Red Lobster Cheddar Bay Biscuits Recipe (Copycat at Home)

I have made Red Lobster Cheddar Bay Biscuits more times than I can count, and I am not exaggerating when I say my family requests them for everything from weeknight shrimp dinners to holiday spreads. After testing this recipe at least a dozen times – adjusting the cheese ratio, swapping milks, trying different fat temperatures – I finally nailed the exact combination that makes these taste like the real thing: warm, buttery, packed with sharp cheddar, with that unmistakable garlicky Old Bay finish. These are drop biscuits, which means no rolling pin, no cutting, no fuss. You just scoop and bake, then drown them in garlic butter while they are still screaming hot.

What makes this copycat hold up against the original is the cold butter trick and shredding your own cheese. I know that sounds fussy, but it takes 90 seconds with a box grater and it completely changes the texture. Pre-shredded cheese has anti-caking coating that turns biscuits grainy and dense. Trust me on this one – I learned it the hard way after three disappointing test batches.

Why You’ll Love This Recipe

• Ready in 25 minutes from pantry to table – faster than driving to the restaurant
• No rolling or cutting needed – these are drop biscuits, just scoop and bake
• Old Bay seasoning in both the dough and the butter topping is the secret that makes them taste exactly right
• Costs about $4 to make 12 biscuits at home versus paying for a full Red Lobster meal just to get the basket
• Completely customizable – add jalapenos, swap to Italian herbs, or go mini size for parties

About This Red Lobster Favorite

Red Lobster first introduced their now-famous biscuits in 1992 as a complimentary bread basket item, originally called Freshly Baked, Hot Cheese Garlic Bread before being renamed Cheddar Bay Biscuits – a name that nods to the nautical, seafood-adjacent Cheddar Bay, a place that does not actually exist but sounds exactly right for a seafood chain. These biscuits quickly became the most talked-about item on a menu full of lobster and shrimp, which tells you everything you need to know about how good they are. Red Lobster reportedly serves over 395 million of these biscuits every year, which works out to roughly 1.1 million per day. They are drop biscuits – meaning the dough is loose and scooped directly onto the pan rather than rolled and cut – which keeps them tender, slightly irregular in shape, and loaded with those crispy cheddar edges that bake against the pan. The garlic butter topping is applied immediately after baking so it soaks into the hot biscuit rather than sitting on top. That timing detail is not optional – it is what separates a great Cheddar Bay Biscuit from a pretty good one. They have become arguably the most replicated free restaurant item in American food culture, inspiring a boxed mix from Red Lobster itself and hundreds of thousands of home recipes.

Ingredients

For the biscuit dough

• 2 cups Bisquick baking mix (or homemade flour blend – see substitutions)
• 2/3 cup whole milk, cold
• 2 cups sharp cheddar cheese, shredded from a block (not pre-shredded)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Old Bay seasoning – this is the secret ingredient
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cold butter, cubed into small pieces
• 1/4 teaspoon sugar
• 1 large egg, lightly beaten

For the garlic butter brush

• 4 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon dried parsley
• pinch of salt
• 1/2 teaspoon dried oregano (optional but adds depth)

For finishing

• fresh parsley, chopped, for garnish
• extra sharp cheddar for a light sprinkle on top before baking
• cooking spray or butter for the baking sheet
• extra Old Bay dust over the top before serving

Ingredient Substitutions

• Homemade Bisquick blend: combine 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt + 1/3 cup cold shortening, cut in until crumbly
• Gluten-free Bisquick works as a 1:1 swap – texture is slightly denser but very close
• Dairy-free cheese (Violife or Follow Your Heart) produces mediocre results – the melt and pull are not there, but it works in a pinch
• No Old Bay? Substitute equal parts Cajun seasoning for a spicier version with a different but still delicious flavor profile
• Mini biscuit size: use a 2-tablespoon scoop instead of 1/4 cup to make 24 cocktail-size biscuits, reduce bake time to 8-10 minutes

Equipment You’ll Need

• 2 rimmed baking sheets (use 2 so biscuits have space and brown properly)
• parchment paper or silicone baking mat
• pastry brush for applying the garlic butter
• large mixing bowl
• 1/4 cup measuring scoop or ice cream scoop for uniform biscuits

