If you have ever dreamed of recreating the irresistible charm of Red Lobster’s famous side, this Copycat Cheddar Bay Biscuits Recipe is here to delight your taste buds. These golden, fluffy biscuits loaded with sharp cheddar and a burst of garlicky goodness bring that cozy, comforting feeling straight into your kitchen. Perfectly tender on the inside with a slightly crisp crust brushed with herb-infused butter, they elevate any meal or stand proud as a snack all on their own. Get ready to make your home the ultimate biscuit haven with this easy-to-follow, incredibly satisfying recipe.
Ingredients You’ll Need
These simple ingredients work together beautifully to create the perfect balance of flavors and textures in your biscuits. Each component plays an important role, whether it’s giving the biscuits their rise, cheesy richness, or that irresistible garlic-herb finish.
- All-purpose flour (2 cups): The foundation for your biscuits, providing structure and tenderness.
- Baking powder (½ tablespoon) and baking soda (½ teaspoon): Leavening agents that help the biscuits puff up light and fluffy.
- Garlic powder (2 teaspoons): Pumps in savory, aromatic flavor without overpowering.
- Granulated sugar (1 teaspoon): A subtle touch to balance the savory flavors and enhance browning.
- Dried parsley (1 teaspoon total): Adds a fresh, herbaceous note that’s key to that iconic Cheddar Bay taste.
- Kosher salt (½ teaspoon plus ¼ teaspoon): Brings out all the flavors and seasons perfectly.
- Shredded cheddar cheese (5 ounces): The star of the show, giving these biscuits their cheesy indulgence.
- Unsalted butter (½ cup melted plus 3 tablespoons for brushing): Brings richness, moisture, and a glossy finish when brushed on top.
- Buttermilk (1 cup): Provides tang and tenderness while aiding in the rise.
How to Make Copycat Cheddar Bay Biscuits Recipe
Step 1: Preheat Your Oven and Prepare Your Sheet
Start by cranking your oven to 450°F to ensure a perfectly hot environment for fluffy biscuits. Line a large baking sheet with parchment paper to prevent sticking and to make cleanup a breeze. Setting the oven temperature early saves time and helps the biscuits rise beautifully.
Step 2: Mix Dry Ingredients and Cheese
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, parsley, and kosher salt until everything is evenly combined. This step ensures balanced seasoning in every bite. Next, toss in the shredded cheddar cheese and mix just enough to coat it in the flour mixture — this helps melt the cheese uniformly while baking without it clumping.
Step 3: Incorporate Butter and Buttermilk
Pour in the melted butter and buttermilk, stirring just until the dough forms. Be careful not to over mix here; a gentle hand keeps the biscuits tender and flaky. The buttermilk adds that subtle tang that makes these biscuits distinctively delightful.
Step 4: Portion the Dough
Spray a portion scoop with nonstick cooking spray to easily release the dough without deflating it. Scoop generous portions onto your baking sheet, spacing them about one inch apart. This helps the biscuits bake with room to expand, creating perfect individual puffs.
Step 5: Bake Until Golden
Pop your tray into the oven and bake for 10 to 12 minutes until the biscuits are beautifully golden already hinting at the deliciousness inside. The tops should be slightly crisp, and the interiors soft and fluffy.
Step 6: Prepare Butter Topping
While the biscuits are baking, melt 3 tablespoons of unsalted butter in a small microwave-safe bowl using 30-second increments for gentle melting. Whisk in the remaining kosher salt and dried parsley to create a fragrant, flavorful butter that will elevate your biscuits even further.
Step 7: Brush and Serve Warm
As soon as your biscuits come out of the oven, generously brush each one with the herbed butter mixture while they’re still warm. This finishing touch seals in moisture, adds shine, and infuses every bite with that classic garlic-parsley goodness.
How to Serve Copycat Cheddar Bay Biscuits Recipe
Garnishes
Sprinkling a little extra freshly chopped parsley over the top after brushing the butter adds a bright pop of color and fresh herbal aroma, making the biscuits even more inviting. You can also offer an optional garlic butter dip on the side for extra indulgence.
Side Dishes
These biscuits pair beautifully with hearty stews, creamy soups, or any comfort food main dish. Think clam chowder, tomato soup, or even alongside a juicy grilled chicken or steak to round out your meal. Their savory, cheesy flavor complements a huge range of dishes.
Creative Ways to Present
For a fun twist, serve your Copycat Cheddar Bay Biscuits Recipe as sliders, splitting them open and filling with bacon, lettuce, and a dollop of your favorite sauce. Alternatively, arrange them on a rustic wooden board with assorted cheeses and cured meats as an irresistible appetizer platter.
