Easy Cheddar Bay Biscuits Recipe

Easy Cheddar Bay Biscuits Recipe - delicious easy cheddar drop biscuits just like Red Lobsters in just 10 minutes!

Rich, buttery, hot garlic biscuits loaded with cheddar cheese that are simple and involve no kneading, chilling, or rolling - these drop biscuits will be your favorite in no time.

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Cheddar Drop Biscuits

Everyone thinks of one thing when they think of Red Lobster - the Cheddar Bay Biscuits!! Whether you like them, or LOVE them, Cheddar Bay Biscuits are one of the best parts of going to Red Lobster. Of course, all the seafood is great too - but those rich, garlicky, buttery, cheesy biscuits are the main attraction for me - they are so delicious, they are easy to fill up on and so addictive.

We're sharing how to make these biscuits at home - either from-scratch or from biscuit mix - in just 10 minutes - so you can get your fix anytime the craving hits.

Cheddar Bay Biscuits are so popular, it is said Red Lobster serves 1.1 million Cheddar Bay Biscuits a day! They used to just be called hot cheesy garlic bread, but in the mid 90's, Red Lobster renamed their hot buttery biscuits after the fictional Cheddar Bay, and the cult classic was born.

This recipe is great for beginners, since you don't have to worry about kneading, chilling your dough, keeping butter ice cold, and all sorts of other concerns you have with biscuits. You can even start with a boxed mix - but even if you choose our from-scratch option, it is every bit as simple as a boxed mix would be. Just dump ingredients in a bowl, stir, scoop into biscuits on a baking sheet, and bake!

The is one of our favorite side dishes for so many reasons - it's great because:

• You can make this recipe - from scratch or with biscuit mix - baked in just 10-12 minutes!
• If you've never made biscuits, or are afraid of baking and being really precise, this is a great beginner recipe!
• You don't have to hassle with greasing pans, chilling dough, kneading, or rolling out dough - and just want buttery biscuits, fast.
• You brush tons of garlic butter on the top at the end of the cooking, so biscuits are loaded with flavor, and never dry!

We hope you love this recipe as much as we do!

How to Make Cheddar Bay Drop Biscuits

To make this recipe, we will need the following ingredients:

• All-Purpose Flour (2 cups): All-purpose flour is the main dry ingredient in the recipe and serves as the base for the biscuits. It provides structure and texture to the biscuits.
• Sugar (1 tablespoon): Sugar adds a touch of sweetness to the biscuits, balancing the savory flavors and enhancing the overall taste.
• Baking Powder (1 tablespoon): Baking powder is a leavening agent that helps the biscuits rise and become light and fluffy.
• Garlic Powder (2 teaspoons): Garlic powder adds a savory, garlicky flavor to the biscuits. It's a signature element of Cheddar Bay biscuits and gives them their distinctive taste.
• Kosher Salt (½ teaspoon): Kosher salt not only enhances the flavor of the biscuits but also helps regulate the yeast's activity and strengthens the dough structure.
• Cayenne Pepper (¼ teaspoon): Cayenne pepper adds a subtle kick of spiciness to the biscuits, providing a nice contrast to the rich and cheesy flavors.
• Buttermilk (1 cup): Buttermilk contributes moisture and acidity to the dough, resulting in tender and moist biscuits. It also reacts with the baking powder to help the biscuits rise.
• Unsalted Butter (½ cup, melted): Melted unsalted butter adds richness and a buttery flavor to the biscuits. It also helps create a tender crumb.
• Shredded Sharp Cheddar Cheese (1 ½ cups): Shredded sharp cheddar cheese is a star ingredient in Cheddar Bay biscuits, providing a strong, tangy flavor and a gooey, cheesy texture. It's what gives these biscuits their signature taste and name.

If you don't have buttermilk, you can add a tablespoon of lemon juice or white vinegar to whole or 2% milk as a substitute.

Once you've gathered your ingredients, we will use the following process:

• Prep. Preheat oven to 450 degrees. In a large bowl, add flour, sugar, baking powder, salt, and cayenne pepper.
• Mix. Mix well with a fork or whisk. Stir in melted butter, buttermilk, and shredded cheddar cheese, mix until combined without large clumps (do not overmix.) Line a large baking sheet with a piece of parchment paper.
• Bake. Spoon 12 biscuits onto parchment paper and bake at 400, until edges slightly brown.
• Brush with butter. Remove from oven. Combine melted butter, garlic powder, chopped parsley, and fresh cracked pepper in a small bowl and brush over hot biscuits right out of oven.
• Enjoy! Serve immediately.

Make with Bisquick. If you want to make Cheddar Bay Biscuits using a boxed biscuit starter, you can use the following recipe, omitting the baking powder, and adjusting the amount of buttermilk. Depending on how the dough forms, you might need to add a bit more milk if too thick.

