Home Breads and MuffinsRed Lobster Biscuits

Red Lobster Biscuits

Name: Red Lobster Biscuits
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10 -12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/2 teaspoons garlic powder; 1/4 teaspoon cayenne pepper; 1/2 cup butter, melted; 1 cup buttermilk; 1 cup shredded sharp cheddar cheese; 2 tablespoons butter, melted; 1/4 teaspoon garlic powder; 1/2 tablespoon chopped fresh parsley, or 1/2 teaspoon dried; pinch of salt

These Red Lobster Biscuits are super cheesy and full of garlic flavor. And they only take about 15 minutes to make. So easy!

Prep5 min
Cook10 min
Total15 min
Serves10 -12

These copycat Red Lobster Biscuits, aka Cheddar Bay Biscuits, are wonderfully buttery with tons of garlic flavor.

You would think that Red Lobster would be known for their seafood, but say “Red Lobster” and most people are likely to think of the hot, buttery biscuits known as Cheddar Bay Biscuits. And of course southerners know biscuits are where it’s at.

One bowl and about 15 to 20 minutes of your time is all that’s needed to make these easy and fabulously delicious homemade biscuits. Most likely you have all of the ingredients on hand.

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This is a scoop and drop biscuit recipe. They are my favorite because they hardly make any mess in the kitchen. I find it’s easiest to scoop with a measuring cup that has been coated with cooking spray.

These Red Lobster Biscuits are best served warm from the oven and are worth every single calorie.

Overhead view of Cheddar Bay Biscuits in a wooden bowl with red and white cloth napkin.

Substitute For Buttermilk

If you don’t have buttermilk, you can make an easy substitute. Add 1 tablespoon of lemon juice or vinegar to a glass measuring cup. Add milk to the 1 cup line. Stir and let sit for 5 minutes.

How To Store These Biscuits

Leftovers can be kept in an airtight container at room temperature for 3 days. They can also be frozen for up to 2 months. To freeze them, cool completely and wrap them individually in aluminum foil and then place them in a zip-top freezer bag.