If you’re craving the iconic Red Lobster Cheddar Bay Biscuits, this homemade version hits the spot. They have the same buttery, flaky texture and cheesy garlic flavor, but you can bake them fresh at home without waiting for a table.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 12 biscuits

Why You’ll Love This Recipe

• Quick to make and fresh from your oven in under 30 minutes.
• No special equipment required—perfect for any home cook.
• Customizable seasoning to suit your taste.
• A delicious accompaniment to any meal or as a standalone treat.

Ingredients

• 2 cups all-purpose flour: Forms the base of the dough providing structure.
• 1 tablespoon baking powder: Essential for lifting the dough, ensuring the biscuits rise.
• 1 teaspoon granulated sugar: Balances the flavors and adds a touch of sweetness.
• ½ teaspoon garlic powder: Imparts the essential garlic flavor; you can increase for more intensity.
• ¼ teaspoon baking soda: Works with the baking powder for a light, fluffy texture.
• ¼ teaspoon salt: Enhances the overall flavor, a baking staple.
• 1 cup milk (more if needed): Hydrates the dry ingredients forming the dough; adds moisture.
• ⅓ cup cold butter: Creates flakiness in the biscuits; ensure it’s cold to hold structure.
• ¾ cup shredded cheddar cheese: Provides creamy, cheesy goodness throughout.
• ¼ cup melted butter: For topping; use unsalted to control salt levels, but salted works too.
• 1 teaspoon dried parsley: Adds color and a hint of herbaceous flavor.
• ½ teaspoon garlic powder: Part of the topping for added garlicky touch.
• ½ teaspoon Italian seasoning (optional): Adds a Mediterranean flavor; substitute with oregano if needed.

How to Make It

Step 1: Preheat the Oven

Preheat your oven to 400°F. This ensures a consistent baking temperature, crucial for even cooking and achieving that golden-brown finish on the biscuits.

Step 2: Prepare Dry Ingredients

In a large bowl, mix together the flour, baking powder, sugar, garlic powder, baking soda, and salt. This creates a uniform base, allowing the leavening agents to distribute evenly for a consistent rise.

Step 3: Cut in the Butter

Add the cold butter to the dry mixture. Use a pastry cutter or fork to combine until the mixture is crumbly and butter pieces resemble small peas. This step is key for creating pockets of steam in the dough, resulting in flaky layers.

Step 4: Combine Milk and Cheese

Stir in the milk and shredded cheddar cheese until just combined. The dough should be slightly sticky but not too wet. Gently mix to avoid overworking, which can make biscuits tough.

Step 5: Shape and Bake

Drop heaping spoonfuls of the dough onto a parchment-lined baking sheet. Ensure each spoonful is spaced to allow for expansion. Bake for 12-15 minutes until golden brown.

Step 6: Prepare and Apply Topping

While biscuits are baking, combine melted butter, parsley, additional garlic powder, and Italian seasoning if using. Brush this mixture generously over the warm biscuits as soon as they come out of the oven for maximum absorption and flavor.

Recipe FAQs

Can I use fresh herbs instead of dried parsley?

Yes, substitute fresh parsley for dried at a 3:1 ratio, using 1 tablespoon fresh parsley. Add it just before serving to maintain its vibrant color and flavor.

What if I don’t have a pastry cutter?

A fork or two knives will work as an alternative to cut butter into the flour. You want to achieve a similar coarse, crumbly texture to ensure that flakiness in the biscuit.

How do I store leftover biscuits?

Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, freeze them and reheat in the oven at 350°F until warm.