Step-by-Step Instructions

1. Preheat oven and prep your pan. Preheat your oven to 450 degrees F – and yes, that high temperature is intentional. The blast of heat is what creates the golden crust while keeping the inside soft and fluffy. Line your baking sheet with parchment paper and give it a light spray of cooking spray for extra insurance against sticking. Position your oven rack in the upper third of the oven so the tops get color. While the oven heats, shred your cheddar from the block using the large holes of a box grater.
2. Make the biscuit dough. In a large bowl, combine the Bisquick, garlic powder, Old Bay, salt, pepper, and sugar. Add the cold cubed butter and use your fingertips to work it into the dry mix until it looks like coarse crumbs with some pea-sized butter chunks remaining – those cold butter pockets create steam and flakiness as they bake. Add the shredded cheddar and toss to coat. Pour in the cold milk and beaten egg, then stir just until the dough comes together. Stop as soon as you see no dry flour – the dough should look shaggy and slightly rough. Overmixing is the number one mistake that leads to tough, dense biscuits.
3. Scoop the biscuits onto the pan. Use a 1/4 cup measuring cup or ice cream scoop to portion the dough, dropping each biscuit about 2 inches apart on the prepared baking sheet. You should get exactly 12 biscuits. Do not press or shape them – the irregular, rough surface is what creates all those crispy cheese edges. If you want, press a pinch of extra shredded cheddar onto the top of each biscuit before baking.
4. Bake until golden. Slide the pan into the oven and bake for 10 to 12 minutes, until the tops are golden and the cheese has melted into crispy brown patches on the sides. Check at 10 minutes – ovens vary, and a dry biscuit is a sad biscuit. The bottoms should be light golden, not dark. While the biscuits bake, mix your garlic butter topping.
5. Mix the garlic butter topping. In a small bowl, stir together the melted butter, garlic powder, Old Bay, dried parsley, salt, and oregano if using. Have this ready and waiting before the biscuits come out of the oven – timing matters here.
6. Brush immediately and serve hot. The moment the biscuits come out of the oven, use your pastry brush to coat every biscuit generously with the garlic butter mixture. Do not wait – the hot biscuits absorb the butter rather than letting it pool on top, and that absorption is what gives you that rich, garlic-soaked interior. Sprinkle with fresh chopped parsley and a light dust of extra Old Bay. Serve within 5 minutes while they are still warm and the cheese is gooey.

Pro Tips from My Kitchen

• Bisquick is the shortcut that works – Red Lobster’s own branded mix is basically the same formula, so using Bisquick keeps the recipe honest and produces authentic results without making a from-scratch biscuit base
• Cold milk and cold cubed butter are non-negotiable – warm fat melts into the dough before baking instead of creating steam pockets, and you lose all the flakiness that makes these special
• Shred your cheese from a block every single time – pre-shredded cheese contains cellulose and potato starch as anti-caking agents that make biscuits grainy and prevent the cheese from melting properly
• Old Bay seasoning is the ingredient most home recipes skip or substitute, and it is exactly what makes these taste like Red Lobster and not like a generic cheese biscuit – do not skip it
• Brush the butter while the biscuits are still HOT from the oven, not after they cool – the heat pulls the butter into the biscuit and creates that signature rich, garlicky interior instead of a greasy topping
• Eat these within 15 minutes of baking – Cheddar Bay Biscuits do not store well and genuinely suffer even after an hour; they are a made-and-eaten-immediately food

Recipe Variations

• Italian herb version: replace Old Bay with Italian seasoning, add 1/4 teaspoon dried basil and 1/4 teaspoon dried oregano to the dough, swap parsley in the butter for fresh basil
• Spicy jalapeno cheddar: fold in 2 tablespoons finely diced fresh or pickled jalapenos and add 1/4 teaspoon cayenne to the dough – the heat plays beautifully against the rich butter
• Mini cocktail size: use a 2-tablespoon scoop for 24 small biscuits, reduce bake time to 8-10 minutes, perfect for parties and appetizer spreads
• Herb-only (no cheese): omit the cheddar and increase garlic powder to 1 teaspoon, add 1 tablespoon each of dried rosemary and thyme – lighter and less rich but still incredibly good with soup
• Double jalapeno cheddar: use pepper jack instead of sharp cheddar in the dough PLUS fold in diced jalapenos – this version has earned a permanent spot at my game day table

Common Mistakes to Avoid

• Using pre-shredded bagged cheese – the anti-caking coating makes the interior grainy and prevents proper melting, giving you a texture that is noticeably off from the restaurant version
• Overmixing the dough – once the milk goes in, stir only until the dough just comes together; overdeveloped gluten makes biscuits tough and bready instead of tender and crumbly
• Brushing the garlic butter on cool biscuits – cold fat sits on the surface instead of absorbing into the biscuit, leaving a greasy layer and none of the deep garlic flavor the recipe is built on
• Skipping the Old Bay – garlic powder alone makes a perfectly fine biscuit but it does not taste like Red Lobster; Old Bay has a paprika-celery-spice complexity that is the actual signature flavor
• Baking too long – 12 minutes is the maximum at 450F; go past that and the edges dry out and the inside turns crumbly, which defeats the whole point of a soft, pillowy drop biscuit

What to Serve With This Dish

• Shrimp scampi – the garlic butter in the biscuit mirrors the sauce and the pairing is genuinely perfect
• Lobster bisque or clam chowder – these biscuits are ideal for dunking into creamy soups
• Garlic butter shrimp – double down on the buttery seafood theme for a full restaurant-style dinner at home
• Seafood pasta with white wine sauce – the biscuits soak up leftover sauce on the plate
• Simple weeknight dinner salad – sometimes you just want an excuse to eat four biscuits and call it a balanced meal

