Red Lobster Cheddar Bay Biscuits: Copycat Recipe is a Must-Make During National Biscuit Month

by Clayton Edwards

Here in the South, biscuits are a part of everyday life. However, that might not be the case for some other regions, bless their hearts. Luckily, though, September offers everyone a chance to get in on the baked flaky goodness. That’s right, this month is National Biscuit Month. So, you can get in on the celebration by baking some big fluffy biscuits of your own. Why not start with some Cheddar Bay biscuits like they serve at Red Lobster?

Cheddar Bay biscuits aren’t the only reason to eat at your local Red Lobster. However, they’re definitely near the top of the list. Michelle Lettrich, the creator of Brown Eyed Baker, came up with a copycat recipe that she claims is better than the original.

So, skip the trip to the seafood chain and leave the ready-made Cheddar Bay biscuit mix on the store shelf. Let’s bake some homemade biscuits.

Fortunately, the ingredients for Cheddar Bay biscuits are fairly common. As a result, you might have everything you need in your kitchen already. Additionally, these are drop biscuits which means you don’t have to worry about rolling out the dough and cutting them out. Just scoop, drop, and bake. 

You’ll need:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 cup shredded sharp cheddar
1 cup cold buttermilk
½ cup unsalted butter, melted and cooled

To replicate the topping of Red Lobster’s Cheddar Bay biscuits you’ll need:

2 tablespoons melted unsalted butter
½ teaspoon of garlic powder
1 teaspoon minced fresh parsley or ½ teaspoon dried parsley

Now, Let’s Make Some Cheddar Bay Biscuits

The first thing you’ll want to do is preheat your oven to 475. Then, line a baking sheet with a non-stick baking mat or parchment paper.  Once that’s set you can go about combining the ingredients for the Cheddar Bay biscuits.

In a large bowl, whisk together the dry ingredients. Combine the baking soda, baking powder, flour, sugar, salt, garlic powder, and cayenne. After those ingredients are combined, add the key ingredient for Cheddar Bay biscuits – the cheddar. Stir the cheese into your dry ingredients and set the bowl aside.

In a separate bowl, stir together the melted butter and buttermilk until the butter forms small clumps. Now, combine the wet and dry ingredients and stir them with a rubber spatula. Don’t overwork the dough. Just mix until it’s evenly combined and there are no more dry ingredients.

Now, use a greased ¼ cup measuring cup to scoop out your Cheddar Bay biscuits and place them on the baking sheet. Leave about an inch between each biscuit. Bake them for about 12 minutes or until they’re golden brown.

While they’re in the oven, mix together the ingredients for the topping. Brush your Cheddar Bay biscuits with the mixture as soon as they come out of the oven, and you’re done.

The original recipe says that you can store leftovers in an airtight container or zip-lock bag for up to three days. However, I doubt you’ll have any leftovers.