Cheddar Bay Biscuits from Red Lobster feature warm, fluffy biscuits infused with sharp cheddar cheese, garlic, and a buttery herb topping, delivering a savory and aromatic taste with a golden, slightly crispy crust.
Equipments
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Grater (for cheese)
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
- Pastry brush
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 cup (4 oz) sharp cheddar cheese, shredded
- 1 cup whole milk
- ⅓ cup unsalted butter, melted
- 2 tablespoons fresh parsley, minced
- 2 tablespoons unsalted butter, melted (for topping)
- ½ teaspoon garlic powder (for topping)
Sharp cheddar cheese is crucial for achieving the authentic flavor of Cheddar Bay Biscuits, so using freshly shredded cheese rather than pre-shredded can enhance meltability and taste. The garlic powder adds a savory depth, but adjust the amount according to your preference to avoid overpowering the biscuits. Whole milk contributes to the tender crumb, so substitutes like skim milk may affect the texture and richness. Melting unsalted butter and brushing it on top after baking creates the iconic golden, slightly crispy crust and is essential for that signature buttery herb finish. You can recreate Red Lobster's famous Cheddar Bay Biscuits at home by following this copycat recipe that balances sharp cheddar, garlic, and herbs perfectly.
Instructions
- Preheat oven to 450°F (232°C). Line baking sheet with parchment paper or silicone mat.
- In mixing bowl, whisk together flour, baking powder, sugar, garlic powder, salt, and cayenne pepper.
- Add shredded cheddar cheese and toss to combine.
- In separate bowl, whisk together milk and melted butter.
- Pour wet ingredients into dry ingredients; mix until just combined (do not overmix).
- Scoop dough onto prepared baking sheet using spoon or cookie scoop, spacing evenly.
- Bake for 10–12 minutes, until golden brown.
- While baking, whisk melted butter, parsley, and garlic powder for topping in small bowl.
- Remove biscuits from oven; immediately brush tops with butter mixture using pastry brush.
- Transfer biscuits to wire cooling rack; serve warm.
Substitution
Cheddar Bay Biscuits from Red Lobster copycat recipes rely on sharp cheddar cheese and garlic powder to achieve their signature savory flavor. If you cannot find sharp cheddar, a mild or medium cheddar can be used, though the taste will be less intense. For a healthier twist, substitute whole milk with low-fat milk or a dairy-free alternative like almond milk, keeping the same quantity. When fresh parsley is unavailable, dried parsley can be used, but reduce the amount to one tablespoon to avoid overpowering the biscuits. Your melted butter topping can also be enhanced with a pinch of smoked paprika for a subtle smoky aroma without altering the classic profile.
Tips
Ensure you do not overmix the biscuit dough, as this can result in dense, tough biscuits rather than light and fluffy ones. Use freshly shredded sharp cheddar cheese for optimal flavor and melt better when baked. When scooping dough, maintain equal spacing on the baking sheet to promote even cooking and browning. Immediately brush the warm biscuits with the garlic herb butter topping to maximize flavor absorption and aroma.
Nutritions
Cheddar Bay Biscuits from Red Lobster provide a rich source of calcium and protein from sharp cheddar cheese, while the biscuits' butter and whole milk contribute saturated fats and essential vitamins such as A and D. With approximately 150-200 calories per biscuit, they contain carbohydrates from the all-purpose flour and sugars, balanced by fiber from the parsley. Your intake will also include sodium and garlic powder, which add flavor but should be monitored to maintain a balanced diet. Enjoying these biscuits in moderation can complement meals while delivering savory satisfaction and key nutrients.
Storage
Store your Cheddar Bay Biscuits in an airtight container at room temperature for up to 2 days to maintain their buttery, cheesy flavor and soft texture. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month, then reheat in a warm oven to regain their crisp crust and fluffy interior. Avoid refrigeration, as it can cause the biscuits to dry out and lose their desired softness.
Variation or Alternatives
You can substitute sharp cheddar with a blend of aged white cheddar and Gruyere to add a nutty depth to your biscuits. Incorporate a small amount of grated Parmesan into the dough for an extra layer of umami flavor. Experiment with replacing whole milk with buttermilk for a tangier taste and softer crumb. For a crispier crust, chill the dough for 30 minutes before baking to help retain shape and enhance texture.
Allergies
Cheddar Bay Biscuits contain common allergens such as wheat from the all-purpose flour and dairy from sharp cheddar cheese, whole milk, and unsalted butter, which may trigger reactions in individuals sensitive to gluten or lactose. Your risk of an allergic reaction increases if you have a history of allergies to garlic or cayenne pepper, as both are prominent in the recipe. Always check ingredient labels and consult your healthcare provider if you have concerns about food allergies.
Why this recipe?
Cheddar Bay Biscuits from Red Lobster are beloved for their perfect blend of sharp cheddar cheese and savory garlic, creating an irresistible flavor that complements seafood and other menu items. The biscuits' fluffy, buttery texture combined with a crispy exterior delivers a satisfying bite that keeps customers coming back. Making a copycat version at home allows you to enjoy this iconic taste fresh from your oven, bringing the restaurant experience to your kitchen. Your homemade batch offers customization opportunities without preservatives or additives, enhancing both taste and quality.