Red Lobster Biscuit Recipe (Copycat Cheddar Bay Biscuits)
This easy Red Lobster biscuit recipe makes buttery, cheesy copycat Cheddar Bay Biscuits with Bisquick, sharp cheddar cheese, and a garlicky herb butter brushed over the warm biscuits.
They are ready in about 20 minutes, beginner-friendly, and perfect when you want those famous restaurant-style cheese biscuits without waiting for a table.
Red Lobster Biscuit Recipe
If you are looking for a copycat Red Lobster biscuit recipe that does not turn dinner into an all-day baking project, this is the one. These homemade Cheddar Bay Biscuits start with Bisquick baking mix, cold water, and sharp cheddar cheese, then finish with melted butter seasoned with garlic, parsley, and Italian herbs.
The result is a quick, savory cheese biscuit with a golden outside, tender center, and that buttery garlic flavor everyone reaches for before dinner even arrives.
This version works because the baking mix handles the flour, fat, and leavening for you. Sharp cheddar brings the cheesy flavor, gentle mixing keeps the biscuits tender, and brushing the seasoned butter over them while they are still hot gives every biscuit its garlicky finishing touch.
They are a good fit for beginner bakers, busy weeknights, seafood dinners, soup nights, holiday bread baskets, or any evening when a plain dinner roll simply will not do.
Why You’ll Love This Recipe
- Quick: The biscuits are ready in about 20 minutes from start to finish.
- Easy: Bisquick makes this a simple, beginner-friendly biscuit recipe.
- Cheesy: Sharp cheddar adds plenty of savory flavor to every bite.
- Buttery: The warm biscuits are finished with garlic and herb butter.
- Versatile: Serve them with seafood, soup, pasta, holiday dinners, or breakfast.
- Copycat comfort: They bring the fun of a favorite restaurant bread basket right to your own kitchen.
Ingredients for Copycat Red Lobster Biscuits
You only need a handful of familiar ingredients to make these Red Lobster-style cheese biscuits. The exact amounts are waiting in the recipe card below.
Bisquick Baking Mix
Bisquick makes this biscuit recipe especially quick because the dry ingredients, leavening, and shortening are already blended together. It is the shortcut that gets these biscuits into the oven without a long ingredient list.
Cold Water
Cold water brings the dough together. Add it as directed and mix only until the ingredients are combined. Overworking biscuit dough can make the finished biscuits tougher instead of tender.
Sharp Cheddar Cheese
Sharp cheddar gives these biscuits their bold cheesy flavor. Freshly grated cheese works especially well because it blends more evenly into the dough.
Butter
Melted butter is the beginning of that irresistible finish. Brushing it over the hot biscuits allows the seasoned butter to settle into the warm tops.
Garlic and Herbs
Garlic powder, dried parsley, and Italian seasoning turn ordinary melted butter into the savory topping that makes these homemade Red Lobster biscuits so difficult to leave alone.
How to Make Red Lobster Biscuits
The full measurements and printable instructions are in the recipe card below, but the basic method is wonderfully simple.
Make the Cheese Biscuit Dough
Combine the Bisquick, cold water, and shredded sharp cheddar cheese. Mix gently and stop as soon as the dough comes together.
Shape the Biscuits
Pat or roll the dough to the thickness directed in the recipe, then cut the biscuits. You can also portion the dough onto the baking sheet for a more rustic shape.
Bake Until Golden
Bake the biscuits until they are lightly golden and cooked through. Keep an eye on them near the end because biscuits can go from pale to golden quickly.
Brush with Garlic Herb Butter
While the biscuits bake, combine the melted butter with the garlic powder, parsley, and Italian seasoning. Brush it generously over the biscuits as soon as they come out of the oven.
Readers also make: Keeping a batch of Homemade Bisquick in the pantry makes quick biscuits, pancakes, and other last-minute baking projects even easier.
Expert Tips for Fluffy Cheddar Bay Biscuits
Do Not Overmix the Dough
This is the big one. Stir only until the ingredients come together. Too much mixing develops the dough and can turn a tender biscuit into something much less exciting.
Use Cold Water
Start with cold water as the recipe directs. It helps the dough stay cool while you mix and shape the biscuits.
Grate the Cheese Fresh
Freshly shredded cheddar gives you better control over the size of the shreds and blends beautifully into the dough. My guide to why you should grate your own cheese explains why I reach for a block when melting and texture matter.
Use Sharp Cheddar for More Flavor
Mild cheddar works, but sharp cheddar gives these biscuits a stronger cheesy flavor without requiring more cheese.
Butter Them While They Are Hot
Have the garlic herb butter ready when the biscuits leave the oven. Warm biscuit tops happily soak up all that buttery goodness.
Why Did My Red Lobster Biscuits Turn Out Dense?
Dense biscuits are usually the result of overmixing or overworking the dough. Once the Bisquick, water, and cheese are combined, put the spoon down. The dough does not need to be perfectly smooth.
Measuring the baking mix accurately also matters. Scooping and packing too much mix into the measuring cup can leave you with a dry, heavy dough.
Why Are My Biscuits Dry?
Dry biscuits can come from too much baking mix, too little liquid, or baking them longer than needed. Measure carefully and begin checking the biscuits near the lower end of the baking time.
And please do not skip the butter. That warm garlic-herb finish adds flavor and helps make every bite feel a little more indulgent.
Variations and Creative Ideas
Make Them Extra Garlicky
Add a little more garlic powder to the butter topping when your family believes there is no such thing as too much garlic.
Add a Little Heat
A pinch of cayenne pepper or smoked paprika can give the biscuits a gentle kick.
Try a Cheese Blend
Keep sharp cheddar as the main cheese, then add a little Parmesan or Monterey Jack for a different flavor.
Add Fresh Herbs
Chopped chives make a lovely addition, especially when serving the biscuits with soup or breakfast.
Make Mini Biscuits
Smaller biscuits are fun for holiday bread baskets, appetizer tables, and party trays. Just watch them closely because smaller portions may bake more quickly.
What to Serve with Red Lobster Biscuits
These cheesy garlic biscuits are made for the side of the plate, but I would not blame anyone for eating one over the kitchen sink before dinner.
- Seafood and shrimp dinners
- Creamy soups and chowders
- Pasta with a rich sauce
- Roast chicken or turkey
- Eggs and bacon for breakfast
- Holiday dinners and bread baskets
Perfect with: A warm bowl of broccoli cheese soup turns these buttery cheddar biscuits into the kind of cozy meal that makes everyone linger around the table.
How to Make a Beautiful Biscuit Basket
For a dinner-table presentation that also happens to photograph beautifully, line a shallow basket with a soft napkin and pile the warm biscuits high enough that the golden tops stay visible.
Add a few parsley flakes over the garlic butter while it is still glossy. A small dish of softened butter beside the basket is never going to hurt anyone’s feelings either.
How to Store Red Lobster Biscuits
At Room Temperature
Let the biscuits cool completely, then store them in an airtight container for up to three days.
In the Freezer
Freeze cooled biscuits in a single layer until firm, then transfer them to a freezer-safe container or bag. They can be frozen for up to two months.
How to Reheat Cheddar Bay Biscuits
For a quick reheat, microwave a biscuit in short intervals with a slightly damp paper towel to help keep it from drying out.
For a more freshly baked texture, warm the biscuits in a 350°F oven for about six minutes. A tiny extra brush of garlic butter after reheating is completely optional, but we both know where this is going.
Can You Make Red Lobster Biscuits Ahead of Time?
Yes. For the easiest make-ahead option, bake the biscuits, cool them completely, and store or freeze them. Reheat just before serving and refresh the tops with a little warm seasoned butter.
You can also grate the cheddar and mix the garlic-herb seasonings ahead of time so everything is ready when the biscuit craving strikes.
Frequently Asked Questions About Red Lobster Biscuits
What is in Red Lobster-style biscuits?
This copycat version is made with Bisquick baking mix, cold water, sharp cheddar cheese, butter, garlic powder, dried parsley, and Italian seasoning.
