Welcome to the ultimate guide to making your own irresistible Red Lobster Biscuit Recipe, a perfect copycat of the beloved cheesy, fluffy, and garlicky wonders from the famous restaurant chain! Forget waiting for a table; with this recipe, you can whip up hot, melt-in-your-mouth biscuits right in your own kitchen, any time the craving strikes. They are the quintessential side dish that can elevate any meal, bringing that classic Red Lobster experience directly to your home.
If you’re a fan of homemade baked goods, don’t miss my original Drop Biscuits recipe for a quick and simple approach, or delve into the classic techniques with this traditional American Biscuit recipe.
author’s note
Fluffy, Golden, Gone in Seconds: My Journey to Biscuit Perfection!
There’s a good reason why Red Lobster’s Cheddar Bay Biscuits have achieved legendary status. They are more than just a side dish; they’re an experience – warm, incredibly cheesy, incredibly fluffy, and generously smothered in a savory garlic butter that tantalizes the taste buds. For many, including myself, they are the highlight of any Red Lobster visit.
My own love affair with these delectable morsels dates back to my college days. As a student on a strict budget, dining out at Red Lobster was a rare luxury. However, fate intervened during my sophomore year when I was blessed with a roommate who had mastered the art of making copycat Red Lobster Biscuits using a simple Bisquick® mix. The aroma of those biscuits baking would instantly clear any room, sending us scrambling to the kitchen the moment they emerged from the oven. Those warm, golden treasures, alongside her “famous” Oreo balls, were enough to make us feel like the luckiest roommates on campus.
Years passed, but the memory and craving for those biscuits never faded. After countless attempts and refinements, I finally perfected my own Red Lobster biscuit recipe from scratch. This version captures all the magic of the original—the perfect balance of savory and cheesy, with that signature garlic butter sheen. What makes this recipe truly special is how quick and easy it is to prepare, meaning you can enjoy these iconic treats anytime. Forget the boxed mixes; making them from scratch gives you a depth of flavor and a texture that is simply unmatched. I encourage you to give them a try; you’ll be amazed at how easily you can recreate this restaurant favorite at home!
Essential Ingredients for Red Lobster Copycat Biscuits
Creating these renowned Red Lobster Cheddar Bay Biscuits at home requires a few key ingredients, each playing a vital role in achieving that signature flavor and texture. Here’s a closer look at what you’ll need:
- All-Purpose Flour: The foundation of our biscuits. Using the proper measuring technique (spooning flour into the cup and leveling) is crucial to avoid dense biscuits.
- Unsalted Butter: Used both in the biscuit dough and for the famous garlic butter topping. Make sure it’s cold for the dough mixture (after melting) and melted for the topping.
- Buttermilk: The secret to truly tender and moist biscuits. Its acidity reacts with baking powder to create a light, airy texture and helps form those desirable butter clumps.
- Baking Powder: Our primary leavening agent, ensuring your biscuits rise beautifully and become wonderfully fluffy.
- Granulated Sugar: Just a touch to balance the savory flavors and contribute to the biscuits’ golden-brown crust.
- Salt: Enhances all the other flavors in the dough and topping.
- Old Bay® Seasoning: This is the magic ingredient that gives these biscuits their distinctive, savory, and slightly spicy profile. It’s a unique blend of herbs and spices, including pepper, paprika, celery salt, and red pepper flakes, creating an authentic Red Lobster taste.
- Garlic Powder: Essential for infusing a robust garlic flavor throughout the biscuits and into the irresistible garlic butter topping.
- Dried Parsley: Adds a touch of herbaceous freshness and visual appeal. While dried works perfectly, you can absolutely use fresh parsley (1 tablespoon minced) for a brighter flavor.
- Cayenne Pepper: An optional but recommended addition for those who enjoy a subtle kick of heat. It complements the Old Bay seasoning wonderfully. Skip it if you prefer a milder biscuit.
- Sharp Cheddar Cheese: The star of the show, providing that iconic cheesy flavor. Opt for sharp or extra-sharp cheddar and grate it yourself for the best results. The stronger the cheese, the more pronounced the flavor in your biscuits.
Quick Tip: The Cheese Factor
While this Red Lobster biscuit recipe is designed for simplicity, a crucial step for achieving truly superior, extra-cheesy biscuits is to grate your own cheese. Pre-grated cheeses often contain anti-caking agents and preservatives (like cellulose) that prevent them from melting smoothly and integrating as beautifully into the dough. Freshly grated sharp cheddar will melt more evenly, leading to a richer flavor and a perfectly gooey, cheesy texture throughout your homemade Cheddar Bay Biscuits.
Mastering the Art of Red Lobster Biscuits: Step-by-Step Guide
Creating these fluffy, cheesy garlic butter biscuits is surprisingly straightforward. Follow these steps for perfect results every time:
- Preparation is Key: Begin by preheating your oven to 450°F (232°C) and adjust your oven rack to the middle position. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. If you prefer, a generously buttered large cast-iron (oven-safe) pan can also work wonders. Next, melt the unsalted butter for the biscuit dough in the microwave and set it aside to cool slightly for 3–4 minutes. This cooling period is important for the next step.
