Cheddar Bay biscuits are drop biscuits made with flour, cold butter, sharp cheddar, buttermilk, garlic powder, and Old Bay, finished with a garlic-herb butter glaze — no kneading, no rolling, ready in 25 minutes.
Red Lobster’s Cheddar Bay Biscuits have a cult following for good reason: they’re soft inside, slightly crisp on the outside, loaded with sharp cheddar, and hit with a garlicky herb butter brush the moment they leave the oven. Thousands of people search for the recipe every day — and yet most copycat versions miss one or two things that make the original so memorable.
We’ve tested this cheddar bay biscuit recipe over a dozen iterations, adjusting ratios, fat types, and mixing methods until we landed on a version that’s indistinguishable from the restaurant basket. In this guide you’ll get the full from-scratch recipe, a Bisquick shortcut version, detailed troubleshooting, and answers to every question we’ve seen come up around this biscuit.
What Makes a Cheddar Bay Biscuit Different from Other Biscuits
Cheddar Bay biscuits are drop biscuits — meaning the dough is too wet and soft to roll and cut, so you drop rough mounds onto a baking sheet. This is the key distinction. Traditional Southern biscuits are laminated: you work cold butter into flour until you get a crumbly texture, then fold the dough to create flaky layers. Drop biscuits skip all of that.
The wet dough is intentional. A higher liquid ratio creates steam during baking, which makes the interior tender and almost cloud-like. You sacrifice flakiness for that pillowy softness Red Lobster fans know well.
| Type | Technique | Texture | Time |
|---|---|---|---|
| Cheddar Bay (drop) | Mix and drop | Soft, tender, irregular | 20–25 min |
| Southern flaky | Roll and cut | Layered, structured | 30–40 min |
| Buttermilk skillet | Cast iron bake | Crisp edges, soft center | 25–30 min |
| Bisquick shortcut | Mix and drop | Similar to drop, slightly denser | 15–18 min |
The other signature: that garlic-herb butter glaze brushed on immediately after baking. It is not optional. Without it, you have a good cheddar biscuit. With it, you have a Cheddar Bay biscuit.
The Role of Old Bay Seasoning
Old Bay is a blend of celery salt, paprika, black pepper, cayenne, and around 14 other spices. In this cheddar bay biscuit recipe, it adds a background warmth and complexity that is hard to identify but immediately missed when it is left out. Red Lobster uses it — it is part of why the biscuits taste like something more than just cheese and garlic.
If you do not have Old Bay, a pinch of cayenne plus celery salt gets you 80% of the way there.
The From-Scratch Cheddar Bay Biscuit Recipe
This is our go-to version: made entirely from pantry staples, no boxed mix required.
Ingredients
For the biscuits:
– 2 cups (240 g) all-purpose flour
– 1 tbsp baking powder
– 1 tsp garlic powder
– 1/2 tsp Old Bay seasoning
– 1/2 tsp salt
– 1/4 tsp baking soda
– 6 tbsp (85 g) cold unsalted butter, cut into small cubes
– 1 cup (115 g) sharp cheddar cheese, freshly grated
– 3/4 cup (180 ml) cold buttermilk
For the garlic butter glaze:
– 3 tbsp unsalted butter, melted
– 1/2 tsp garlic powder
– 1/4 tsp dried parsley (or 1 tsp fresh, minced)
– Pinch of salt
Step-by-Step Instructions
Step 1 — Preheat and prep
Set your oven to 450 degrees F (230 C). Line a baking sheet with parchment paper. A cold oven equals flat biscuits. The high temperature is intentional — it creates a rapid steam expansion that gives you lift without yeast.
Step 2 — Mix dry ingredients
Whisk together flour, baking powder, garlic powder, Old Bay, salt, and baking soda in a large bowl. Thorough mixing at this stage prevents pockets of leavening that could create an uneven rise.
Step 3 — Cut in cold butter
Add the cold butter cubes to the flour mixture. Using your fingertips (or a pastry cutter), press the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Cold butter is non-negotiable. It creates small steam pockets during baking that keep the interior tender.
Step 4 — Add cheese
Toss the grated cheese through the flour-butter mixture to coat the strands. This prevents the cheese from clumping in one spot.
Step 5 — Add buttermilk
Pour in the cold buttermilk all at once. Stir with a fork or rubber spatula until the dough just comes together — about 10 to 12 strokes. Overmixing develops gluten and makes tough, dense biscuits. Stop when there are no dry flour patches, even if the dough looks slightly shaggy.