Make Ahead and Storage
Storing Leftovers
Wrap leftover biscuits tightly in plastic wrap or place them in an airtight container to keep them fresh for up to 3 days. Storing properly prevents them from drying out and helps maintain their softness.
Freezing
You can freeze these biscuits before baking by scooping the dough onto a baking sheet lined with parchment and freezing until solid, then transferring to a freezer bag. They’ll keep well for up to 3 months and can be baked straight from frozen with a few extra minutes added to baking time.
Reheating
To reheat, warm biscuits in a preheated 350°F oven for about 8-10 minutes or until heated through. For extra moistness, loosely cover with foil. Avoid microwaving when possible, as it tends to make biscuits rubbery.
FAQs
Can I use regular milk instead of buttermilk?
While buttermilk adds a subtle tang and tenderness, you can use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute in a pinch. Let it sit for 5 minutes before using to mimic buttermilk’s effect.
What type of cheddar cheese works best?
A sharp or extra-sharp white cheddar brings bold flavor and vibrancy that makes these biscuits stand out, but feel free to experiment with milder cheddars for a softer taste.
Can I make these biscuits dairy-free?
You can try substituting plant-based butter and a non-dairy milk with a bit of acid like lemon juice, but the texture and flavor will differ from the traditional recipe.
Why are my biscuits dense instead of fluffy?
Overmixing the dough develops gluten, leading to toughness. Also, make sure your baking powder and soda are fresh to ensure proper rising. Use the portion scoop and avoid compressing the dough when placing it on the sheet.
Can I add other herbs or spices?
Absolutely! A pinch of smoked paprika or a sprinkle of chives can complement the garlic and cheddar nicely, personalizing the biscuits to your taste.
Final Thoughts
Nothing beats the joy of homemade biscuits fresh from the oven, especially when they capture all the best parts of the famous Red Lobster classic. This Copycat Cheddar Bay Biscuits Recipe makes it so easy to recreate those buttery, garlicky, cheesy bites that disappear in no time at every gathering. I encourage you to grab your mixing bowl and get baking—your family and friends will thank you!
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Copycat Cheddar Bay Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 biscuits
- Category: Sides
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these irresistible Copycat Cheddar Bay Biscuits, featuring a fluffy, cheesy interior with a buttery, garlic-parsley crust. Perfectly golden and easy to make, these biscuits are a delightful copycat of the famous restaurant classic, ideal for pairing with any meal or serving as a savory snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- ½ tablespoon baking powder (6 grams)
- ½ teaspoon baking soda (3 grams)
- 2 teaspoons garlic powder (6 grams)
- 1 teaspoon granulated sugar (4 grams)
- 1 teaspoon dried parsley (1 gram)
- ½ teaspoon kosher salt
Cheese & Wet Ingredients
- 5 ounces shredded cheddar cheese (142 grams)
- ½ cup unsalted butter, melted and slightly cooled (113 grams / 1 stick)
- 1 cup buttermilk (227 grams)
Butter Topping
- 3 tablespoons unsalted butter (42 grams)
- ½ teaspoon dried parsley
- ¼ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and set it aside to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, sugar, dried parsley, and kosher salt until evenly combined.
- Add Cheese: Stir in the shredded cheddar cheese, making sure it is well coated with the flour mixture for even distribution throughout the dough.
- Incorporate Wet Ingredients: Add the melted and slightly cooled unsalted butter along with the buttermilk to the dry ingredients. Mix gently until just combined to avoid overworking the dough, which can make the biscuits tough.
- Portion the Dough: Spray a portion scoop with nonstick cooking spray. Use it to scoop out evenly sized portions of biscuit dough and place them about 1 inch apart on the prepared baking sheet.
- Bake Biscuits: Bake the biscuits in the preheated oven for 10 to 12 minutes, until they are puffed up and golden brown on top.
- Prepare Butter Topping: While the biscuits are baking, melt 3 tablespoons of unsalted butter in a small microwave-safe bowl by microwaving in 30-second increments. Whisk in the dried parsley and kosher salt to create a flavorful topping.
- Brush Biscuits and Serve: Once the biscuits are baked, immediately brush them generously with the melted butter mixture. Serve warm for the best taste and texture.
Notes
- For buttermilk substitute, use 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes.
- Do not overmix the dough to keep the biscuits tender and flaky.
- For cheesier biscuits, add extra shredded cheddar cheese or sprinkle some on top before baking.
- These biscuits are best served fresh but can be stored in an airtight container for up to 2 days and reheated.
