Red Lobster Cheddar Bay Biscuits Recipe tastes buttery, cheesy, garlicky, and a little herby, just like the basket you crush before your seafood even hits the table. It works perfectly for busy home cooks who want restaurant-style biscuits in about 25 minutes from start to finish. I still remember burning my tongue on one of these in my tiny first apartment kitchen and deciding it was absolutely worth it.

Why Choose This Red Lobster Cheddar Bay Biscuits Recipe

This version uses simple pantry ingredients and skips any boxed mix, so you control the flavor and the salt. You still get that classic cheesy, garlicky punch with a soft, tender center and slightly crisp edges.

You mix everything in one bowl, drop the dough on a sheet pan, and brush on a quick garlic butter at the end. The whole thing fits easily into a weeknight dinner or a casual weekend meal without stressing your schedule.

“These taste just like the restaurant biscuits, maybe better, and my family devoured the whole batch in minutes. ★★★★★”

Ingredients You’ll Need

Dry ingredients

2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon fine sea salt
1 teaspoon garlic powder
½ teaspoon onion powder (optional but adds nice depth)
½ teaspoon smoked paprika or regular paprika

Wet ingredients

1 cup cold whole milk
⅓ cup unsalted butter, melted and slightly cooled
1 large egg, room temperature

Cheese and herbs

1½ cups shredded sharp cheddar cheese
- Use a block of cheddar and shred it yourself for better melt and flavor.
- Pre shredded cheese works if you feel tired or rushed, just expect slightly less gooey texture.
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley

Garlic butter topping

3 tablespoons unsalted butter, melted
½ teaspoon garlic powder
¼ teaspoon salt
1 tablespoon chopped fresh parsley
Optional: small squeeze of lemon juice for a tiny brightness boost

Equipment

Large mixing bowl
Medium bowl or large measuring cup
Whisk
Rubber spatula or wooden spoon
Box grater for the cheese
Baking sheet
Parchment paper or silicone baking mat
Pastry brush or clean spoon for the butter topping

Tips & Tricks

Use cold milk and slightly cooled melted butter so the batter thickens and the biscuits puff nicely.
Shred cheddar from a block for the best melt and flavor, and pack the measuring cup lightly.
Do not overmix the batter; stir just until no big dry streaks of flour remain so the biscuits stay tender.
Line the baking sheet with parchment so the bottoms do not overbrown and cleanup stays easy.
Scoop the dough with a large spoon or cookie scoop and drop it in rustic mounds; no need to shape or roll.
Bake on the middle rack so the tops and bottoms cook evenly.
Brush the garlic butter on while the biscuits still sit hot so they soak up all that flavor.
Add a pinch of cayenne or crushed red pepper if you like a mild kick.
Swap cheddar for a cheddar jack blend if you want a slightly creamier, milder cheese flavor.
Double the batch if you cook for a crowd, because these disappear faster than you expect.

How to Make Red Lobster Cheddar Bay Biscuits Recipe

Mix the dry ingredients

Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, onion powder, and paprika.
Make sure everything looks evenly combined so the biscuits rise evenly and taste balanced.

Add cheese and herbs

Stir in the shredded cheddar cheese and parsley until the cheese coats lightly with flour.
This step helps the cheese distribute evenly through the dough and prevents clumps.

Combine the wet ingredients

In a separate bowl or large measuring cup, whisk together the milk, melted butter, and egg until smooth.
The mixture should look creamy and uniform with no streaks of egg.

Bring the dough together

Pour the wet mixture into the dry ingredients.
Use a spatula or wooden spoon and fold gently until the flour disappears and a thick, sticky dough forms.
Stop mixing as soon as the dough comes together so the biscuits stay light and soft.

Portion and bake

Use a large spoon or cookie scoop and drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Aim for 10 to 12 biscuits, depending on the size you like.
Bake for 12 to 15 minutes, until the tops turn golden and the edges look slightly crisp.

Make the garlic butter topping

While the biscuits bake, stir together the melted butter, garlic powder, salt, parsley, and optional lemon juice in a small bowl.
Taste a tiny bit and adjust the salt or garlic to your liking.

Brush and serve

Pull the biscuits from the oven and set the pan on a cooling rack.
Immediately brush each hot biscuit generously with the garlic butter mixture.
Serve warm while the cheese still feels melty and the tops shine with butter.

What to Serve with it?

These Red Lobster Cheddar Bay Biscuits pair beautifully with seafood like shrimp, crab legs, or simple baked fish. They also taste great with grilled chicken, roasted vegetables, or a big salad when you want a cozy, restaurant style side. Serve them at family dinners, potlucks, or holiday meals and watch them vanish before anything else. I also enjoy one in the morning with scrambled eggs when I feel like living my best biscuit life.

Storage Options

Cool leftovers completely, then store them in an airtight container at room temperature for up to 2 days.
Keep them in the fridge for up to 4 days if your kitchen runs warm or you want them to last a bit longer.
Freeze baked biscuits in a freezer bag for up to 2 months, and squeeze out extra air to prevent freezer burn.
Reheat in a 325°F oven or toaster oven for 6 to 8 minutes, or in an air fryer at 320°F for 3 to 4 minutes, until warm and slightly crisp again.
Avoid reheating in the microwave when possible, but if you feel short on time, use low power and short bursts, then finish in a hot skillet to crisp the outside.