Step 6 — Drop and bake
Use a large spoon or 1/4-cup scoop to drop rough mounds onto the prepared baking sheet, leaving 2 inches between each biscuit. Do not smooth them — the irregular surface creates more texture and browning. Bake for 12 to 14 minutes until golden brown on top.
Step 7 — Glaze immediately
While biscuits bake, melt the butter and stir in garlic powder, parsley, and salt. Brush generously over biscuits the moment they come out of the oven. Let them rest 2 to 3 minutes before serving.
Yield: 10 to 12 biscuits depending on scoop size. The recipe doubles perfectly for a crowd — no adjustment needed, just use two baking sheets.
Bisquick Cheddar Bay Biscuit Recipe
The Bisquick version is faster, more forgiving, and produces nearly identical results — it is what many home bakers reach for first.
Ingredients
- 2 cups Bisquick baking mix
- 2/3 cup cold milk (whole milk preferred)
- 1/2 cup sharp cheddar, freshly grated
- 1/2 tsp garlic powder
- 1/4 tsp Old Bay
Garlic butter glaze is the same as the from-scratch version above.
Instructions
Preheat oven to 450 degrees F. Mix Bisquick, garlic powder, and Old Bay in a bowl. Add milk and cheese; stir until just combined. Drop onto a parchment-lined sheet. Bake 10 to 12 minutes. Glaze immediately upon removing from the oven.
The Bisquick method takes about 5 minutes of active prep. The trade-off: Bisquick contains partially hydrogenated oils and sodium, so the from-scratch version gives you more control over ingredients and fat quality. For weeknight biscuits or when you want reliability, the Bisquick cheddar bay biscuit recipe is hard to beat.
Ingredient Deep Dive: Why Each Element Matters
Every ingredient in a cheddar bay biscuit recipe has a specific job — substituting carelessly breaks the system.
Sharp Cheddar vs. Mild Cheddar
Sharp cheddar is aged longer, which means more developed flavor compounds and lower moisture content. Mild cheddar works, but the biscuit tastes generic. In a dish where cheese is the star, sharp is the minimum — extra-sharp is even better.
Freshly grated beats pre-shredded every time. Pre-shredded cheese is coated in cellulose (an anti-caking agent) that prevents it from melting properly. You will see it in small, separate lumps rather than melting into the dough. Buy a block and grate it yourself — it takes 90 seconds and makes a real difference.
Buttermilk: What It Does and How to Substitute
Buttermilk is slightly acidic. That acidity reacts with the baking soda to produce CO2 bubbles, contributing to rise. It also tenderizes the gluten structure, which is why drop biscuits made with regular milk tend to be slightly chewier.
Buttermilk substitute: Add 1 tablespoon of white vinegar or lemon juice to 3/4 cup of whole milk. Stir and let sit 5 minutes until it curdles slightly. It works remarkably well — the acidity and protein structure approximate buttermilk closely enough that most people cannot tell the difference in a finished biscuit.
Using water (as the boxed Cheddar Bay Biscuit Mix instructs) works but produces a noticeably flatter flavor. If you can avoid it, use buttermilk or the milk-vinegar substitute.
Cold Butter: The Non-Negotiable Factor
The science: when cold butter hits a 450 degree oven, it releases steam before it fully melts. Those steam pockets — surrounded by flour — create the open, tender crumb that makes a great drop biscuit. If your butter is soft or melted before baking, you lose this effect and end up with a greasy, flat result.
Our method: cut butter into cubes, then freeze for 10 minutes before incorporating. This gives you plenty of working time without warming the butter through body heat during mixing.
Garlic Powder vs. Fresh Garlic in the Dough
Fresh garlic is sharper and more pungent. In a biscuit that bakes for only 12 minutes, fresh garlic does not have time to mellow — it can taste harsh and almost raw. Garlic powder, being dehydrated, has a rounder, slightly sweet garlic flavor that blends naturally into the dough.
Use fresh garlic in the butter glaze if you want, but give it 30 seconds in the melted butter over low heat first to bloom it slightly and take the edge off.
