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Copycat Red Lobster Biscuits

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close up shot of a bunch of Copycat Red Lobster Biscuits garnished with parsley
Soft and buttery, these copycat Red Lobster biscuits are just like the real thing right down to the melted garlic butter that gets poured over top.
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Table of Contents
  1. COPYCAT RED LOBSTER BISCUITS INGREDIENTS
  2. HOW TO MAKE THIS COPYCAT RED LOBSTER BISCUITS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

The scrumptious, flaky biscuits at Red Lobster are a favorite among seafood lovers, and our copycat Red Lobster biscuits taste just as divine. Light, cheesy, garlicky, and drenched in a rich melted garlic butter glaze, this recipe will produce these incredibly addictive buns to go alongside any meal.

Biscuits are delicious, there is no other way to say it. Check out our butter swim biscuits and 7Up biscuits for more flaky and buttery goodness.

close up shot of a bunch of Copycat Red Lobster Biscuits garnished with parsley

COPYCAT RED LOBSTER BISCUITS INGREDIENTS

Copycat Red Lobster Biscuits raw ingredients that are labeled

You’ll need:

  • 1½ cups self-rising flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons garlic salt
  • 1 teaspoon baking powder
  • 3 tablespoons fresh parsley, chopped & divided
  • 1½ cups sharp cheddar cheese, shredded
  • ¾ cup unsalted butter, melted & divided 
  • ¾ cup full-fat buttermilk, cold

SUBSTITUTIONS AND ADDITIONS

GARLIC SALT: If you do not have pre-blended garlic salt, you can substitute 2 teaspoons of garlic powder with 1 teaspoon of salt for these copycat biscuits.

FLOUR: If you do not have self rising flour, you can substitute 2 cups of all-purpose flour plus 1 teaspoon baking powder and ½ teaspoon baking soda. The self-rising flour makes this a super quick and easy biscuit recipe.

PARSLEY: You can substitute dried parsley for the fresh chopped parsley. You will just want to reduce the amount of dried parsley in the recipe to 2 tablespoons.  

CHEESE: Feel free to substitute your favorite shredded cheese. I love Pepper Jack in this copycat recipe.

SPICE: If you want a bit of heat in your buttery biscuits, add a pinch of cayenne pepper to your dough! And if you are a lover of fresh herbs like me, add a little Italian seasoning to your butter glaze. I love the aromatic, flavorful finish it adds to the soft biscuits.

HOW TO MAKE THIS COPYCAT RED LOBSTER BISCUITS RECIPE

STEP ONE: Preheat the oven to 475°F *. Line a large rimmed baking sheet with parchment paper. Set it aside.

STEP TWO: In a medium bowl with a pour spout, combine ½ cup of the melted butter with the cold buttermilk. Stir to incorporate fully.  

STEP THREE: In a large bowl, combine the self-rising flour, granulated sugar, baking powder, garlic salt, and 2 tablespoons of fresh chopped parsley. Once all the dry ingredients are combined, add the shredded cheddar cheese and toss the cheese in the flour mixture so that all the cheese is coated.

Copycat Red Lobster Biscuits process shot of ingredients combined in a bowl

STEP FOUR: Add the buttermilk and melted butter mixture to the flour mixture and gently combine with a wooden spoon until all the liquid is incorporated into the flour. Do not overmix the batter.

Copycat Red Lobster Biscuits process shot of ingredients combined in a bowl

STEP FIVE: Using a 2-inch cookie scoop, scoop out the biscuit dough onto the prepared baking sheet 2 inches apart.

PRO TIP:

An ice cream scoop works too if you don’t have a cookie scoop.

Copycat Red Lobster Biscuits process shot of scoops of dough placed on a baking sheet

STEP SIX: Bake for 12 to 14 minutes or until lightly golden brown on the edges.

STEP SEVEN: In a small dish, melt the remaining ¼ cup unsalted butter and add the remaining 1 tablespoon chopped fresh parsley. Stir to combine.

Copycat Red Lobster Biscuits process shot of melted butter and parsley in a bowl

STEP EIGHT: When the biscuits come out of the oven, using a pastry brush, brush the top of each biscuit with the additional parsley-infused melted garlic butter sauce.

Copycat Red Lobster Biscuits process shot of butter mixture brushed on top of biscuits

STEP NINE: Allow the baked biscuits to cool for 5 minutes on the baking sheet before removing them to serve.

PRO TIP:

Don’t forget the garlicky butter topping after the warm biscuits come out of the oven. That’s what gives these biscuits the classic “cheddar bay” flavor.

HOW TO SERVE

These Red Lobster’s cheddar bay biscuits can be served immediately or at room temperature. The cheddar biscuits would be the perfect addition alongside a warm bowl of creamy soup. Try our cheeseburger soup or creamy chicken and rice soup for dunking these yummy biscuits. Another obvious option would be to serve these alongside our bang bang shrimp pasta and you will feel just like you are having a meal at Red Lobster.

