I was introduced to Red Lobster when I was very young. Because we were Amish and couldn’t drive ourselves to town we would hire a “driver” and then we would take my great grandmother out for her birthday to her favorite restaurant. It was there at Red Lobster where I learned to love those fresh and warm cheddar bay biscuits. For years I tried to replicate the biscuits using Bisquick mix, but was never quite satisfied with the results. After testing several methods and finally trying these biscuits from scratch using buttermilk and old bay seasoning I was amazed at how close they are to the authentic Red lobster biscuits!
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Copycat Red Lobster biscuits
- 2 cups all purpose flour
- 1/2 cup butter softened
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon Old bay seasoning
- 1/4 teaspoon garlic powder
- 1 large egg beaten
- 2/3 cup buttermilk
- 3/4 cup shredded cheddar cheese
- 1/4 cup butter melted
- 1/8 teaspoon garlic powder
- fresh diced parsley or dried parsley
Preheat oven to 425.
- Place flour and butter in a medium sized mixing bowl, then cut through the flour and butter with dinner knives until only coarse crumbs remain. Gently mix in baking powder and seasonings, mixing only until well combined. .
- Add the beaten egg and buttermilk, then mix again until combined. Gently fold in the shredded cheddar cheese.
- Line a cookie sheet with parchment paper and then drop the biscuits by tablespoon onto the lined cookie sheet, leaving an inch or two of space between each biscuit.
- Bake the biscuits for 10-12 minutes until they are golden, then combine the butter and garlic powder and brush over the tops of the warm biscuits. Sprinkle fresh or dried parsley bits over top (optional) and enjoy!
Equipment needed for these copycat Red Lobster biscuits:
- Baking sheets I like to use my Nordic ware baking sheets lined with parchment paper for baking these biscuits on. They tend to stick to the baking sheet if not well greased or then lined with parchment paper.
- Mixing bowl A mixing bowl is nice to have for combining the ingredients in. My go-to mixing bowls are stainless steel and I love how dish washer friendly and easy to clean they are.
- Measuring cups Measuring cups (and spoons) are needed to get an accurate measurement of the ingredients needed for these cheddar bay biscuits.
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Ingredients needed for the cheddar bay biscuits: Flour and butter, buttermilk, beaten egg, cheese, old bay seasoning, garlic powder, salt and baking powder.
Step 1: Assemble the ingredients then cut through the butter and flour to get coarse crumbs. My preference is to use my fingers so that I can get a better feel of the crumbs. Softened butter that isn’t overly soft is preferable for these biscuits.
I recommend using actual buttermilk instead of a substitute to get those biscuits nice and fluffy. It also helps to avoid over mixing the biscuit dough. Only mix the dough until the ingredients are combined after each addition, to prevent the biscuits from getting tough.
Step 2: Add the beaten egg and buttermilk, then mix again until combined. Gently fold in the shredded cheddar cheese.
I prefer to use 3/4 cup of shredded cheddar in this recipe but if you prefer you can add more or less. You could also use Colby Jack or white cheddar in this recipe if you want to mix it up a bit!
Step 3: Line a cookie sheet with parchment paper and then drop the biscuits by tablespoon onto the lined cookie sheet, leaving an inch or two of space between each biscuit.
I actually prefer to use two trays while baking these biscuits, simply to avoid them running into each other as they rise while baking. Of course this is optional and if you wish to get a more even bake on all of the biscuits, then you may prefer to place them all on one cookie sheet.
Step 4: Bake the biscuits for 10-12 minutes until they are golden, then combine the butter and garlic powder and brush over the tops of the warm biscuits. Sprinkle fresh or dried parsley bits over top (optional) and enjoy!
Butter, butter and more butter, is what makes these biscuits so yummy. If you prefer you can use less topping or omit the garlic powder from the melted butter topping. Fresh parsley is very tasty on top of these biscuits, but once again you can do without if you do not have the parsley on hand or prefer the biscuits more plain.
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