Crispy Cheddar Bay Biscuits Recipe Easy Homemade Red Lobster Copycat

Let me tell you, the aroma of sharp cheddar mingling with garlic and herbs fresh from the oven is enough to make anyone’s mouth water. The first time I baked these Crispy Cheddar Bay Biscuits inspired by Red Lobster, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my family would pile into the car just for those buttery, cheesy biscuits at Red Lobster, and years ago, I finally decided to try recreating this iconic treat at home. Honestly, I wish I’d discovered this recipe years ago, because now my family can’t stop sneaking them off the cooling rack (and I can’t really blame them!).

These biscuits are dangerously easy to whip up, delivering pure, nostalgic comfort. You know what? They’re perfect for potlucks, a sweet treat for your kids after school, or just brightening up your Pinterest cookie board with something savory and cheesy. I’ve tested this recipe multiple times in the name of research, of course, and it’s become a staple for family gatherings, gifting, and those days when you just want a warm hug on a plate. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless baking sessions (and a few cheesy mishaps), I can honestly say this Crispy Cheddar Bay Biscuits recipe is a keeper. Here’s why you’ll love it:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings with the family.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike — trust me, I’ve tested this with picky eaters and cheese lovers.
• Unbelievably Delicious: The crispy edges paired with gooey cheddar and that hint of garlic-herb butter is next-level comfort food.

What sets this recipe apart? It’s all about the balance — a perfectly tender interior with crisp, golden edges, and a fresh herb blend that’s not overpowering. I use a special blend of sharp and mild cheddar for depth, and the garlic butter glaze seals the deal every time. This isn’t just another cheddar biscuit; it’s the best version you’ll find without leaving your kitchen. Honestly, the first bite makes you close your eyes and savor every crumb. It’s comfort food remixed — healthier, faster, but with all the soul-soothing satisfaction you crave. Whether you want to impress guests or turn a simple dinner into something memorable, this recipe has got your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if you’re short on something.

• 2 cups (240g) all-purpose flour: For the tender biscuit base; I prefer King Arthur for consistent results.
• 1 tablespoon baking powder: Gives that perfect rise and fluffiness.
• 1 teaspoon garlic powder: Adds that signature savory note.
• 1 teaspoon sugar: Just a touch to balance flavors.
• 1/2 teaspoon salt: Enhances all the other ingredients.
• 1/2 teaspoon dried parsley flakes: For that fresh herb aroma.
• 1 cup (240ml) buttermilk: Brings moisture and tender crumb; use dairy-free milk with 1 tbsp vinegar if needed.
• 1/2 cup (115g) unsalted butter, cold and cubed: Creates flaky layers; I recommend Plugrá for best texture.
• 1 cup (110g) sharp cheddar cheese, shredded: The star of the show; freshly shredded melts best.

For the Garlic-Herb Butter Glaze:

• 4 tablespoons (56g) unsalted butter, melted: For brushing the tops.
• 1/2 teaspoon garlic powder: Boosts the savory punch.
• 1/2 teaspoon dried parsley flakes: Adds color and freshness.
• Pinch of salt: Balances the glaze.

If you want to switch things up, feel free to swap all-purpose flour for a gluten-free blend (make sure it includes xanthan gum) or try adding a pinch of smoked paprika for a subtle smoky twist. Fresh herbs like chives or thyme can replace parsley if you’re feeling adventurous. For a dairy-free version, swap cheddar with a plant-based cheese and use coconut oil instead of butter.

Equipment Needed

• Mixing bowls: At least two — one for dry ingredients, one for wet.
• Pastry cutter or fork: To cut cold butter into the flour; a food processor works too if you’re in a hurry.
• Measuring cups and spoons: Precision matters for biscuits!
• Baking sheet: A rimmed cookie sheet or baking tray works great. Lined with parchment paper for easy cleanup.
• Cooling rack: Prevents soggy bottoms after baking.
• Grater: For shredding the cheddar cheese fresh.
• Basting brush: To spread the garlic-herb butter evenly.

