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Recipe

Copycat Red Lobster Cheddar Bay Biscuits

Fluffy garlic-cheddar drop biscuits with crisp edges and that iconic buttery herb brush. Includes the Bisquick shortcut and a from-scratch version.

Author By Matt Campbell
4.8
A basket lined with a white napkin filled with warm cheddar garlic drop biscuits, brushed with melted herb butter, photographed on a rustic wooden table with a small bowl of butter in the background, natural window light, photorealistic food photography
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If you have ever sat down at Red Lobster and thought, I would happily eat just these biscuits and call it dinner, you are in excellent company. Cheddar Bay Biscuits hit that rare sweet spot: tender middles, lightly crisp edges, pockets of sharp cheddar, and a garlicky butter topping that makes you reach for “just one more” until the basket is mysteriously empty.

This copycat keeps the ingredients easy and the steps low-drama. I am giving you two ways to get there:

  • Bisquick shortcut for weeknights, potlucks, and anyone who wants maximum payoff with minimal dishes.
  • From-scratch for when you want full control over flavor and texture, and a biscuit that tastes like you meant it.

Either way, the real secret is not the cheese. It is the garlic butter brush. Do not skip it. Do not “lightly” brush it. We are going for shiny, herby, slightly chaotic deliciousness.

A hand brushing melted garlic herb butter over freshly baked cheddar drop biscuits on a parchment-lined baking sheet, close-up action shot, warm kitchen lighting, photorealistic food photography

Why It Works

  • Drop biscuit method: No kneading, no rolling, no biscuit cutter. Just scoop, bake, and flex.
  • Cold fat plus hot oven: Butter (or butter plus shortening) melts in the oven and creates steam pockets for a fluffy interior.
  • Sharp cheddar for flavor: It stands up to the garlic butter and keeps the biscuits tasting cheesy, not just “yellow.”
  • The topping is the hook: Melted butter with garlic and herbs soaks into the craggy top and edges, creating that signature restaurant vibe.
  • Two options, same destination: The Bisquick batch is fast and reliable. The from-scratch batch has the best homemade texture and a slightly richer crumb.

Pairs Well With

  • A bowl of creamy clam chowder with crackers on the side, photographed on a wooden table with a spoon, natural light, photorealistic food photography

    Quick Clam Chowder

  • A large Caesar salad in a bowl with crisp romaine, croutons, and shaved parmesan, photographed in natural light, photorealistic food photography

    Classic Caesar Salad

  • Shrimp scampi in a skillet with garlic, lemon slices, and parsley, photographed overhead with warm lighting, photorealistic food photography

    Easy Shrimp Scampi

  • A bowl of creamy tomato soup with a drizzle of olive oil and basil on top, photographed on a cozy kitchen table, photorealistic food photography

    Creamy Tomato Soup

Storage Tips

Room temp: Cool completely, then keep in an airtight container for up to 2 days.

Refrigerator: Store airtight up to 5 days. (They will firm up a bit, totally normal.)

Freezer: Freeze baked biscuits on a sheet pan until solid, then transfer to a freezer bag and keep up to 2 months.

How to reheat (so they taste like they just showed up in a basket)

  • Oven: 350°F for 6 to 10 minutes (10 to 12 if frozen). Brush with a little extra garlic butter at the end.
  • Air fryer: 320°F for 3 to 5 minutes. Watch closely, the cheese edges can go from crisp to too crisp fast.
  • Microwave: 10 to 20 seconds for one biscuit. It works, but you lose the crisp edges. If you microwave, finish with a quick toast in a dry skillet if you can.

Common Questions

Are these really like Red Lobster’s?

Yes, especially the flavor. The texture is closest when you use sharp cheddar, keep the dough thick, and brush the tops generously with garlic herb butter while the biscuits are hot.

Can I use pre-shredded cheese?

You can, but freshly shredded cheddar melts better and tastes sharper. Pre-shredded cheese is coated to prevent clumping, which can slightly dull the melt and flavor. If pre-shredded is what you have, you are still going to have a good day.

Why are my biscuits flat?

Usually one of three things: your baking powder is old, your butter was too warm, or you overmixed the dough. Mix just until no dry pockets remain, then stop.

Can I make the dough ahead of time?

For best rise, bake soon after mixing. If you need a head start, prep what you can and keep it cold: shred the cheese, and mix the dry ingredients ahead. For the from-scratch method, you can also cut the cold butter into the flour mixture, then cover and refrigerate it until you are ready to add the buttermilk and bake.

Do I have to use Old Bay?

No, but it helps nail that coastal, savory vibe. If you do not have it, use a pinch of paprika plus a tiny pinch of celery salt, or just skip it.

How do I know when they are done?

The tops should be lightly golden, and the internal temperature should hit about 200°F to 205°F if you use a thermometer. Also, your kitchen will smell like garlic butter, which is a pretty strong clue.

The first time I tried to “copy” these biscuits, I focused way too hard on the dough and completely underplayed the topping. The biscuits came out fine, but they did not have that Red Lobster magic. Then I did the obvious thing: I doubled down on the garlic butter like I meant it, brushed once out of the oven, waited thirty seconds, then brushed again. Suddenly the whole tray tasted like the bottomless basket I remembered. The lesson is simple and very on brand for my life choices: when in doubt, add the butter, taste as you go, and commit.