Troubleshooting: Common Cheddar Bay Biscuit Problems
| Problem | Most Likely Cause | Fix |
|---|---|---|
| Dense, tough biscuits | Overmixed dough | Stir until just combined — 10 to 12 strokes max |
| Flat biscuits that do not rise | Old baking powder, or warm butter | Test BP freshness; freeze butter cubes before use |
| Greasy biscuits | Too much butter, or butter too warm | Chill butter; measure by weight not volume |
| Bland flavor | Mild cheddar, no Old Bay | Use sharp cheddar; do not skip Old Bay |
| Cheese clumped in one spot | Not tossed through flour before liquid | Mix cheese into dry ingredients before adding liquid |
| Burnt bottom, raw top | Wrong rack position | Use middle rack; check oven calibration |
Serving Ideas and Variations
Cheddar Bay biscuits are a side dish, but they are versatile enough to anchor an entire spread.
Classic Serving Pairings
- Seafood — The original pairing at Red Lobster: shrimp, lobster, or crab. The mild sweetness of shellfish is a natural foil for garlic and cheddar.
- Soups and chowders — New England clam chowder, she-crab soup, or a simple tomato bisque. The biscuit becomes a dunking vehicle and flavored sponge simultaneously.
- Eggs and breakfast — Split and toast a day-old biscuit, top with a fried egg and hot sauce. Better than any English muffin.
- Pulled pork or brisket — Less traditional but genuinely excellent. The garlic-cheddar profile stands up to bold BBQ flavors without getting lost.
Variations Worth Making
Jalapeno Cheddar Bay: Add 2 tbsp of finely diced pickled jalapenos to the dough. The brine adds another layer of tang. Use pepper Jack in place of cheddar for a double heat hit.
Herb and Parmesan: Replace cheddar with freshly grated Parmigiano-Reggiano and add 1 tbsp of fresh thyme. More elegant and slightly less heavy — works well as a dinner party roll.
Mini Slider Biscuits: Drop tablespoon-sized portions to make 20 to 24 mini biscuits. Bake 8 to 10 minutes. These are excellent for party platters.
Storage, Reheating, and Freezing
Cheddar Bay biscuits are best the day they are made — but they store and reheat better than most biscuits.
Day-old biscuits can be wrapped in foil and reheated at 350 degrees F for 8 to 10 minutes. They come out nearly as good as fresh. Microwaving works in a pinch (30 to 45 seconds covered with a damp paper towel) but softens the exterior.
Freezing unbaked dough: Drop the mounds onto a sheet pan and freeze until solid (1 to 2 hours). Transfer to a zip bag. Bake from frozen at 450 degrees F for 16 to 18 minutes. This is our preferred method for batch cooking — keep a bag of 12 ready to bake on demand.
Freezing baked biscuits: Wrap individually in plastic wrap, then foil. Freeze up to 3 months. Reheat at 350 degrees F for 12 to 15 minutes from frozen.
Future Trends: Where the Cheddar Bay Biscuit Recipe Is Going
Drop biscuits and convenience-focused baking are experiencing a sustained surge driven by the home cooking movement that began in 2020 and has not reversed.
Clean-Label and Whole-Grain Versions
Consumer demand for cleaner ingredient lists has pushed recipe developers toward whole-wheat or spelt flour substitutions. A 50/50 all-purpose and white whole-wheat blend works well in this recipe — you get a slightly nuttier flavor and denser crumb, but the texture holds. Fully whole-wheat biscuits tend to be too dense unless you add an extra tablespoon of buttermilk.
Retail and Restaurant Kit Products
Red Lobster has capitalized on the copycat recipe phenomenon with a branded Cheddar Bay Biscuit Mix available at major grocery retailers. This trend — restaurants licensing their signatures for home preparation — is accelerating. Consumers who discovered the recipe at home during restaurant closures have driven permanent demand for at-home versions that rivals or exceeds their restaurant consumption.
According to a popular YouTube recreation of this recipe, the garlic butter glaze applied immediately post-bake is the single most important step that most home versions miss — which aligns with everything we have found through our own testing.
FAQ: Your Cheddar Bay Biscuit Recipe Questions Answered
Can I use buttermilk instead of water in the Cheddar Bay Biscuit mix?
Yes — and it is a significant upgrade. The boxed Cheddar Bay Biscuit Mix calls for water, but substituting buttermilk adds tang, richness, and a better rise. Use the same volume called for on the box. The biscuits come out noticeably more tender and flavorful. If you do not have buttermilk, mix 1 tablespoon of vinegar into regular milk and let it sit 5 minutes.
What is the secret to perfect cheddar biscuits?
Cold butter, do not overmix, glaze immediately. Those three things separate a great cheddar bay biscuit from a mediocre one. Cold butter creates steam pockets for a tender crumb. