Homemade Cheddar Bay Biscuits (A Red Lobster Copycat)

Oh, friends, there’s nothing quite like the warmth and aroma of freshly baked Cheddar Bay Biscuits wafting through the kitchen. That irresistible combination of savory sharp cheddar, a hint of garlic, and a tender, fluffy crumb is pure comfort. It’s the kind of treat that transforms any meal, making a simple soup feel like a feast, and a special occasion even more memorable.

I can still remember the sheer delight on my grandmother’s face when she’d pull a tray of her golden, cheesy biscuits from the oven. Those afternoons in her kitchen, where flour dusted everything and laughter filled the air, taught me that the simplest ingredients, handled with love, create the most magical moments. Every little crackle as she broke one open, revealing its steamy interior, felt like a small, sweet triumph.

This recipe for homemade Cheddar Bay Biscuits is wonderfully easy to bake, making it a perfect family-friendly project that brings everyone to the table. They’re fantastic for sharing, creating new memories, and showing your loved ones just how much you care, one cheesy bite at a time. My top tip? Always have your butter and buttermilk thoroughly chilled – it’s key for that tender texture!

What You Need to Make This Recipe

Crafting these delightful biscuits requires a few simple pantry staples. We’ll lean on all-purpose flour for structure, baking powder for that perfect lift, and of course, plenty of sharp cheddar cheese to give our Cheddar Bay Biscuits their signature flavor. And a generous amount of unsalted butter and cold buttermilk are essential for achieving that flaky, tender interior we all adore. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make Cheddar Bay Biscuits

Whipping up a batch of these glorious Cheddar Bay Biscuits is a journey of simple steps, promising a warm, savory reward. We’ll start by bringing together our dry ingredients, then gently cut in cold butter before folding in that gorgeous shredded cheddar and buttermilk to form our dough. Next, into the oven they go, baking up golden and fragrant, ready for a generous brush of garlicky, buttery goodness right out of the oven. It’s a comforting process that yields delicious results every time.

Classic Cheddar Bay Biscuits

Indulge in warm, flaky, and irresistibly cheesy biscuits brushed with a savory garlic-herb butter. Perfect as a side for any soup or a comforting snack.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12 pieces

Course: Appetizer, Side Dish

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

For the Biscuits

• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup unsalted butter cold and cubed (1 stick)
• 1.5 cups shredded sharp cheddar cheese
• 3/4 cup cold buttermilk
• 1/4 cup cold milk whole or 2%

For the Garlic Butter Topping

• 1/2 cup unsalted butter melted (1 stick)
• 1-2 cloves garlic minced (or 1/2 tsp garlic powder)
• 1/4 tsp dried parsley flakes
• Pinch cayenne pepper optional, for a slight kick

Equipment

• Large Mixing Bowl
• Medium Mixing Bowl
• Baking Sheet
• Parchment Paper
• Pastry Cutter or Fork
• Whisk
• Pastry Brush
• Measuring cups and spoons

Method

 

Prepare the Biscuit Dough

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, and onion powder until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Stir in the shredded cheddar cheese until evenly distributed.
5. In a separate small bowl, whisk together the cold buttermilk and cold milk. Gradually pour the liquid mixture into the dry ingredients, mixing with a fork until just combined. Be careful not to overmix; the dough will be shaggy.
6. Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just enough to bring the dough together. Do not overwork.
7. Pat the dough into a roughly 1-inch thick circle or rectangle. Using a 2.5 to 3-inch biscuit cutter (or a knife to cut squares), cut out 12 biscuits. Reroll scraps gently if necessary to get all biscuits.
8. Place the biscuits about 1 inch apart on the prepared baking sheet.

Bake the Biscuits

1. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.

Prepare the Garlic Butter Topping

1. While the biscuits are baking, melt the 1/2 cup butter in a medium mixing bowl. Stir in the minced garlic (or garlic powder), dried parsley flakes, and optional cayenne pepper.

Finish and Serve

1. As soon as the biscuits come out of the oven, generously brush the warm garlic butter topping over each biscuit. Serve immediately.

Notes

For extra flaky biscuits, ensure all your dairy and butter are very cold. You can even freeze the cubed butter for 10-15 minutes before adding it to the flour. Avoid overmixing the dough, as this will lead to tough biscuits. These biscuits are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or microwave.

Getting that perfect, tender Cheddar Bay Biscuit isn’t hard, but a few little tricks I’ve learned over the years can make all the difference.

• Keep Things Cold: My most important advice is to ensure your butter and buttermilk are as cold as possible. Cold butter creates little pockets of steam in the oven, leading to those wonderful flaky layers, and cold buttermilk helps keep the dough tender. I even like to chill my shredded cheese!
• Don’t Overmix: When you’re bringing the dough together, resist the urge to overmix. A light touch is key! Overmixing develops the gluten too much, resulting in tough biscuits. A few lumps are perfectly fine; in fact, they’re preferred.
• My Secret Trick: I always grate my butter using a box grater before adding it to the flour mixture. This creates tiny, uniform pieces that are much easier to work into the flour quickly, ensuring it stays cold and distributes evenly for maximum flakiness.
• The Perfect Bake: Keep a close eye on your biscuits as they bake. They should be beautifully golden brown on top and around the edges. Over-baking can dry them out, so pull them out as soon as they reach that lovely color.

