Easy, Homemade Red Lobster Cheddar Bay Biscuits (Copycat Recipe)

I remember the first time my husband, bless his heart, took me to a Red Lobster for a fancy date night when we were first courting. I was all dressed up, feeling like a million bucks, and while the lobster was nice, what I really remember is the basket of biscuits they brought to the table. They were warm, impossibly tender, and just dripping with garlic butter. I think I ate three before our appetizers even arrived.

Right then and there, I made it my mission to recreate that magic in my own kitchen. I tried a dozen different copycat recipes over the years. Some were too dense, others not cheesy enough. They were good, but they didn’t have that “wow” factor I was looking for. It took a while, but I finally figured out the secret. It wasn’t just about getting the cheese and garlic right, it was about adding a little something extra to the dough itself.

My secret? A little pinch of smoked paprika. It doesn’t scream for attention, but it adds this wonderful, subtle warmth and smokiness that makes the sharp cheddar taste even cheesier. It’s the little twist that takes these from a good copycat to the absolute best Red Lobster Cheddar Bay Biscuits you’ll ever bake at home. Now, when I bring a basket of these to the table, they disappear even faster than they did on that first date night.

Why This Red Lobster Cheddar Bay Biscuits Recipe Works

The original Red Lobster Cheddar Bay Biscuits became legendary for a reason. They took the comforting familiarity of a Southern-style drop biscuit and elevated it into something utterly craveable. The combination of sharp cheddar cheese baked right into the dough and a lavish bath of garlic butter on top is simply irresistible. They hit all the right notes: savory, cheesy, garlicky, and buttery, with a soft, tender crumb that practically melts in your mouth.

This recipe works because it honors that perfect combination while giving you the control to make them even better at home. We start with a simple all-purpose baking mix, which is the key to their quick prep time and foolproof texture. It guarantees a light, fluffy biscuit without any fuss. No need to worry about cutting in butter perfectly, the mix does the heavy lifting for you.

What really makes this version special is the attention to detail. Using freshly grated sharp cheddar cheese from a block, instead of the pre-shredded kind, ensures a better melt and a richer flavor. And my little addition of smoked paprika to the dough adds a layer of complexity that complements the cheese and garlic beautifully. It’s that homemade touch that elevates these famous biscuits. This recipe isn’t about reinventing the wheel, it’s about polishing it to a perfect shine, delivering that restaurant-quality experience right from your own oven.

Ingredients for Red Lobster Cheddar Bay Biscuits

The beauty of this recipe is its simplicity. You only need a handful of pantry staples to create these iconic biscuits. The key, as with any simple recipe, is to use good quality ingredients where it counts.

For the Biscuits:

• All-Purpose Baking Mix: 2 ½ cups (like Bisquick or your favorite brand)
• Cold Water or Milk: ¾ cup. I prefer using whole milk or even buttermilk for a richer, more tender biscuit. The fat content really makes a difference in the final texture.
• Shredded Sharp Cheddar Cheese: 1 ½ cups. Please, please grate your own cheese! The pre-shredded bags have anti-caking agents that can prevent it from melting as smoothly and can dull the flavor.
• Smoked Paprika: ½ teaspoon. This is my secret weapon! It adds a beautiful color and a subtle, smoky depth of flavor that is just divine. Make sure you use smoked paprika, not sweet or hot paprika, for the right taste.

For the Garlic Herb Butter Topping:

• Unsalted Butter: ½ cup (1 stick)
• Garlic Powder: 1 teaspoon
• Dried Parsley Flakes: 1 tablespoon
• Pinch of Salt: Optional, to taste

The smoked paprika is truly the star that makes this recipe stand out. It’s a simple addition, but it rounds out the flavors in a way that will make everyone ask what your secret is. Trust me on this one, it makes all the difference in these Red Lobster Cheddar Bay Biscuits.

Step-by-Step Instructions For Making Red Lobster Cheddar Bay Biscuits

One of the best things about these biscuits is how quickly they come together. In less than 30 minutes, you can have a warm, fragrant basket of cheesy goodness on your table. Just be sure not to overmix the dough, that’s the golden rule for tender biscuits!

1. Get Ready to Bake: First things first, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This also prevents the bottoms of the biscuits from getting too dark.

2. Mix the Biscuit Dough: In a large mixing bowl, combine the all-purpose baking mix, the shredded sharp cheddar cheese, and the smoked paprika. Give it a quick stir with a fork to distribute everything evenly.

3. Add the Milk: Pour in the cold milk or water. Using a fork or a rubber spatula, stir the ingredients together just until a soft, slightly sticky dough forms. The most common mistake is overworking the dough, which will make your biscuits tough. Stop mixing as soon as you no longer see dry floury bits.

4. Portion the Biscuits: Drop the dough by heaping tablespoonfuls onto your prepared baking sheet, about 2 inches apart. I like to use a medium cookie scoop for this part. It makes the biscuits uniform in size so they all bake evenly, and it’s much less messy.

5. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the tops are a beautiful golden brown. You’ll smell them before you see them!

