The first whiff of these baking is pure butter and sharp cheddar, and when you break one open you get a tender crumb with just the right amount of chew. They taste like a little piece of the coast without the restaurant price tag.
You will love pulling these out for game night, movie night, or an easy appetizer that feels special. They are faster and simpler than you think, and the whole kitchen smells amazing while they bake.
SaveI grew up begging my parents to order Cheddar Bay biscuits at Red Lobster, and making this copycat version at home has become my happy habit. It is satisfying to nail that flaky texture and cheesy punch without ever leaving the house.
Copycat Red Lobster Cheddar Bay Biscuits Recipe
Ingredients
Biscuit dough
Cream butter mixture
Instructions
- Whisk dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, and paprika until evenly combined.
- Cut in the cold butter
Add the cubed cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Mix wet ingredients
In a separate bowl, whisk the cold milk and egg just until combined, then pour into the dry ingredients along with half of the shredded cheddar.
- Form the dough
Stir gently until a shaggy dough comes together, then turn onto a floured surface and knead lightly just until no dry streaks remain.
- Chill the dough
Shape the dough into a tight disc, wrap in plastic wrap, and refrigerate for 1 to 2 hours or until firm. This helps create flaky layers.
- Make the cream butter mixture
In a small bowl, beat the softened butter with the grated cheddar, garlic powder, onion powder, paprika, salt, and pepper until smooth and creamy.
- Roll and cut biscuits
Preheat your oven to 425 degrees Fahrenheit. Roll the chilled dough into a circle about 1/2 inch thick and use a biscuit cutter to cut out rounds. Place them on a parchment lined baking sheet.
- Top and chill again
Spoon a little cream butter mixture into the center of each biscuit, then top with a pinch of the remaining cheddar. Chill for 10 minutes to keep the layers intact.
- Bake until golden
Brush the tops lightly with milk, then bake for 12 to 15 minutes, or until the biscuits are puffed and deeply golden around the edges.
- Cool slightly and serve
Let the biscuits rest on the pan for a few minutes, then transfer to a wire rack so the bottoms stay crisp. Serve warm for the best flaky texture.
Substitutions and variations
- Use cold vegetable shortening instead of some of the butter for extra flaky layers.
- Swap in smoked cheddar or a mix of cheddar and Monterey Jack for a little more depth.
- Make them dairy free by using a cold dairy free butter and unsweetened almond milk with a pinch of xanthan gum.
- Add a teaspoon of lemon juice to the milk for a slight tang similar to buttermilk.
- Use an ice cold milk and butter mixture to keep the dough super cold for better rise.
Chloe's tips
- Keep your butter and milk cold to promote flaky layers.
- Do not overwork the dough or the biscuits will be tough.
- For extra flavor, brush the tops with garlic herb butter while still warm.
- These reheat well in a toaster oven for a few minutes to refresh the crust.
- Add a pinch of cayenne to the cream butter for a gentle kick.
How to store it
- Store cooled biscuits in an airtight container at room temperature for up to 1 day.
- Refrigerate for up to 3 days and reheat in a 350 degree oven until warmed through.
- Freeze baked biscuits for up to 1 month and reheat in a toaster oven to refresh the crust.
Serving suggestions
These copycat biscuits are perfect alongside soups, salads, or as a show stopping appetizer.
- Serve warm with a drizzle of honey butter
- Pair with a side of marinara for dipping
- Top with a sprinkle of fresh chives before serving
Frequently asked questions
Can I make these without a biscuit cutter?
Yes, you can use a small glass or round cookie cutter, or even shape them into thick rounds with your hands.
Why did my biscuits not rise very much?
The dough may have been overworked, the baking powder could be old, or the butter was too warm. Keep everything cold and handle the dough gently for best rise.
Can I assemble and bake these ahead of time?
You can assemble them up to a day ahead, chill uncovered, then bake just before serving. Add a couple of minutes to the bake time if they come straight from the fridge.
What is the secret to that cheesy, flaky crust?
Cold butter folded into the dough creates steam while baking, giving you flaky layers, and a little cream cheese mixture brushed on top adds richness and color.
Let's get cooking!
I hope you enjoy these Copycat Red Lobster Cheddar Bay Biscuits as much as I do. They are simple to make, endlessly customizable, and sure to become a go to snack or party appetizer in your home.
