Introduction

These Red Lobster Cheddar Bay Biscuits are a deliciously cheesy and buttery treat that bring a restaurant favorite right into your kitchen. Crispy on the outside and fluffy on the inside, they’re infused with a hint of garlic and just the right amount of spice for a perfect snack or side.

A close-up view of a stack of six golden brown biscuits on a white plate with a white marbled surface in the background. The biscuits have a rough, crumbly texture with small green herb flakes sprinkled on top. The top biscuit has a bite taken out, revealing a soft, fluffy, and layered interior with a warm yellowish tint, showing the cheesy bits inside. The biscuits are thick and round with a slightly uneven surface, some parts more browned than others. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon baking soda
¼ teaspoon cayenne pepper
½ cup cold butter
1 cup shredded sharp cheddar cheese
¾ cup cold buttermilk
3 tablespoons butter, melted
¼ teaspoon garlic salt
1 tablespoon chopped parsley

Instructions

Step 1: Preheat your oven to 400°F and spray a cookie sheet with cooking spray to prevent sticking.
Step 2: In a food processor, combine the all-purpose flour, baking powder, sugar, salt, garlic powder, baking soda, and cayenne pepper until evenly mixed.
Step 3: Cut the cold butter into tablespoon-sized pieces. Add the butter to the food processor and pulse until the mixture resembles pea-sized crumbs.
Step 4: Add the shredded sharp cheddar cheese and cold buttermilk, then pulse until the dough starts to clump together.
Step 5: Turn the dough onto a lightly floured surface. Press it down to about ½-inch thickness, fold it in half, and press it out again. Repeat this folding and pressing two more times for flaky layers.
Step 6: Use a biscuit cutter or drinking glass to cut out biscuits. Avoid twisting the cutter to ensure even rising.
Step 7: Place the cut biscuits on the prepared baking sheet and bake for 12 to 13 minutes, or until they turn golden brown on top.
Step 8: While the biscuits bake, mix melted butter with garlic salt and chopped parsley. Brush this buttery garlic mixture over the warm biscuits right after they come out of the oven.

Tips & Variations

For an extra garlic punch, add a little fresh minced garlic to the melted butter topping.
Use sharp white cheddar or a blend of cheeses like cheddar and Monterey Jack for a different flavor profile.
If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Handle the dough gently and keep ingredients cold to achieve tender, flaky biscuits.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits wrapped tightly in foil or plastic wrap for up to 3 months. Reheat them in a 350°F oven for 5–7 minutes until warmed through to restore their fresh-baked texture.

How to Serve

A white plate holds a stack of seven golden brown biscuits with a slightly rough texture and small bits of melted cheese inside, topped with small green parsley flakes. The biscuits are puffy and thick with visible flaky layers, arranged in a casual pile. Partially visible in the background is a white bowl filled with light beige gravy, sitting on a white marbled surface. A dark blue cloth with stitched edges softens the background on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits without a food processor?

Yes, you can combine the dry ingredients in a large bowl and cut the cold butter in using a pastry cutter or fork until it resembles pea-sized crumbs. Then stir in cheese and buttermilk and proceed as usual.

Why is folding the dough important?

Folding the dough helps create layers in the biscuits, resulting in a flaky and tender texture. It traps air and distributes butter evenly throughout the dough for better rise and crumb.