Introduction

These Red Lobster Cheddar Bay Biscuits are fluffy, cheesy, and packed with a garlic-herb buttery topping. Perfect as a side for any meal or simply enjoyed on their own, they bring restaurant-quality flavor straight to your kitchen.

A close-up view of a pile of golden-brown biscuits stacked in a white round container lined with white parchment paper; each biscuit has a shiny, slightly crispy top layer with melted cheese and green herb specks scattered evenly on the surface; the sides show a soft, flaky texture with hints of gooey melted cheese oozing out; the biscuits are thick with multiple layers visible on the sides, showing a soft creamy inside and a golden crust on the outside; the white marbled surface beneath adds a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
1 cup buttermilk
1/2 cup unsalted butter (melted)
1 1/2 cups shredded sharp cheddar cheese
3 tablespoons unsalted butter (melted, for topping)
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder (for topping)

Instructions

Step 1: Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, salt, and cayenne pepper if using.
Step 3: In a separate bowl or measuring cup, combine the buttermilk and melted butter. Pour this wet mixture over the dry ingredients and stir gently with a rubber spatula until just moistened. Then fold in the shredded cheddar cheese.
Step 4: Lightly flour a clean surface and turn out the dough. Knead gently 3 to 4 times until it holds together. Roll the dough into a rectangle about 1 1/4 inches thick.
Step 5: Use a 2 1/2-inch biscuit or cookie cutter to cut out 10-12 rounds from the dough. Place them evenly spaced on the prepared baking sheet.
Step 6: Bake in the preheated oven for 10 to 12 minutes, until the biscuits turn golden brown.
Step 7: While the biscuits bake, whisk together the melted butter, fresh parsley, and garlic powder in a small bowl to make the topping.
Step 8: Remove the biscuits from the oven and immediately brush the tops generously with the butter mixture. Serve warm for best flavor.

Tips & Variations

For a spicier kick, increase the cayenne pepper or add a pinch of smoked paprika to the dough.
Use sharp white cheddar for a more classic flavor, or mix in some Parmesan for extra depth.
If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
Chilling the dough for 15-20 minutes before rolling can make the biscuits fluffier and easier to handle.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350-degree F oven for 5-7 minutes to refresh their crispness and melted cheese. These biscuits can also be frozen before baking; bake directly from frozen, adding a couple extra minutes to the baking time.

How to Serve

Twelve round, golden-brown biscuits with a slightly crispy texture are closely placed on a baking sheet with a rough metal surface. Each biscuit has a warm, toasted top with patches of melted cheese and tiny bits of chopped green parsley scattered evenly, creating a fresh contrast against the golden color. A white-handled brush is gently spreading a glaze or butter over one biscuit near the center, with some parsley stuck to the brush’s bristles. The overall look is inviting, with a mix of soft and crunchy textures visible on the biscuits’ surfaces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

You can substitute the buttermilk with a dairy-free milk mixed with lemon juice and use a plant-based butter and vegan cheese. The texture and flavor will be slightly different but still delicious.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just cover it tightly with plastic wrap. Let it come to room temperature before cutting and baking for best results.