There are afternoons when the only sensible thing to do is retreat to the kitchen, turn on the oven, and let the scent of melted cheese and butter wash over the house. This Copycat Red Lobster Cheddar Bay Biscuits recipe is my favourite weekend project for exactly that reason — it’s a slow, deliberate ritual that rewards you with warm, savoury bites and a kitchen that smells like pure comfort.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12–14 minutes
• Total Time: 30 minutes
• Servings: 10–12 biscuits
• Difficulty: Easy

Why You’ll Love This Copycat Red Lobster Cheddar Bay Biscuits

• Deeply savoury aroma: The moment those biscuits hit the oven, your home fills with the fragrance of garlic, butter, and aged cheddar — it’s the kind of smell that makes everyone wander into the kitchen.
• Tender, flaky texture: A light hand with the dough yields biscuits that are crisp on the outside and soft, almost pillowy, inside. My husband, who’s usually picky, asked for seconds the first time I made these.
• Simple ingredients, big flavour: No fancy equipment or hard-to-find items. Just everyday pantry staples that come together into something genuinely special.
• Perfect for slow weekends: This recipe invites you to take your time — mixing by hand, grating your own cheese, brushing on the butter glaze while the biscuits are still warm. It’s a mindful, comforting process.
• Versatile side or snack: They pair beautifully with soups, stews, salads, or simply on their own with a cup of tea. I’ve been making this for over 2 years, and it never disappoints.

Copycat Red Lobster Cheddar Bay Biscuits

15 min prep  ·  14 min cook  ·  10 servings

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Ingredients You’ll Need

• 250g plain (all-purpose) flour
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional, for warmth)
• 60g cold unsalted butter, cut into small cubes
• 150g mature cheddar cheese, grated (preferably from a block)
• 180ml whole milk, cold
• 2 tablespoons unsalted butter, melted (for the topping)
• ½ teaspoon dried parsley
• ¼ teaspoon garlic powder (for the topping)
• Pinch of salt (for the topping)

Tip: For the best texture, use cold butter straight from the fridge and grate your own cheddar — pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly.

How to Make Copycat Red Lobster Cheddar Bay Biscuits

1. Preheat your oven to 220°C (200°C fan) and line a baking tray with parchment paper. While the oven heats, place a large mixing bowl on the counter. The sound of the oven clicking on is the first cue that this project is underway.
2. In the bowl, whisk together the flour, baking powder, salt, garlic powder, and cayenne if using. The dry mixture should look pale and uniform, with no streaks of salt or spices visible. It will have a faint, earthy aroma from the garlic powder.
3. Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs. You want some pea-sized butter pieces remaining — they’ll create steam pockets in the oven, giving the biscuits their flaky layers. The texture should feel sandy and cool to the touch.
4. Stir in the grated cheddar cheese until evenly distributed. Each strand of cheese should be coated in flour, preventing clumping. The mixture now looks like a pale, cheesy crumble with occasional bright orange flecks.
5. Pour in the cold milk and stir gently with a wooden spoon or spatula until a shaggy dough forms. Stop as soon as the flour is incorporated — overmixing will develop gluten and make the biscuits tough. The dough should look rough and slightly sticky, with visible cheese and butter bits. It will smell faintly of dairy and garlic.
6. Using a ¼-cup measure or a large spoon, drop the dough onto the prepared baking tray, spacing them about 5cm apart. Don’t roll or shape them too neatly — rustic, craggy mounds bake up with better texture. You should have 10 to 12 biscuits. The dough feels cool and slightly tacky under your fingers.
7. Bake for 12–14 minutes, until the biscuits are golden brown on the bottom and pale golden on top. Your kitchen will be filled with the rich, nutty scent of toasted cheddar and butter. The tops should feel firm to a light touch, and the edges will be just beginning to turn golden. Remove the tray from the oven and let the biscuits cool for 2 minutes on the tray.
8. While the biscuits cool, prepare the garlic butter topping: In a small bowl, mix the melted butter, dried parsley, garlic powder, and a pinch of salt. The butter will be a fragrant, herb-flecked golden liquid. Brush this mixture generously over each warm biscuit. Listen for the gentle sizzle as the butter hits the hot surface — that’s the sound of success. Serve warm.

Tips From My Kitchen

• Keep everything cold: Cold butter and cold milk are non-negotiable here. Warm ingredients cause the butter to melt before the biscuits hit the oven, resulting in dense, greasy biscuits rather than light, flaky ones. If your kitchen is warm, pop the mixing bowl with the flour-butter mixture into the fridge for 10 minutes before adding the milk.
• Grate your own cheese: Pre-grated cheese is coated in starch to prevent clumping, which also inhibits melting. Grating a block of mature cheddar yourself ensures the cheese melts into glorious, gooey pockets throughout the dough. The texture difference is immediately noticeable — your biscuits will be far more tender.
• Don’t overmix the dough: Stir just until the flour is incorporated and no dry patches remain. Overworking the dough develops gluten, which makes biscuits tough and chewy rather than tender. The dough should look shaggy and uneven — that’s exactly what you want.
• Brush the topping while biscuits are warm: The residual heat helps the butter mixture soak into the crust, creating that signature savoury, garlicky finish. If you wait too long, the butter will just sit on top instead of being absorbed. Work quickly after the biscuits come out of the oven.
• Use a light hand with the cayenne: A small amount adds a gentle warmth that complements the cheddar without making the biscuits spicy. If you’re serving children or those sensitive to heat, simply omit it — the biscuits will still be full of flavour.