6. Prepare the Garlic Butter: While the biscuits are baking, melt the stick of butter in a small saucepan over low heat or in a microwave-safe bowl. Once melted, stir in the garlic powder and dried parsley. Give it a good whisk to combine everything.

7. Brush with Butter and Serve: As soon as the biscuits come out of the oven, use a pastry brush to generously slather the hot biscuits with the garlic herb butter. Don’t be shy here! This is what makes them true Red Lobster Cheddar Bay Biscuits. Serve them immediately while they’re warm and the butter is melting into every nook and cranny.

How To Serve Red Lobster Cheddar Bay Biscuits

While I could happily make a meal out of these Red Lobster Cheddar Bay Biscuits alone, they are truly the perfect companion to so many dishes. Their cheesy, garlicky flavor profile complements a wide range of main courses, from simple weeknight dinners to more celebratory meals.

Of course, the most classic pairing is with seafood. They are absolutely heavenly served alongside a shrimp scampi, a crab leg boil, or a simple piece of baked salmon. The biscuits are perfect for sopping up any delicious sauce left on your plate. They also transform a simple soup or stew into a hearty, satisfying meal. Imagine dipping one of these warm biscuits into a creamy tomato soup, a hearty beef stew, or a New England clam chowder. It’s pure comfort food.

But don’t feel limited to just soups and seafood! Here are a few other ways we love to enjoy them in my house:

• With Southern Classics: Serve them as the bread component for a Sunday dinner featuring fried chicken, collard greens, and macaroni and cheese.
• As a Side for Chili: They are a fantastic alternative to cornbread when you’re serving a big pot of chili on game day.
• Breakfast Sandwiches: Split a leftover biscuit in half and fill it with a folded egg, a sausage patty, and a slice of American cheese for the ultimate breakfast sandwich.
• Party Appetizers: Make the biscuits a little smaller and serve them on a platter with some honey butter or a pimento cheese spread for guests to enjoy.

No matter how you choose to serve them, these biscuits have a way of stealing the show. Just make sure you bake a double batch, because they will disappear from the basket in a flash. They are the perfect way to make any meal feel a little more special and a lot more delicious.

How To Store & Reuse Red Lobster Cheddar Bay Biscuits Leftovers

In the unlikely event that you have any of these Red Lobster Cheddar Bay Biscuits left over, storing them properly is key to enjoying them the next day. The goal is to keep them from drying out and losing that wonderful tender texture that makes them so special. My best advice is to skip the refrigerator, as the cold air can make them stale and hard much faster.

The best way to store leftover biscuits is in an airtight container or a zip-top bag at room temperature. They will stay fresh and tasty for about two days this way. When you’re ready to enjoy them again, you’ll want to reheat them to bring back that fresh-from-the-oven warmth and softness. A few seconds in the microwave works in a pinch, but for the best texture, I recommend popping them in a 350°F oven or an air fryer for just 3 to 5 minutes. This will re-crisp the outside slightly while warming the inside perfectly.

If you’re looking to get a little creative with your leftovers, these biscuits are surprisingly versatile. Here are a few of our favorite ways to give them a second life:

• Savory Croutons: Cut or tear the leftover biscuits into bite-sized pieces. Toss them with a little olive oil and bake at 375°F until golden and crisp. They are absolutely incredible on a Caesar salad or sprinkled over a bowl of soup.
• Casserole Topping: Crumble the biscuits over your favorite chicken and vegetable casserole or a shepherd’s pie before baking. They create a cheesy, golden-brown crust that is simply divine.
• Breakfast Strata Base: Use torn-up biscuit pieces instead of bread in your next breakfast strata or egg bake. Layer them in a dish with sausage, eggs, and more cheese for a truly decadent brunch dish.

Properly stored and reheated, your leftover biscuits can be just as delightful on day two. Or, you can transform them into an entirely new and delicious creation that will have your family thinking you were in the kitchen all morning.

Substitutions & Variations For Red Lobster Cheddar Bay Biscuits

While this recipe for Red Lobster Cheddar Bay Biscuits is darn near perfect as it is, I’m always one for a little kitchen creativity. This recipe is a wonderful base for all sorts of fun and delicious variations. Whether you need to accommodate a dietary restriction or you just want to experiment with new flavors, there are plenty of simple swaps you can make.

The easiest way to change things up is by playing with the cheeses and herbs. The sharp cheddar is classic, but you can create a whole new flavor profile with just a simple substitution. If you’re feeling adventurous, don’t be afraid to mix and match to find your family’s new favorite combination. The possibilities are truly endless, and it’s a great way to use up those little leftover bits of cheese you might have in your fridge.

Here are some of my favorite substitutions and variations to get you started:

• Cheese Swaps: For a spicy kick, try using pepper jack cheese instead of cheddar. For a milder, nuttier flavor, Gruyère is a fantastic choice. You could also use a blend of Colby and Monterey Jack for an extra cheesy pull.
• Herb Variations: Add a teaspoon of finely chopped fresh chives or a half-teaspoon of dried rosemary to the biscuit dough for an extra layer of savory flavor. In the butter topping, you can swap the parsley for fresh dill, which pairs beautifully with seafood.
• Add Some Spice: If you like a little heat, add a quarter-teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the dough along with the smoked paprika.
• Make Them Meaty: For a heartier biscuit, fold in a half-cup of cooked, crumbled bacon, breakfast sausage, or finely diced ham into the dough along with the cheese.
• Gluten-Free Option: This recipe works wonderfully with a cup-for-cup gluten-free all-purpose baking mix. Just follow the recipe as written for delicious gluten-free biscuits.

