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Red Lobster Cheddar Bay Biscuits


Red Lobster cheddar bay biscuits copycat – close to the original Red Lobster’s biscuits. Crumbly, cheesy, and the best biscuit recipe ever!! |

Red Lobster Cheddar Bay Biscuits

Red Lobster cheddar bay biscuits copycat – close to the original Red Lobster’s biscuits. Crumbly, cheesy, and the best biscuit recipe ever!! |


2 cups Bisquick biscuit mix

2/3 cup milk

1/2 cup cheddar cheese (shredded)

1/4 cup butter (melted)

1/4 teaspoon garlic powder

1/4 teaspoon dried parsley

Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.

Red Lobster cheddar bay biscuits copycat - close to the original Red Lobster's biscuits. Crumbly, cheesy, and the best biscuit recipe ever!! |

Red Lobster Cheddar Bay Biscuits

Red Lobster cheddar bay biscuits copycat – close to the original Red Lobster’s biscuits. Crumbly, cheesy, and the best biscuit recipe ever!!

This Red Lobster Cheddar Bay Biscuits recipe was originally published on May 5, 2007. Updated with new photos.

Red Lobster cheddar bay biscuits copycat - close to the original Red Lobster's biscuits. Crumbly, cheesy, and the best biscuit recipe ever!! |

Truth be told, I am a food snob.

I shun away from chain restaurants—Cheesecake Factory, nah; The Olive Garden, meh; Denny’s, are you kidding me?! So, you have it, I am a food snob.

I avoid going to franchise or chain restaurants at all cost, well, unless I am starving or stuck in the middle of nowhere and the only restaurant in town is Applebee’s. Somehow, the notion of a huge restaurant empire scares me. I am afraid they are going to take over the world and infest the dining scenes with the likes of Planet Hollywood (are they still in business?) and Rainforest Cafe. I yearn for pure culinary originality and I champion epicurean creativity. Dining out is one of the most enjoyable and best things in the world, so a restaurant should be unique, possesses lots of character, and has its own identity (no cookie-cutter decor and menu, please!).

Red Lobster cheddar bay biscuits copycat - close to the original Red Lobster's biscuits. Crumbly, cheesy, and the best biscuit recipe ever!! |

However, I have to admit that there is an exception. I go to Red Lobster, occasionally. As a seafood connoisseur, you must think that I go there for seafood, but no, I go there for the sole reason of stuffing myself silly with their biscuits.

Yep, you heard it right—those fluffy-cheesy-buttery-garlicky-fresh-off-the-oven world famous Red Lobster biscuits. (Red Lobster serves almost 1.1 million of their Cheddar Bay Biscuits every day.) You have the statistics, they are spectacular!

Wait a minute, didn’t I just proclaim that I don’t do chain restaurants? I can’t lose my integrity, but I am nuts for Red Lobster biscuits. What to do? What to do?

I made them, well, after hours of Googling for the secret and copycat recipe of Red Lobster Cheddar Bay Biscuits on the internet.

Red Lobster cheddar bay biscuits copycat - close to the original Red Lobster's biscuits. Crumbly, cheesy, and the best biscuit recipe ever!! |

I don’t think I got the real “secret” recipe for Red Lobster Cheddar Bay biscuits, but they were pretty darn good. In fact, they were about 85% close to the original in terms of taste and texture. That’s very good for a knock-off.

Disclaimer: This post was written in a deliberate tongue in cheek tone, and voices my personal preferences and opinions. If you love chain restaurants, please don’t get offended.

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147 COMMENTS... read them below or add one

  1. Allan Yap & Nigel A. Skelchy

    Hey Rasa ;-) Do you have a little space/studio to take your pics? Gorgeous. ;-)

    You and your pics of course! ;-)

    Congratulations. Just read your recipe for Stir Fried Bean Curd with Leek in Food blogs in the Sunday Metro/The Star.

