But you know what? You don’t have to head to Red Lobster just to get a bite of these heavenly biscuits. You can totally make them yourself! They’re very easy and don’t require any fancy ingredients.
Copycat Red Lobster Biscuits
Do you have 25 minutes to spare? Great! Try this copycat recipe of Red Lobster’s Cheddar Bay Biscuits and be surprised at how close they are to the original!
Tips & Tricks
Don’t have a biscuit mix on hand? No problem, you can make your own! To make biscuit mix from scratch, combine flour, baking soda, baking powder, sugar, and salt. Cut in the butter and mix until crumbly. Add milk and cheddar cheese. Done!
When making a biscuit mix from scratch, be sure to use only fresh ingredients, particularly the baking powder. It’s what causes the biscuit to rise. So, if your baking powder is expired, you’ll end up with sad, flat biscuits.
Also, use cold butter for flakier biscuits. Use a pastry cutter to cut in the butter to make sure it is well distributed throughout the dough.
If you’re using a baking mix, Bisquick is the most common go-to brand for this recipe. We definitely suggest you use that instead of the Red Lobster Cheddar Bay biscuit mix. While you may think that’s more appropriate, it actually just has the exact same ingredients as Bisquick, and it costs more.
Cheddar Bay Biscuits may have tons of Cheddar, but don’t make the mistake of putting Old Bay seasoning in there. Just because the term is in the name doesn’t make it a key ingredient! The secret to its irresistible flavor is garlic. That’s it! So while others insist on adding Old Bay seasoning, do not fall for the trap.
What makes these biscuits so buttery is… drumroll please… the butter! So don’t go easy on the butter mixture here. Slather those biscuits with a ton of that butter mixture for that out of this world flavor.
Cheddar Bay biscuits will stay fresh at room temperature for 3 days if sealed in an airtight container. If you want them to last longer, freeze in a freezer bag, and they’ll last for up to a month. To reheat, bake in the oven for 5-7 minutes at 350 degrees.
When you pull the biscuits of the freezer, be sure to brush with butter so the tops stay super soft. Microwave for a minute before eating or serving. Alternatively, you can microwave it for 30 to 45 seconds. Cover the biscuit with a damp towel so they remain moist.
While its name suggests you use Cheddar, you can substitute it with your favorite cheese. Pepper Jack and Swiss cheese are great alternatives.
Make your biscuits as fluffy as possible by not over-mixing the ingredients. It’s important to whisk the dry ingredients in a separate bowl to avoid mixing too much.
Grate the cheese yourself! Pre-shredded cheese contains an anti-caking agent which prevents it from melting to its highest potential.
Instead of just water, use buttermilk! Your biscuits will be extra flavorful if you do. No buttermilk? No worries, you may substitute it with a milk and vinegar mixture. To make, pour a tablespoon of vinegar (or lemon juice) onto a measuring cup and fill it up with milk.
Top each biscuit with a little more cheese right before baking for an even cheesier biscuit.
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