Cheddar Bay Biscuits
These Cheddar Bay Biscuits are soft, cheesy, and brushed with a garlicky butter topping that melts right into every bite! These are drop biscuits just like the famous Red Lobster Biscuits, but made at home.
Are you looking for more breads to make? Try our Cast Iron Cornbread, Jalapeno Cornbread, or Jiffy Cornbread with Creamed Corn.
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These are drop biscuits just like Red Lobster’s flavorful biscuits, not a layered or flaky biscuit. This copycat cheddar bay biscuit recipe delivers that classic restaurant favorite flavor using simple and fresh ingredients. They bake up golden brown with a soft interior and rich, savory flavor in every bite.
These biscuits have just the right texture and are finished with delicious garlic butter. It’s an easy recipe that’s perfect for garlic lovers. If you’re not a big garlic fan, simply reduce the amount or leave it out. You’ll still have incredibly good cheesy biscuits.
What you’ll love about this Cheddar Bay Biscuits Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these homemade biscuits:
- All-purpose flour
- Baking powder
- Sugar
- Garlic powder
- Onion powder
- Salt
- Butter- Use salted or unsalted butter, either one is fine.
- Sharp cheddar cheese
- Buttermilk
- Sour cream
- For the topping:
- Butter
- Garlic powder
- Dried parsley
- Salt
Ingredient Notes:
- All-purpose flour: The base for the biscuit dough and gives structure without making them dense.
- Butter: Keep it cold until ready to use. Do not let it sit at room temperature, as cold butter helps keep them tender instead of heavy.
- Buttermilk: Keeps the biscuits moist and gives them that classic tangy flavor.
- Sour cream: Adds richness and helps the dough stay moist.
How to make Cheddar Bay Biscuits step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly spray with cooking spray.
STEP 2: In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder, onion powder, and salt.
STEP 3: Add cold butter and cut it in using a pastry cutter until coarse crumbs form. Stir in shredded cheddar cheese.
STEP 4: In a medium bowl, whisk together buttermilk and sour cream. Pour into the dry mixture and gently combine with a rubber spatula until a soft dough forms. Do not overmix.
STEP 5: Scoop dough onto the prepared baking sheet using an ice cream scoop or large cookie scoop for evenly sized portions.
STEP 6: Bake 12 to 14 minutes until the tops turn golden brown and the tops of the biscuits are lightly crisp.
STEP 7: Stir together melted butter, garlic powder, parsley, and salt. Brush generously over the warm biscuits.
PRO TIP:
Do not overwork the dough. Gentle mixing keeps the texture tender and prevents heavy biscuits.
Storage and Reheating:
Storage: Store leftover biscuits in the refrigerator in an airtight container. They can be kept for up to 3 days.
Reheating: Reheat in a 300°F oven for 5 to 7 minutes to keep them crisp. Microwave briefly if needed, but oven reheating maintains that classic buttery biscuits texture better.
Freezing: Let the biscuits cool completely. Place them in a freezer-safe bag or airtight container and freeze for up to 2 months. For best results, reheat straight from frozen in a 300°F oven for 8 to 10 minutes until warmed through.
Additions and Substitutions:
ADDITIONS:
- Cheese: Swap in pepper jack cheese for a little heat or add a sprinkle of extra cheddar on top before baking.
- Herbs: Stir in chopped fresh chives or a pinch of dried thyme for extra flavor.
- Heat: Add a small pinch of cayenne pepper to the dry ingredients for a subtle kick.
SUBSTITUTIONS:
- Cheese: Use Colby Jack or Monterey Jack instead of sharp cheddar.
- Buttermilk: If needed, mix regular milk with a splash of vinegar and let it sit for 5 minutes. I prefer real buttermilk for its thicker texture and richer flavor.
- Sour Cream: Plain Greek yogurt works well in place of sour cream.
FAQs about these Red Lobster Cheddar Bay Biscuits:
Are these really like the restaurant version?
Yes. These copycat cheddar bay biscuits taste just like the original, only better.
Why are my biscuits dense?
Overmixing the dough or using warm butter can affect texture.
Do I need a scoop?
No, not at all! But it helps keep them evenly sized and makes things quicker.
What can I serve with these Cheddar Biscuits?
We love eating these hot biscuits with chili, roast beef, chicken Alfredo linguine, or hamburger vegetable soup. They also go great with chicken or sausage and potatoes for a full dinner.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Cheddar Bay Biscuit Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Cheddar Bay Biscuits
Equipment
- 1 sheet pan
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 6 Tablespoons cold butter cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cold buttermilk + 1 tablespoon buttermilk
- 1/4 cup sour cream
For the Topping:
- 4 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- Pinch of salt
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly spray with cooking spray.
- In a large bowl whisk together flour, baking powder, sugar, garlic powder, onion powder, and salt.2 cups all-purpose flour,1 tablespoon baking powder,1 teaspoon sugar,1 teaspoon garlic powder,1/2 teaspoon onion powder,3/4 teaspoon salt.
- Cut in the cold butter until the mixture resembles coarse crumbs with some small pea-sized pieces remaining.6 Tablespoons cold butter.
- Stir in shredded cheddar cheese.1 cup shredded sharp cheddar cheese.
- In a small bowl whisk together buttermilk and sour cream. Pour into the flour mixture and stir just until combined. Do not over mix. The dough will be thick and slightly sticky.3/4 cup cold buttermilk + 1 tablespoon buttermilk,1/4 cup sour cream.
- Drop dough by heaping spoonfuls onto the prepared baking sheet.
- Bake 12 to 14 minutes or until tops are golden.
- Stir together melted butter, garlic powder, parsley, and a pinch of salt. Brush generously over hot biscuits.4 tablespoons melted butter,1/2 teaspoon garlic powder,1 teaspoon dried parsley,Pinch of salt.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.