. This is basically what I have done for years but with more butter. It is so close to the Red Lobster taste and texture I can’t tell the difference.
Recipe Notes on Cheddar Bay Biscuits
I did cut the recipes down a little to make just six good size biscuits. This is “cooking for two” if you haven’t noticed. Double if you need to.
Ingredient Notes:
The Butter: I originally used unsalted butter whenever baking. Not anymore. I will use unsalted butter in recipes that are butter dominate like butter cookies but not otherwise. If you use unsalted butter, it will probably be fine or you can add a pinch of salt.
The Baking Powder: Be sure to only buy baking powder without aluminum. The aluminum can give a metallic after taste that many people can detect. Just buy the right type of baking powder.
The Milk: I generally have non-fat milk around. Really, you are adding a lot of fat with the butter and cheese in this recipe. Use what you have. Substitute milk like soy or almond will be fine, also.
Many biscuit recipes use buttermilk. The acid, when combined with baking powder, will give a higher rise. I tend to push the baking powder to increase the rise.
If you want to use buttermilk, you will have a bit of extra rise. You can make a buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to a cup of milk and let it set for 5 minutes before using. Also, powdered buttermilk is a good thing to keep around.
The Cheese: A mild cheddar cheese will give that Red Lobster taste. But use the cheese you want.
Other Biscuit Recipes
Preheat oven to 400 degrees convection or 425 conventional oven.
Add 1 1/2 cups AP flour to a medium size mixing bowl. Add 3 tablespoons of butter and cut in with a large fork or crust cutter.
Add 1 tablespoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt. Add 3/4 cup shredded cheddar cheese. I like mild cheddar here. Mix well.
Add 3/4 cup milk. Mix well but you don’t need to over mix.
Spray a baking pan with PAM and make six even mounds (a heaping 1/4 cup). Bake for 14-15 minutes.
Just before the biscuits are done, combine 1 1/2 tablespoons butter, 1/4 teaspoon parsley flakes, and 1/2 teaspoon garlic powder.
Brush the completed biscuits with the butter mixture and serve hot.
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Cheddar Bay Biscuits a la Red Lobster
Ingredients
- 1 1/2 cup AP flour
- 3 tablespoons butter
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3/4 cup shedded cheese - Mild cheddar preferred
- 3/4 cup milk
Topping
- 1 1/2 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley flakes
Instructions
- Preheat oven to 400 degrees convection or 425 conventional.
- Add 1 1/2 cups AP flour to a medium size mixing bowl. Add 3 tablespoons of butter and cut in with a large fork or crust cutter.
- Add 1 tablespoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt. Add 3/4 cup shredded cheddar cheese. I like mild cheddar here. Mix well.
- Add 3/4 cup milk. Mix well but you don't need to over mix.
- Spray a baking pan with PAM and make six even mounds (a heaping 1/4 cup). Bake for 14-15 minutes.
- Just before the biscuits are done, combine 1 1/2 tablespoons butter, 1/4 teaspoon parsley flakes, and 1/2 teaspoon garlic powder.
- Brush the completed biscuits with the butter mixture and serve hot.
Recipe Notes
Pro Tips
- I suggest mild cheddar if you are looking for a Red Lobster like taste.
- Use only alunimum-free baking powder.
- Any milk will do. You can use buttermilk for a bit of a better rise.
- I have kept the number of ingredients to a minimum to make this weeknight friendly.
- Good in an airtight container for 2-3 days at room temperature or refrigerated.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published September 24, 2011.
Melody
Hi Dr. Dan,
Thanks for the powered buttermilk substitution because, sadly, most or all of the milk I buy spoils. How can I judge if powderd buttermilk will work in other recipes?
The milk delema is problematic. (I like to have milk to hand to whip up a quick quiche!) A woman in the market said she freezes small quantities for cooking. Have you ever tried this? Any other suggestions? (I don’t like the flavor of canned or fat-free poewdered.)
This is the perfect summer biscuit with grilled chicken and a salad!
Dan Mikesell AKA DrDan
Hi Melady,
I do love this biscuits, I can just whip them out if needed. It is a little more special than just a bread sidedish.
