These Cheddar Bay Biscuits are soft, buttery, and loaded with sharp cheddar cheese and garlic in every bite. I stumbled onto this recipe years ago when I was craving that famous Red Lobster taste but didn't want to leave the house, and honestly, these might be even better. They come together in just 20 minutes with pantry staples, which means you can have warm, cheesy biscuits on the table faster than ordering takeout.
Serve them alongside my Tomato Corn Chowder or Cajun Potato Soup for the ultimate comfort meal, or enjoy them as a snack with Air Fryer Churro Bites for dessert.
Why You'll Love These Cheddar Bay Biscuits
They're incredibly quick. From start to finish, you're looking at just 20 minutes, which makes these perfect for busy weeknights or last-minute entertaining.
Simple ingredients. No fancy or hard-to-find items here. Flour, butter, Cheddar Bay Biscuits, and a few seasonings are all you need.
Restaurant-quality at home. These taste just like the Cheddar Bay Biscuits you'd get at Red Lobster, but you control the cheese-to-garlic ratio.
Endlessly versatile. Serve them with soup, stew, pasta, salad, or just eat them warm with extra butter.
Crowd-pleasers every time. Kids and adults alike go crazy for these buttery, cheesy bites.
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Ingredients You'll Need
Here's what you'll need to make these easy homemade cheesy biscuits.
See Recipe Card Below This Post For Ingredient Quantities
For the Biscuits
- All-purpose flour: Forms the base structure of the biscuits and keeps them tender and fluffy.
- Baking powder: Gives the biscuits their light, airy rise without needing yeast.
- Sugar: Just a touch balances the savory flavors and helps with browning.
- Garlic powder: Adds that signature garlicky flavor throughout the dough. Make sure it's garlic powder, not garlic salt, to control the saltiness.
- Table salt: Enhances all the flavors and balances the richness of the butter and cheese.
- Unsalted butter: Creates those flaky layers and adds rich, buttery flavor. Room temperature butter cuts into the flour more easily.
- Cheddar cheese: Brings sharp, tangy, cheesy goodness to every bite. Use mild or medium Cheddar Bay Biscuits depending on how bold you want the flavor.
- Buttermilk: Adds moisture and a slight tang that makes the biscuits extra tender. The acidity also reacts with the baking powder for a better rise.
For the Butter Topping
- Melted butter: Brushed on top for extra richness and shine.
- Garlic clove: Fresh minced garlic gives the topping a bold, aromatic punch.
- Dried parsley: Adds a pop of color and a hint of herbiness.
- Garlic powder: Boosts the garlic flavor even more in the finishing butter.
How to Make It
Follow these simple steps to bake up a batch of cheesy garlic biscuits in just 20 minutes.
Preheat oven: Set your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper. The high heat ensures the biscuits get golden and fluffy.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt until everything is evenly distributed. This step ensures the garlic and leavening are spread throughout.
Cut in butter: Add the room-temperature butter pieces to the dry mixture. Using a fork or pastry cutter, work the butter into the flour until the mixture looks crumbly with pea-sized butter pieces visible. These little butter bits create flaky layers as the biscuits bake.
Add cheese & buttermilk: Stir in the shredded Cheddar Bay Biscuits cheese first, then pour in the buttermilk. Mix gently with a spoon or spatula until just combined. The dough will look shaggy and slightly sticky, which is perfect. Overmixing makes tough biscuits, so stop as soon as you don't see dry flour.
Shape biscuits: Using a 3-tablespoon cookie scoop or a large spoon, scoop mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. They'll spread slightly as they bake. Don't worry about making them perfectly round; rustic shapes are part of their charm.
Bake: Slide the baking sheet into the hot oven and bake for 10-12 minutes, until the tops are golden brown and the edges look set. The biscuits should smell amazing and feel firm to the touch.
Prepare butter topping: While the biscuits bake, whisk together the melted butter, minced garlic, dried parsley, and garlic powder in a small bowl. This garlicky mixture is what takes these biscuits over the top.
Finish biscuits: As soon as the biscuits come out of the oven, brush them generously with the garlic butter topping while they're still piping hot. The butter will soak in and create that glossy, flavorful finish. Serve immediately for the best texture.
Ingredient Substitutions and Variations
No buttermilk? Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
Use different cheese: Monterey Jack, pepper jack, or a sharp white Cheddar Bay Biscuits all work beautifully. You can even mix two cheeses for extra flavor.
Add fresh herbs: Chopped fresh chives, rosemary, or thyme mixed into the dough add a gourmet touch.
Make them spicy: Stir in a pinch of cayenne pepper or use pepper jack cheese for a little kick.