  2. tigerfish

    Ms Food Snob, will you shun away from a person(like myself) who dines in chain restaurants, just occasionally? OOPS! :O

    I’ve only tried those std breakfast biscuits just once and it was served cold…left me with no good impression of biscuits till now. Hmmm…with your biscuits – give me a poach egg and I wld enjoy my eggs benedict :D

    Been searching for Red Lobster around my area so that I could try….the lobster.

    So, when are you opening a restaurant? Heyyo…when I read in the local newspapers just now and saw a restaurant Rasa Malaysian just opened (to replace the previous Penang Village), I thought it’s you leh! How come not you? Tiga thought Rasa Malaysia came over!

  3. simcooks

    Hey there, how’s the cheese taste in this recipe? I mean is it really strong taste of cheesy cheesy biscuits or just a hint of cheese? I am not a cheesy person (pun not intended), you see.

  4. "Joe" who is constantly craving

    haha yes i avoid chain restaurants when i can..unless its pretty good..

    yeap i saw ur article..good job!

  5. New Kid on the Blog

    Huh? Is there an article from Rasa Malaysia??

    I like the way you write and the pictures that you take. It’s so nice and tempting.

  6. Anonymous

    wondering a quarter cup of butter is how many stick? melted a quarter teaspoon of garlic? how? thank you. by the way the pictures is real good. have u tried before? just want to tell you ….you are inteligent.

  7. Claude-Olivier

    Et bien as always….you are the best, that’s for sure…once again, perfect pictures, and with the new java script, it looks really great..for the recipe, I will not find all the ingredients and that’s too bad..but you will cook that for me, no ??? ^__^


  8. lucia

    hey, the lightbox feature is cool!

    cheddar bay biscuits? haven’t heard of it before. from the look of the pics, i think i will love it

    btw RM, yes saw your blog (one post) being featured in the star paper today.

  9. Rasa Malaysia

    Allan and Nigel – Thanks for your kind words but I do not have a little studio. I shoot all my pictures in my house and for this set, I shot them in my little patio. Thanks for sharing the good news, I called my sister right away after reading your comment. How exciting! :)

    Tigerfish – hey, don’t get me wrong, I just don’t go to chain restaurants that much because of personal preference. For the same kind of money, I can eat at little restaurants. Aiya, can I sue Rasa Malaysian because they stole my TM, oh well, they are smart to add an “n” to the name!!

    Sim – Just a tint of cheesy taste because I am not too big for cheese either, but this one has just the right amount without being too cheesy. :)

    Joe – yes, me too, unless it’s really really good then I will try. Red Lobster’s seafood is not bad, but I prefer Chinese-style seafood because Red Lobster they mostly just boil or deep fry the seafood.

    Stephanie – Yes! That’s why I said I didn’t find the real secret recipe. From the Reb Lobster’s website, it looks like they make everything from scratch so they must have their own proprietary biscuit mix.

    New Kid on the Blog – LOL, I love your online moniker. Too funny, you had me at “Hanging Tough!” Hahaha. Thanks for your nice comment.

    Anonymous – you can just guestimate. I think a quarter cup is like one bar (the shorter bar). Sorry, I had a typo about melted the garlic powder, I have fixed it. Thanks for your compliment. ;)

    Lemongrass – Thanks! :)

    Claude – Merci! I can take you to Red Lobster! LOL!

    Lucia – I know, I spent the whole afternoon doing the code, hard work, I am glad it works now. Yeah, the article but I didn’t really submit my article to them and didn’t know until Allen and Nigel tipped me.

  10. tigerfish

    Haha, I know lah! Personally, I also prefer small little eateries with their own unique “character” and personality. Yest. was just at a small ramen shop opened by a Jap chef who is also a surfer. The whole eatery was managed by Japanese…very authentic! And love it!

    Aiya…I am really waiting for Rasa Malaysia to open one day. WHen?

  11. Oppss

    OMG!!! my hubby loves this Red Lobster biscuits!!
    aiyaa.. shouldnt had read this post.. that means I gotta make some for him. he is trying his best to lose weight leh. >_<

  12. Ben

    Hi Rasa Malaysia: Your blog has been improving by leaps and bounds … I am impressed and wanted you to know that! The pictures you took were perfect … I like it a lot. The lightbox … is so cool.

