Irresistible 22-Minute Cheddar Bay Biscuits Red Lobster Copycat

Ever find yourself at Red Lobster just for those addictive Cheddar Bay Biscuits? I’ll admit it—I’ve done it more times than I care to count. There’s something about that warm, cheesy, garlicky goodness that makes you forget you even ordered seafood. After one too many “just for the biscuits” visits, I decided to crack the code at home. This Cheddar Bay Biscuits Red Lobster Copycat Recipe nails it—fluffy, buttery, and packed with sharp cheddar flavor. The best part? You don’t have to wait for a table (or share!). In under 30 minutes, you’ll have a basket of golden, garlicky perfection. Trust me, these disappear faster than you can say “unlimited refills.”

Why You’ll Love This Cheddar Bay Biscuits Red Lobster Copycat Recipe

Let me tell you why this recipe is about to become your new obsession:

• That perfect texture – Fluffy on the inside with just the right amount of crisp on the edges (exactly like the restaurant version!)
• Cheese in every bite – We’re talking real shredded cheddar melted right into the dough – none of that powdered cheese nonsense
• Ready in 22 minutes flat – From bowl to table faster than you can say “I’ll have another basket”
• That signature garlic butter – The parsley-flecked, garlicky glaze that makes these biscuits legendary
• No fancy skills needed – If you can stir ingredients together, you can make these (I promise!)

The first time I made these, my family nearly flipped the table trying to grab seconds. That’s when I knew this copycat recipe was the real deal.

Ingredients for Cheddar Bay Biscuits Red Lobster Copycat Recipe

Grab these simple ingredients – I bet you have most of them already! The magic happens when they all come together:

• 2 cups all-purpose flour – Spoon and level it, don’t scoop!
• 1 tbsp sugar – Just enough to balance the savory flavors
• 1 tbsp baking powder – Your leavening powerhouse (check it’s fresh!)
• 2 tsp garlic powder – Not garlic salt! We want pure garlic punch
• 1/2 tsp salt – I use kosher salt for better distribution
• 1/4 tsp cayenne pepper – The sneaky background warmth
• 1 cup shredded cheddar cheese – Sharp cheddar, please! Pre-shredded works in a pinch but block cheese melts better
• 1/2 cup unsalted butter, melted – And slightly cooled (I microwave in 15-second bursts)
• 1 cup milk – Whole milk makes them extra rich, but 2% works

For that signature glaze:

• 2 tbsp butter, melted – Yes, more butter. No regrets.
• 1 tsp dried parsley – Those little green flecks make all the difference
• 1/2 tsp garlic powder – Because we can never have too much garlic

See? Nothing fancy – just good, honest ingredients that transform into something magical.

How to Make Cheddar Bay Biscuits Red Lobster Copycat Recipe

Okay, let’s get to the fun part – making these cheesy, garlicky clouds of joy! I’ll walk you through each step so you get that perfect Red Lobster magic at home:

1. Preheat your oven to 450°F (230°C) – This high heat gives them that gorgeous golden crust. Line a baking sheet with parchment paper (trust me, cleanup is way easier).
2. Whisk together all your dry ingredients – That’s the flour, sugar, baking powder, garlic powder, salt, and cayenne in a big bowl. Get them really well combined – you want every biscuit packed with flavor!
3. Toss in the cheese – Stir in that glorious shredded cheddar until it’s evenly coated in the flour mixture. This helps prevent clumping.
4. Mix wet ingredients separately – In another bowl or measuring cup, whisk together the melted (but not hot!) butter and milk. Pour this into the dry ingredients all at once.
5. Gently stir until just combined – Here’s the key: stop mixing when you still see some flour streaks. Overmixing = tough biscuits, and we want fluffy! The dough will be sticky – that’s perfect.
6. Scoop onto your baking sheet – I use an ice cream scoop for even portions, but two spoons work too. Leave space between them – they’ll spread a bit.
7. Bake 10-12 minutes – Until they’re puffed and golden. Your kitchen will smell AMAZING.
8. Brush with garlic butter – Mix the melted butter, parsley, and garlic powder, then brush generously over the hot biscuits. This is when the magic really happens!