About the milk things. Can you freeze milk? Sure but it will change the taste and texture a bit. I think of it as already rehydrated dried milk. But it takes up freezer space and is not as convenient. Just use powdered which is cheaper and more convenient to have around. I wouldn’t just drink a glass of either (it is safe but taste and texture is wrong.)
The powdered buttermilk (and powdered non-fat milk) work fine for baking. I don’t find they are good for things where the milk stays as a liquid, like in a sauce or gravy.
I rarely can finish a container of fresh milk. I find buying one of the ultrapasteurized milk with a long outdate is best. It can set in the refrigerator for a few months until I need it. Once opened, it has 2 weeks and I date it with a felt tip pen when I open it. Sometime I will buy of three pack of soy milk (not the drink) and will have that around.
Hope that helps some.
Dan
Katie
Hi. Your ingredient list doesn’t have the cheddar cheese on it but your instructions do.
Dan Mikesell AKA DrDan
Hi Katie,
Welcome to the blog and thanks for the proofread and saying something. It has been like that since originally published almost 8 yrs ago. It has been seen over 100,000 times. So you definitely get the star. Good thing people read the instructions.
Thanks again.
Dan
Aubree
These are very easy and taste great.
Alicia Bland
Delicious and very easy! My family loved them. We will be making these again!
DrDan
Hi Alicia,
Welcome to the blog.
I think it is all the butter. I think I will do these again soon.
Thanks for the note.
Dan
DrDan
Hi Ken,
I have been trying to do biscuits less but a premade mix would work great if you use it enough or self rising flour. The grater works great for the butter and I do that if I’m doing a large batch. I find it silly when people fire up their food processor for something like this. Mine is a pain to clean.
Thanks for the note and if you could, post to mix formula for the readers.
Dan
Kenneth
I just wanted to make a quick comment. First off I love these. I have started using my own baking mix from the Utah extension service with half whole wheat and half all purpose and half the recommended salt. Makes my Doc happier. I also started using a cheese grater and grating the cold butter to make it easier to incorporate in to the mix. Since reducing the salt content adding other flavors and herbs really helps. Adding the other ingredients, especially the mix for the top really improved my biscuits. Thanks for the recipe.
Angela
This recipe is amazing. For the biscuits, I used light cheddar and replaced the 3T butter with 3T 0% Greek yogurt. I made the topping as is. They were absolutely delicious! My husband loved how light and fluffy they turned out and the garlic flavor was a perfect touch. I especially appreciate the small batch size since I do all my cooking for just the two of us. Thank you for this! Definitely being added to the recipe box.
Linda
These were abolutely, incredibly delicious & SUPER easy! I made (2) batches – 1 without garlic for my toddler grandtwins. In the garlicky batch, I threw some freeze dried chives & a little black pepper into the batter. Also substituted 1/4 c. shredded parmesan for 1/4 c. of the cheddar. Shared this awesome recipe everythwhere – everyone loved them, many thanks!
DrDan
Thanks so much for the note and rating. I love these but due to the fat content haven’t done them for a while.
Again thanks for the comment and rating.
DrDan
Linda
Beyond incredible & super easy! I made 2 batches – 1 w/o garlic for my toddler Brandywine & added some chives & a little black pepper in the garlic batch. Also used 1/4 c shredded parmesan in plce of 1/4 c of the cheddar. Everyone loved them – sharing everywhere – many thanks!
Shae
Completely heavenly! There is a mismatch between the recipes though. In the step by step, instructions are for 1/8t salt in the butter topping, but goes up to 1/4 in the full recipe summary on the bottom. Beware… 1/8 must be the right one! My first batch was too salty but second tasted just right with less salt!
DrDan
You are so right. 1/8 and only if unsalted butter. Thanks for the catch.
DrDan
mickey conway
I just made a batch of these for dinner and they were great! First time I’ve ever tried “baking from scratch” and honestly I was a little worried but this recipe was so simple! You have a new fan.
Dan Mikesell
They are evil little devils. Now that you have done scratch, you will never go back.
Chris
Those things are addictive! They are even great the next morning, cold.
Inspired by eRecipeCards
DELICIOUS! Yeah, not a fan, but the rolls are by far the best! great recipe.
And thanks for being such an active part of eRecipeCards