Equipment You’ll Need

• Large mixing bowl
• Whisk
• Pastry cutter or your fingertips
• Wooden spoon or silicone spatula
• Box grater
• Small bowl for the topping
• Pastry brush
• Baking tray lined with parchment paper

Common Mistakes to Avoid

• Overcrowding the pan: Biscuits need space to expand as they bake. If placed too close together, they’ll steam rather than bake, resulting in pale, soft sides instead of golden, crisp edges. Leave at least 5cm between each biscuit on the tray.
• Wrong temperature: A hot oven (220°C) is crucial for creating the initial burst of steam that lifts the biscuits and gives them height. If your oven runs cool, the butter will melt slowly and the biscuits will spread into flat discs. Use an oven thermometer to verify the temperature if you’re unsure.
• Skipping the rest time: Allowing the biscuits to rest for 2 minutes on the tray after baking is essential. This short pause lets the structure set slightly, so they hold together when you move them. Cutting into them immediately can cause them to crumble.

Delicious Variations to Try

• Spicy Version: Add ½ teaspoon of smoked paprika and ¼ teaspoon of chilli flakes to the dry ingredients. For extra heat, stir in 1 tablespoon of finely chopped pickled jalapeños along with the cheese. The smokiness pairs beautifully with the cheddar.
• Vegetarian/Vegan Option: Use a high-quality plant-based butter that is solid when cold (look for block-style, not spreadable) and a vegan cheddar-style shred that melts well. Oat or soy milk work best as a substitute for whole milk. The texture will be slightly more delicate, but the flavour remains deeply satisfying.
• Different Protein: Fold 100g of finely chopped cooked chicken or turkey into the dough along with the cheese for a more substantial biscuit. Alternatively, add 60g of finely grated Parmesan in place of 60g of the cheddar for a sharper, nuttier flavour — this works especially well if you’re serving the biscuits alongside a Fresh Greek Salad Recipe.

What to Serve With Copycat Red Lobster Cheddar Bay Biscuits

• A bowl of hearty tomato soup or creamy broccoli soup
• Grilled or roasted chicken with a simple green salad
• Slow-cooked beef stew or lamb casserole
• Seared scallops or a Garlic Butter Shrimp Recipe for a surf-and-turf feel
• Scrambled eggs and roasted vegetables for a cosy brunch spread

Still hungry for ideas? You might also love Red Lobster Cheddar Bay Biscuits Copycat, Cheddar Bay Biscuit Seafood Pot Pie from our sister kitchens.

Frequently Asked Questions

Copycat Red Lobster Cheddar Bay Biscuits

Flaky, cheesy, garlicky biscuits that replicate the famous Red Lobster side dish. Easy to make with simple ingredients, perfect served warm.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 10 biscuits

Course: Side Dish

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

• 250 g plain all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper optional, for warmth
• 60 g cold unsalted butter cut into small cubes
• 150 g mature cheddar cheese grated (preferably from a block)
• 180 ml whole milk cold
• 2 tablespoons unsalted butter melted (for the topping)
• ½ teaspoon dried parsley
• ¼ teaspoon garlic powder for the topping
• Pinch of salt for the topping

Method

 

1. Preheat your oven to 220°C (200°C fan) and line a baking tray with parchment paper. While the oven heats, place a large mixing bowl on the counter. The sound of the oven clicking on is the first cue that this project is underway.
2. In the bowl, whisk together the flour, baking powder, salt, garlic powder, and cayenne if using. The dry mixture should look pale and uniform, with no streaks of salt or spices visible. It will have a faint, earthy aroma from the garlic powder.
3. Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs. You want some pea-sized butter pieces remaining — they’ll create steam pockets in the oven, giving the biscuits their flaky layers. The texture should feel sandy and cool to the touch.
4. Stir in the grated cheddar cheese until evenly distributed. Each strand of cheese should be coated in flour, preventing clumping. The mixture now looks like a pale, cheesy crumble with occasional bright orange flecks.
5. Pour in the cold milk and stir gently with a wooden spoon or spatula until a shaggy dough forms. Stop as soon as the flour is incorporated — overmixing will develop gluten and make the biscuits tough. The dough should look rough and slightly sticky, with visible cheese and butter bits. It will smell faintly of dairy and garlic.
6. Using a ¼-cup measure or a large spoon, drop the dough onto the prepared baking tray, spacing them about 5cm apart. Don’t roll or shape them too neatly — rustic, craggy mounds bake up with better texture. You should have 10 to 12 biscuits. The dough feels cool and slightly tacky under your fingers.
7. Bake for 12–14 minutes, until the biscuits are golden brown on the bottom and pale golden on top. Your kitchen will be filled with the rich, nutty scent of toasted cheddar and butter. The tops should feel firm to a light touch, and the edges will be just beginning to turn golden. Remove the tray from the oven and let the biscuits cool for 2 minutes on the tray.
8. While the biscuits cool, prepare the garlic butter topping: In a small bowl, mix the melted butter, dried parsley, garlic powder, and a pinch of salt. The butter will be a fragrant, herb-flecked golden liquid. Brush this mixture generously over each warm biscuit. Listen for the gentle sizzle as the butter hits the hot surface — that’s the sound of success. Serve warm.

Notes

For best results, use cold butter and milk, and do not overmix the dough. The cayenne is optional but adds a subtle warmth. Brush with garlic butter immediately after baking.

There’s something deeply satisfying about pulling a tray of golden, butter-brushed biscuits from the oven on a quiet weekend afternoon. The process itself — the cool touch of the dough, the sharp scent of cheddar, the sizzle of garlic butter — becomes a small, deliberate act of care. I hope these biscuits bring that same warmth and slow pleasure to your kitchen. If you give them a try, I’d love to hear how they turned out — drop a comment below and share your experience.