Red Lobster Cheddar Bay Biscuits Recipe
December 26th, 2013 142 Comments

Red Lobster Cheddar Bay Biscuits Recipe

Red Lobster Cheddar Bay Biscuits
Red Lobster Cheddar Bay Biscuits pictures (3 of 5)

This recipe was originally published on May 7, 2007. Updated with new photos. This Red Lobster Cheddar Bay Biscuits recipe has been pinned 83,000 times! With the recent news that Red Lobster might be closing its door forever, I thought many people would love to have the recipe. The Red Lobster biscuit mix is also available at Sam’s Club and Walmart now. Enjoy!

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

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

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.

Click Page 2 for the Red Lobster Cheddar Bay Biscuits Recipe Recipe
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142 comments... read them below or add one

  1. MPaula says:

    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.

  2. Azibah Sazali says:

    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 says:

      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.

  3. Pingback:End of Red Lobster | TheCannizzoClutch

  4. Liza says:

    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.

    • Brianna Hartman says:

      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. I Hope this helps :)!

    • Taylor says:

      Try using Pioneer Biscuit mix instead of Bisquick. They will produce a more fluffier biscuit.

    • Carole says:

      The instructions state to beat the dough which causes toughness. Mix thoroughly but gently with a fork, then drop by tablespoonful onto cold baking sheet, ungreased. handle the dough as if you were making scones.

  5. Felicia Jones says:

    #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

  6. H for Toy says:

    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 says:

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

      • H for Toy says:

        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!

  7. Brianna Hartman says:

    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 :)

  8. char_94 says:

    Bisquick is just self rising flour with a bigger price on it.

    • Janet C says:

      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.

  9. genny says:

    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 :)

  10. Rhonda says:

    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!

  11. Michelle says:

    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.

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