Easy Copycat Red Lobster Cheddar Bay Biscuits: Your Favorite Cheesy Garlic Biscuits at Home

If you’re a devoted fan of the iconic Red Lobster Cheddar Bay Biscuits, prepare to fall in love all over again! This incredible copycat recipe brings the warm, buttery, cheesy, and garlicky goodness of your restaurant favorite right into your kitchen. These biscuits are not only unbelievably soft and flaky but also surprisingly simple to prepare, making them a perfect addition to any meal or a delightful snack on their own.

Imagine pulling these golden-brown gems straight from your oven, filling your home with an irresistible aroma. They’re an absolute game-changer, whether you’re serving them alongside a luxurious broiled lobster tail, a fresh salad, or your favorite air-fried vegetables for a truly restaurant-quality dining experience at home.

These versatile cheddar biscuits shine as an appetizer, a comforting snack, or a delightful side dish. They’re even fantastic for brunch! If you’re looking for more quick bread recipes to impress, don’t miss out on this fantastic buttermilk cornbread or the fun and flavorful pizza monkey bread.

Why Make Your Own Red Lobster Cheddar Bay Biscuits?

There’s nothing quite like the experience of warm, freshly baked biscuits. While a trip to Red Lobster is always a treat, making these Cheddar Bay Biscuits at home offers several fantastic advantages:

• Unbeatable Freshness: Enjoy them piping hot, straight from your oven, with that perfect melt-in-your-mouth texture that only homemade can provide.
• Cost-Effective: Recreate a beloved restaurant dish for a fraction of the cost, especially when feeding a crowd.
• Customization: Tailor the ingredients to your taste. Want more garlic? Go for it! Prefer a sharper cheddar? You’re in charge!
• Ease and Convenience: This recipe is designed to be straightforward and quick, proving that baking delicious biscuits doesn’t have to be complicated.
• Impress Your Guests: Serve these at your next dinner party, potluck, or family gathering, and watch them disappear! Everyone loves these biscuits.

The Secret to Perfectly Fluffy Cheddar Bay Biscuits

Achieving those perfectly light and fluffy biscuits, just like Red Lobster’s, comes down to a few key techniques. First, using cold butter is crucial. When cold butter melts in the oven, it creates pockets of steam, resulting in a flaky texture. Second, don’t overmix the dough! Overworking the dough develops gluten, leading to tough biscuits. A light touch is all you need for tender results. Finally, the magic of buttermilk provides both flavor and an incredible rise due to its acidity reacting with the baking powder.

Ingredient Notes

Each ingredient in this recipe plays a vital role in creating the signature flavor and texture of these beloved biscuits. Here’s a closer look at what you’ll need and why:

• Flour – All-purpose flour is the foundation of these biscuits. Make sure to measure it correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, which can compact the flour and lead to dry biscuits.
• Garlic – Garlic powder is specified for a reason. It blends seamlessly into the dough and butter topping, providing a consistent, aromatic garlic flavor without the moisture or texture of fresh minced garlic, which can sometimes be too strong or unevenly distributed.
• Cheese – Any type of cheddar cheese will work beautifully, whether you prefer sharp, medium, or mild. However, for the absolute best results, I strongly recommend grating your own block of cheddar cheese. Pre-shredded cheeses often contain anti-caking agents that can slightly alter the texture and melting properties of the cheese, making it less creamy and cohesive in the biscuit.
• Buttermilk – This is a non-negotiable ingredient for truly fluffy biscuits. The acidity in store-bought buttermilk reacts with the baking powder, contributing to a superior rise and tender crumb. Avoid substituting with regular milk, as it won’t yield the same light and airy texture. Ensure your buttermilk is at room temperature for better incorporation into the dough.
• Chives – While completely optional, fresh chives add a subtle oniony zest and a pop of color, enhancing the overall flavor profile. If you don’t have fresh chives, a small amount of dried chives can be used, or you can simply omit them.
• Butter – You’ll need both unsalted butter for the dough and salted butter for the irresistible garlic-herb topping. Using unsalted butter in the dough allows you to control the overall saltiness of the biscuits, while salted butter in the topping adds that extra savory kick we all love.
• Parsley – Fresh or dried parsley can be used for the topping. Fresh parsley offers a brighter, more vibrant flavor and color, while dried parsley is a convenient pantry staple that still contributes to the herby goodness.
• Sugar – Just a tablespoon of sugar helps to balance the savory flavors of the cheese and garlic, adding a hint of sweetness that makes these biscuits truly addictive without making them taste sweet.
• Salt – Kosher salt is recommended for its pure flavor and larger flakes, which distribute evenly. It enhances all the other flavors in the biscuit.

