Ready in just 30 minutes, Cheddar Bay Biscuits deliver the ultimate combination of cheesy, garlicky flavor and flaky, buttery perfection. These Red Lobster-inspired favorites are a breeze to make, pairing beautifully with soups, salads, or even as a standalone snack. Whether you’re throwing together a quick weeknight meal or adding something special to a holiday spread, these biscuits will never let you down.
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There’s something magical about the smell of freshly baked biscuits filling the kitchen, especially when they’re loaded with sharp cheddar and a hint of garlic. These biscuits are golden on the outside, soft and fluffy inside, and bursting with flavor.
I’ve found they’re a hit at family dinners, but honestly, they’re just as good for a lazy Sunday brunch or paired with a cozy bowl of soup on a chilly day. The best part? They’re ready in 30 minutes!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Cheddar Bay Biscuits
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to make this as simple as possible. Follow these steps, and you’ll have warm, cheesy biscuits in no time.
Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside for later. This makes cleanup a breeze!
Mix Dry Ingredients
In a large bowl, combine flour, sugar, baking powder, garlic powder, kosher salt, and cayenne pepper. Stir in the shredded sharp cheddar cheese so it’s evenly distributed.
Add Wet Ingredients
Pour in the buttermilk and ½ cup melted butter. Use a wooden spoon to stir until everything comes together into a sticky dough.
Shape the Biscuits
Divide the biscuit dough into 6 to 8 pieces, depending on how big you like your biscuits. Roll each piece into a ball, flatten slightly, and place them on your prepared baking sheet.
Bake
Bake for 10–12 minutes or until the tops are golden brown. Keep an eye on them so they don’t overcook.
Garlic Butter Topping
While the biscuits bake, mix 2 tablespoons of melted butter with ½ teaspoon of garlic powder. When the biscuits come out of the oven, brush this buttery mixture generously over the tops.
Garnish and Serve
Sprinkle some fresh parsley on top for a pop of color and flavor. Serve them warm, and watch them disappear!
Recipe Notes and Tips
I’ve got a few tricks to make these Cheddar Bay Biscuits even better and easier for you:
- Cold butter: Use cold butter for the dough to get that flaky, tender texture.
- Cheese: Sharp cheddar cheese works best for a bold, cheesy flavor. Shred it yourself for the freshest taste and the best texture.
- Buttermilk substitute: Add a tablespoon of lemon juice or vinegar to one cup of whole milk, stir, and let it sit for 5 minutes to create a buttermilk substitute.
- Cayenne pepper: The cayenne doesn’t really add heat, but if you want to avoid it, you can skip it or substitute with a pinch of paprika for a milder kick.
- Don’t overmix: Stir the dough just until it comes together. Overmixing can make the biscuits tough.
- Make-ahead: Freeze unbaked biscuits on a tray, then transfer to an airtight container. Bake straight from the freezer, adding a minute or two to the baking time.
- Customize it: Add a sprinkle of Old Bay seasoning or a pinch of dried herbs for extra flavor.
How to Store Leftover Red Lobster Biscuits
If you somehow manage to have leftovers (rare, but possible), store them in an airtight container at room temperature for up to two days.
To keep them fresher longer, refrigerate them for up to five days or freeze them for up to three months. Reheat in the oven or microwave to bring back their buttery softness.
What to Serve With this Cheddar Bay Biscuit recipe
These biscuits pair beautifully with hearty soups like leek and potato soup or white bean soup, creamy chowders, or stews.
They’re also a perfect side for cowboy casserole, stuffed pepper casserole, roasted turkey, or crockpot rump roast. Basically, they’re the ultimate all-rounder for any meal!
More Recipes You Will Love
Copycat Cheddar Bay Biscuits
Add Preferred SourceIngredients
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 cup buttermilk
- ½ cup butter melted
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons butter melted
- ½ teaspoon garlic powder
- Parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, sugar, baking powder, garlic powder, salt and cayenne pepper. Add the shredded cheese in.2 cups all purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 2 teaspoons garlic powder, ½ teaspoon kosher salt, ¼ teaspoon cayenne pepper, 1 ½ cups shredded sharp cheddar cheese
- To the mixture, add the buttermilk and ½ cup melted butter.1 cup buttermilk, ½ cup butter
- Use a wooden spoon to make sure all the ingredients are combined.
- Divide the dough into 6 or 8 equal pieces depending on how big you want them.
- Roll the dough into equal balls and flatten slightly into a biscuit shape.
- Place on the prepared baking tray. Pop into the oven and bake for 10-12 minutes or until golden brown. Remove from oven.
- Mix the 2 tablespoons melted butter and ½ teaspoon garlic powder. Brush the biscuits with the melted butter mixture.2 tablespoons butter, ½ teaspoon garlic powder
- Top with some chopped parsley and serve!Parsley
Notes
- Cold butter: Use cold butter for the dough to get that flaky, tender texture.
- Cheese: Sharp cheddar cheese works best for a bold, cheesy flavor. Shred it yourself for the freshest taste and the best texture.
- Buttermilk substitute: Add a tablespoon of lemon juice or vinegar to one cup of whole milk, stir, and let it sit for 5 minutes to create a buttermilk substitute.
- Cayenne pepper: The cayenne doesn’t really add heat, but if you want to avoid it, you can skip it or substitute with a pinch of paprika for a milder kick.
- Don’t overmix: Stir the dough just until it comes together. Overmixing can make the biscuits tough.
- Make-ahead: Freeze unbaked biscuits on a tray, then transfer to an airtight container. Bake straight from the freezer, adding a minute or two to the baking time.
- Customize it: Add a sprinkle of Old Bay seasoning or a pinch of dried herbs for extra flavor.
Storage and Reheating Instructions
- Room Temperature: Store them in an airtight container at room temperature for up to two days.
- Fridge or Freeze: To keep them fresher longer, refrigerate them for up to five days or freeze for up to three months.
- Reheat: Reheat in the oven or microwave to bring back their buttery softness.
