Homemade Red Lobster Cheddar Biscuits

Homemade Red Lobster Biscuits

Homemade cheddar bay biscuits just like the ones at Red Lobster! Laced with garlic, butter and cheddar cheese with fluffy insides, golden brown bottoms and salty, craggy tops.

I know some people who go to Red Lobster just to pig out eat the cheddar bay biscuits. Not me. While I do like them, maybe a little too much, the coconut shrimp is what really draws me.

The last time I was at Red Lobster, a mere week ago, the biscuits were slightly on the rubbery side. Boo. Still delicious but something’s definitely changed from a few years ago.

After scouring the internet for a recipe that not only looked good but didn’t use Bisquick, something I don’t keep on hand and prefer not to use, I threw my hands up in disgust.

Red Lobster Cheddar Bay Biscuits

My disgust quickly evaporated because there’s nothing I love better than to recreate my favorite restaurant food at home. So with the memory of those famously unforgettable biscuits still fresh in my mind I got right to work.

They couldn’t be more perfect. Truly as close to the originals as one could possibly get in their own kitchen. And it only took one try. This time. Sometimes I get it right the first time and sometimes I never get it right. Even after 3 or 4 times.

If you only knew what went on behind the scenes in the kitchen of a food blogger. The trials and tribulations we go through. You would laugh. And might even cry. In my kitchen there’s more successes than failures and through it all dedication and determination. Plus lots of dirty dishes.

Anywhoo the biscuits are best eaten piping hot straight from the oven dripping with the salty, parsley-garlic butter.

As if you could resist.

Red Lobster Cheddar Biscuits

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 biscuits

Red Lobster Cheddar Biscuits

Homemade cheddar bay biscuits just like the ones at Red Lobster!


2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic salt
6 tablespoons cold butter, cut in small cubes
1 cup shredded cheddar cheese
3/4 cup buttermilk, ice cold
3 tablespoons melted butter
1/2 teaspoon dried parsley
rounded 1/4 teaspoon garlic salt


  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl whisk together the flour, baking powder and salt.
  3. Use a pastry blender or 2 knives used scissor fashion to cut in the butter until small pea-sized crumbs form.
  4. Add the cheese and toss until coated with flour.
  5. Add the buttermilk and stir until just combined - don't overmix. Drop by 1/4 cup fulls onto the baking sheet about 2 inches apart.
  6. Bake 14 - 16 minutes until golden around the edges. Meanwhile, in a small bowl combine melted butter with parsley and garlic salt.
  7. Remove the biscuits from the oven and brush butter generously over the tops while hot. Best served warm.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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  1. Karmyn says

    Salted or unsalted butter. Which should I use? (New to baking, but made an apple pie that turned out VERY well! So I want to try these biscuits!) :)

  2. Janet Fryar says

    Loved these biscuit. So glad you made them without Bisquick!! Thanks – they taste like the real thing! Maybe better.

  3. M says

    Good recipe! Many other cheddar bay biscuit recipes have a lot more ingredients so it can be tough to have everything on hand. I did have to make some substitutions to this recipe as well since I didn’t have buttermilk or garlic salt. Instead of garlic salt, I had garlic powder. If using garlic powder, I would add in 1/4 to 1/2 tsp salt to the biscuits. 1/2 tsp garlic powder is fine to use in place of garlic salt in the topping w/o additional salt. I also used 3/4 cup sour milk (3/4 cup milk to 3/4 tbsp vinegar) in place of the buttermilk. The dough came out kind of dry initially so I added about 1/4 cup to 1/2 cup more milk to get a better consistency.

  4. Doris says

    Hiya Reeni!
    So, here I am on another recipe site (I stray once in awhile) and here you are with the cheddar biscuits! So how did I miss these anyway? Well, I just replaced the tired baking powder I had with fresh today and tomorrow it’s carb overload for me. I will be making some baked potato soup as well. Sometimes a gal just needs some potatoes and cheesy biscuits to be happy and content. Have a swell week whatever you do. Hugs and purrs.

  5. Brandy says

    I tried out this recipe out last night and I wanted to say that it was awsome. Thanks for putting up the recipe and I will be using it for now on. The biscuts were delicouses and I will be making them again.

  6. Eshe says

    Hi there,
    just wanted you to know that I used the recipe with a few adjustments – instead of garlic salt, I roasted a garlic bulb and added when cooled. I used rock salt and pepper and added pars;el and cilantro to mixture!!!!

    DEVINE!!! Thank you for the share!

    • says

      Thanks Eshe! Your changes sound delicious! Love the idea of using roasted garlic – you kicked it up a notch or two!

  7. Shannah says

    This recipe is a keeper! I am printing it and saving it for many future uses. thank you!

  8. Renato K. says

    Hi Reeni,
    I’m from Brazil and went to Cleveland, OH, recently, where I first tried the all-so-famous Red Lobster bread. It was even better than I was told – even considering I’m not exactly a bread lover -, so I decided to try and find a recipe on the web, so that I could prepare it for my wife (she IS crazy about bread).
    Unfortunately – until today -, all the recipes I found used the Bisquick mix, which is not available here in Brazil. Hence it was great to find this one – and reading the comments I even came to learn what is it that you call buttermilk :), and learn how to prepare that at home too.
    Anyway, didn’t have the time to try your recipe yet, but will definitely do it in the near future. I promise to let you know the results. :)
    Thanks for the post !

    • says

      Hi Renato! I hope you have a chance to try it! Please let me know how you and your wife like it. I hope it’s as good as you remember. Thanks for stopping by and taking the time to comment!

      • Renato K. says

        Hi there,
        Guess what – I prepared it last night. It was great indeed ! Being a perfeccionist as I am, I wouldn’t call it perfect – my bad, not the recipe. I think the garlic salt – actually, some equivalent we have here – I used had too much salt and less garlic. There wasn’t the right proportion and equilibrium, so I will try and adjust that part. Also, the dough got a little bit stuck on the parchment paper, so next time I will spread a little bit of oil or butter to avoid it.
        Other than that, just marvelous. The most important part: the texture was perfect, crunchy on the outside, fluffy inside.
        Thanks for this great recipe !

      • says

        Thank-you so much Renato! I’m so happy you had a chance to make them! You can cut down on the garlic salt if you found it to be too much or maybe try a different kind. You will have to report back if you make them again. Thanks again! Take care.

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