Can I make Red Lobster biscuits with Bisquick?
Yes. This Red Lobster biscuit recipe uses Bisquick as its base, which makes the dough quick to mix and beginner-friendly.
How long do you bake Red Lobster biscuits?
This recipe bakes the biscuits for about 8 to 10 minutes, or until they are lightly golden and cooked through.
What temperature do you bake these biscuits at?
This recipe bakes the biscuits at 350°F. Follow the exact timing and instructions in the printable recipe card below.
What is the best cheese for Cheddar Bay Biscuits?
Sharp cheddar is the classic choice for this recipe because it adds plenty of cheesy flavor. Freshly grated cheddar works especially well.
Can I make Cheddar Bay Biscuits without Bisquick?
Yes. Use a homemade Bisquick-style baking mix in place of the store-bought mix so the recipe still has the flour, leavening, and fat it needs.
Can I make these biscuits gluten-free?
Use a gluten-free all-purpose baking mix designed to replace Bisquick, and check the labels on every ingredient to make sure they meet your dietary needs.
Can you freeze Red Lobster biscuits?
Yes. Cool the biscuits completely, freeze them for up to two months, and reheat them before serving.
How do I keep Red Lobster biscuits soft and fluffy?
Avoid overmixing the dough, measure carefully, and do not bake the biscuits longer than needed. Brushing them with butter while they are hot also gives them a tender, flavorful finish.
More Copycat Recipes to Make at Home
Related posts: Make your own Homemade Bisquick for future biscuit cravings, read why freshly grated cheese can make a difference, or browse the full collection of Copycat Recipes for more restaurant favorites you can make at home.
Final Thoughts
The best copycat recipes are the ones that let you skip the reservation and still get the bite you were craving. These homemade Red Lobster-style biscuits are cheesy, buttery, garlicky, and quick enough to make even when dinner is already underway.
They belong next to seafood, soup, pasta, and holiday dinners, but they are just as welcome when the only plan is a warm biscuit and a little extra butter.
Biscuit me, baby, one more time.
Red Lobster Cheddar Bay Biscuits Recipe
This easy Red Lobster Cheddar Bay Biscuits recipe makes golden, cheesy copycat biscuits with Bisquick, sharp cheddar cheese, and a buttery garlic-herb topping. Ready in about 20 minutes, these tender restaurant-style biscuits are perfect with seafood, soup, pasta, or any comfort-food dinner.
Ingredients
- 2 cups Bisquick baking mix
- 1/2 cup cold water
- 3/4 cup freshly shredded sharp cheddar cheese
- 4 tablespoons butter, melted
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Add the Bisquick baking mix, cold water, and shredded sharp cheddar cheese to a large mixing bowl. Stir gently just until the ingredients come together. Do not overmix.
Turn the dough onto a lightly floured surface. Gently pat or roll it to about 3/4-inch thickness.
Cut the dough with a biscuit cutter and place the biscuits on the prepared baking sheet. For a more rustic biscuit, portion the dough directly onto the baking sheet instead.
Bake for 8 to 10 minutes, or until the biscuits are lightly golden and cooked through.
While the biscuits bake, stir together the melted butter, dried parsley, garlic powder, and Italian seasoning.
Remove the biscuits from the oven and immediately brush the warm tops generously with the garlic-herb butter.
Serve warm.
Notes
Equipment
• Large mixing bowl
• Measuring cups and spoons
• Box grater
• Baking sheet
• Parchment paper
• Rolling pin, optional
• Biscuit cutter, optional
• Small bowl for the garlic-herb butter
• Pastry brush
Expert Tips
Mix the dough only until the ingredients come together. Overmixing can make the biscuits dense instead of tender.
Use cold water and handle the dough gently for the best biscuit texture.
Freshly shredded sharp cheddar blends beautifully into the dough and gives the biscuits plenty of cheesy flavor. Read more about why you should grate your own cheese when texture and melting matter.
Measure the Bisquick carefully. Packing too much baking mix into the measuring cup can make the dough dry.
Have the garlic-herb butter ready when the biscuits come out of the oven so you can brush it over the tops while they are still hot.
