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.

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.

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

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

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!

Making these biscuits from scratch is really just as simple as making them from a boxed mix – as you’re just adding flour and baking powder to a bowl with additional ingredients to a bowl and mixing them together.

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese

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.

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
• 1/4 teaspoon cayenne pepper
• 2/3 cups buttermilk
• 1 1/2 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.

These biscuits are truly mix, drop, and bake – and can’t be any easier – but there are a few tips to make them perfect, every time:

• Preheat oven fully before baking for best results.
• Use a baking sheet lined with parchment paper, not greased. This will get you proper lift, and not just nonstick properties.
• Top biscuits with garlic butter right when they are hot out of the oven.
• Add more garlic powder if you really like extra garlic flavor!
• While you can use pre-shredded cheese and it works just fine, we prefer the flavor freshly shredded cheese gives biscuits.
• We prefer sharp cheddar for a more intense cheese flavor in biscuits.

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.

If you’re planning a Red Lobster style seafood feast, please check out some of our favorite seafood recipes:

You can find the rest of our seafood recipe archives here.

And if you’re looking for other main dish recipes that aren’t all seafood, like our garlic butter pork tenderloin, ranch baked chicken thighs, Brown Sugar Bacon Wrapped Scallops, The Best Easy Prime Rib, and Easy Baked Pork Chops – please check out more of our recent favorites:

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

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