Homemade Cheddar Bay Biscuits

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

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Copycat 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.
Basket of cheddar bay biscuits

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:

Basket of cheddar bay biscuits

Homemade Red Lobster Cheddar Bay Biscuits

Yield: 12 biscuits
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Homemade Cheddar Bay Biscuits – Copycat Red Lobster Biscuits – so quick and delicious! Self-Rising flour, butter, cheese, milk, and melted butter. 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

Ingredients:

Biscuits

  • 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

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Comments

  1. Thanks for the great recipe. It worked well. But the bottom layer got overdone. How do I prevent it?

    1. 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.

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