STORAGE

IN THE FRIDGE: These biscuits can be stored in a covered container in the refrigerator for 2 to 3 days.

IN THE FREEZER: To freeze leftover biscuits, make sure they’re completely cool, and place them in an airtight container. They’re best if used within 3 months. 

REHEATING: 

For Refrigerated Biscuits:

Wrap them in aluminum foil and bake for about 7 minutes in a 350°F oven, until warmed through. For heating in the microwave, wet a paper towel and squeeze the water out well. Wrap it around a biscuit and place it in a microwave-safe container. Set a lid on top but don’t seal it shut. Set the power level to 50% and heat for 50 seconds.

For Frozen Biscuits:

Wrap them in foil and bake in a 300°F oven for 20 minutes. For heating in the microwave, wet a paper towel and squeeze the water out well. Wrap it around a biscuit and place it in a microwave-safe container. Set a lid on top but don’t seal it shut. Set the power level to 50% and heat for 2 minutes. 

close up shot of Copycat Red Lobster Biscuits on a plate

I’m not sure which is the best part of these cheesy biscuits, the flaky biscuit, the melty cheese inside or the butter that they are smothered in. Sometimes known as Cheddar Bay biscuits, this easy recipe will be a much requested side for plenty of meals.

FREQUENTLY ASKED QUESTIONS

Can I make these delicious biscuits ahead of time?

We found that making the dough ahead of time didn’t work as well since the leavening agents (specifically the baking powder) will start activating as soon as the ingredients are mixed. This means when the biscuits are baked, they won’t rise as much as they should.

Why are they called Cheddar Bay biscuits?

They weren’t always called that, but sometime in the 90’s, they named them Cheddar Bay based on a fictional body of water. Some people think there would be Old Bay seasoning in the biscuits since there’s “bay” in the name, but that seasoning isn’t used.

Can I freeze the biscuits?

While these are best enjoyed fresh, you can freeze these delicious biscuits for up to three months in an airtight container.

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close up shot of a bunch of Copycat Red Lobster Biscuits garnished with parsley

Copycat Red Lobster Biscuits

5 from 2 votes
Soft and buttery, these copycat Red Lobster biscuits are just like the real thing right down to the melted garlic butter that gets poured over top.
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 11 biscuits

Ingredients
  

  • cups self-rising flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons garlic salt
  • 1 teaspoon baking powder
  • 3 tablespoons fresh parsley chopped and divided
  • cups sharp cheddar cheese shredded
  • ¾ cup unsalted butter melted and divided
  • ¾ cup full-fat buttermilk cold

Instructions
 

  • Preheat the oven to 475°F. Line a large rimmed baking sheet with parchment paper. Set aside.
  • In a medium bowl, with a pour spout, combine ½ cup of the melted butter with the cold buttermilk. Stir to incorporate fully.
  • In a large mixing bowl, combine the self-rising flour, granulated sugar, baking powder, garlic salt, and 2 tablespoons of fresh chopped parsley. Once all those ingredients are combined, add the shredded cheddar cheese and toss the cheese in the flour mixture so that all the cheese is coated.
  • Add the buttermilk and melted butter mixture to the flour mixture and gently combine with a wooden spoon until all the liquid is incorporated into the flour. Do not overmix the batter.
  • Using a 2-inch cookie scoop, scoop out the biscuits onto the prepared baking sheet 2 inches apart.
  • Bake for 12 to 14 minutes or until lightly golden on the edges.
  • In a small dish, melt the remaining ¼ cup unsalted butter and add the remaining 1 tablespoon chopped fresh parsley. Stir to combine.
  • When the biscuits come out of the oven, using a pastry brush, brush them with the additional parsley-infused melted butter.
  • Allow the biscuits to cool for 5 minutes on the baking sheet before removing them to serve.

Notes

PRO TIP: An ice cream scoop works too if you don’t have a cookie scoop.
 
PRO TIP: Don’t forget the garlicky butter topping after the warm biscuits come out of the oven. That’s what gives these biscuits the classic “cheddar bay” flavor.
 
*One of the tests I did was at 450 F, but I wanted a higher rise so I increased the amount of baking powder and the temp. I have always been told to bake biscuits on a very high heat 450 up to 500F. I wouldn’t go to 500 because ovens can vary too much and you could end up burning your food. The basic principle is that a shorter bake time at a higher temp yields a taller/fluffier biscuit. A note from Southern Living about baking biscuits I found online ~ ” A hot oven helps biscuits bake, and rise, quickly. We recommend 475* for 15 minutes. Remove from the oven as soon as they are lightly browned.”

Nutrition

Calories: 250kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 539mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg
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