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4.89 from 18 votes

Cheddar Bay Biscuits (Red Lobster Copycat)

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Restaurant Copycats
Cuisine: American
Servings: 12 cheddar bay biscuits
Calories: 192kcal
Author: Eden Westbrook

Equipment

Ingredients

Cheddar Bay Biscuits

  • 2 cups 280g all-purpose flour
  • 1 tablespoon 15g baking powder
  • 1 teaspoon 5g granulated sugar
  • 1 teaspoon 5g kosher salt
  • ½ teaspoon 3g smoked paprika
  • 2 teaspoon 10g garlic powder
  • 2 teaspoon 10g dried parsley
  • 1 cup 240 mL buttermilk, warmed slightly
  • 8 tablespoon 1 stick; 100g unsalted butter, melted
  • 1 ¼ cup 141g sharp cheddar cheese, shredded

Garlic Butter

  • 4 tablespoon ½ stick; 50g unsalted butter, melted
  • 1 teaspoon 5g garlic powder
  • 1 teaspoon 5g dried parsley

Instructions

  • 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 tablespoon 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.

Notes

  • 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.

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 160mg | Fiber: 1g