Red Lobster (Cheddar Bay) Biscuit Recipe
Prep time
Cook time
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A copy cat recipe for Red Lobster's hopelessly addicting cheddar bay biscuits!
Serves: 4-6
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper (add ¼ if you want more kick)
  • 1 cup old/sharp cheddar cheese, shredded
  • 1 cup buttermilk, cold
  • ½ cup unsalted butter, melted and cooled for 5 minutes
For the Topping
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon parsley (or 1 teaspoon fresh)
  1. Preheat oven to 475 degrees and line a baking sheet with parchment paper or a silicone/non-stick baking mat; set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne, then stir in the cheddar cheese & set aside.
  3. In a medium bowl or 2 cup liquid measuring cup, stir together the buttermilk and melted butter until the butter forms small clumps.
  4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. I often gently knead with my hand to mix it all evenly.
  5. Flatten out a large piece dough using the palm of your hand (doesn't have to be perfect!) to about ½" thick & cut out with biscuit cutters.
  6. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
  7. Bake until the biscuits are golden brown, about 10-12 minutes.
  8. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder, and parsley.
  9. Remove the biscuits from the oven and immediately brush with the topping mixture.
  10. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.
Recipe by Nurse Loves Farmer at