Golden, craggy, and packed with sharp cheddar, these drop biscuits come together in minutes, no rolling or cutting required. A quick mix, a hot oven, and a buttery garlic finish create biscuits with crisp edges and a fluffy, tender center. Inspired by the classic Red Lobster restaurant favorite, you can bring that same rich, cheesy flavor home.
Flakey, Buttery Red Lobster Cheddar Bay Biscuits
The ingredient list for this delicious recipe is simple. Prep time is limited. There’s no need for a rolling pin, biscuit cutter, food processor or pastry cutter. You won’t spend time layering or forming the dough into a rectangle like with classic buttermilk biscuits or sweet potato biscuits. And best of all, the result is savory drop biscuits that are light, fluffy and baked to golden brown perfection.
A scrumptious choice when you want a homemade cheddar biscuit recipe but don’t have much time. Nothing says a comfort meal like homemade biscuits.
What are Cheddar Bay Biscuits?
Red Lobster biscuits are the unlimited cheesy biscuits served at the popular restaurant chain. Except these copy cat Red Lobster biscuits are so much better than what you can get at the restaurant and you can have them any time you want.
It could be the garlic or the hint of spicy heat. Maybe it’s the buttery topping and the way the tender, flaky layers melt in your mouth. Whatever the reason, these warm biscuits are impossible to resist. But luckily you don’t have to go to a restaurant to enjoy these tempting cheese biscuits.
If this is your first time at making biscuits, you’ll be amazed at how little effort it takes to make a great fluffy biscuit.
These are one of those biscuit recipes that I make all the time, because they’re delicious, quick, and there’s no equipment to wash up. And of course, they’re even better than the original version.
Just a Few Ingredients
Get the full list of ingredients below in the Recipe Card.
Butter – it doesn’t matter if it’s cold butter or room temperature since it needs to be melted.
Buttermilk – this will make them soft and fluffy. Buttermilk is a Southern cooking staple for good reason. It activates the leavening agent so that you don’t have flat biscuits.
Cheddar cheese – sharp cheddar cheese adds more flavor but you could also use mild.
Garlic powder – make sure to use garlic powder, not garlic salt.
Cayenne pepper – this adds a bit of heat to the biscuits.
Let’s Make Some Cheddar Biscuits
Step 1: Measure out ingredients
Combine the dry ingredients in a large bowl. Melt the butter in the microwave. In a separate bowl mix the cold buttermilk with the slightly cooled melted butter.
Step 2: Combine the wet and dry
Pour the wet ingredients into the flour mixture and stir until just combined.
Step 3: Drop and bake
Using a ¼ cup measuring cup, scoop out the dough. Drop it onto the prepared baking sheet. Bake for 12-14 minutes, until the tops are golden.
Step 4: Brush with butter
Melt butter and add fresh parsley and garlic powder. When the biscuits are done, immediately brush the butter mixture on top.
Whip up a batch of these yummy little treasures and make a weeknight meal something special!
How to Store Biscuits
Biscuits along with dinner rolls can sit on the counter for a day or two in an airtight container. Don’t store them in the fridge. If you need to store them for longer, just pop them in the freezer. When you’re ready to eat them, it won’t take long for them to come to room temperature. Then reheat in the oven.
To reheat biscuits, wrap in aluminum foil and bake for 10 minutes at 350º.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
30 Minute Homemade Red Lobster Biscuits
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon cayenne
- 2 teaspoons garlic powder
- 1 cup buttermilk cold
- 8 tablespoons butter melted
- 1 cup cheddar cheese grated
- TOPPING
- 2 tablespoons butter melted
- 1 tablespoon parsley
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 475º. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, soda, sugar, salt ,garlic powder and cayenne. In a separate bowl add the cold buttermilk to the slightly cooled melted butter and stir until the butter forms small clumps.
- Add the buttermilk mixture to the flour mixture and stir just until combined, gently fold in grated cheese.
- Use a ¼ cup measuring cup or a large ice cream scoop and scoop out batter and drop onto the prepared baking sheet. Bake until the tops are golden brown, 12-14 minutes.
- While baking, combine 2 tablespoons of melted butter with parsley and garlic powder. Brush on the biscuits as soon as they are removed from the oven.
Barbara’s Tips + Notes
- You can leave out the cayenne if you don’t want the added spice or add some Italian seasoning.
- You can use these to top a chicken pot pie or beef pie.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Janet says
There’s no cheese in the ingredient list
Barbara Curry says
OMG, thanks for catching that. It is a cup of cheddar cheese.
Stefanie says
I made these with fresh milled wheat and they were delicious!
Barbara Curry says
I’m sure they were even better.