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Red Lobster’s Cheddar Bay Biscuits are nothing short of legendary. Created to keep hungry diners happy before their main course, these cheesy biscuits quickly became a hallmark of the Red Lobster dining experience. Now, with this recipe, you can recreate them at home. And if you offer one up to anyone who’s ever dined at Red Lobster, you’ll see an instant spark of recognition—that blend of cheese, garlic, and herbs wrapped up in a tender buttermilk biscuit is pure nostalgia. Here’s a fun (and, yes, slightly disappointing!) tidbit: There’s no actual locale named “Cheddar Bay.” It’s a clever marketing move by Red Lobster, lending their biscuits a hint of coastal charm. Until 1993, they went by the simpler name, “Cheese Garlic Bread.”
This recipe is super simple, relying on kitchen staples you probably have on hand. The biscuits follow the “drop” method, which not only saves you from the hassle of rolling and shaping the dough but also guarantees those crave-worthy, textured edges—a wonderful contrast to the cheesy tenderness within. And while these biscuits hold their own alongside just about anything, given their name, it just seems right to pair them with seafood.
What You’ll Need to Make Cheddar Bay Biscuits
Step-by-Step Instructions
Preheat the oven to 425 degree F and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder.
Whisk to combine.
Add the butter.
Using a pastry cutter or two knives, cut the butter into the dry ingredients (alternatively, you can use your fingertips to rub the butter into the mixture).
The mixture should resemble coarse sand with a few pea-sized clumps of butter intact.
Add the cheese and buttermilk.
Stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. If the dough seems dry, add 1 to 2 tablespoons more buttermilk. Do not over-mix.
Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches in diameter) of the biscuit dough onto the prepared baking sheet, spacing them evenly apart.
Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape.
Bake the biscuits for 17 to 20 minutes, until they are lightly golden.
Make the Topping
In a small bowl, whisk together the melted butter, garlic powder, and parsley.
Brush the tops of the biscuits with the butter mixture.
Serve warm.
Frequently Asked Questions
Q: What is the purpose of cornstarch in the recipe?
A: Cornstarch helps in reducing gluten formation when mixed with flour. This results in biscuits that are tender and flaky, enhancing their overall texture.
Q: What is the best way to store the biscuits?
A: Leftover biscuits should be stored in an airtight container at room temperature for up to 2 days. When you’re ready to eat them, you can warm them in the oven at a low temperature to bring back their fresh-from-the-oven taste and texture.
Cheddar Bay Biscuits
Servings: 8 biscuits
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Ingredients
For the Biscuits
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 stick (½ cup) cold unsalted butter, cut into ½-inch chunks
- 1 cup thickly shredded Cheddar cheese
- 1 cup buttermilk (see note)
For the Topping
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon garlic powder
- 1 tablespoon finely chopped fresh parsley
Instructions
Preheat the oven to 425 degrees F and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Add the butter and, using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.) Add the cheese and buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. If the dough seems dry, add 1 to 2 tablespoons more buttermilk. Do not over-mix.
Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches in diameter) of the biscuit dough onto the prepared baking sheet, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Bake for 17 to 20 minutes, until the biscuits are lightly golden.
Make the Topping: In a small bowl, whisk together the melted butter, garlic powder, and parsley. Brush the tops of the biscuits with the butter mixture and serve warm.
Freezer-Friendly Instructions: Unbaked biscuits can be stored in the freezer for up to three months. When you’re ready to enjoy them, there’s no need to thaw—simply bake them a bit longer than usual. If you’ve already baked some biscuits and have leftovers, let them cool before placing them in the freezer. When ready to enjoy, let thaw at room temperature and then reheat until warm in a 300 degree F oven.
Note: If you’d like to make your own buttermilk, check out the easy method here.
Nutrition Information
Per serving (8 servings)
Serving size: 1 biscuit
Calories: 337, Fat: 21 g, Saturated fat: 13 g, Carbohydrates: 29 g, Sugar: 2 g, Fiber: 1 g, Protein: 8 g, Sodium: 311 mg, Cholesterol: 57 mg