    BTW, I am “offended” by your food snob comments. :-) Just kidding. I am too much a cheapskate to avoid chain restaurants. He he he … I do think Cheesecake Factory is awesome!


  13. babe_kl

    thanks for the lead bee yinn, sighhh which means i have to buy the star as well on sundays?? grrr… as promised i give you a plug soon

  14. team BSG

    ok ok V too like original singular women ! but just like u chain ladies too ( can oso) if v re starving..

  15. Eileen

    Hi Rasa,

    Just wanted to thank you SOOO much! These were my favorite biscuits growing up, but I’ve had some pretty bad experiences at Red Lobster’s, so I haven’t hat these in a while.

    Love it! Thanks TONS!

  16. Anonymous

    This is a great recipe! Btw, 1/4 cup butter is half a stick. Also, FYI, , click on “copycat recipes” and u will be amazed as what’s out there! U r right tho…I also prefer Chinese style seafood vs Red Lobster. Thx!!

  17. Loren

    Gorgeous Picture!
    We make these at home from time to time using a similar recipe. I think the trick is using Lawry’s Garlic Salt in place of the garlic powder. We have also found that experimenting with other types of cheeses and/or herbs take these little biscuits to an entirely different level and makes the ones at Red Lobster pale in comparison.

    The only downside about making them at home is having to wash the dishes… So yes, even though they taste better at home, we too will sometimes break down and go to “The Lobster” just for the biscuits.

  18. Kama

    Aiya RM,

    As a college student many, many, many moons ago, Denny’s was our favourite early, early morning hangout joint for cheese cakes and coffee after a night of mugging for exams. Only place we could afford ;-). So Denny’s is kinda special for me, nice memories.


  19. Ming_the_Merciless

    Where’s the lobster in the recipe? All I see are cheddar and a biscuit mix.

    Just kidding! :-)

    I love Red Lobster too. Actually, a friend and I love Olive Garden and Red Lobster. It’s not something we say out loud in public.

  20. Anonymous

    Great minds….
    I’ve had that recipe for months, just made them last night to go with some black bean soup. But I thought the mix looked a bit heavy and added a pinch of baking powder to make them a bit more fluffy.
    If this is as close as we can get to the real thing, I won’t be going to a Red Lobster any time soon. Of course I live in the middle of nowhere and there is no R.L. or ANY restaurants near here….I cook at home always.

  21. BuddingCook

    yummy you make me hungry! what a snob! j/k we hardly go to big chain restaurants. :D but we do eat at panera bread/chipotle but they aren’t considered restaurant/restaurants! no waiters. :D this looks tasty. and i love your new lightbox! very creative and nice pics.

  22. Rasa Malaysia

    Tiga – you invest ar? If you invest, then I open Rasa Malaysia restaurant, chain restaurants! :P

    Oppss – No worries, they are not fattening one, so your hubby should be OK.

    Ben – thanks for your compliments. :) Well, don’t get me wrong, I used to go to chain restaurants when in college but now I try not to go. ;)

    FBB – lobsters will be coming soon to Rasa Malaysia, stay tuned.

    Babe – nice chatting to you, no need lah, just go read it online.

    Team BSG – there are so many good restaurants in Malaysia, no need to go chain restaurants lah.

    Meiyen – Thank you. Yes, Allen and Nigel told me or else I wouldn’t know.

    Eileen – you’re welcome. Now you can make your own Reb Lobster biscuits.

    Anonymous – thanks, I will have to check out copycat recipes…

    Loren – thanks for your garlic salt tip. :)

    KM – thanks for the link!

    WMW – hopefully it will turn into something I wanted. Well, baby steps, hehe.

    SC – cool. Can you get the biscuit mix from KL?

    Kama – when I was in college, used to eat Denny’s a lot until OD’ed, I guess that’s the reason why I try to shun away from them now. :P

    Ming – you are in Manhattan, right? They have Red Lobster in Manhattan?

    Anonymous – ooooh baking powder…yes, I love extra fluffy. Thanks for the tip.