If you don’t have a pastry cutter, two knives crossed and cut through the butter can do the trick—been there, done that! For budget-friendly baking sheets, aluminum pans from the store work fine but watch the baking time for slight differences. Keeping butter cold is key, so I recommend chilling your bowls if your kitchen is warm. I also love using a silicone spatula for folding in cheese gently without deflating the batter.

Preparation Method

1. Preheat your oven to 450°F (232°C). This high temperature is crucial for that crispy, golden crust. Line a baking sheet with parchment paper and set aside. (Time: 10 minutes)
2. Combine dry ingredients. In a large bowl, whisk together 2 cups (240g) flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon dried parsley flakes until evenly mixed. The dry mix should look fluffy and well blended.
3. Cut in the butter. Add 1/2 cup (115g) cold, cubed unsalted butter into the dry ingredients. Using a pastry cutter or two knives, cut the butter in until the mixture resembles coarse crumbs with pea-sized pieces. This step is vital for flaky layers. If the butter melts during this process, pop the bowl in the fridge for 5 minutes. (Tip: Cold butter means better texture!)
4. Fold in cheddar cheese. Stir in 1 cup (110g) shredded sharp cheddar gently, making sure it’s evenly distributed without overmixing.
5. Add buttermilk. Pour 1 cup (240ml) cold buttermilk into the bowl and stir gently with a wooden spoon or spatula just until the dough comes together. Don’t overmix — it should be sticky but manageable. If too wet, sprinkle a bit more flour; too dry, add a splash more buttermilk. (Time: 2-3 minutes)
6. Form the biscuits. Using a spoon or ice cream scoop, drop 10-12 mounds of dough onto your baking sheet, about 2 inches apart. For a more uniform shape, you can lightly flour your hands and pat the dough mounds gently. (Tip: Don’t press down; that’s how you lose fluffiness!)
7. Bake. Place the tray in the oven and bake for 12-15 minutes, until biscuits are golden brown on top and crispy at the edges. You’ll know they’re done when they smell heavenly and a toothpick inserted in the center comes out clean. (Ovens vary, so keep an eye on them after 12 minutes.)
8. Prepare the garlic-herb butter glaze. While biscuits bake, melt 4 tablespoons (56g) unsalted butter in a small saucepan or microwave. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley flakes, and a pinch of salt until combined.
9. Brush biscuits with glaze. As soon as the biscuits come out of the oven, generously brush each one with the garlic-herb butter. The warm butter soaks in, giving that signature shine and flavor.
10. Cool and enjoy. Transfer biscuits to a cooling rack for 5 minutes to set the crust and avoid sogginess. Then, serve warm for maximum yum. (Pro tip: These are fantastic fresh but taste great reheated too!)

Cooking Tips & Techniques

Here are a few tricks I’ve learned over the years to help your Crispy Cheddar Bay Biscuits turn out perfect every time:

• Keep ingredients cold: Cold butter and buttermilk are your best friends here. Warm butter melts too fast, resulting in dense biscuits.
• Don’t overmix the dough: Mixing too long develops gluten, making biscuits tough. Stir just until combined.
• Use fresh baking powder: Old leavening won’t give you that rise, so double-check your expiration date.
• High heat baking: Baking at 450°F (232°C) is essential for crispy edges and fluffy insides. Don’t lower the temperature!
• Brush with butter immediately: Butter sinks in best when biscuits are hot, sealing in moisture and flavor.
• Multitasking tip: While baking, prep the garlic-herb butter glaze so you can apply it right away.

One time, I accidentally used warm buttermilk, and the biscuits came out flat and dense — lesson learned! Also, if your biscuits bake unevenly, try rotating the pan halfway through baking. And if you don’t have cheddar handy, sharp Monterey Jack is a decent substitute but doesn’t quite hit that classic flavor.

