You know that warm, cheesy, garlicky pull-apart bread basket that makes a trip to Red Lobster feel like a treat? That’s exactly what these copycat red lobster cheddar bay biscuits deliver, right from your own oven. My kid, who usually pushes bread aside, asked for a third one last Tuesday. The smell alone is worth it.

Here’s why this recipe works: we use cold butter and a light hand to keep the biscuits impossibly flaky. Sharp cheddar melts into pockets of gooey goodness. And that garlic-herb butter wash? It soaks into the hot crust, creating that signature savory, irresistible finish you can’t stop eating.

Why You’ll Love These Copycat Red Lobster Cheddar Bay Biscuits

First, they come together in under 20 minutes. The dough is a simple stir-together situation, no fancy equipment needed. You can have these on the table before your main dish is even done.

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The texture is everything. They’re tender and fluffy inside, with a slight crispness on the bottom. Each bite has that perfect pull-apart quality, revealing strands of melted cheddar.

That garlic butter glaze is the magic trick. Brushing it on while the biscuits are still piping hot lets the flavor seep deep into every nook. It creates a glossy, fragrant top that’s impossible to resist.

They’re incredibly versatile. Serve them with a cozy soup like a hearty chili, alongside a simple sheet pan dinner, or just as a snack all on their own. They disappear fast.

Ingredients for Your Copycat Biscuits

Here’s what you’ll need to make these copycat red lobster cheddar bay biscuits. A quick note on the cheese: use a block of sharp cheddar and shred it yourself. Pre-shredded cheese has anti-caking agents that can make the texture a bit gummy. Freshly shredded melts so much better.

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon baking powder
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (just a hint of warmth)
• 1/2 cup cold unsalted butter, cubed
• 1 cup cold whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives (or 1 tsp dried)
• 1/4 cup unsalted butter, melted (for the glaze)
• 1 teaspoon garlic powder (for the glaze)
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt (for the glaze)

How to Make Copycat Red Lobster Cheddar Bay Biscuits

1. Heat your oven and prep the pan. Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper. This high heat is key for a quick rise and a golden top.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, onion powder, salt, and cayenne. Whisking well ensures your leavening is evenly distributed, which is crucial for these copycat red lobster cheddar bay biscuits to puff up perfectly.
3. Cut in the butter. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Those cold butter bits will steam in the oven, creating flaky layers. Don’t overwork it.
4. Add the wet ingredients and cheese. Make a well in the center of the flour mixture. Pour in the cold milk and add the shredded cheddar and chives. Use a sturdy spatula or fork to gently stir just until a shaggy dough forms. It will be sticky and there should still be visible flour streaks. Overmixing is the enemy of tender biscuits.
5. Portion and bake. Drop heaping 1/4-cup portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 9 biscuits. Bake for 12-14 minutes, or until the tops are golden and firm to a light touch. Your kitchen will smell incredible. This is the moment your copycat red lobster cheddar bay biscuits transform.
6. Make the garlic butter glaze. While the biscuits bake, mix the melted butter, garlic powder, dried parsley, and salt for the glaze in a small bowl. As soon as the biscuits come out of the oven, use a pastry brush to generously brush the warm glaze over the top of every biscuit. You’ll hear a gentle sizzle as it soaks in. Let them cool for just a minute on the pan before serving.

Tips & Variations for the Best Biscuits

For the flakiest texture, make sure your butter and milk are very cold. I sometimes pop the cubed butter in the freezer for 10 minutes before starting. Handle the dough as little as possible.

These copycat red lobster cheddar bay biscuits are best served warm, right after glazing. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-8 minutes to revive the crisp exterior. You can also freeze the unbaked dough portions on a sheet pan, then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes.

For a fun twist, add 1/2 cup of finely diced jalapeño (seeds removed for less heat) to the dough with the cheese. It adds a wonderful kick. You could also swap half the cheddar for pepper jack.

If you don’t have fresh chives, a teaspoon of dried chives works, or you can use 2 tablespoons of finely sliced green onion tops. For more herby flavor inspiration, sites like Lilly’s Bites have great ideas for using fresh herbs.

Don’t skip the cayenne. It’s just a quarter teaspoon, but it adds a subtle depth that balances the richness of the cheese and butter. You won’t taste heat, just a more complex flavor.

Make them mini! Use a tablespoon to scoop the dough for perfect party-sized bites. Reduce the baking time to 9-11 minutes. They’re perfect for a crowd.

Make this on a Tuesday. Watch it disappear. I’d love to hear how your batch turns out—tag me on social or leave a comment on the blog. Now, go preheat that oven.

Copycat Red Lobster Cheddar Bay Biscuits

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• Total Time: 24 minutes
• Yield: 9 servings 1x

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Description

Make copycat red lobster cheddar bay biscuits at home. Flaky, cheesy, and brushed with garlic butter, they’re ready in 20 minutes.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons granulated sugar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup cold unsalted butter, cubed
1 cup cold whole milk
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
1/4 cup unsalted butter, melted
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon salt

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Instructions

Heat your oven and prep the pan. Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper.
Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, onion powder, salt, and cayenne.
Cut in the butter. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
Add the wet ingredients and cheese. Make a well in the center of the flour mixture. Pour in the cold milk and add the shredded cheddar and chives. Use a sturdy spatula or fork to gently stir just until a shaggy dough forms.
Portion and bake. Drop heaping 1/4-cup portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the tops are golden and firm to a light touch.
Make the garlic butter glaze. While the biscuits bake, mix the melted butter, garlic powder, dried parsley, and salt for the glaze. As soon as the biscuits come out of the oven, use a pastry brush to generously brush the warm glaze over the top of every biscuit. Let them cool for just a minute.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 320