Cheesy Cheddar Bay Biscuits

This uber-easy copycat of the infamous Cheddar Bay Biscuits will bring all the deliciousness of these wildly addictive biscuits to your face without ever having to leave home! 

Red Lobster Copycat Cheesy Cheddar Bay Biscuits


I’ve been making these biscuits for what seems like forever and a day. It’s been a good 4 years since I’ve lived near a Red Lobster and even longer since I’ve ventured inside one.

Still, the craving for their buttery Cheddar Bay biscuits remains.

There’s really no shaking the craving once it starts either, as many of you know! It starts as a little twinkle of a “I could eat that” then snowballs into a ravenous game of hungry hungry hippo, causing your stomach to insist “I HAVE TO HAVE THESE NOW!”


Out of sheer and total necessity I started whipping up these bad boys at home.

Red Lobster Copycat Cheesy Cheddar Bay Biscuits

Originally I used a store-bought mix, but soon found the purchase a bit frivolous and entirely overpriced.

A from scratch version of these bad boys is so quick and easy and a total breeze to whip up with ingredients I already keep on hand! Yes please!

Sometimes I swirl butternut squash into the batter (click here for the recipe for that version if it’s up your alley!) while other times I snazz them up with a three cheese trifecta of pure awesomeness.

If you happen to find yourself graced with a cheese drawer full of cheddar, parmesan, and gouda you simply must do the same!

Today’s post, however, is all about the classic!

In honor of the upcoming season of soup and pastas, I decided to share my tips and tricks for the most delicious cheddar bay copycat.

Pair them with pasta, scampi, soup, seafood, salads, ummmm… pretty much everything! Or you can stand in your kitchen eating them right off the baking tray because, Monday.

Not that I’ve done that…

I’ve so done that!

Let’s get our hands on some biscuits, shall we?

Red Lobster Copycat Cheesy Cheddar Bay Biscuits

We can’t get enough of these easy cheesy biscuits!

Red Lobester Copycat: Cheddar Bay Biscuits Recipe
5 from 1 vote

Red Lobster Copycat Cheesy Cheddar Bay Biscuits

This uber-easy copycat of Red Lobster’s infamous Cheddar Bay Biscuits will bring all the deliciousness of these wildly addictive biscuits to your face without ever having to leave home! 

Course Side Dish
Cuisine American
Keyword Cheddar Bay Biscuits
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 6 servings
Calories 350 kcal
Author Jenn Laughlin – Peas and Crayons


  • 2 cups all-purpose flour
  • 1 TBSP baking powder
  • 1/2 tsp of salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika or cayenne pepper
  • 1/8 tsp turmeric (optional)
  • 1/2 tsp sugar
  • 1/4 cup cold unsalted butter
  • 1 cup cold buttermilk (lowfat or regular)
  • 1 cup coarsely grated cheddar cheese
  • 2 TBSP melted butter
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1/8-1/4 tsp dried parsley or fresh chopped parsley to garnish


  1. Preheat oven to 425 degrees F.

  2. In a large bowl, mix together flour, baking powder, salt, garlic powder, paprika, turmeric, and sugar.
  3. Cut cold butter into the flour mixture using a pastry cutter. Alternatively you can use a box grater to grate the cold butter it into the flour mixture.

  4. Next add cheese then slowly pour buttermilk into the flour mixture while gently mixing with a fork.

  5. Once all the milk has been added the dough will be a bit dry.

  6. Begin to knead a few times to evenly distribute the moisture and, if still seriously dry after kneading, feel free to add an extra tablespoon of milk to the bowl. I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.
  7. Sprinkle flour on a rolling pin and roll out your dough onto a lightly floured surface and flatten until about 1 inch thick. You can also make these drop biscuit style by scooping out 6-7 lumps of dough vs. rolling and cutting. Both methods work great!

  8. If you rolled your dough, use a biscuit cutter to cut out approximately 6 or 7 biscuits from the dough.

  9. Lay each tasty biscuit flat, spaced, on an ungreased non-stick baking pan and bake for 12-15 minutes at 425°F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden. Times will depend on whether you make 6 or 7 biscuits.

  10. While biscuits bake, combine melted butter with garlic powder, salt, and parsley. Brush over hot-from-the-oven biscuits and enjoy!

Recipe Notes

For extra-golden biscuits, I love adding a pinch or two of turmeric to this recipe. It’s optional but really amps up the color, plus it’s a healthy and all-natural mix-in!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Red Lobster Copycat Cheesy Cheddar Bay Biscuits
Amount Per Serving
Calories 350 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Cholesterol 52mg17%
Sodium 390mg17%
Potassium 325mg9%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 2g2%
Protein 11g22%
Vitamin A 602IU12%
Vitamin C 1mg1%
Calcium 277mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

See ya in the kitchen!

If you get a chance to try these Copycat Cheesy Cheddar Bay Biscuits, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Recipe Rating


  • Carolyn

    Step 4 states to add cheese to milk bowl. ??The buttermilk has been poured into a small bowl??
    That’s just an assumption to be made?
    I’m not an experienced baker, so sorry if this is a dumb question.

    • Hi Carolyn! Great question! I should have written measuring cup (where the milk should be) in place of bowl. I’m going to rework the wording to make it easier to follow. xoxo

  • Qudsia Davis

    Anyone tried making the reducing carb version?

  • Welcome to Yum Goggle! We are now following you on all social media and hope you will do the same. I love this recipe and cannot wait to make some…………it’s Sunday so why not make them today! Kelli at YG.

  • I’m all about the biscuits, bout the biscuits, no muffins.

    These look scrumdiddlyumptious.

    • Jenn

      bahahahahaha! I love you

  • 5 stars
    Hello old friend! I feel like it’s been so long! I’m out of practice reading blogs haha.

    These look insanely good. As all of your foods do. I think they would kill me with all of the dairy but it would be a delicious death at least.

  • Kate

    We don’t go that often to Red Lobster mostly because we don’t eat out too often, but these biscuits are by far the best kind of pre-meal free bread out there. I can’t wait to try these!

  • These are my FAVORITE! We rarely go to Red Lobster anymore, but I used to work there in my high school days and these biscuits were the best thing. Can’t wait to try your homemade version!! They look amazing!

  • jillian

    mmmm GIMMME GIMME! my dad loves red lobster..yeck but i’ll go anyday for those biscuits. xoox

  • Karen

    I like that you added spices to the dough. I’ve seen other recipes but they always looked like they lacked something to make them really like the Red Lobster biscuits. I think you’ve probably nailed it. Thanks!

    • Jenn

      Thanks Karen! I feel like they’re a smidgen less greasy but still have all the flavors, cheesiness and fluffiness of the original. From what a former RL waitress told me, they’re lacking the sketchy stuff too which um… I did not want to know! What could they possibly be putting in them!? eek!

  • These used to be a favorite, yum!

  • Whoa there! It’s people like you that make it extremely difficult for people like me to stay away from bread!! I’ve pinned this!

    • Jenn

      Haha carbs are my life 😉 Thanks Debbie!

  • Oh my gooosh, we don’t have Red Lobster in the UK but I’m always seeing pictures of these biscuits and I WANT them! I’m actually coming to the US in February, will definitely be visiting Red Lobster if I can find one! 😉

    • Jenn

      Or you can totally just come to my house and I’ll make you some =)

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