    BC – thanks. Yeah, I love lightbox. Very neat feature. Hehe.

  23. msiagirl

    They are really cute, especially with Lightbox – I think my kids will really like these (if I don’t put any parsley in…maybe paprika) – you can finally get bisquick here, so no excuse!

  24. PrincessJournals

    RM, i really dont like the biscuits here. my definition of biscuit wud be the cream crackers thingy or mah seng/hup seng. remember those? hehe. but i love the buns at olive garden esp when u eat them w tomato brushetta. sedap. ;)

  25. cooknengr

    Hey, same feeling here. Red Lobster has the biscuit and don’t miss out on Sizzlers’ cheese toast.

  26. sourrain

    i love love love love Red Lobster yummilicious biscuits! I used to ta-pao the ‘complimentary’ biscuits home and slowly munch on it for the rest of the week:).

    Will definately try it out- thank you so much for the recipie;been dreaming of red lobster biscuit for years

  27. TekMaestro

    My dear Rasa,

    Thank you so much for your wonderful recipe for the RL Cheddar biscuits. I must ask you, now, are you familiar with those great cheddar & garlic mashed potatoes that Red Lobster used to serve (and unfortunately removed from their menu)? If you could provide that recipe, we would be eternally grateful.

    Thank you so much

  28. Ilana

    Hi, Rasa. I found your post while googling for the recipe. I have made a cheddar biscuit recipe tonight, from the King Arthur baking book. I’ll probably bake them tomorrow to go with some shrimp and fettucine.

    Your pictures of the biscuits look amazing! I am a bit trashy when it comes to chain restaurants, though, and I have to admit, these biscuits are awesome!

    I’ve linked to your post on my blog post. Hope that is OK.


  29. Ali

    Ummm…I work in a Red Lobster kitchen…occassionally bake the biscuits…they use SOY CHEESE!!! So I am sure this recipe is much better, as good as they are at RL aka The Lobster Trap, Shrimp Shack, Dead Lobster, Lobster Hut, Crab Shack…

  30. Anonymous

    ok well i made urs and i must say very close to the reds, but i found that if u add just a bit of lemon juice to the butter mixture it tastes even more like the original

  31. msiagirl

    Hi! I wanted to leave a comment and say that my kids Love this recipe and they make a fuss to bake these all the time on the weekend! We add extra cheddar and paprika and mrs Dash for our fix. :)

  32. Anonymous

    I work for Red Lobster and I could tell you the real secret. make biscuits with cheese in them, yes. but no milk in the mix. Then scampi butter on top. That’s the real flavor that makes them Cheddar Bay Biscuits

  33. Anonymous

    the red lobster biscuit taste really good and cheesy .it’s more like fry than baked.try using powder cheddar cheese and add a little more salt . if no milk was used and what is the liquid part? hmm… can the red lobster worker tell us ,pls?

  34. Sock Puppet

    I am very sensitive to MSG and have found that most chain places use it like a main ingredient(RL’s scampi makes me very ill) thus I have had to become a bit of a food snob myself eating more local fare.
    My guess is that they use a version of the scampi broiling sauce to brush the bscuits with. It has a LOAD of MSG in it, so that would account for that hyper-flavoring on top.
    Whoever suggested lemon/salt/butter garlic combo is probably closest without resorting to Accent/MSG – which is not allowed in my house.
    I can’t wait to try (the biscuits) at home. Like you – they’re my FAV!

  35. Kathleen

    I work for Red Lobster, and found the recipe from our site.

    Tools: mixing bowl, rubber spatula, ice water, scale, oven mitts, digital clocks, rubber gloves, 1 1/2 oz scoop, patty paper, magic marker, bread paper, bread pan, bread pitcher

    Batch Size: 1X
    Yield: 42 biscuits
    Ingredients: Biscuit Mix 1 bag, 6 oz of Shredded Cheddar Cheese, 22fl oz of Ice cold water (32-40 F)

    Mixing dough
    -use bread pitcher, add cold water to dry mix
    -mix until all flour is no longer visible
    -scrape each 1 1/2 oz scoop of bread dough against the side of bowl until you have 5 rows of 4 on each tray.
    -dip scoop in water occasionally to prevent dough from sticking to scoop.
    -bread should be baked within 10 minutes after mixing

    -bake for appx 5 min then rotate and bake for appx 5 more minutes (doesn’t say waht temperature, so you probably have to keep a close eye the 1st time)

    Never mind,it says 400-425 F convection oven

    After baking I always see the bakers liberally spreading butter over the biscuits and sprinkling dry parsley over it.