Feel free to use these ideas as a starting point. Cooking should be fun, so get creative and make this Red Lobster Cheddar Bay Biscuits recipe your own. You might just stumble upon a new family tradition.

5 FAQs About Red Lobster Cheddar Bay Biscuits

Here are some straightforward answers to the most common questions I receive about this Red Lobster Cheddar Bay Biscuits recipe.

Why are my Red Lobster Cheddar Bay Biscuits dry or tough?

This is the most common biscuit problem, and the culprit is almost always one of two things: overmixing the dough or overbaking. When you mix flour with a liquid, you begin to develop gluten. A little gluten is good, it gives the biscuits structure. However, too much gluten development from overmixing will result in a tough, dense, and chewy biscuit instead of a light and tender one. The key is to mix the dough just until the ingredients are combined. Stop as soon as you no longer see dry streaks of baking mix. A few lumps are perfectly fine!

Overbaking is the other reason for dry biscuits. Ovens can vary, so it’s important to keep an eye on them. You want to bake them until they are just golden brown on top. If you bake them for too long, they will lose too much moisture and become dry and crumbly. I recommend checking them at the 10-minute mark. If they look golden, they’re likely ready to come out. Remember, they will continue to cook for a minute or two on the hot pan after you remove them from the oven.

Can I make Red Lobster Cheddar Bay Biscuits dough ahead of time?

I really recommend against making the dough ahead of time. The all-purpose baking mix contains leavening agents, like baking powder, which are activated as soon as they come into contact with the liquid ingredients. This chemical reaction creates the gas bubbles that make the biscuits rise and become light and fluffy. If you let the dough sit for too long before baking, that reaction will lose its power, and you’ll end up with flat, dense biscuits.

For the best results, you should mix the dough right before you plan to bake them. The good news is that the recipe is incredibly fast, taking only about five minutes to mix together. If you want to save a little time, you can pre-measure your dry ingredients. Combine the baking mix, shredded cheese, and smoked paprika in a bowl or a zip-top bag and store it in the refrigerator. When you’re ready to bake, all you’ll need to do is add the milk, give it a quick stir, and pop them in the oven.

What’s the best cheese to use for Red Lobster Cheddar Bay Biscuits?

Sharp cheddar cheese is the classic and, in my opinion, the best choice for this recipe. Its strong, tangy flavor is bold enough to stand out against the rich butter and garlic. A medium or mild cheddar will get a bit lost and won’t provide that signature cheesy punch that makes these biscuits famous. When you’re at the store, look for a good quality block of sharp or even extra-sharp cheddar.

More important than the type of cheese is that you grate it yourself from a block. Bags of pre-shredded cheese are coated with starches and anti-caking agents like cellulose to prevent the shreds from clumping. These additives can give the cheese a slightly powdery texture and, more importantly, they inhibit smooth melting. Grating your own cheese takes only a minute or two, but it will result in a much better flavor and a superior, gooey melt inside your finished biscuits. It’s a small step that makes a huge difference.

Can I freeze Red Lobster Cheddar Bay Biscuits?

Absolutely! These biscuits freeze beautifully, which makes them a great recipe to make ahead for a future meal. The best method is to freeze them after they have been baked and fully cooled. This preserves their texture much better than freezing the raw dough. Once the biscuits have cooled completely to room temperature, arrange them in a single layer on a baking sheet and place them in the freezer for about an hour, or until they are solid.

This process, called flash-freezing, prevents them from sticking together. Once they are frozen solid, you can transfer them to a freezer-safe zip-top bag or an airtight container. They will keep well in the freezer for up to three months. To reheat, you don’t even need to thaw them. Simply place the frozen biscuits on a baking sheet and bake in a preheated 350°F oven for about 10 to 15 minutes, or until they are warmed through. They will taste almost as good as the day you made them.

How do I make copycat Red Lobster Cheddar Bay Biscuits without Bisquick?

If you don’t have a box of Bisquick or another all-purpose baking mix on hand, it’s very easy to make your own substitute from scratch. A homemade version will work just as well and allows you to control the ingredients, like the type of flour or the amount of salt. You’ll just need a few basic pantry staples.

To replace the 2 ½ cups of baking mix called for in this recipe, you will need to combine the following ingredients in a bowl: 2 ½ cups of all-purpose flour, 4 teaspoons of baking powder, 1 teaspoon of salt, and ½ cup of very cold, unsalted butter that has been cut into small cubes. Use a pastry blender or your fingertips to cut the cold butter into the flour mixture until it resembles coarse crumbs. From there, you can proceed with the recipe as written, adding your shredded cheese and smoked paprika to the flour mixture before stirring in the milk. This homemade mix will give you incredibly tender and flavorful biscuits.

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