Homemade Cheddar Bay Biscuits – Copycat Red Lobster Biscuits – so quick and delicious! Self-Rising flour, butter, cheese, milk, garlic, and parsely. Ready in about 15 minutes. They taste better than the original! Can serve these as a side to dinner or stuffed with sausage or bacon and eggs for breakfast. Either way, they taste delicious! #biscuits #redlobster #copycat #bread
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeCopycat Red Lobster Biscuits
These Homemade Cheddar Bay Biscuits are SO good! Maybe better than the original! This was my first time making biscuits that I had to cut butter into the flour. I have always been intimidated by cutting in butter, but it was actually very easy. The biscuits only took about 5 minutes to make and they are incredibly delicious! I ate way too many of these biscuits! It was worth every single calorie!!
How to Make Homemade Cheddar Bay Biscuits
The biscuits were super quick to make. They were ready for the oven in under 5 minutes. Place flour in a large bowl. Cut cold butter into several pieces; scatter on top of the flour. Cut in butter using a pastry blender until crumbs are the size of peas. Gradually stir in cheese and milk, stirring just enough to moisten the flour and hold the dough together. Using a large cookie scoop, scoop batter onto the prepared baking sheet and bake.
- I used a pastry cutter to cut the butter into the flour, but you can use a couple of knives if you don’t have a pastry cutter.
- This recipe uses self-rising flour. If you don’t have any self-rising flour on hand you can make your own with 1 cup of all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon fine salt.
- I used a large cookie/ice cream scoop for the biscuits. It worked great.
- You can make smaller biscuits if you prefer, just be sure to lower the baking time.
- The biscuits are best served immediately after baking.
What to Serve with Homemade Biscuits
These biscuits are a new favorite at our house. They are so easy to make and everyone loves them. You can serve the biscuits as a side to dinner or stuffed with sausage or bacon and eggs for breakfast. Either way, they are so yummy!
Here are a few more of our favorite homemade biscuit recipes from the blog:
“Cracked Out” 7up Biscuits
Cracked Out 7up Biscuits – Bisquick, sour cream, Ranch, cheddar, bacon and 7up – the best biscuits! I could make…
Better than Jim ‘N Nick’s Cheesy Biscuits
Better than Jim ‘N Nick’s Cheese Biscuits – copycat recipe from the famous bar-b-q restaurant! Easy and delicious mini cheese…
Ruby Slipper Buttermilk Biscuits
Ruby Slipper Buttermilk Biscuits – recipe from the Ruby Slipper/Ruby Sunshine restaurant. These are the BEST biscuits and super easy…
Pimento Cheese Buttermilk Biscuits
Homemade Pimento Cheese Buttermilk Biscuits Recipe – these are the BEST!! They are also surprisingly EASY to make with a…
Homemade Red Lobster Cheddar Bay Biscuits
Equipment:
Ingredients:
Biscuits
- 2½ cups self-rising flour
- ¼ cup butter, cold
- 1 cup shredded Cheddar cheese
- ¾ cup milk
Topping
- ¼ cup butter, melted
- ¼ tsp garlic powder
- ½ tsp dried parsley
Instructions:
- Preheat oven to 450ºF. Coat baking sheet with no-stick cooking spray or line with parchment paper.
- Place flour in a large bowl. Cut ¼ cup of butter into several pieces; scatter on top of the flour. Cut in butter using a pastry blender until crumbs are the size of peas.
- Gradually stir in cheese and milk, stirring just enough to moisten flour and hold dough together. *May need a little more milk to get dough to come together*
- Using a large cookie scoop, scoop batter onto the prepared baking sheet.
- Bake 12 to 15 minutes or until tops are golden brown.
- Combine melted butter, garlic powder and parsley. Brush tops with melted butter mixture. Serve immediately.
Notes:
- I used a pastry cutter to cut the butter into the flour, but you can use a couple of knives if you don’t have a pastry cutter.
- This recipe uses self-rising flour. If you don’t have any self-rising flour on hand you can make your own with 1 cup of all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon fine salt.
- I used a large cookie/ice cream scoop for the biscuits. It worked great.
- You can make smaller biscuits if you prefer, just be sure to lower the baking time.
- The biscuits are best served immediately after baking.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
My daughter surprised me with 4 bags of White Lily self rising flour after her recent trip to Florida (not sold in Texas) so I ran across your recipe. I made 1/2 recipe last night and it still made 8 generous biscuits. I used combo of pepper jack & cheddar cheeses and a dash or 2 of Paula Dean’s House Seasoning to the batter and the melted butter? I’ll definitely be making these again and I’m looking forward to trying your Pimento Cheese biscuit recipe also. Great recipe…light and very flavorful😋.
Thanks for the great recipe. It worked well. But the bottom layer got overdone. How do I prevent it?
Use a light-colored baking sheet and line with parchment paper.
Your oven may run hot, try reducing the temperature 25ºF or baking on a higher rack.
Do they freeze well?
You have to use Old Bay seasoning for an authentic biscuit (that's the bay in Cheddar Bay Biscuit).
I have been CRAVING these biscuits for weeks. You're a saint.
May try these using Rosemary or Basil