Red Lobster Cheddar Bay Biscuits From Scratch
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.
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.
Add the cheese and fold it in gently.
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.
No judgment from me.
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
- Zuppa Toscana
- Instant Pot Vegetable Soup
- Whole30 Tomato Soup
- Fried Halloumi With Bruschetta Zoodles
- Perfect Roasted Chicken
More Great Bread Recipes Like This
- Crack Bread – Cheesy Garlic Bread
- Squishy Soft Homemade Pretzel Rolls
- No Knead Bread
- Roasted Garlic and Asiago Cheese No Knead Bread
Making this recipe or others?
- 2 cups whole wheat flour if given the option, buy "pastry"
- 2 tbsp vital wheat gluten
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/4 tsp Old Bay Seasoning optional
- 1/4 tsp onion powder
- 1/3 cup powdered milk
- 2 tsp garlic powder
- 1 1/2 cup finely grated cheddar cheese
- 1 tsp parsley flakes
- 5 tbsp butter melted
- 1 cup milk
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.
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This recipe was originally published in February 2013. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable. For reference, this is one of the photos from the original post: