These homemade Red Lobster’s cheddar bay biscuits are quick and easy to make, and taste a million times better than any boxed mix! From start to finish, these cheesy flavorful drop biscuits only take 20 minutes from start to in your stomach!
Red Lobster may possibly be the only restaurant I know that people will go just for the free bread and everything else comes second. We are a people obsessed.
This cheddar bay biscuit copycat recipe is the only one that I’ve had that truly makes me feel like they’re fresh from the restaurant itself. I really think it’s the spices that make the difference.
What are Drop Biscuits?
These biscuits are considered drop biscuits. Unlike in Southern buttermilk biscuits, we are not laminating (folding in layer after layer of) cold butter into the dough for a drop biscuit.
Drop biscuits are much more simple than that. The ingredients are just mixed together then dropped onto a baking sheet to bake. See? So simple.
What is in Cheddar Bay Biscuits?
While I don’t think Red Lobster has ever officially released their recipe, I’ve seen plenty of copycats over the years.
Some call for Old Bay seasoning, some want Bisquick mix, some just gave up and told you to buy the official mix in the little packets or from the box.
That’s not how I roll, honey. If I’m doing a recipe, I want it as ‘from scratch’ as I possibly can get without owning a farm and a mill.
Buttermilk. The reacts with the baking powder to make these biscuits light and fluffy. No reaction, no lift, no fluffy biscuits.
Shredded Sharp Cheddar Cheese.
A little sugar and a little kosher salt.
All of these are common drop biscuit ingredients besides the cheese. But it wouldn’t be a cheddar bay biscuit without the cheddar, honey.
Now, here’s where the spices come in:
Smoked Paprika. I promise you, the smoked paprika is the definitive flavor that will make you say ‘this tastes just like it came from Red Lobster!’
How to Make Copycat Cheddar Bay Biscuits
- Mix all the ingredients together. Yeah, no creaming butter, no fancy tricks, no mixer needed. So simple!
- Use an ice cream scoop to scoop out and drop the biscuits onto a prepared baking sheet. Using an ice cream scoop gives uniform size and shape to the biscuits so they all bake evenly and are done at the same time.
- Bake in a hot oven for 10-12 minutes. you don’t even have to wait for these to cool for 10 minutes, you can eat them as soon as you can handle them.
- Brush them with melted garlic butter. And be generous.
How to store these biscuits
Keep the biscuits soft and fluffy by keeping them in an airtight container for up to 3 days.
Can I freeze them?
When that craving takes over, we don’t feel like going to the store for ingredients, y’all. Place the cooled, baked biscuits in a freezer-safe zip-top and freeze for up to 5 months.
More great bread recipes:
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Cheddar Bay Biscuits
- 2 cups (280g) all-purpose flour
- 1 tbsp (15g) baking powder
- 1 tsp (5g) granulated sugar
- 1 tsp (5g) kosher salt
- 1/2 tsp (3g) smoked paprika
- 2 tsp (10g) garlic powder
- 2 tsp (10g) dried parsley
- 1 cup (240 mL) buttermilk, warmed slightly
- 8 tbsp (1 stick; 100g) unsalted butter, melted
- 1 1/4 cup (141g) sharp cheddar cheese, shredded
- 4 tbsp (1/2 stick; 50g) unsalted butter, melted
- 1 tsp (5g) garlic powder
- 1 tsp (5g) dried parsley
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, salt, baking powder, garlic powder, parsley, and paprika.
- In a separate medium-sized bowl (or large measuring cup) mix the buttermilk and the half cup of melted butter. Pour the buttermilk and butter mix into the dry ingredients and stir together with a rubber spatula right before the flour is completely incorporated.
- Gently fold in the cheddar cheese, being careful not to overmix.
- Using an ice cream scoop, place biscuits onto the prepared baking sheet, spaced 1-2 inches apart.
- Bake for 10 minutes. Mix 3 tbsp melted butter, parsley and garlic powder in a small bowl and use a pastry brush to brush the mixture generously over the hot biscuits.
- Let cool on the pan until cool enough to handle then serve warm.
- STORE: Keep the biscuits soft and fluffy by keeping them in an airtight container for up to 3 days
- FREEZE: Place the cooled, baked biscuits in a freezer-safe zip-top and freeze for up to 5 months. Thaw in fridge and heat in the oven for 10 minutes or microwave for 30 seconds.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 192 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 33mg Sodium: 160mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 3g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.