Cheddar Bay Biscuits - the best copycat of Red Lobster's popular favorite! These biscuits are easy, cheesy, garlicky and so much better than the restaurant kind.
Serve with Spaghetti alla Carbonara or Instant Pot Broccoli Cheddar Soup. You will try them and never go back!
I am obsessed with these biscuits! Fluffy, cheesy, garlicky, with a slightly crunchy bottom - these are the best biscuits EVER! Yep. Not only I think these are the best copycats of the restaurant favorite but I also think they are the best biscuits you will ever make and eat. When it comes to biscuits, I don't mess around. After years or making this recipe, I can say that these are the best but also super easy to make. You will have fresh from the oven, perfectly baked biscuits on your table in under 30 minutes.
Ingredients:
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt and black pepper
- unsalted butter
- cheddar cheese
- garlic powder
- milk
- egg
- lemon juice
How to make Cheddar Bay Biscuits?
- Line baking sheet and preheat the oven.
- Whisk dry ingredients in a mixing bowl.
- Beat egg in a small bowl. Add milk and stir.
- Grate butter over dry ingredients and cut it in with pastry cutter. Add cheese and stir in.
- Add wet ingredients to dry ingredients and stir together. Stir in lemon juice.
- Drop biscuit dough onto a prepared baking sheet. Brush each biscuit with melted butter.
- Bake until golden on top.
Freezing:
Yes! You can freeze baked biscuits for up to 6 months. Once baked and completely cooled, place in a freezer-safe container and freeze. Thaw out and reheat in the oven or toaster oven.
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Storing:
The best way to store biscuits and keep them fluffy and soft is to place them in an air-tight container (just like you would do with cookies). If left on the counter overnight, they will dry out.
Best tips:
- butter: Use chilled butter and grate it over the flour mixture.
- size: You can make these biscuits any size you like. I always use my standard ice cream scoop and just love the size of the finished biscuits. Large just like in the restaurant. If making for kiddos, you may want to use a medium cookie scoop.
- butter topping: I brush the scooped dough with butter mixture just before baking and then again after the biscuits come out of the oven and are still warm.
- cheese: I highly recommend using freshly grated cheddar cheese. So much better than pre-shredded kind.
More Rolls Recipes:
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Cheddar Bay Biscuits
Ingredients
for the biscuits:
- 2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter chilled
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne or black pepper
- ½ cup milk cold
- 1 large egg well-beaten
- 2 teaspoon lemon juice
for the brushing butter:
- 3 tablespoon unsalted butter melted
- ½ teaspoon garlic powder
- 2 teaspoon Parmesan cheese
- 1 tablespoon chopped parsley
Instructions
to make the biscuits:
- Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Preheat oven to 400 degrees F.
- In a large mixing bowl, whisk together flour, sugar, baking powder, soda, garlic powder, pepper and salt. Set aside.
- In a small measuring cup beat well the egg.
- Grab butter and milk from the fridge.
- Pour ½ c of milk to the cup with egg and stir well. (No need to look for another measuring cup; the beaten egg should measure about ¼ c so pour enough milk to make ¾ c liquid.)
- Grate the butter straight over the dry ingredients. Cut in with pastry cutter until the mixture resembles coarse crumbs.
- Add cheddar cheese and stir it in with a wooden spoon.
- Add the egg and milk mixture and stir until all is moistened.
- Drizzle the lemon juice over the dough and give it a few stirs.
- Drop the dough onto prepared baking sheet using a regular size ice cream scoop.
- Brush the scooped dough with half of the butter mixture. Bake for 18 to 20 minutes or until the biscuits just start to brown on top.
to make the brushing butter:
- In a small measuring cup, mix together melted butter with garlic powder and Parmesan cheese.
- Brush the freshly baked biscuits while they are still hot.
- Let cool to room temperature and serve.
Video
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
This recipe was originally published on April 1st, 2017 and updated on November 11th, 2019.
Grey says
Can I use heavy cream instead of milk?
Christopher says
With you, cooking is so easy. And the food is amazing. Those cheesecakes will be off the table before I know it!
Sue says
Can I make dough a head and bake at a certain time right before dinner is ready
Anna says
Hi Sue! Once you combine the wet and dry ingredients, they will react with each other (especially the baking soda and vinegar). It's best to bake the biscuits once the dough is made. You can also prep the dry ingredients and liquids separately and combine them just before baking. I hope this helps! Let me know how it goes!
Dominique says
I would give this 10 stars! Never made homemade biscuits before, and these were amazing! My husband absolutely loved them and called them “buttery biscuit good ness” defn a keeper recipe!
Anna says
Yay! That's wonderful, Dominique! I am so glad the biscuits were a success!
Lori says
I’m sorry if someone already asked this but I didn’t see it.
It says to brush the scooped dough with half of the butter mixture. Then it says to brush the freshly baked biscuits while they are still hot. Which is it? Do you brush it on before you bake or after? Thanks! I’m going to make these tomorrow.
Rita says
You brush before baking and then after baking.
Noelle Vigil says
Perfect! Love your recipes♡♡♡
LuAnn says
This recipe is fantastic. I used buttermilk instead of milk and lemon juice. These are better than Red Lobster.
Anna says
Yay! I am so glad you love them! Thank you!
LaNell says
If I use self rising flour would i omit baking powder and baking soda.
Richard says
Yes, if using self rising flour, omit the baking soda and baking powder.
Suzy says
These turned out so great! Very good and way better than the restaurant version!
Anna says
Awesome! I am so glad you enjoyed them, Suzy!
Chelsea says
This is soooo delicious! We love these biscuits! Thanks for sharing!
Anna says
Thank you, Chelsea!
Julie Blanner says
These biscuits are going to be my downfall! They look so good, and I can't wait to make them on my own.
Anna says
They are the best!
Krissy Allori says
I love that I can now make these biscuits I love at home! So good. Thank you.
Anna says
Thank you, Krissy!