Storage Instructions

Refrigerator

2 days maximum in an airtight container, but quality drops significantly after the first hour – these are best eaten fresh out of the oven

Freezer

Freeze fully baked biscuits in a single layer, then transfer to a zip bag – keeps for 1 month; reheat from frozen at 350F for 10 minutes

How to Reheat

Wrap in foil and heat at 350F for 5 minutes – this steams them back to softness better than microwaving, which makes them rubbery

Make Ahead

Scoop the dough onto the baking sheet, cover tightly with plastic wrap, and refrigerate up to 4 hours ahead; bake straight from cold, adding 1-2 minutes to bake time

Nutrition Information

Per serving (estimated): 180 calories, 5g protein, 17g carbs, 11g fat (6g saturated), 0g fiber, 2g sugar, 380mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What is the secret to Cheddar Bay Biscuits?

Two things most home recipes miss: Old Bay seasoning in both the dough and the butter topping, and brushing the garlic butter on the biscuits the second they come out of the oven while they are still screaming hot. The heat pulls the butter into the biscuit instead of letting it sit on the surface, which is what gives you that rich, saturated garlic flavor all the way through.

What can I use instead of Bisquick in this recipe?

Make a homemade Bisquick blend by combining 2 cups all-purpose flour with 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/3 cup cold shortening or cold butter, cutting the fat into the flour until crumbly. Use this as a 1:1 swap for Bisquick. Gluten-free Bisquick also works directly as a substitute with only a slight texture difference.

Why does this recipe use Old Bay seasoning?

Old Bay is a blend of celery salt, paprika, black pepper, and about 15 other spices that gives Cheddar Bay Biscuits their distinctive savory complexity. Plain garlic powder alone tastes flat in comparison. Old Bay is the single ingredient that separates a copycat that tastes like the original from one that just tastes like a cheese biscuit.

How many calories are in a Cheddar Bay Biscuit?

Each homemade biscuit in this recipe comes in around 180 calories with 11g fat, 17g carbs, and 5g protein. Red Lobster’s official biscuit is listed at 150 calories, but their serving size may be slightly smaller than a generous home scoop.

Can I make Cheddar Bay Biscuits ahead of time?

You can scoop the dough and refrigerate it on the baking sheet for up to 4 hours before baking – just cover with plastic wrap and bake straight from cold, adding a minute or two to the bake time. I do not recommend baking them ahead and reheating; the texture is noticeably better fresh. If you need to reheat, wrap in foil and use a 350F oven rather than the microwave.

Why did my biscuits come out dense and tough?

Almost certainly from overmixing the dough. Once you add the liquid to the dry ingredients, stir only until just combined – the dough should look shaggy and rough, not smooth. Overworked dough develops gluten and produces tough, bready biscuits. Also check that your butter and milk were genuinely cold when they went into the bowl.

Can I freeze Cheddar Bay Biscuits?

Yes – freeze fully baked biscuits in a single layer on a tray, then transfer to a freezer bag once solid. They keep for up to 1 month. Reheat from frozen at 350F for 10 minutes wrapped in foil. The texture after freezing is about 80% as good as fresh, which is still genuinely delicious.

Is there a gluten-free version of this recipe?

Gluten-free Bisquick is the easiest path – use it as a direct 1:1 substitute for regular Bisquick and follow the recipe exactly. The biscuits will be slightly denser and less flaky, but the flavor is very close. Make sure your Old Bay and other seasonings are certified gluten-free if you are cooking for someone with celiac disease.

Why does Red Lobster give away biscuits for free?

The biscuits serve as a retention tool – they arrive at the table quickly, keep guests happy while waiting for food, and create such positive associations that people return specifically for them. Red Lobster has been transparent that the biscuits are a core part of the brand identity and a major driver of repeat visits. They are essentially the most effective marketing tool the chain has.

How many biscuits should I plan per person?

Plan for 2 to 3 biscuits per person as a side, but if your crowd is anything like mine, budget 3 to 4. This recipe makes 12, which feeds 4 to 6 people generously. I always double the batch when serving more than 4 people because the first batch disappears before I can get back from the kitchen.

Can I make mini Cheddar Bay Biscuits for a party?

Absolutely – use a 2-tablespoon scoop instead of the 1/4 cup portion to make 24 cocktail-size biscuits. Reduce the bake time to 8 to 10 minutes and watch them closely at the 8-minute mark. Mini biscuits are perfect for appetizer spreads, parties, or anytime you want people to eat four of them without realizing they have eaten four of them.

Does it matter if I use real cheddar versus bagged shredded cheese?

It matters more than almost any other variable in this recipe. Pre-shredded cheese is coated with cellulose and potato starch to prevent clumping in the bag, and those coatings interfere with melting and create a slightly gritty texture inside the biscuit. A block of sharp cheddar run across a box grater takes 90 seconds and produces biscuits with a completely different, far superior texture – creamy pockets of melted cheese instead of a grainy, uneven melt.

More Red Lobster Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia