The famous Red Lobster biscuits made at home in twenty-five minutes — and honestly better than the restaurant. Fluffy, buttery, cheesy biscuits loaded with sharp cheddar and brushed with a garlic-herb butter that soaks right in. No biscuit cutter needed — just scoop and bake. They’re dangerously easy, impossible to eat just one, and perfect with soup, seafood or any dinner.
Fun fact: Red Lobster’s Cheddar Bay Biscuits debuted in 1992 (originally called “freshly baked, hot cheese garlic bread”) and became so iconic the chain now bakes hundreds of millions a year. The garlic butter brushed on top while they’re hot is the non-negotiable secret.
Why this recipe works
COLD butter, don’t overmix. Cold butter and a gentle hand make tall, flaky, tender biscuits.
BUTTERMILK for fluff. Its acidity reacts with the leavening for extra lift and a tender crumb.
GARLIC BUTTER while hot. Brushing the hot biscuits lets the buttery garlic soak in — the signature finish.
Ingredients
Serves 12 biscuits.
Biscuits:
2 cups (250 g) all-purpose flour
1 tbsp baking powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne (optional)
1/2 cup (115 g) cold butter, cubed
1.5 cups shredded sharp cheddar
1 cup cold buttermilk
Garlic herb butter:
3 tbsp butter, melted
1/2 tsp garlic powder
1 tbsp chopped parsley
Pinch of salt
Instructions
Step 1: Prep
Heat oven to 425°F (220°C). Line a baking sheet with parchment.
Step 2: Mix dry + butter
Whisk flour, baking powder, garlic powder, salt and cayenne. Cut in the cold butter with a fork or fingers until crumbly with pea-size bits.
Step 3: Add cheese and buttermilk
Stir in the cheddar, then the buttermilk, mixing just until a shaggy dough forms. Do not overmix.
Step 4: Scoop
Drop 12 mounds (about 1/4 cup each) onto the tray, spaced apart.
Step 5: Bake
Bake 13-15 minutes until golden on top and cooked through.
Step 6: Garlic butter
Stir the melted butter with garlic powder, parsley and salt. Brush generously over the hot biscuits. Serve warm.
Nutrition information
Calories: 210 kcal per biscuit
Protein: 6 g
Carbohydrates: 17 g
Fat: 13 g
Saturated Fat: 8 g
Fiber: 1 g
Pro tips for the best cheddar bay biscuits
Keep everything cold. Cold butter and buttermilk are key to fluffy biscuits — chill the dough if your kitchen is warm.
No buttermilk? Stir 1 tbsp lemon juice or vinegar into 1 cup milk and let it sit 5 minutes.
Shred your own cheese. Block cheddar melts better than pre-shredded (which has anti-caking agents).
Don’t overbake. Pull them when just golden so they stay soft and moist inside.
Frequently asked questions
Why aren’t my biscuits fluffy?
Usually warm butter or overmixing. Keep the butter cold, mix just until combined, and use fresh baking powder.
Can I make them ahead?
They’re best fresh and warm, but you can reheat in a 300°F oven. The dough can also be scooped and frozen, then baked from frozen (add a few minutes).
Can I freeze them?
Yes — freeze baked biscuits up to 2 months; reheat in the oven. Brush with fresh garlic butter after.
What can I serve them with?
Soups, chowder, seafood, chili, pasta, or breakfast eggs.
Can I make them spicy?
Add cayenne or a pinch of chili flakes to the dough, or some hot sauce to the butter.