- The Buttermilk-Butter Magic: Once the melted butter has cooled slightly (it should still be liquid but not piping hot), pour the cold buttermilk, straight from the fridge, into the melted butter. Stir gently with a spoon. You’ll notice small clumps of butter forming in the buttermilk—this is exactly what you want! These butter clumps are crucial for creating those pockets of steam during baking, leading to incredibly flaky and tender biscuits. Set this mixture aside.
- Combine Dry & Wet Ingredients: In a large mixing bowl, whisk together all your dry ingredients: flour, baking powder, granulated sugar, salt, Old Bay seasoning, garlic powder, dried parsley, and cayenne pepper (if using). Make a well in the center of the dry ingredients. Using a spatula, carefully scrape every bit of the buttermilk-and-butter mixture from its spoon and bowl into the well. Use a wooden spoon or spatula to mix the dough together, just until the ingredients are incorporated and no dry streaks of flour remain. Remember, less mixing makes lighter biscuits, so avoid overmixing at all costs! Finally, gently fold in the shredded sharp Cheddar cheese until evenly distributed.
- Scoop, Chill & Bake: Lightly spray a 1/4 cup (66g) measuring cup with cooking spray; this helps the dough release easily. Scoop the biscuit batter into the measuring cup and drop it onto your prepared baking sheet. Repeat this process with the remaining batter, ensuring you leave approximately 1-1/2 inches of space between each biscuit for even baking and proper expansion. Once all the biscuits are on the tray, place the entire baking sheet into the fridge for 10 minutes. This chilling step helps the biscuits hold their shape and promotes a better rise. After chilling, bake the biscuits for 12–15 minutes, or until their tops and bottoms turn a beautiful light golden brown and they sound hollow when gently tapped.
- The Signature Garlic Butter Finish: While your biscuits are baking, prepare the iconic topping. In a small bowl, mix together the melted unsalted butter, garlic powder, salt, and finely chopped fresh parsley for the topping. As soon as the biscuits are out of the oven, allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire cooling rack and immediately brush the generous melted garlic butter mixture over the tops of each warm biscuit (see note on residual heat below). Enjoy them warm – these biscuits are truly at their absolute best when served fresh, straight out of the oven!
Pro Tips for Perfect Red Lobster Biscuits Every Time
Achieving bakery-quality, fluffy biscuits at home is easier than you think with these expert tips:
- Embrace Cold Ingredients: Always use cold buttermilk, straight from the fridge. When combined with slightly cooled melted butter, it encourages the formation of small butter clumps. These cold butter pieces create steam pockets during baking, resulting in incredibly light and flaky biscuits.
- Measure Flour Accurately: Over-measuring flour is a common pitfall that leads to dry, dense biscuits. Instead of scooping flour directly with your measuring cup, spoon the flour into the measuring cup until it’s overfilled. Then, use the back of a straight edge (like a table knife) to level off the excess flour at the top. This “spoon and level” method ensures the correct amount of flour every time.
- Avoid Overmixing the Dough: This is perhaps the most crucial tip for tender biscuits. Mix the dough gently and only until the ingredients are just combined and no dry flour streaks remain. Overmixing develops the gluten in the flour, which will lead to tough, chewy biscuits instead of light, fluffy ones.
- Keep an Eye on the Bake Time: Ovens can vary significantly. Start checking your biscuits around the 10-minute mark. You’re looking for a beautiful light golden-brown color on both the tops and bottoms. Over-baking will dry out your biscuits, making them less tender.
- Allow for Residual Cooking: Once the biscuits are removed from the oven, it’s tempting to break right into them. However, allowing them to sit on the pan for 5–10 minutes before transferring to a cooling rack is essential. The residual heat and steam continue to cook the inside of the biscuits, ensuring they are fully baked through and perfectly moist without being raw in the center.
- Don’t Skimp on the Garlic Butter Topping: The garlic butter is what truly makes these biscuits legendary. Brush generously! The warm biscuits will absorb the melted butter and garlic flavor, creating an incredibly rich and savory finish.
Storage & Reheating for Peak Freshness
While Red Lobster biscuits are undeniably best enjoyed fresh out of the oven, any leftovers can be stored and reheated to extend their deliciousness.
Storage: Allow cooled biscuits to be completely cool before storing. Place them in an airtight container or a resealable freezer bag. They can be refrigerated for up to 3 days. For longer storage, biscuits can be frozen for 2–3 months.
Reheating Tips:
- Microwave: For a quick reheat, microwave individual biscuits for 15-30 seconds until warm. Be careful not to overcook, as this can make them tough.
- Oven: For best results, reheat biscuits in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through and slightly crisp on the outside. This method helps restore some of their original texture.
