Red Lobster Cheddar Bay Biscuits

As a kid, Red Lobster’s cheddar bay biscuits were one of my favorite foods. I remember begging my parents for Red Lobster just to eat their complimentary biscuits. Thinking about it now, biscuits are much easier to make than bread, which is why I decided to recreate their biscuits at home.

Important steps for making cheddar bay biscuits

Keep ingredients cold for cheddar bay biscuits

By keeping ingredients such as buttermilk and butter cold at all times, this will ensure a flakey and soft texture. As the biscuits cook in the oven, the butter melts, and creates layers which is why we all love to eat biscuits.

Grate in cold butter

Many biscuit or pastry recipes require you to cut the butter into chunks then slowly work it into the flour with you fingers until a crumb forms. An easy way to get the same result is by grating in your butter instead. To make it easier to grate, I place my butter into the freezer for 15 minutes before I grate.

Shredded cheese and parsley in the dough

The shredded cheddar cheese and parsley are both important for texture, flavor, and color. The shredded cheddar adds a cheesy texture after baked as well as flavor. The parsley is added mainly for color. Red Lobster doesn’t actually have parsley in the batter but I think it looks much more appetizing.

Red Lobster Cheddar Bay Biscuits

I grew up eating these cheddar bay biscuits and just recently realized how simple they are to make.
5 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 12 biscuits


  • 250 g flour
  • 1 tbsp baking powder
  • 1 tbsp garlic powder
  • ½ tbsp salt
  • ½ tbsp sugar
  • 113g cold butter (1 stick)
  • 1 cup shredded cheddar cheese
  • ½ cup chopped parsley
  • 1 cup buttermilk

Garlic butter

  • 1 stick softened butter
  • 3 cloves minced garlic
  • 2 tbsp chopped parsley
  • 1 tsp salt


  • Place stick of butter into freezer while you prepare the rest. This will firm up the butter, making it easier to grate.
    113g cold butter
  • In a bowl, add flour, baking powder, garlic powder, salt, and sugar. Mix to combine.
    250 g flour, 1 tbsp baking powder, 1 tbsp garlic powder, ½ tbsp salt, ½ tbsp sugar
  • Take butter from freezer and grate it in.
    113g cold butter
  • Add grated cheese and chopped parsley. Mix again.
    1 cup shredded cheddar cheese, ½ cup chopped parsley
  • Add buttermilk and mix with a spoon until smooth and you can no longer see anymore flour.
    1 cup buttermilk
  • Using a spoon, form your biscuits and place on a baking dish. They don't need to be perfectly round. The batter should make 10-12 biscuits.
  • Bake at 420F for 15 minutes.
  • Mix together garlic butter ingredients and brush on top of biscuits.
    1 stick softened butter, 3 cloves minced garlic, 2 tbsp chopped parsley, 1 tsp salt
Keyword bay, biscuits, butter chicken, cheddar, cheese, lobster, red

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  1. 5 stars
    Great recipe. I was familiar with the grating in the butter as I did this for my biscuits. But now I put the flour and frozen butter in a food processor and pulse it until my desired texture is achieved. This method keeps the butter from softening up too much and my biscuits are much more fluffier. I think this would work great here .

  2. I used a food processor and mixed all dry ingredients then mixed by hand add in cheese and parsley then buttermilk

  3. Hey Jacky! Could you tell me how much flour that is in cups if I use all-purpose flour? The internet gives such a huge range and I don’t have a kitchen scale in my home. Also, safe to assume it’s unsalted butter and sharp cheddar cheese?

    • About 2 cups, weighted measurements are always more accurate though haha. And yes, unsalted butter and sharp cheddar works.

  4. 5 stars
    Great instructions and super easy to make! Delicious! Any thoughts on freezing before baking or freezing afyer baking?

  5. 5 stars
    These were amazing and SO easy! They looked just like the picture. When I make them again I would either cut back on the salt or not use salted butter (so not the recipe’s fault- I should’ve used unsalted to begin with) and perhaps cut back on the garlic powder just a little bit. They really do taste like Red Lobster biscuits, just much better!

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