Red Lobster Cheddar Bay Biscuits Recipe

If you’re a fan of those irresistibly flaky, buttery biscuits from your favorite seafood spot, you’re going to flip for this homemade version. I’m talking about the Red Lobster Cheddar Bay Biscuits Recipe—a total game-changer that I promise will become your go-to biscuit recipe. This one nails that perfect balance of cheesy, garlicky, and melt-in-your-mouth goodness that makes those biscuits so memorable. Trust me, once you try these, you’ll never want to buy the boxed kind again!

Ingredients You’ll Need

Each ingredient here works together to create that signature texture and flavor you crave in Red Lobster’s Cheddar Bay Biscuits. Plus, I’ll share a few tips on picking the right ones to get you the best results.

• All-purpose flour: The base that gives structure; using fresh flour ensures fluffier biscuits.
• Cold unsalted butter: Key for flakiness, cold butter creates those lovely little pockets of fluff.
• Baking powder & baking soda: These leavening agents make the biscuits rise beautifully and get light.
• Garlic powder and sea salt: They’re the subtle but essential seasoning that gives these biscuits their savory punch.
• Grated cheddar cheese: Sharp, freshly grated works best for a cheesy kick that melts just right.
• Cold whole milk: Adds moisture and tenderness; cold helps keep the dough from getting tough.
• Dried parsley and onion powder: These come alive when mixed with melted butter, adding that classic finishing touch on top.

Variations

I like to keep things classic, but you can totally switch it up to suit your mood or dietary needs. Feel free to get creative—these biscuits are pretty flexible!

• Herbed spin: I once added fresh rosemary and thyme for a woodland twist that my family adored.
• Spicy kick: Adding a pinch of cayenne or smoked paprika spices things up without overpowering the cheesy flavor.
• Gluten-free option: Use a mix of gluten-free baking flour and xanthan gum for a similar texture; just watch the baking time closely.
• Cheese swaps: Some days, I toss in pepper jack or smoked gouda instead of cheddar for a richer taste.

How to Make Red Lobster Cheddar Bay Biscuits Recipe

Step 1: Prep Your Oven and Baking Sheet

Preheat your oven to 425°F. I like to line my baking sheet with parchment paper or a silicone mat—it helps prevent sticking and makes cleanup a breeze. If you’re in a pinch, a light spray of non-stick cooking spray works fine too.

Step 2: Combine the Flour and Butter

Using a food processor, pulse the flour and 6 tablespoons of cold, cubed butter until you get crumbly, pea-sized bits. This technique is my secret to that tender, flaky texture. If you don’t have a processor, use a pastry cutter or your hands, but be careful not to overwork the dough.

Step 3: Add Leaveners and Seasonings

Next, toss in the baking powder, baking soda, 1 teaspoon garlic powder, and 3/4 teaspoon sea salt. Pulse just until everything is evenly mixed—over-processing can toughen the dough.

Step 4: Mix in the Cheese

Add the grated cheddar and pulse a few more times until it’s just combined. Freshly grated cheese works best here because it melts smoother and blends in nicely.

Step 5: Bring it All Together with Milk

Pour in the cold whole milk and pulse only a few times to bring the dough together. This is key—the dough should be wet and just holding together. Overmixing will make the biscuits dense and tough, so resist that urge to overwork!

Step 6: Shape and Bake the Biscuits

Carefully turn the dough onto a lightly floured surface. Divide into 10 equal portions (about 1/4 cup each) and place spaced 2 inches apart on your baking sheet. Bake for about 15 minutes until the tops are nicely golden brown.

Step 7: Make the Garlic-Parsley Butter

While the biscuits are baking, melt the remaining 4 tablespoons of butter. Stir in dried parsley, onion powder, the remaining salt, and garlic powder. This fragrant mixture is what sets these biscuits apart—don’t skip this step!

Step 8: Brush and Serve Warm

As soon as the biscuits come out of the oven, brush them generously with the garlic-parsley butter. This keeps them moist, buttery, and bursting with flavor. Serve immediately—you’ll love how the biscuits stay soft inside with a slightly crisp top.

How to Serve Red Lobster Cheddar Bay Biscuits Recipe

Garnishes

I love sprinkling just a bit more dried parsley on top after brushing with butter—it brightens the color and adds freshness. Sometimes a tiny dash of flaky sea salt right before serving amps up the flavor even more!

Side Dishes

These biscuits pair beautifully with seafood dishes like shrimp scampi or crab cakes, but honestly, my family loves them just as much alongside a hearty soup or a crisp, green salad. They’re also addictive with a bowl of creamy clam chowder.

Creative Ways to Present

For special dinners, I’ve placed these biscuits in a rustic basket lined with a crisp linen napkin, garnished with fresh parsley sprigs. It’s such a welcoming touch that always impresses guests while keeping things cozy and casual.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to 2 days. They stay surprisingly tender if you reheat them properly. Just avoid the fridge—it tends to dry them out faster.

Freezing

These biscuits freeze wonderfully! After baking and cooling completely, wrap individually in plastic wrap and place in a freezer bag. When you want some, thaw for about 30 minutes and reheat—they’re almost as good as fresh.

Reheating

I reheat biscuits in a 350°F oven for about 8-10 minutes, loosely covered with foil to keep moisture in. You can also split and toast them in a skillet with a little butter—that extra step boosts that fresh-baked flavor.

FAQs

Final Thoughts

I absolutely love how this Red Lobster Cheddar Bay Biscuits Recipe brings that restaurant magic right into my home kitchen. It’s one of those recipes that everyone raves about, and I never stress about making it because the steps are straightforward and foolproof. If you’ve been craving those iconic cheesy garlic biscuits or want a warm, comforting side that feels special but is oh-so-easy, give this recipe a whirl. I’m betting you’ll find it’s way better than takeout—and your family will be asking for seconds in no time!

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