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Easy Cheddar Bay Biscuits are delicious easy cheddar drop biscuits just like Red Lobsters in just 10 minutes! I don’t know anyone who doesn’t love the cheesy, buttery flavor of Cheddar Bay Biscuits, and this method, which I’ve been using since college, is my favorite way to bring the restaurant-quality flavor home!
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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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Cheddar Drop Biscuits
One of my good friends would always get cravings for the famous Red Lobster-style biscuits – but we were too broke to keep going for more. We tried a ton of different methods to get the flavor just right, until we came up with this recipe that is super simple and easy to prepare – and packed with that classic cheesy flavor that hits the spot!
Cheddar Bay Biscuit Recipe Ingredients
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 (1/2 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 (1/4 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 (1/2 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 1/2 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.
My Pro Tip
Buttermilk Tip
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.
Cheddar Bay Biscuit Process
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.
Cheddar Bay Biscuit Tips and Tricks
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
- 1/4 teaspoon cayenne pepper
- 2/3 cups buttermilk
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, melted
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.
More Seafood Recipes
These bay biscuits go beautifully with lobster bisque, Caesar salad , chicken, or pork, asparagus, Brussels sprouts, breakfast casserole, shrimp scampi pasta, grilled ribs, pulled pork, or barbecue chicken. Try pairing, they biscuits with other sides like coleslaw, creamy mashed potatoes and gravy.
You can find the rest of our main dish recipe archives here.
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Homemade Cheddar Bay Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper, optional
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 ½ cups shredded sharp cheddar cheese
Garlic Butter Topping:
- 3 tablespoons salted butter, melted
- 1 tablespoon chopped fresh parsley leaves
- ½ teaspoon garlic powder
- fresh cracked pepper, to taste
Instructions
- Preheat oven to 450 degrees.
- In a large bowl, add flour, sugar, baking powder, salt, and cayenne pepper. 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.
- Spoon 12 biscuits onto parchment paper and bake at 400, until edges slightly brown.
- 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.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cheddar Bay Biscuits Recipe FAQs
Cheddar Bay biscuits are a popular savory biscuit known for their cheesy, buttery, and slightly garlicky flavor. They are often served as a side dish at a well-known seafood restaurant chain and have become a beloved treat.
These biscuits can be stored in an airtight container in the refrigerator for up to five days.
Bake drop biscuits at 450 degrees.
Biscuits are done when they are lightly browned and bottoms and sides have browned, at 10-12 minutes.
Cheddar Bay biscuits are versatile and can be served with a variety of dishes, including seafood (like shrimp or crab), soups, salads, and as a delicious snack or side for many meals.
Sharp cheddar cheese is typically used for Cheddar Bay biscuits because it provides a strong and tangy flavor. You can use either pre-shredded or freshly grated sharp cheddar cheese.
Yes, you can make Cheddar Bay biscuits at home using a variety of recipes available online or in cookbooks. Homemade versions allow you to customize the flavors to your liking.
To achieve light and fluffy Cheddar Bay biscuits, use cold ingredients, handle the dough gently, and avoid overmixing. The combination of baking powder and buttermilk also helps them rise.
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