That’s it! You’ve just made better-than-Red-Lobster biscuits in your own kitchen. Now try not to eat them all before they hit the table (no judgment if you fail).

Tips for Perfect Cheddar Bay Biscuits

• Cold butter hack: For extra flaky layers, use cold butter grated into the dry ingredients instead of melted.
• Don’t overmix: Lumps are good! Overworked dough makes dense biscuits.
• Serve immediately: They’re best fresh from the oven when that garlic butter glaze is still glistening.

Ingredient Notes and Substitutions

Listen, I get it – sometimes you gotta work with what’s in the pantry! Here’s how to tweak this recipe without losing that Cheddar Bay magic:

• Flour: Need gluten-free? A 1:1 GF blend works great (I like King Arthur’s). Whole wheat flour makes them denser but adds nice nuttiness.
• Cheese: Sharp cheddar is ideal, but pepper jack adds kick! Pre-shredded works in a pinch (just toss it with 1 tsp flour to prevent clumping).
• Milk: Buttermilk makes them extra tender, or use almond milk for dairy-free (they’ll be slightly less rich).
• Spice: Out of cayenne? A dash of paprika or black pepper still gives warmth.

The garlic butter topping is non-negotiable though – that’s where the signature flavor lives!

Serving Suggestions for Cheddar Bay Biscuits

Oh, the possibilities! These biscuits are basically edible spoons for all your favorite dishes. My family goes wild when I serve them warm alongside:

• Seafood feasts – Obviously! They’re perfect with shrimp scampi or a big pot of clam chowder
• Comfort food classics – Try dunking them in chili or beef stew (the cheese melts into the broth – heaven!)
• Salad suppers – They turn a simple Caesar or Cobb salad into a meal

Pro tip: Keep that garlic butter handy for extra brushing at the table. You’re welcome.

Storage and Reheating Instructions

Let’s be real – these biscuits rarely last long enough to store! But if you’ve got leftovers (bravo for restraint!), here’s how to keep them tasting fresh:

• Room temp: Store in an airtight container for up to 2 days – they lose that magical fluffiness fast
• Reheating magic: 5 minutes in a 350°F oven brings back the crisp exterior (microwaving makes them rubbery – don’t do it!)
• Freezer hack: Freeze unbaked dough balls on a tray, then transfer to bags. Bake straight from frozen, adding 2-3 extra minutes

Truth? They’re best devoured hot from the oven – just like Red Lobster intended!

Nutritional Information for Cheddar Bay Biscuits Red Lobster Copycat Recipe

Let’s be honest – we’re not eating these for their health benefits! But if you’re curious, here’s the scoop per biscuit (based on 12 servings):

• Calories: 220
• Fat: 12g (7g saturated)
• Carbs: 22g
• Protein: 5g
• Sugar: 2g
• Sodium: 320mg

Numbers will vary slightly depending on your exact ingredients (especially cheese and butter brands). I use full-fat everything because – let’s face it – that’s where the flavor lives! For lighter versions, try reduced-fat cheese or less butter in the glaze.

Frequently Asked Questions

After making these biscuits countless times (and fielding texts from friends trying the recipe), here are the questions I get asked most:

• “Can I freeze these biscuits?” Absolutely! Freeze unbaked dough balls on a tray, then transfer to bags. Bake straight from frozen – just add 2-3 extra minutes. Already baked? Reheat frozen biscuits at 350°F for 8-10 minutes.
• “Is pre-shredded cheese okay?” It works in a pinch, but block cheese melts better. If using pre-shredded, toss it with 1 tsp flour first to prevent clumping.
• “Why are my biscuits dense?” You probably overmixed the dough! Stop stirring when you still see some flour streaks – lumps are your friend here.
• “Can I make these ahead?” The dough holds well in the fridge for 2 hours. For longer prep, freeze unbaked portions and bake when needed.
• “No cayenne – what can I use?” A pinch of black pepper or smoked paprika adds similar warmth without the heat.

Still have questions? Slide into my DMs – I could talk Cheddar Bay Biscuits all day!

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