If you like the cheddar bay biscuits from Red Lobster, you’ll love this copycat version. Topped with melted butter, these soft, garlicky cheese biscuits can be on the table in less than 30 minutes!
Drop biscuits, also known as “emergency biscuits,” are a great choice when you want a homemade cheddar biscuit recipe but don’t have much time.
The ingredient list for this delicious recipe is simple. Prep time is limited. There’s no need for a rolling pin or biscuit cutter. You won’t spend time layering or forming the dough into a rectangle. And best of all, the result is biscuits that are light, fluffy and baked to golden brown perfection.
What are Cheddar Bay biscuits?
Red Lobster Biscuits are the unlimited cheesy biscuits served at the popular restaurant chain. Except these homemade biscuits are so much better than what you can get at Red Lobster.
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.
Delivered to your table fresh and piping hot, I think these biscuits are one of the best things on the menu. And apparently, a lot of other people like them too. I’ve read that they serve over a million biscuits per day. 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.
Is Cheddar Bay a real place?
Although it sounds like a great place to vacation, Cheddar Bay is a fictional location created by Red Lobster’s marketing team in the 1990s. Since then the biscuits have achieved a cult following, which isn’t surprising. Anytime cheese, garlic and a little spice are paired with biscuits, it’s a win-win situation.
You might think they are called cheddar bay biscuits because of Old Bay seasoning, but while the flavor is similar, there is no Old bay in this recipe. These copycat biscuits get their flavor from garlic salt and cayenne pepper.
My Cheddar biscuit recipe is one I use often because it’s quick, easy and allows me to get in and out of the kitchen in less time. These cheese biscuits are perfect for holiday meals and last-minute dinners. And of course, they’re even better than the original version.
For another copycat biscuit try Bojangles Blueberry Biscuits, they’re slightly sweet and are perfect for breakfast or brunch.
Why you’ll love them
- Cheddar biscuits from Red Lobster are always a crowd-pleaser
- You can’t go wrong when you serve them with soup, meat or seafood
- Quick prep means you spend less total time in the kitchen
- Flaky layers are loaded with melted cheese and topped with butter
- An easy recipe and no biscuit mix or food processor is needed
What to serve with garlic cheese biscuits?
Are homemade biscuits healthier than Bisquick mix?
Bisquick contains partially hydrogenated oil. When you make biscuits from scratch with basic, whole ingredients you know exactly what goes into your biscuits.
For other homemade biscuit recipes try Cornbread Biscuits, Strawberry Biscuits and Gruyere Biscuits. If you want to make tall flaky biscuits, check out my tips on how to make buttermilk biscuits from scratch.
What you’ll need
Butter – it doesn’t matter if it’s cold butter or room temperature since it needs to be melted.
Buttermilk – if you need a substitute for buttermilk, pour 1 tablespoon white vinegar or lemon juice into a 1 cup measuring cup. Then fill the rest with whole milk and use once thickened.
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. If it’s too spicy for you, reduce the amount.
Pantry staples – all-purpose flour, baking powder, baking soda, sugar and salt
How to make this cheddar biscuit recipe
Preheat your oven to 475°. Line a cookie sheet with parchment paper.
Combine the dry ingredients in a large bowl. Melt the butter microwave or on the stovetop. In a separate bowl mix the cold buttermilk with the slightly cooled melted butter. Stir until the butter makes small clumps.
Pour the wet ingredients into the flour mixture and stir until just combined.
Then add the shredded cheese, stirring gently to incorporate.
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.
Melt butter and add fresh parsley and garlic powder. When the biscuits are done, immediately brush the butter mixture on top.
Why are my biscuits heavy?
If your butter isn’t cold enough the fat will melt into the rest of the dough and make the biscuits dense. I like to cut the butter and then put it back in the fridge or even the freezer to make sure it’s cold enough.
Another tip is don’t overwork the dough — the butter pieces should be no larger than pea-size and no smaller than coarse meal. Using high-quality flour like Bob’s Red Mill will also keep your biscuits light and fluffy.
Whip up a batch of these yummy little treasures and make a weeknight meal something special!
FAQs and tips
The acidity in the buttermilk reacts with the baking soda and baking powder to make the biscuits rise.
Store cooled biscuits in an airtight container for up to two days at room temperature, or up to five days in the refrigerator.
To store your biscuits for longer than a few days, place the baked and cooled biscuits in freezer bag. Transfer them to the freezer for up to three months.
To reheat biscuits, wrap in aluminum foil and bake for 10 minutes at 350º, or you can reheat in a slow cooker.
Craving more cheese? Try these favorite appetizers
Biscuit dough is layered with cheddar cheese in this flaky Pull-Apart Bread.
If you need a quick and easy appetizer, Pimento Cheese Sausage Balls fit the bill.
For a heartier cheese dip try a Buffalo chicken cheesy dip.
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.
Cheddar Bay Biscuits
- 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
- 2 tablespoons butter melted
- 1 tablespoon parsley
- ½ teaspoon garlic powder
- 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 soap 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.
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