Copycat Red Lobster Cheddar Bay Biscuits

Today I am sharing an easy recipe for Copycat Red Lobster Biscuits! They are buttery, cheesy and the perfect side dish! Super easy to make too!

Red Lobster’s Cheddar Bay Biscuits are the reason half the table orders seconds before the entrees arrive. Buttery, garlicky, cheddar-studded, with that herb butter brushed on hot out of the oven — this recipe gets you there in 25 minutes with eight pantry ingredients.

The recipe makes six biscuits, which is the right amount for a family dinner without a huge surplus. Double everything for a crowd.

One thing that matters before you start: the butter needs to be cold, not room temperature. Cold butter cut into the flour creates small pockets of fat that produce steam during baking, which is what makes these flaky rather than cakey. Work quickly when cutting the butter in and don’t linger — warm hands warm the butter and you lose the effect.

The other rule is don’t overmix once the milk goes in. Stir until just combined and stop. Overmixed biscuit dough develops gluten and makes the finished biscuit tough. A few dry streaks in the dough when you scoop it is fine — they’ll work themselves out in the oven.

The butter topping goes on immediately when they come out — brush it while the biscuits are hot so it soaks in rather than sitting on the surface.

Butter, cold and cubed (1/3 cup): Cold is essential — not room temperature. Cut the butter into small cubes and refrigerate them again after cutting if your kitchen is warm. The cold butter creates the flaky layers that make these taste like the real thing. If you want to go further, freeze the butter and grate it on a box grater directly into the flour mixture — this is the most foolproof method for even distribution.

Sharp cheddar (1 cup, shredded): Sharp rather than mild gives you a more pronounced cheese flavor in the finished biscuit. Shred it yourself if possible — pre-shredded cheese is coated with starch that slightly inhibits melting and affects texture.

Milk (1 cup): Whole milk gives the best result. The fat contributes to a tender crumb. Buttermilk is an excellent substitute if you have it — it adds slight tang and reacts with the baking powder for additional lift.

Baking powder (1 tablespoon): A full tablespoon for 2 cups of flour is a higher ratio than most baked goods, which is intentional — these biscuits are meant to be light and tall and the extra leavening gets them there. Make sure your baking powder is fresh; old baking powder produces flat biscuits.

Butter topping (3 tablespoons melted butter, parsley, garlic powder): This goes on immediately out of the oven while the biscuits are still hot. The heat helps it absorb rather than just sitting on the surface. Don’t skip it — the garlic butter topping is half the flavor.

How To Make Easy Red Lobster Biscuits

1. Preheat oven to 425 degrees and prepare a baking sheet by greasing with nonstick cooking spray.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.
3. Add the cubed butter and work it into the flour with a pastry blender. 
4. When the mixture resembles coarse sand, add the cheese and stir to combine.
5. Pour in the milk and stir carefully until just combined, being careful not to overmix the dough.
6. Use an ice cream scoop or ¼ cup to scoop out balls of dough.
7. Place the dough on the prepared baking sheet and bake for 13 to 15 minutes, until golden brown.
8. While the biscuits are baking, prepare the butter topping by mixing together the melted butter, dried parsley, and garlic powder in a small bowl.
9. Brush the butter over the baked biscuits before serving.
10. Serve these delightful copycat Red Lobster cheddar bay biscuits as a side dish alongside your favorite main course, or enjoy them on their own as a delicious snack!

Tips and Tricks for Perfect Biscuits:

• Make sure to use cold butter for flaky biscuits. You can also freeze the butter and grate it into the dry ingredients for even distribution.
• Handle the biscuit dough as little as possible to avoid tough biscuits. Overmixing or kneading can result in a less fluffy texture.
• If you prefer a spicier kick, you can add a pinch of onion powder or Old Bay seasoning to the dry ingredients.

Storage Options and Shelf Life:

If you happen to have any leftovers (which is rare!), you can store the biscuits in an airtight container at room temperature for up to two days. To extend their shelf life, you can also freeze them in a freezer bag for future enjoyment. Simply reheat the frozen biscuits in a toaster oven for a few minutes until they are warm and ready to be devoured.

FAQs

Now it’s time to enjoy these mouthwatering biscuits and create unforgettable moments with your loved ones. Happy baking!

This particular recipe makes a small bunch (6) but if you want more you can easily double the ingredients.

Here are some more delicious biscuit recipes to try:

If you are looking for some more amazing copycat recipes be sure to check out this amazing list! 35 Of The Best Copycat Restaurant Recipes To Try At Home