Top Tips for Biscuit Perfection

Follow these expert tips to ensure your homemade Cheddar Bay Biscuits turn out perfectly fluffy, tender, and flavorful every single time:

• Grate Your Own Cheese: This is a game-changer! Pre-shredded cheese often contains anti-caking agents like cellulose, which can prevent the cheese from melting smoothly and integrating properly into the biscuit dough, potentially affecting the final texture. Manual grating ensures a creamier melt and better flavor.
• Don’t Skimp on the Butter Topping: The melted garlic butter is what truly elevates these biscuits. Apply it generously to the warm biscuits as soon as they come out of the oven. The hot biscuits will absorb all that delicious buttery goodness, making them incredibly moist and flavorful. If you only have unsalted butter for the topping, simply add a generous pinch (or two!) of salt to it to replicate that classic savory flavor.
• Use a Stand Mixer (Optional but Recommended): While not strictly necessary, if you own a stand mixer with a dough hook attachment, it can make the mixing process incredibly easy and hands-free. Just be careful not to overmix! The goal is to combine the ingredients until just incorporated, not to develop gluten.
• Keep Ingredients Cold (Except Buttermilk): For the flakiest biscuits, ensure your unsalted butter is very cold and cut into small pieces. The cold butter creates steam pockets as it melts in the oven, yielding that desirable flaky texture. (Note: Buttermilk should be room temperature as specified in the recipe to ensure it combines well with the other ingredients).
• Avoid Overworking the Dough: Mix the dough just until the ingredients are combined and no dry streaks of flour remain. Overmixing leads to tough, dense biscuits instead of light and airy ones.
• Don’t Flatten the Biscuits Too Much: When dropping the dough onto the baking sheet, aim for a roughly mounded shape. This allows the biscuits to rise taller and creates those lovely nooks and crannies.

How Long Do I Bake These For?

These magnificent biscuits bake relatively quickly! At 450 degrees F, they typically need about 13-15 minutes. You’ll know they’re perfectly done when they achieve a beautiful golden-brown color on top and are cooked through.

How Many Biscuits Does This Recipe Make?

Using a standard ice cream scoop to portion the dough ensures uniform size and yields approximately 11-12 medium-sized biscuits. This makes them perfect for sharing, or for having plenty of leftovers (if they last that long!).

Storage and Reheating Tips

While these biscuits are undeniably best enjoyed fresh and warm from the oven, you can certainly store any delicious leftovers. Allow them to cool completely to prevent condensation, then place them in an airtight, sealable plastic bag or container. They will keep at room temperature for 2-3 days.

To reheat, wrap them loosely in foil and warm in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until heated through. Alternatively, a quick zap in the microwave for 15-30 seconds can work, but be cautious not to overcook, as this can make them tough. For longer storage, cooked biscuits can be frozen for up to 2-3 months. Thaw at room temperature and reheat as desired.

Variations and Customizations

While the classic Red Lobster Cheddar Bay Biscuit is perfect as is, feel free to experiment and make this recipe your own:

• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dough for a little kick.
• Herb Garden: Beyond chives and parsley, consider adding finely chopped fresh dill, rosemary, or thyme to the dough for different aromatic profiles.
• Cheese Please: Don’t limit yourself to just cheddar! Try a blend of cheddar with a bit of Monterey Jack, Gruyere, or even a smoked gouda for a unique twist.
• Bacon Bits: For an even more decadent treat, fold in some cooked and crumbled bacon bits into the dough along with the cheese.

Troubleshooting Common Biscuit Issues

Even experienced bakers can sometimes run into snags. Here are solutions to common biscuit problems:

• Biscuits are Dry/Tough: This is usually due to overmixing the dough or using too much flour. Ensure you measure flour correctly (spoon and level) and mix just until combined. Cold butter can also help keep them tender.
• Biscuits Didn’t Rise: This could be due to old or expired baking powder, using regular milk instead of buttermilk, or not preheating your oven sufficiently. Always check the freshness of your leavening agents.
• Biscuits are Flat: If your biscuits spread rather than rise, your butter might have been too warm, or your oven temperature too low. Also, avoid flattening the dough too much when portioning.
• Biscuits Burnt on Bottom: Your oven might have hot spots, or your baking sheet might be too thin. Try using a heavy-duty light-colored baking sheet and monitoring them closely.

Frequently Asked Questions (FAQs)

Can I use regular milk instead of buttermilk?

While you can, it’s highly discouraged for this recipe if you want true Red Lobster-style fluffiness. Buttermilk’s acidity reacts with baking powder for a superior rise and tender texture. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to make 1 cup. Let it sit for 5-10 minutes until it slightly curdles.

Can I make the dough ahead of time?

You can prepare the dough a few hours in advance. Keep it covered tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 15-20 minutes before scooping and baking, as very cold dough might take longer to bake.

Can I freeze unbaked biscuit dough?

Yes! Portion the dough onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the raw biscuits to a freezer-safe bag. When ready to bake, place them on a baking sheet (no need to thaw) and add a few extra minutes to the baking time.

What if I don’t have an ice cream scoop?

No problem! You can use two spoons to drop roughly equal portions of dough onto the baking sheet. The rustic shape is part of the charm!

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