Dairy-free option: Use plant-based butter and a non-dairy milk with a splash of vinegar in place of buttermilk. Use vegan Cheddar Bay Biscuits shreds.
Freeze the dough: Scoop unbaked biscuits onto a baking sheet and freeze solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the bake time.
Equipment You'll Need
Rimmed baking sheet: Keeps the biscuits contained and makes it easy to slide them in and out of the oven.
Parchment paper: Prevents sticking and makes cleanup a breeze.
Large mixing bowl: Gives you plenty of room to mix the dough without making a mess.
Whisk: Blends the dry ingredients evenly so every biscuit has the right flavor.
Fork or pastry cutter: Essential for cutting the butter into the flour to create those flaky layers.
Measuring cups & spoons: Accurate measurements ensure consistent results every time.
3-tablespoon cookie scoop or large spoon: Helps you portion the biscuits evenly so they all bake at the same rate.
How to Store Cheddar Bay Biscuits
Room temperature: Store cooled Cheddar Bay Biscuits in an airtight container or resealable bag for up to 2 days. They'll stay soft, though they won't be as fluffy as fresh-baked.
Refrigerator: Keep leftover biscuits in the fridge for up to 4 days. Reheat them in a 350°F oven for 5-7 minutes to bring back some of that fresh-baked texture.
Freezer: Freeze baked biscuits in a freezer-safe bag for up to 2 months. Thaw at room temperature, then warm in the oven before serving.
Reheating tip: Wrap biscuits in foil and warm them in a 300°F oven for about 10 minutes, or microwave for 15-20 seconds. A quick brush of melted butter after reheating makes them taste freshly made.
Serving Suggestions
With soup or chili: These biscuits are perfect for dunking into a warm bowl of soup or chili. The cheesy, buttery flavor complements any savory broth.
As a breakfast treat: Serve them alongside scrambled eggs and bacon for a filling breakfast that feels like a special occasion.
For game day: Pile them on a platter as an appetizer or snack. They disappear fast at parties and potlucks.
With a simple salad: Balance the richness of the biscuits with a crisp green salad dressed lightly. Try pairing them with my Mango Slaw for a fresh contrast.
Top Tip
Don't overmix the dough. Stir just until the ingredients come together. Overworking the dough develops too much gluten, which makes the Cheddar Bay Biscuits tough instead of tender.
Use cold butter for flakier biscuits. If you want extra flaky layers, you can use cold butter instead of room temperature. Just work quickly so it doesn't melt before baking.
Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can affect the texture. Freshly shredded Cheddar Bay Biscuits melts better and tastes richer.
Brush with butter immediately. The garlic butter topping soaks in best when the biscuits are hot out of the oven. Don't wait until they cool.
Check for doneness. The biscuits should be golden on top and firm to the touch. If they're still pale after 10 minutes, give them another minute or two.
Space them properly. Leave about 2 inches between each biscuit so they have room to expand without sticking together.
FAQ
Why are they called cheddar bay biscuits?
These biscuits got their name from Red Lobster's "Cheddar Bay Biscuits" branding, which evokes a coastal, seafood-restaurant vibe. The "bay" part ties into Red Lobster's nautical theme, while the cheddar refers to the cheese baked into every bite. They've become so iconic that the name stuck, even for homemade versions like this one.
What are some common biscuit mistakes?
The most common mistakes are overmixing the dough, which makes biscuits dense and tough, and using butter that's too warm, which prevents flaky layers from forming. Another mistake is overbaking, which dries them out. Aim for golden tops and slightly soft centers for the best texture.
Can I add milk to cheddar bay biscuits?
Yes, you can substitute regular milk for buttermilk if needed. Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes to create a buttermilk substitute. This helps the biscuits stay tender and gives them a slight tang.
Should cheddar bay biscuits be refrigerated after baking?
If you're eating them within a day or two, you can store them at room temperature in an airtight container. For longer storage, refrigerate them for up to 4 days or freeze them for up to 2 months. Just reheat before serving to bring back that fresh-baked warmth and texture.
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Pairing
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Cheddar Bay Biscuits
Ingredients
Method
- Preheat the oven to 450°F (230°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt.
- Cut the butter into the flour mixture using a pastry cutter or fork until crumbly.
- Add the shredded cheddar and buttermilk, stirring until just combined. Do not overmix.
- Using a 3-tablespoon cookie scoop or large spoon, portion the dough onto the prepared baking sheet, spacing biscuits about 2 inches apart.
- Bake for 10-12 minutes, until golden brown on top.
- While baking, whisk together melted butter, minced garlic, parsley, and garlic powder for the topping.
- As soon as biscuits are removed from the oven, brush them with the garlic butter mixture.
- Serve warm.
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