Copycat Cheddar Bay Biscuits are even better than the original. Ready in 15 minutes and only 6 ingredients, these biscuits are dangerously good!
If you’ve ever been to Red Lobster you’ve had their cheddar bay biscuits. This fluffy cheese studded appetizer is actually at the top of my dining experience there, right up with my crab legs. Our kids love ’em and I have yet to find someone that doesn’t ask for a few to-go when the meal is done.
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The only problem I have with the biscuits at the restaurant is the salt level. They are pretty salty to me. Not like “dear god what happened to my tongue?!” salty, but it’s there. This homemade version is decidedly less salty, which means I’m stuffing an extra one in my mouth anytime I make them. If you like a little more salt so they’re closed to the original, substitute garlic salt in place of garlic powder for the topping. It’s that easy!
While Red Lobster cheddar bay biscuit mix from the store is fine and dandy, it’s basically just the dry ingredients for the biscuits. You add water, cheese, and the garlic butter topping. Why not just use your own ingredients? I absolutely prefer the homemade version, and this recipe makes the same amount of biscuits. They come together so quickly there’s no reason not to make this recipe instead.
How to Make Cheddar Bay Biscuits
- Preheat oven to 450 degrees F.
- Mix together Bisquick and cheese. Stir in milk. Drop heaping spoonfuls onto a baking sheet.
- Bake for 8 to 10 minutes. Brush tops with garlic butter while warm.
This cheddar bay biscuit recipe is crazy easy, like so easy my kids can make it themselves and I just take care of the oven part. You can even substitute the Bisquick for standard baking ingredients if you prefer.
Cheddar Bay Biscuits with No Bisquick
In place of 2 cups of Bisquick, use the following:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 cup shortening
Mix the dry ingredients together and then cut in the shortening until and sand-like texture forms. Then proceed as directed.
My kids know these biscuits and ask for them pretty regularly. With only a 15 minute turn around time, I’m happy to oblige. These Red Lobster cheddar bay biscuits fly off the baking sheet as soon as they come out of the oven. They’re great for weeknight meals and perfect for holidays when you want something a little special.
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Copycat Cheddar Bay Biscuits
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, stir together Bisquick and cheese. Pour in milk and mix until a thick dough forms.
- Drop dough onto the baking sheet in heaping spoonfuls.
*I use a big spoon (1Tbsp) from our silverware set to scoop the biscuits. They come out to around 2-3 Tbsp of dough.
- Bake for 8 to 10 minutes until the biscuits are set, tops are browning, and bottom edges are golden.
- In a small bowl melt butter. Stir in garlic powder and parsley. While biscuits are still warm, brush garlic butter over the tops and let soak in. Serve warm at room temperature.
- I usually get 10-12 biscuits from this recipe. It all depends on how big you make them and since we're just eyeballing it there is some yield variance.
- If you don't have Bisquick available, you can substitute 2 cups flour, 1 tablespoon baking powder, and 3/4 teaspoon salt mixed together with 1/4 cup shortening cut into the flour mixture until a sand-like texture forms.