Variations & Adaptations

If you want to mix things up or accommodate different dietary needs, here are some tasty options:

• Spicy Jalapeño Cheddar: Add 1/4 cup finely chopped jalapeños into the dough for a spicy kick.
• Herb-Infused: Replace parsley with fresh rosemary or thyme to give your biscuits a woodsy aroma.
• Gluten-Free Version: Use a 1:1 gluten-free baking flour blend. Add an extra 1/2 teaspoon baking powder for lift.
• Dairy-Free Option: Swap butter with vegan margarine and cheddar with a plant-based cheese alternative.
• Cheesy Bacon: Fold in 1/2 cup cooked, crumbled bacon for a savory treat that’s always a hit.

Personally, I love trying the jalapeño cheddar version in late summer when peppers are fresh and spicy. It turns these biscuits into a finger-licking appetizer that disappears fast. For a lighter take, I’ve swapped half the butter for Greek yogurt—results in a tangier, softer biscuit that still satisfies.

Serving & Storage Suggestions

Serve these Crispy Cheddar Bay Biscuits warm, straight from the oven, brushed with that garlicky butter glaze for best flavor and texture. They pair beautifully with seafood dishes (obviously), but also with soups, salads, or a casual breakfast spread.

For presentation, sprinkle extra chopped parsley or a dusting of Parmesan on top. These biscuits are perfect alongside a bowl of clam chowder or as part of a Sunday brunch with scrambled eggs and bacon.

To store, keep biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze fully cooled biscuits in a freezer-safe bag for up to 3 months. Reheat frozen biscuits by wrapping them in foil and warming at 350°F (175°C) for 10-15 minutes, or microwave for 20-30 seconds with a damp paper towel to keep moist.

Flavors mellow and meld beautifully if you let biscuits rest a few hours before serving. Just reheat gently and brush with fresh garlic butter to refresh that signature shine and aroma.

Nutritional Information & Benefits

Each biscuit (based on 12 servings) contains approximately 180 calories, 10g fat, 18g carbohydrates, and 5g protein. The cheddar cheese adds a good source of calcium and protein, while buttermilk contributes probiotics and helps tenderize the dough.

This recipe is not low-carb but can easily be adapted with almond flour for those watching carbs. It contains gluten and dairy, so consider substitutes if you’re sensitive. The garlic and parsley add antioxidants and vitamins, making these biscuits a bit more nutrient-packed than your average snack.

From a wellness perspective, these biscuits offer comfort food joy without complicated ingredients or preservatives. Making them at home means you know exactly what’s inside, which always feels better. Plus, sharing them with family and friends? That’s good for the soul.

Conclusion

If you’re craving that crispy, cheesy, garlicky goodness from Red Lobster but want to enjoy it fresh at home, this Crispy Cheddar Bay Biscuits recipe is your answer. It’s easy, quick, and downright delicious. Customize it with your favorite herbs or add-ins to make it truly yours. I love this recipe because it brings back warm memories of family dinners and has become a go-to for sharing with loved ones.

Give it a try, and please drop a comment below with your favorite twists or how it turned out for you. Sharing is caring, especially when it comes to biscuits! Remember, cooking is all about joy and experimentation — these biscuits might just become your new comfort classic.

Frequently Asked Questions

Can I make these biscuits ahead of time?

Yes! You can prepare the dough, shape the biscuits, and freeze them before baking. When ready, bake straight from frozen, adding a couple of extra minutes to the baking time.

What can I use if I don’t have buttermilk?

Mix 1 cup (240ml) milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes. This homemade buttermilk substitute works great.

How do I get the biscuits extra crispy?

Make sure your oven is fully preheated to 450°F (232°C), use cold butter, and brush with garlic butter immediately after baking to lock in moisture while keeping edges crisp.

Can I freeze leftover biscuits?

Absolutely! Cool completely, then store in a freezer-safe bag for up to 3 months. Reheat wrapped in foil at 350°F (175°C) for 10-15 minutes.

What’s the best way to shred cheddar cheese?

Use a box grater or food processor with a shredding attachment for fresh, fluffy shreds. Pre-shredded cheese often contains anti-caking agents that affect meltiness.

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