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.
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.
