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These copycat Red Lobster Cheddar Bay Biscuits From Scratch are a tasty addition to any dinner. An easy one-bowl recipe that beats boxed mix every time.

homemade red lobster cheddar bay biscuits in a basket with a blue linen

Have you ever had the delicious Cheddar Bay biscuits that are free when you dine at Red Lobster?  My visits to Red Lobster have come to a halt since high school, but I could eat the crap out of those biscuits if given the chance.

You shouldn’t have to shell out money to eat mediocre food (but excellent biscuits) by dining out. Making them at home is healthier, cheaper, and oh so delicious.

Also, where exactly is Cheddar Bay? Cause I want to go there.

Why Doesn’t This Recipe Use Bisquick?

Well, I don’t buy Bisquick; it’s just as easy to make your own. And I like to use whole wheat flour when possible. And when you make your own baking mixes, you control the ingredients and know everything that goes in there.

Can I Make These Cheddar Bay Biscuits Gluten-Free?

Yep! Use a one to one gluten-free baking mix and eliminate the vital wheat gluten from the recipe.

What is Vital Wheat Gluten?

It is a powdered form of the gluten naturally found in wheat. When baking with whole wheat flour, vital wheat gluten helps give your final product all the extra bounce and fluff that you’d find in baked goods made from white flour.

It’s a great product to keep around if you plan to do a lot of whole wheat baking. But if that isn’t your jam, you can double the baking powder and the end result will still be plenty tasty.

Pro tip: test 1/2 teaspoon in a cup of hot tap water. If it fizzes, your baking powder is fresh. If it is flat and does nothing, well then your baking powder is useless. Much like my boobs after breastfeeding two kids.

Here’s How to Make Cheddar Bay Biscuits

*Detailed & printable recipe card at the bottom of the post

Mix all the dry ingredients in a medium bowl. Add the butter and the milk and mix until about fifty-percent mixed.

Two photos showing the process for making cheddar bay biscuits

Add the cheese and fold it in gently.

2 photos showing how to make homemade red lobster cheddar bay biscuits from scratch

Drop spoonfuls of the dough onto a parchment-lined rimmed baking sheet. Bake! Brush with a little melted butter and sprinkle with dried parsley if you’d like.

Homemade cheddar bay biscuits on a baking sheet

Once you pull these bad boys out of the oven, allow them to cool a bit, and serve with a sensible dinner (like Paleo Chicken Pot Pie Soup). Or…just put one in each hand, sit on the floor, and eat yourself stupid.

You pick.

No judgment from me.

Homemade cheddar bay biscuit on a plate with butter and a basket in the background

Pro Tips/Recipe Notes

  • The bake time on these biscuits is really short, which makes them the perfect weeknight “fresh” component of your meal. I like to shred the cheese ahead of time and store it in the fridge. Mix the dry ingredients the night before or in the morning.
  • You can use pre-shredded storebought cheese, but it’s kind of creepy and costs more so spend a minute and shred it yourself.
  • You can use all-purpose flour if you’d like. Leave out the vital wheat gluten and reduce the baking powder to 1 tsp.
  • Feel free to freeze if you’d like, but plan to freeze them plain without any melted butter brushed on top. Let thaw at room temperature and reheat at 250 for 10 minutes.

Enjoy Cheddar Bay Biscuits With These Sustainable Cooks Entrees

More Great Bread Recipes Like This

5 from 5 ratings

Red Lobster Cheddar Bay Biscuits From Scratch

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
homemade red lobster cheddar bay biscuits in a basket with a blue linen
Easy homemade Red Lobster Biscuits. These Red Lobster Cheddar Bay Biscuits are made with real ingredients, including 100% whole wheat flour.



  • Preheat the oven to 400 degrees with a rack set to the middle of the oven.
  • Mix all the dry ingredients in a medium bowl. 
  • Add the butter and the milk and mix until about fifty-percent mixed.
  • Add the cheese and fold it in gently.
  • Drop balls of dough on a parchment-lined baking sheet.
  • Bake for 10 minutes. Optional: brush tops of hot biscuits with melted butter and sprinkle additional parsley flakes on top.


You can use storebought pre-shredded cheese, or cheese you have grated yourself.
No vital wheat gluten? Double the baking powder.
Feel free to freeze if you'd like, but plan to freeze them plain without any melted butter brushed on top. Let thaw at room temperature and reheat at 250 for 10 minutes.


Calories: 247kcalCarbohydrates: 21gProtein: 10gFat: 13gSaturated Fat: 8gCholesterol: 39mgSodium: 204mgPotassium: 346mgFiber: 2gSugar: 3gVitamin A: 425IUVitamin C: 0.3mgCalcium: 253mgIron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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  1. BTW, Love your snarky sense of humor!!!
    So I don’t typically (ever) have powdered milk on hand and I’m having trouble finding Cream of Tartar at the grocery store – substitution suggestions??

    1. You can boost the baking powder instead of using cream of tartar (it’s usually in the spice section). The powdered milk is more for flavor. Doing substitutions would require increasing liquids and the flour. It’s not something I have tried so I’m hesitant to make big suggestions.

  2. Hi. I made these tonight and I’m glad I didn’t look at the calorie count, until now, since I’m pretty sure I had 4 of them. They were really tender and good. 

    I didn’t have any powdered milk so I threw In some greek yogurt. I also used less butter and cheese and made 12 biscuits vs 10. And I didn’t have any old bay so I used some fish seasoning instead. 

    Needless to say – this recipe is super versatile and easy to make. And I was able to pull it all together really fast – All wins to me.

    Thanks for sharing. But now I need to go and work them off ????5 stars

    1. Since you made them smaller, technically those are fewer calories, right?:)

      I love the adjustments you made!

  3. Yum! These are the hand down best biscuits I have ever eaten. I substituted smoked paprika for Old Bay as I didn’t have any Old Bay on hand. I came home from work today to find a container of Old Bay on the counter as a hint to try the recipe again as it was loved. I can’t believe how light they were!5 stars

    1. Wow, Louisa, that is high praise! I’m so glad you all liked them, and I LOVE the passive aggressive Old Bay hint!!

  4. Old Bay seasoning is one of the things I bulk by when I’m in Canada and smuggle back in my suitcase. I love it on popcorn (with nutritional yeast also) but damn, never thought of adding it to biscuits before. I don’t think I’ve ever been to a Red Lobster, but I can definitely picture myself on the kitchen floor with a warm biscuit in each hand…5 stars

    1. I’m picturing the customs agents looking through your luggage and pulling out can after can of Old Bay and pumpkin upon your arrival in Stockholm.

  5. These sound insanely good! I would definitely be adding smoked paprika, since I don’t think we have Old Bay seasoning on this side of the pond.5 stars

  6. Real Cheddar Bays are basted with butter containing parsley and garlic, so I’d add some garlic to the baste. Otherwise, these sound delicious!

  7. I can’t eat fibre so whole wheat flour is out. Can I sub regular flour and skip the vital wheat gluten? Or is that screwing with the recipe too much?