- Air Fryer: Reheat in an air fryer at 300°F (150°C) for 3-5 minutes, or until hot. This can give them a lovely crispy exterior.
Freezing Instructions: To freeze, wrap individual cooled biscuits tightly in plastic wrap, then place them in a heavy-duty freezer bag or airtight container. This double layer of protection helps prevent freezer burn. When you’re ready to enjoy, thaw them overnight in the refrigerator before reheating.
Perfect Pairings: What to Serve with Your Biscuits
Dinner
Baked Ziti Recipe
Soups And Stews
Easy Zuppa Toscana
Soups And Stews
Creamy Chicken Noodle Soup Recipe
Dinner
Spaghetti Bolognese Recipe
Red Lobster Biscuit Recipe
Video
Equipment
- Large sheet pan (15″ x 21″) or large, cast-iron (oven-safe) pan
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 6 tablespoons unsalted butter melted
- 1 cup buttermilk
- 2 cups all-purpose flour see note 1
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/8 teaspoon ground cayenne pepper optional
- 1 cup shredded sharp Cheddar cheese
- 3 tablespoons unsalted butter melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons finely chopped fresh parsley
Instructions
- Adjust the oven rack to the middle position and preheat your oven to 450°F (232°C). Prepare a large sheet pan by lining it with parchment paper or a silicone baking mat. Alternatively, you can generously butter a large cast-iron (oven-safe) pan. Melt the specified butter for the biscuit dough in the microwave and set it aside to cool for about 3–4 minutes, ensuring it’s no longer scorching hot.
- Carefully pour the cold buttermilk (directly from the refrigerator) into the slightly cooled melted butter. Stir the mixture with a spoon until small, visible clumps of butter begin to form. This separation is key to creating tender, flaky biscuits, so don’t be alarmed! Set this mixture aside for a moment.
- In a spacious large bowl, vigorously whisk together the all-purpose flour, baking powder, granulated sugar, salt, Old Bay seasoning, garlic powder, dried parsley, and cayenne pepper (if you’re opting for the extra heat). Create a well in the center of these dry ingredients. Using a spatula, meticulously scrape every last bit of the buttermilk-and-butter mixture from the spoon and its bowl into the center of the dry ingredients. With a wooden spoon, gently mix the dough just until all the ingredients are incorporated and no pockets of dry flour remain. Be mindful not to overmix, as excessive mixing can lead to tough biscuits. Finally, carefully fold in the shredded sharp Cheddar cheese until it’s evenly distributed throughout the dough.
- Lightly spritz the inside of a 1/4 cup (66g) measuring cup with cooking spray to prevent sticking. Scoop the biscuit batter into the measuring cup and then gently drop the dough onto your prepared sheet pan. Continue this process for all the batter, ensuring you leave approximately 1-1/2 inches of space between each biscuit, which allows for proper expansion and even baking. Once all biscuits are on the pan, place the entire sheet pan into the refrigerator for 10 minutes. This chilling step helps the biscuits hold their shape and contributes to a better rise in the oven.
- Transfer the chilled biscuits to the preheated oven and bake for 12–15 minutes. Monitor them closely; they are done when their tops and bottoms achieve a beautiful light golden-brown color, and when you gently tap on a biscuit, it sounds hollow. Avoid over-baking to maintain their tender texture.
- While the biscuits are baking, prepare the signature garlic butter topping. In a small bowl, combine all the ingredients for the topping: melted butter, garlic powder, salt, and finely chopped fresh parsley. Once the biscuits are removed from the oven, allow them to cool on the baking sheet for a crucial 5 minutes. Then, transfer them to a wire cooling rack and, while still warm, generously brush the melted garlic butter mixture over the surface of each biscuit (refer to note 2 for important details). Serve and enjoy them immediately—these delectable biscuits are truly at their peak right out of the oven!
Recipe Notes
Note 2: The Importance of Resting Biscuits: Once you pull the golden biscuits from the oven, resist the urge to immediately break into them. Allow the biscuits to rest on the baking sheet for about 5–10 minutes. This standing time is crucial as the residual heat and steam inside the biscuits continue to cook them through, ensuring they are perfectly baked, tender, and moist throughout the interior. Skipping this step can lead to a slightly doughy center.
Storage: These biscuits are truly best enjoyed the same day they are made. However, if you have leftovers, store them in an airtight container or resealable bag. They can be refrigerated for up to 3 days. For longer preservation, biscuits can be frozen for 2–3 months. Wrap individual cooled biscuits tightly in plastic wrap before placing them in a freezer-safe bag or container. Thaw frozen biscuits overnight in the fridge before reheating.
Nutrition
Calories: 217kcal |
Carbohydrates: 20.4g |
Protein: 5.5g |
Fat: 12.7g |
Cholesterol: 34.6mg |
Sodium: 112.3mg |
Fiber: 0.6g |
Sugar: 4.2g
Nutrition information is automatically calculated, so should only be used as an approximation.