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Red Lobster biscuits are buttery and cheesy cheddar bay biscuits served at Red Lobster. This homemade copycat recipe tastes just like the real deal, fail proof and so easy to make at home!
Red Lobster Biscuit Recipe
Red Lobster is known for their delicious cheddar biscuits. These biscuits are everything – cheesy, crumbly, and so delicious!
I go to Red Lobster restaurant occasionally for the sole reason of stuffing myself silly with their biscuits.
They’re so popular that the restaurant chain serves more than 1.1 millions of them every day.
Never venture out to Red Lobster again as I have the best copycat cheddar bay biscuit recipe for you!
Recipe Ingredients
This homemade recipe is so easy to make at home. It’s fail-proof and yields authentic results.
The recipe calls for the following simple ingredients:
- Bisquick biscuit mix
- Milk
- Cheddar cheese
- Butter
- Garlic powder
- Dried parsley
See the recipe card for full information on ingredients.
How To Make Red Lobster Biscuits
This copycat recipe uses store-bought Bisquick mix.
First, preheat oven to 450 degree Fahrenheit or 232 degrees Celcius.
Mix the biscuit mix, milk, and cheddar cheese until soft dough forms. Drop the dough by spoonfuls onto a cookie sheet and bake until golden brown.
Mix melted butter, garlic powder and dried parsley and brush the garlic butter sauce over warm biscuits.
Frequently Asked Questions
The basic ingredients of cheddar bay biscuits are all-purpose flour, salt, butter and baking powder.
To make the biscuits easier, you can skip all of the above ingredients by using a store-bought Bisquick biscuit mix.
No, they do not need to be refrigerated for up to 3 days at room temperature if they are sealed tightly.
However, you can also refrigerate them if you would like.
Just reheat the biscuits in a toaster oven before serving.
Yes, you certainly can. You can buy the biscuit mix at many food stores now.
Just mix with water and cheddar cheese and bake them in the oven.
This recipe makes 12 biscuits. There are 147 calories in each biscuit.
What To Serve With Red Lobster Biscuits
This dish is best served as a starter. For a wholesome seafood meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Red Lobster Biscuits
Ingredients
- 2 cups Bisquick biscuit mix
- 2/3 cup milk
- 1/2 cup cheddar cheese , shredded
- 1/4 cup butter , melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
Instructions
- Preheat the oven to 450°F (232°C).
- Mix the biscuit mix, milk, and cheddar cheese until a soft dough forms; beat vigorously for 30 seconds. Drop spoonfuls of dough onto an ungreased cookie sheet. Bake for 8–10 minutes, or until golden brown.
- Mix melted butter, garlic powder, and dried parsley; brush generously over the warm biscuits before removing them from the cookie sheet. Serve warm. This recipe makes 10–12 biscuits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This biscuits look delicious ! I’m going to share your post on my french blog ! ;)
Rasa….I happened to bake for Red Lobster for 7 years, so the secret to RL biscuits is as follows…..bisquick, mild cheddar cheese, ICE WATER, and the topping is garlic scampi sauce made with white wine. Sincerely, former Red Lobster Baker :)
JT – thanks so much for your tips…I have to do it all over again!!! :)
JT,
Can you further explain the ice water please?
Thank you!!
Thanks for the post , I am re-posting on my blog
I’ve tried this recipe along with many others. All were just ok. I finally found “the one”! I make these all the time and I think they are at least 95% close to Red Lobsters. Try, you won’t be dissappointed!
Red lobster biscuits
1c. Ap flour
1c + 2TB cake flour
Or 2c white lily AP flour
2 tsp baking powder
1/2 tsp soda
1 tsp sugar
3/4 tsp salt
1 tsp garlic powder
1/4 tsp ground cayenne pepper
1 1/4c cheddar cheese freshly grated not in bag
1c very cold buttermilk
1 stick butter melted & cooled slightly
Combine dry ing. and cheese
Combine butter with buttermilk stirring to break up the butter, should be small pieces of butter floating in the milk
Add to dry mixture
Combine gently by hand just until mixed
Drop 1/4c or so mounds (12 mounds) onto greased cookie sheet
Bake 12-14 min at 425*
Melt 2 Tbs butter add 1/4tsp garlic salt, finely minced parsley brush on warm biscuits right out of the oven.
People in the comments say to cut the butter in or do other things with the butter, but the butter doesn’t go in the batter, it goes on top of the biscuits after they are baked!
Thanks lots for the receipe. I am a novice at baking and this recipe is a good starter for me :)
I have made some changes on my own:
– Used 1 cup full cream milk (2/3 cups is quite dry for mine.)
> Would evaporated milk makes it denser?
– Added 1/4 cup cashew bits :P
– Mix with hand into dough (I find this easier.)
– Leave the dough to stand for 15 mins (I find that this makes the texture more chewy).
Happy Lunar New Year in advance :)
Great that it works out for you. :)
Bisquick is just self rising flour with a bigger price on it.
To char_94: Bisquick also has shortening in the mix:
Re:Other recommendations for a lighter biscuit. My grandmother made the lightest biscuits ever and I recently saw a cooking show on TV that enlightened me as to how she did it. She put the dry ingredients into a big bowl and made a hollow in the center. Then she put the shortening (LARD) in the center of the hollow and poured the buttermilk over the lard, and then used her fingers to mix the lard and buttermilk together pretty good. Only then, did she start pulling the flour mixture in from the sides of the bowl to work it into the lard/buttermilk mixture and stopped as soon as she had enough of the flour mixture worked in, to be able to handle the batter and shape the biscuits. You might have to do this a few times to get the right feel for it,but it will be worth it. Those southern women do know how to do biscuits.
I realize you are most likely a very good, experienced cook and baker, but I have to give you a tip for this recipe. The reason (most likely)the texture of your biscuits is not quite right is that you are mixing them with an electric mixer (which is what I assume you mean by “beat vigorously for thirty seconds). In order to get a good, fluffy texture that is very similar to Red Lobster’s, you need to mix the dough by hand, and instead of melting the butter, you should cut it in with a pastry cutter or a couple forks, whichever you have on hand. It’s pretty messy, but the results are fabulous. Oh, and to get a more similar flavor, use MUCH more garlic powder than you have in that recipe. I hope that helps! I also hope I didn’t come off as insulting or conceded, I just wanted to give you a few tips from one cook to another :)
Hi Brianna, thanks for your precious tips and techniques. No I didn’t use a beater, using my hand. Thanks for your tip though I am a novice baker. :)
Maybe it’s just me, but I always feel that anything made with Bisquick tastes like, well, Bisquick. I found that using a basic scratch buttermilk drop biscuit recipe, and adding 1tsp of Old Bay and a cup of cheese comes pretty close to Red Lobster. They’re also fluffier. Probably less healthy, but that’s not the point :)
Instead of Bisquick try Pioneer Baking Mix. They create a fluffier biscuit and don’t have the “bisquick taste”.
I don’t mind making them from scratch, but I will definitely check out Pioneer baking mix for those times that I need a mix. It would be great to find something that tastes better. Thanks!
#1. They are called Cheddar BAY biscuits because of the cheddar cheese and the OLD BAY seafood seasoning included in them. Add 1/2 to 1 teaspoon of Old Bay seafood seasoning to them.
#2. They are lighter and fluffier in the restaurant because they are greasier. They add the equivalent of 1/2 oil/real butter to the mixture (for the size of this recipe)
Just add the old bay and throw in a stick of butter and there you will have it! Of course they are really fattening with the butter, lol
Thanks Felicia!