Fun Variations for Cheddar Bay Biscuits

Part of the joy of baking is making a recipe your own, and these Cheddar Bay Biscuits are wonderfully adaptable! Here are a few ways I’ve enjoyed twisting this classic for friends and family:

• Spice It Up: For those who love a little heat, a pinch of smoked paprika or an extra dash of cayenne pepper (beyond what’s in the garlic butter) can add a delightful kick to your biscuit dough. My friend, Sarah, always asks for an extra spicy batch when she visits!
• Herbaceous Delights: While dried parsley is classic for the topping, you could mix in fresh chives or dill into the biscuit dough itself. These herbs add a wonderful freshness that complements the sharp cheddar beautifully.
• Different Cheeses: Don’t limit yourself to sharp cheddar! A blend of Monterey Jack and mild cheddar creates an incredibly gooey, melt-in-your-mouth biscuit. Or, for a bolder flavor, a little grated Parmesan or even a touch of smoked gouda would be divine.
• Bacon Bliss: Who doesn’t love bacon? Crispy, crumbled bacon bits folded into the dough would take these savory biscuits to an entirely new level of deliciousness. This is a personal favorite for Sunday brunch!

What to Serve With Cheddar Bay Biscuits

These glorious Cheddar Bay Biscuits are so much more than just a side dish; they can elevate almost any meal! Their savory, cheesy goodness makes them incredibly versatile.

I absolutely adore pairing them with a hearty bowl of my homemade tomato soup—it’s a match made in comfort food heaven. They’re also phenomenal alongside a simple garden salad, adding a delightful savory crunch. For a weeknight dinner, I often serve them with grilled chicken or a tender pot roast, where their rich flavor perfectly soaks up all those delicious pan juices. My mom always insists on them with our holiday ham, saying they complete the meal. And honestly, sometimes, a warm biscuit, fresh from the oven, is a perfect little snack all on its own!

How to Store Cheddar Bay Biscuits

You’ve made these incredible Cheddar Bay Biscuits, and while they’re best enjoyed fresh, it’s good to know how to keep any leftovers tasting fantastic!

Fridge Storage

Once cooled completely, store your biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. I find that storing them in an airtight container prevents them from drying out and keeps them wonderfully soft.

Freezer Tips

For longer storage, these biscuits freeze beautifully! After baking and cooling, place them in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer the frozen biscuits to a freezer-safe bag or container. They’ll keep well for up to 2-3 months.

Reheating for Freshness

To reheat, simply pop them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until warmed through. If frozen, you can reheat them directly from the freezer, adding a few extra minutes to the baking time. A quick brush with a little extra melted butter after reheating brings them back to life, tasting almost as good as fresh from the oven!

Nutritional Benefits

While we often think of desserts as pure indulgence, even savory treats like these Cheddar Bay Biscuits can offer a little something! Made with wholesome ingredients like flour and real cheddar cheese, they provide a source of carbohydrates for energy and some protein from the cheese. It’s all about balance in the kitchen, enjoying a homemade treat that’s both satisfying and nourishing in its own comforting way.

FAQs

Faq 1

Can I make the dough for Cheddar Bay Biscuits ahead of time?
Yes, you can! Prepare the dough, form the biscuits, and then refrigerate them on a baking sheet covered with plastic wrap for up to 24 hours. Bake them directly from the fridge, adding a few extra minutes to the baking time.

Faq 2

What’s the best way to get light and fluffy Cheddar Bay Biscuits?
The key to light and fluffy biscuits is using very cold butter, not overmixing the dough, and ensuring your baking powder is fresh. Gently folding the ingredients prevents gluten development, keeping them tender.

Faq 3

Can I use pre-shredded cheese for this recipe?
While convenient, pre-shredded cheese often contains anti-caking agents that can slightly alter the texture and melt of your Cheddar Bay Biscuits. For the best flavor and melt, I always recommend shredding your own sharp cheddar from a block.

Faq 4

Why is buttermilk important for these biscuits?
Buttermilk reacts with the baking powder to create a chemical leavening, giving the biscuits their lift and tender crumb. Its acidity also helps tenderize the gluten in the flour, resulting in a wonderfully soft texture.

Conclusion

There’s truly nothing quite like the feeling of pulling a tray of warm, golden Cheddar Bay Biscuits from your own oven. This recipe isn’t just about recreating a restaurant favorite; it’s about bringing that comforting, savory magic into your home, filling your kitchen with an irresistible aroma, and creating delicious memories with every tender bite. So go on, gather your ingredients, and embrace the simple joy of baking. With a little love and patience, you’ll create a treat that warms hearts and brings smiles, proving that the best desserts are always the ones made with your own two hands. Happy baking, sweet friends!