    Good luck guys.

  36. Anonymous

    To what Kathleen says about the RL biscuit recipe. The mix comes premade to the store, they just add cheese and water. It’s premade people! How do I know? My husband is a GM at RL!

  37. Anonymous

    My husband loves RL cheddar bay biscuits but hate seafood. Now i can make these myself at home. Thanks for the cheddar bay biscuits recipe.

  38. Melissa

    I wonder if you should maybe try using some garlic salt instead of powder, or maybe half and half? They always seem quite salty to me. Maybe this is the key. :)

  39. joyce

    hey rasa,
    juz want to say thnk you very much appreciate it…. for your recipe its really awesome..first time to make it they come out really good…i hope you can make preztel too…we big fan of preztel we always go in the mall spend $20 for preztel expensive…hard life rigth now we need tight on the money…i hope can make one….

    chandler, arizona

  40. I second that. I hate chain restaurants. I avoid them.

    I havent been to Red Lobster since…. well, probably 7- 10 years ago. Ah but I do remember the biscuits. I am looking for the recipe. I think I will try these.

  41. Mary Lou

    Here is my blog, it’s about finding the perfect Red Lobster biscuit recipe, so if you want to share your experiences, you are more than welcome there!

  42. biscuit making mama

    Thanks for posting this recipe, and for the laugh. Since there are none in my area, I have been to Red Lobster only once since they began serving cheddar bay biscuits, and they were unforgettable. We wondered how many extra baskets we could request without being cut off. As a pretty good biscuit maker (I have baked professionally) I tried with some success to replicate them. I’ve gotten close. The laugh was when I saw the Bisquik in the recipe. Never liked using the stuff – everything comes out heavy because of the dried shortening. Call me a Bisquik snob – that I am. The secret to replicating these biscuits at home is to use all butter.

      • Laurie

        Hi! I can understand the “hating” bisquick sentiment that biscuit making mama has, but in all honesty, at the RL kitchen, these come from a baking mix in a bag. The one thing that I see missing is the Old Bay seasoning in the butter. Add 1/4 tsp in with the other seasonings. That is what makes them cheddar BAY biscuits.

  43. Rebecca

    This recipie looks amazing and I personally LOVE the Cheese Buns at LH. We don’t have bisquick in Oz, does anyone know what else I can use? Would pancake mix be the Australian equivilant?

    • Darlene Livergood

      I don’t know how long this has been posted, but if you see this send me an email message if you would like me to send you a box of biscuit. Darlene

  44. Shoshanna

    Bee, I have been reading your blog for a while now and somehow, I missed your post on Cheddar Bay Biscuits! I totally agree with you the sole reason why I go to Red Lobster is for the Biscuits. I’ve discovered that if you are friendly to the server and mention you love their biscuits, you can get up to four baskets. Now that I have your recipe, maybe I don’t need to spend all that money just to get biscuits. Looking forward to trying it next weekend!

    • Hi Shoshanna,

      Four baskets? Wow, I only asked for second helping every time, I was too shy. LOL. I haven’t been to Red Lobster for a while and now I might have to go soon and asked for four!!!

      You are right, I wish they will just let us order the biscuits, without the so-so seafood. ;)

  45. stef

    thank goodness you don’t go to red lobster for the seafood because it’s terrible. From someone who lives in FL, frozen seafood is nasty :) But their biscuits? Yes please.

  46. Mandi

    I have played with a similar recipe for awhile and I have found that if you add a little bit of melted butter to the bisquick mix. It adds a nice buttery taste to them too. They taste alot more like the Red Lobster biscuits.

