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Red Lobster's Cheddar Bay Biscuits | Can't Stay Out of the Kitchen | these fantastic #biscuits are to die for! They are the BEST #copycat #recipe for #RedLobstersCheddarBayBiscuits. Terrific for family, company or #holiday dinners like #MothersDay or #FathersDay. #RedLobster #bread #CheddarBayBiscuits #BestCheddarBayBiscuitsRecipe #CheddarCheese

Red Lobster's Cheddar Bay Biscuits

Teresa
Amazing copycat recipe of Red Lobster's famous Cheddar Bay Biscuits. These cheese-filled biscuits have a tasty garlic-parsley butter glaze that makes these biscuits sensational. Excellent to serve for any kind of week-night, company or holiday meal.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breads, Rolls and Muffins
Cuisine American
Servings 15
Calories 196 kcal

Equipment

  • 1 large cookie sheet pan
  • 1 large mixing bowl
  • 1 pastry blender
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 large cookie scoop
  • 1 pastry brush

Ingredients
  

CHEDDAR BAY BISCUITS:

  • 2 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods) (See note below)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt or kosher salt
  • 4 tbsp. unsalted butter cold
  • 1 1/2 cups sharp cheddar cheese shredded
  • 2 cups 2% milk half-and-half or cream
  • 1/4 tsp. garlic powder

BUTTER GLAZE:

  • 4 tbsp. unsalted butter melted
  • 1/2 tsp. garlic powder
  • 3/4 tsp. dried parsley
  • 1/2 tsp. sea salt or kosher salt

Instructions
 

CHEDDAR BAY BISCUITS:

  • Preheat oven to 400°.
  • Lightly grease or line one cookie sheet with parchment; set aside.
  • Combine flour, baking powder, baking soda and salt in a medium-sized mixing bowl.
  • Cut cold butter into flour mixture using a pastry cutter.
  • Add cheddar cheese, milk, and garlic powder.
  • Stir with a wooden spoon until combined, but don't over mix.
  • Scoop dough with a one-quarter cup scoop and drop the dough onto greased cookie sheet.
  • Bake for 15-20 minutes in preheated oven.
  • The tops of the biscuits should begin to turn light brown and biscuits will be firm to the touch.

BUTTER GLAZE:

  • While the biscuits are baking, melt butter is a small bowl in the microwave.
  • Stir in garlic powder, dried parsley flakes and salt.
  • Use a brush to spread the garlic butter over the tops of all the biscuits.

Notes

NOTE: I found Wilbur’s original recipe to be a very dry mixture. I have never been able to make this with less than 2 full cups of milk (half-and-half, cream or whatever I used).
NOTE: Using an ice cream scoop (or large cookie scoop) to shape the biscuits makes them all turn out a nice, uniform shape and size.
NOTE: Because I add ½ cup cheddar cheese and use 1 ½ to 2 cups of milk, my recipe yields 15 biscuits.
NOTE: I prefer using flour, baking powder, baking soda and salt to make these biscuits. But you can substitute Bisquick if you prefer.
NOTE: I usually double this recipe. The biscuits take 30 minutes in my oven. I rotate the pans after 15 minutes. If you have a hot oven they may not take quite as long to bake.
NOTE: While 1/2 teaspoon salt in the garlic butter sauce may seem high, you will need every bit of salt for these biscuits to not taste too bland.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 196kcalCarbohydrates: 18gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 298mgPotassium: 87mgFiber: 1gSugar: 2gVitamin A: 348IUVitamin C: 0.4mgCalcium: 145mgIron: 1mg
Keyword biscuits, bread, breakfast, cheddar bay biscuits, cheese, Red Lobster's Cheddar Bay Biscuits
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