Red Lobster Cheddar Bay Biscuits Recipe

If you’ve ever been to Red Lobster, you know their Cheddar Bay Biscuits are legendary. I’ve cracked the code with my Red Lobster Cheddar Bay Biscuits Recipe, and I’m so excited to share it with you because it’s fan-freaking-tastic. These biscuits come out perfectly fluffy, cheesy, and packed with that signature garlicky, buttery goodness that’ll make you feel like you’re right there at the seafood joint.

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Ingredients You’ll Need

The beauty of this Red Lobster Cheddar Bay Biscuits Recipe lies in its simplicity. Each ingredient plays a key role in creating that perfect balance of flavor and texture, so I recommend using the freshest ingredients you have on hand. Here’s what you’ll want to gather:

• All-purpose flour: The foundation for these biscuits — using all-purpose keeps them light but sturdy.
• Cold unsalted butter: Cold butter is crucial for flaky, tender biscuits; cubing it helps it mix evenly.
• Baking powder & baking soda: Both are used to give the biscuits lift and just the right amount of rise.
• Garlic powder & onion powder: The key to that famous savory flavor you can’t get enough of.
• Sea salt: Enhances all the flavors, so don’t skimp here.
• Grated cheddar cheese: Sharp cheddar gives the biscuits their signature cheesy punch.
• Cold whole milk: Helps bind the dough with a creamy, rich touch.
• Dried parsley: Adds a little color and a subtle herbal note on top.
• Non-stick cooking spray (optional): To prep your baking sheet and keep the biscuits from sticking.

Variations

I love to stick close to the original with this Red Lobster Cheddar Bay Biscuits Recipe, but feel free to personalize it! A few tweaks here and there can really add an interesting twist if you’re in the mood to experiment.

• Herb Variations: Sometimes I swap out the dried parsley for fresh herbs like chives or rosemary to give it a bright, fresh flavor punch.
• Cheese Variations: Switching cheddar with a mix of sharp white cheddar and Parmesan gives a nice complexity that’s amazing.
• Spicy Kick: Adding a pinch of cayenne pepper or smoked paprika to the batter for a subtle spicy twist that my husband absolutely loves.
• Gluten-Free: I’ve had success swapping all-purpose flour with a gluten-free blend to accommodate friends with sensitivities.

How to Make Red Lobster Cheddar Bay Biscuits Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 425°F. I line my baking sheet with parchment paper to prevent sticking, but you can also use a Silpat mat or spray it with non-stick cooking spray if you prefer. A hot oven ensures the biscuits get that perfect golden crust.

Step 2: Make the Biscuit Dough

This is where the magic happens. I use a food processor because it’s faster and ensures the butter gets cut in evenly, making for flaky biscuits. Combine the flour and 6 tablespoons of cold butter, pulsing until the mixture forms pea-sized crumbs — about 20 short pulses. Add baking powder, baking soda, garlic powder, and salt, then pulse a few times until mixed. Next, stir in the cheddar cheese with a few more pulses. Finally, add the cold milk and pulse just enough for the dough to come together. It’ll be a bit wet, but that’s exactly how it should look!

Step 3: Shape and Bake the Biscuits

Dump the dough out onto a lightly floured surface and divide into 10 equal portions. I like to use a 1/4-cup measuring cup to get consistent sizes. Space the biscuits 2 inches apart on your baking sheet so they have room to rise and brown. Bake for about 15 minutes until golden on top — you’ll know they’re done when a toothpick inserted comes out clean and the tops look beautifully puffed.

Step 4: Garlic Butter Finish

While the biscuits bake, melt the remaining butter and stir in the dried parsley, onion powder, remaining garlic powder, and salt. When the biscuits come out of the oven, brush this garlicky butter all over immediately. This step seals in moisture and delivers that irresistible Red Lobster signature flavor.

How to Serve Red Lobster Cheddar Bay Biscuits Recipe

Garnishes

I typically sprinkle a little extra dried parsley on top after brushing the garlic butter because it looks beautiful and gives that fresh pop of color. Sometimes, I add a tiny pinch of smoked paprika for a subtle smoky hint that’s just delicious.

Side Dishes

These biscuits are incredible alongside seafood meals, of course, but I also love pairing them with soups like creamy tomato basil or hearty clam chowder. They also work really well with simple green salads and roasted veggies for a balanced meal.

Creative Ways to Present

For special occasions, I arrange the biscuits on a rustic wooden board lined with parchment paper and surround them with small bowls of homemade herb butter and honey butter. They’re perfect finger food and look inviting at parties or holiday dinners.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits store beautifully in an airtight container at room temperature for up to two days. I like to put a paper towel underneath to catch any condensation and keep the bottoms from getting soggy, which really helps preserve their delicate texture.

Freezing

I freeze these biscuits frequently. After baking and cooling, I wrap each biscuit tightly in foil and place them in a freezer-safe bag. When I want a quick treat, I pull them out and warm them right from frozen — it’s so convenient!

Reheating

To bring back that freshly-baked taste, I reheat biscuits in a 350°F oven for about 10 minutes, uncovered. This crisps the outside while warming the interior nicely. If you’re in a hurry, a quick zap in the microwave works but you’ll lose some crispness.

FAQs

Final Thoughts

This Red Lobster Cheddar Bay Biscuits Recipe is truly one of my all-time favorites to whip up at home. The first time I nailed it, I felt like I’d discovered a secret — it instantly became our weekend staple. These biscuits have a way of bringing everyone to the table, with their warm, cheesy, garlicky charm that’s impossible to resist. So go ahead, try this recipe like you’re sharing a special tip with a friend — I promise, your kitchen and your taste buds will thank you!

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