  47. new_tradition

    Hi there, I find this recipe through googling, and I’m so glad I did! Along with discovering Biquick, these biscuits are so phenomenal, and easy to boot!

    To be honest, I’ve just been making these biscuits with Bisquick and nothing else xD

  48. Pleasance Chong

    I’ve moved home to KL 2 years ago after living in Dallas for 14 years. Red Lobster’s biscuits are something my husband and I miss like crazy!! Too bad we can’t find Bisquick here. May have to attempt to make them from scratch. Wish me luck!!

  49. The secret ingredient to Cheddar BAY Biscuits is Old Bay Seasoning to both the biscuit mix (1/2 tsp) and to the butter/dried parsley mixture you put on top(1/2 tsp).

    Try making it this way…trust me! =)

  50. I’ve been on a biscuit kick lately, and these biscuits look like the perfect way to continue! I’m featuring them on Five Friday Finds this week too, so please stop by for a visit and grab a button while you’re there!

  51. amzi

    Like Rebecca has mentioned above we dont have bisquick in Australia…is there a basic biscuit recipe i should use? these sound tempting just told my partner bout it and hes dying to chomp on some!

  52. Nadia

    Hey, I just tried this recipe and it backfired on me…the biscuits did not rise at all….followed everything step by step!

  53. sharifah

    As a fellow Malaysian and living in NJ, I don’t really eat Red Lobster much for their so-so seafood. We have better seafood in the Mom and Pop restaurants up and down the Shore here. But their cheddar biscuits? Yes, please… and we’ve asked the server here many times for that extra round of the biscuits ;-)
    I had to laugh over the Bisquik because I HATE using that stuff. It’s just as bad as Crisco. I agree with that other reviewer, the secret is unsalted BUTTER though, at room temperature.
    Maybe if I am really hungry, I might try this recipe. And I will turn a blind eye on the Bisquik.

  54. Sonja

    I’m a Malaysian stayin in Melbourne Australia, recipe looks great! What can irreplaceable Busquick with! Can’t wait to try!

  55. Rebecca Lee

    For Substitute Bisquick :- 1 cup flour, 1-1/2 teasp baking powder, 1/2 teasp salt, 1 Tablesp shortening makes 1 cup of Bisquick Mix OR


    6 cups all purpose flour, 3 T B. P., 1 T salt, 1 1/4 cup butter flavored shortening

    For those like me can’t get the Bisquick Mix. Hope this will help you all.

  56. Bipolar Bear

    Nadia, to make biscuits well you can’t over knead the dough. The milk you use has to be cold. It’s like in pastry making, you need cold water for a flaky pastry.
    I’ve not made these biscuits but I will try them; thank you Rasa Malaysia. My friend LOVES Red Lobster and particularly the biscuits. I saw these in my facebook wall feed and it caught my attention.

    You can make your own “Bisquick”. I have for years. It’s better to make it fresh anyway because the baking powder and baking soda get old and it’s reactive properties fade. The shortening in the mix can become rancid if not kept in a cool dry place also.
    This link will bring you to a copy cat website that gives a recipe, video and explanation about Bisquick Mix:

    This link will give you a Bisquick recipe that has oil instead of shortening if you don’t like the idea of using that kind of fat:
    I’ve found for a good Bisquick recipe you need flour, shortening, baking powder, baking soda, sugar and salt. The shortening makes for a better grain in baking than the oil. Sometimes I add powdered milk to make my dough taste different and to enhance cheese biscuits. And for those of you who are very into making your own basics you can make your own baking powder with baking soda, cornstarch and cream of tartar. There are recipes for that online too!

  57. Hi Rasamalaysia..
    I tried this today and it was a super and my hubby devoured one after another and finished the whole 14 CBB I made in one batch in minutes!!!..Thank You very much for the easy and quick recipe..

  58. kitty

    May i ask what type if bisquick biscuit mix i should use? I googled it and it came or many different kinds. Perhaps some picture would help. Thx so much. I can’t wait to try this recipe

      • gaillivingstone

        I bought the biscuit mix at sam’s and had it tonight; they were so easy and just delicious. Will still try to make from scratch just to compare. \i bought mine in florida but am back in canada where sadly, there is no sam’s.
        the box makes 10 biscuit in each bag, and there are 3 bags, even the herb mix to melt in butter to spread over after cooking.

  59. Moggie

    I was at Sam’s club the other day and they sell the Red Lobster biscuit mix. I read the list of ingredients and it contained a long list of unfamiliar preservatives. I put the box back.

  60. Keykeelee

    Here is a biscuit mix recipe.
    8 cups flour
    1 1/4 cup nonfat dry milk
    1/4 cup baking powder
    1 tablespoon salt
    2 cups shortening
    mix together and store in a container.

  61. Sharon

    Hi Rasa,

    I had fond memories of Red Lobster too and their delicious biscuits. Can’t wait to try this easy recipe. Thanks:)

  62. Khrystyne

    I used to go to Red Lobster just for their cheddar biscuit too! SAMs club is selling Red Lobster biscuit mix for $5. Depending on the size you make them, you can make up to 32 biscuits. 3 individual bags per box. I made several batches already and they taste exactly like them. So yummy hot out of the oven.

  63. pamela collins jester

    That is funny I made these this weekend and they are delish and I have the man hooked on them. He hates seafood but I wanted him to try them since I grew up on them..LOL

  64. Tia Pettygrue

    This is too funny! My husband LOVES these biscuits too and bribes me to go to Red Lobster by saying “Do you want a big lobster tail for dinner tonight?” He knows that’s the only way I’ll go because I don’t care for their food. And all he wants are the biscuits, he could skip dinner altogether. So we’ve decided we’ll just go for drinks and biscuits. And I’ve used this recipe, works great!

  65. John

    Hello Bee, you have never claimed to be a baker, however, I always try your recipes because I know that you always test it before you print. I do have one concern about the use of Bisquick. Bisquick contains Trans-Fat. Trans-Fat is worse than Saturated fat. Our bodies cannot process the Trans-Fat so it is stored in the fat cells. Once it is in the fat cell it will never come out. Shortening is also Trans-Fat. If you insist on nice flaky biscuits use shortening. I always did until I learned about Trans-Fat. Now I use butter. The biscuits, and pie crusts, are denser but our bodies can metabolize the saturated fat and get it out of the fat cell. I am going to try rendering my own lard from pig fat and try that in place of shortening. I would suggest making your own biscuit mix from one of the recipes in the comments section and replace the shortening with non-hydrogenized lard. I know Bisquick is faster, but it is not healthier.

  66. MPaula

    I had not heard the news about Red Lobster and hope it is not true. I feel the same way about their biscuits as you. I talked to a server about them once. Someone makes a mix exclusively for Red Lobster. If they run out of mix they use Bisquick! I wonder if their regular mix has transfat. I also love their Caesar salad.

  67. Azibah Sazali

    Would love to try this recipe but may I know what is this bisquick biscuit mix? What is the next best to replace this if I couldnt get this in Malaysia.Thanks.

    • Howard Cruz

      IBisquick is kind of a premade mix, but i found a substitute for it: just mix 1 cup flour, 1½ tsp baking powder, ½ tsp salt, and 1 tbsp oil or melted butter into a mixing bowl.

  68. Liza

    The biscuits have the right flavor but are too ‘heavy’…not lightweight and airy like Red Lobsters. My husband thinks that whipping up that gluten or whatever may cause this but is still puzzled. Don’t know how to make the biscuit airy and light like RL does.

  69. Felicia Jones

    #1. They are called Cheddar BAY biscuits because of the cheddar cheese and the OLD BAY seafood seasoning included in them. Add 1/2 to 1 teaspoon of Old Bay seafood seasoning to them.

    #2. They are lighter and fluffier in the restaurant because they are greasier. They add the equivalent of 1/2 oil/real butter to the mixture (for the size of this recipe)

    Just add the old bay and throw in a stick of butter and there you will have it! Of course they are really fattening with the butter, lol

  70. H for Toy

    Maybe it’s just me, but I always feel that anything made with Bisquick tastes like, well, Bisquick. I found that using a basic scratch buttermilk drop biscuit recipe, and adding 1tsp of Old Bay and a cup of cheese comes pretty close to Red Lobster. They’re also fluffier. Probably less healthy, but that’s not the point :)

    • Taylor

      Instead of Bisquick try Pioneer Baking Mix. They create a fluffier biscuit and don’t have the “bisquick taste”.

      • H for Toy

        I don’t mind making them from scratch, but I will definitely check out Pioneer baking mix for those times that I need a mix. It would be great to find something that tastes better. Thanks!

  71. Brianna Hartman

    I realize you are most likely a very good, experienced cook and baker, but I have to give you a tip for this recipe. The reason (most likely)the texture of your biscuits is not quite right is that you are mixing them with an electric mixer (which is what I assume you mean by “beat vigorously for thirty seconds). In order to get a good, fluffy texture that is very similar to Red Lobster’s, you need to mix the dough by hand, and instead of melting the butter, you should cut it in with a pastry cutter or a couple forks, whichever you have on hand. It’s pretty messy, but the results are fabulous. Oh, and to get a more similar flavor, use MUCH more garlic powder than you have in that recipe. I hope that helps! I also hope I didn’t come off as insulting or conceded, I just wanted to give you a few tips from one cook to another :)

    • Janet C

      To char_94: Bisquick also has shortening in the mix:
      Re:Other recommendations for a lighter biscuit. My grandmother made the lightest biscuits ever and I recently saw a cooking show on TV that enlightened me as to how she did it. She put the dry ingredients into a big bowl and made a hollow in the center. Then she put the shortening (LARD) in the center of the hollow and poured the buttermilk over the lard, and then used her fingers to mix the lard and buttermilk together pretty good. Only then, did she start pulling the flour mixture in from the sides of the bowl to work it into the lard/buttermilk mixture and stopped as soon as she had enough of the flour mixture worked in, to be able to handle the batter and shape the biscuits. You might have to do this a few times to get the right feel for it,but it will be worth it. Those southern women do know how to do biscuits.

  72. genny

    Thanks lots for the receipe. I am a novice at baking and this recipe is a good starter for me :)

    I have made some changes on my own:
    – Used 1 cup full cream milk (2/3 cups is quite dry for mine.)
    > Would evaporated milk makes it denser?
    – Added 1/4 cup cashew bits :P
    – Mix with hand into dough (I find this easier.)
    – Leave the dough to stand for 15 mins (I find that this makes the texture more chewy).

    Happy Lunar New Year in advance :)

  73. Rhonda

    People in the comments say to cut the butter in or do other things with the butter, but the butter doesn’t go in the batter, it goes on top of the biscuits after they are baked!

  74. Michelle

    I’ve tried this recipe along with many others. All were just ok. I finally found “the one”! I make these all the time and I think they are at least 95% close to Red Lobsters. Try, you won’t be dissappointed!
    Red lobster biscuits
    1c. Ap flour
    1c + 2TB cake flour
    Or 2c white lily AP flour
    2 tsp baking powder
    1/2 tsp soda
    1 tsp sugar
    3/4 tsp salt
    1 tsp garlic powder
    1/4 tsp ground cayenne pepper
    1 1/4c cheddar cheese freshly grated not in bag
    1c very cold buttermilk
    1 stick butter melted & cooled slightly

    Combine dry ing. and cheese
    Combine butter with buttermilk stirring to break up the butter, should be small pieces of butter floating in the milk
    Add to dry mixture
    Combine gently by hand just until mixed
    Drop 1/4c or so mounds (12 mounds) onto greased cookie sheet
    Bake 12-14 min at 425*
    Melt 2 Tbs butter add 1/4tsp garlic salt, finely minced parsley brush on warm biscuits right out of the oven.

  75. JT

    Rasa….I happened to bake for Red Lobster for 7 years, so the secret to RL biscuits is as follows…..bisquick, mild cheddar cheese, ICE WATER, and the topping is garlic scampi sauce made with white wine. Sincerely, former Red Lobster Baker :)

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