• 2 cups biscuit mix
• 1 tablespoon sugar
• 2 teaspoons garlic powder
• ¼ teaspoon cayenne pepper
• ⅔ cups buttermilk
• 1 ½ cups shredded sharp cheddar cheese
• 2 tablespoons unsalted butter, melted

If you don't have buttermilk, you can add a tablespoon of lemon juice or white vinegar to whole or 2% milk as a substitute.

Use Cold Ingredients: Keep your butter, cheese, and buttermilk cold until you're ready to use them. Cold ingredients create flaky layers in the biscuits.

Grate Your Cheese: Grate your cheddar cheese from a block instead of using pre-shredded cheese. Freshly grated cheese melts better and results in a smoother texture.

Don't Overmix the Dough: Mix the biscuit dough just until it comes together. Overmixing can make the biscuits tough. Use a gentle hand and stop mixing as soon as the ingredients are combined.

Laminating the Dough: To achieve flakier layers, you can fold the dough a few times like you would with puff pastry. Roll it out, fold it in thirds, roll again, and repeat a few times before cutting the biscuits.

Use a Biscuit Cutter: When cutting the biscuits, use a sharp biscuit cutter or a drinking glass with a sharp edge. Avoid twisting the cutter; instead, press it straight down and lift it up to create clean edges for optimal rise.

Chill the Dough: After cutting the biscuits, place them in the refrigerator for about 15 minutes before baking. This helps firm up the butter and maintain the biscuits' shape during baking.

Butter the Tops: Brush the tops of the biscuits with melted butter before and after baking. This adds flavor and a nice shine to the finished biscuits.

Garlic Butter Topping: Combine melted butter with garlic powder and fresh parsley or dried parsley flakes to create a flavorful garlic butter topping. Brush this mixture on the biscuits immediately after they come out of the oven.

Bake on Parchment Paper: Line your baking sheet with parchment paper to prevent the biscuits from sticking and make cleanup easier.

Evenly Space Biscuits: Ensure there's enough space between the biscuits on the baking sheet to allow for even rising and browning. They should be close but not touching.

Hot Oven: Preheat your oven to a high temperature, typically around 450°F (230°C). The high heat helps the biscuits rise quickly and develop a golden brown crust.

Watch the Timing: Baking times can vary depending on your oven, so keep a close eye on the biscuits. They should be golden brown on top and fully cooked in the center. Typically, this takes about 10-12 minutes.

Serve Warm: Cheddar Bay Biscuits are best enjoyed warm from the oven, so try to time them to be served right away.

While you can freeze cooked biscuits, we prefer freezing them just like we freeze our chocolate chip cookies - as individually portioned balls of dough.

We assemble cheddar bay biscuits exactly as called for below, but instead of adding the baking sheet lined with parchment paper into the oven, we place it in the freezer. This allows biscuits to freeze individually - instead of all clumped together - so you can pull one at a time out to bake just what you need! Simply remove from the baking sheet when the rolls have frozen through (about 1-2 hours) and add to a bag to save space.

Rolls should be baked within four months for best results.

Recipe FAQs

What to Serve With Cheddar Bay Biscuits

Seafood: Since Cheddar Bay biscuits are often associated with seafood, they make a great accompaniment to dishes like shrimp scampi, crab legs, lobster tail, or a seafood boil. The savory and cheesy flavor of the biscuits complements the flavors of the seafood.

Soup: Cheddar Bay biscuits are excellent when served with a hearty soup, such as clam chowder, lobster bisque, or a creamy tomato soup. They can be used for dipping into the soup or enjoyed on the side.

Salad: Balance the richness of the biscuits with a crisp and fresh salad. A Caesar salad or a garden salad with vinaigrette dressing can be a great choice.

Grilled Meats: Cheddar Bay biscuits can also work well with grilled meats like steak, chicken, or pork. The cheesy and garlicky flavor of the biscuits adds a nice contrast to the smokiness of grilled meats.

Roasted Vegetables: If you're looking for a vegetarian option, pair Cheddar Bay biscuits with a side of roasted vegetables like asparagus, broccoli, or Brussels sprouts. The biscuits can add a comforting element to the meal.

Eggs: Cheddar Bay biscuits can be a tasty addition to a breakfast or brunch menu. Serve them alongside scrambled eggs, omelets, or a breakfast casserole.

Pasta: Enjoy Cheddar Bay biscuits with pasta dishes like fettuccine Alfredo or shrimp scampi pasta. The biscuits can be used to soak up the delicious sauces.

BBQ: If you're having a barbecue, consider serving Cheddar Bay biscuits with grilled ribs, pulled pork, or barbecue chicken. The cheesy biscuits can complement the smoky flavors of the BBQ.

Coleslaw: A side of coleslaw, with its creamy and crunchy texture, can be a great complement to the rich and cheesy Cheddar Bay biscuits.

Mashed Potatoes: For a comforting and indulgent meal, serve Cheddar Bay biscuits alongside creamy mashed potatoes and gravy.

You can find the rest of our main dish recipe archives here.

Easy Cheddar Bay Biscuits Recipe

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