Begin checking the biscuits at 8 minutes. They should be lightly golden and cooked through without becoming dry.
Ingredient Notes
Bisquick baking mix makes this copycat biscuit recipe quick and beginner-friendly because the flour, leavening, and shortening are already combined.
Sharp cheddar cheese gives the biscuits a stronger cheesy flavor than mild cheddar.
Freshly shredded cheese works especially well because it mixes evenly into the dough.
Garlic powder seasons the butter without adding pieces of fresh garlic that could burn.
Dried parsley and Italian seasoning give the buttery topping its savory herb flavor.
You can use Homemade Bisquick in place of store-bought baking mix.
Troubleshooting
If the biscuits are dense, the dough may have been overmixed or overworked. Stir only until the ingredients are combined.
If the dough feels dry, check that the baking mix was measured accurately and that the full amount of water was added.
If the biscuits are dry after baking, they may have baked too long. Begin checking them near the lower end of the baking time.
If the biscuits spread too much, make sure the dough is not overly wet and avoid adding extra liquid.
If the biscuits are pale, bake them for another minute or two while watching closely.
Variations
For extra garlic flavor, add a little more garlic powder to the melted butter.
For a mild spicy kick, add a pinch of cayenne pepper or smoked paprika.
For a different cheese flavor, replace a small portion of the cheddar with Parmesan or Monterey Jack.
For an herby version, fold chopped chives into the dough.
For party trays or holiday bread baskets, make smaller biscuits and begin checking them earlier because they may bake more quickly.
Serving Suggestions
Serve these biscuits warm with seafood, shrimp, pasta, roast chicken, turkey, or a bowl of soup.
Pair them with broccoli cheese soup for a cozy comfort-food meal.
Keep the restaurant-at-home dinner going with Copycat Red Lobster Shrimp Nachos.
Browse more family favorites in my Copycat Recipes collection.
Storage
Let the biscuits cool completely before storing.
Store leftover biscuits in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the cooled biscuits in a single layer until firm, then transfer them to a freezer-safe container or bag for up to 2 months.
Reheating
To reheat one biscuit quickly, microwave it in short intervals with a slightly damp paper towel to help prevent drying.
For a more freshly baked texture, warm the biscuits in a 350°F oven for about 6 minutes.
Brush reheated biscuits with a little additional garlic-herb butter before serving for an extra-fresh finish.
Make-Ahead Tips
Bake the biscuits ahead of time, let them cool completely, and store or freeze them until needed.
Reheat the biscuits just before serving and refresh the tops with warm garlic-herb butter.
You can also shred the cheddar cheese and combine the dried seasonings ahead of time to make preparation faster.
Frequently Asked Questions
Can I make Red Lobster biscuits with Bisquick?
Yes. This recipe uses Bisquick baking mix as the base, making the biscuit dough quick to prepare and beginner-friendly.
How long do you bake Red Lobster biscuits?
Bake these biscuits for about 8 to 10 minutes, or until they are lightly golden and cooked through.
What temperature do you bake Red Lobster biscuits at?
Bake the biscuits at 350°F.
What is the best cheese for Cheddar Bay Biscuits?
Sharp cheddar is the best choice for this recipe because it gives the biscuits plenty of cheesy flavor. Freshly shredded cheese works especially well.
Can I make Cheddar Bay Biscuits without store-bought Bisquick?
Yes. Use Homemade Bisquick in place of the store-bought baking mix.
Can I freeze Red Lobster biscuits?
Yes. Cool the biscuits completely, freeze them for up to 2 months, and reheat them before serving.
How do I keep Red Lobster biscuits soft and fluffy?
Avoid overmixing the dough, measure the baking mix carefully, and do not bake the biscuits longer than necessary.
Nutrition Disclaimer
Nutrition information is provided as an estimate only and may vary based on the specific ingredients, brands, portion sizes, and preparation methods used.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 7gUnsaturated Fat: 8gCholesterol: 26mgSodium: 665mgCarbohydrates: 27gFiber: 1gSugar: 5gProtein: 7g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.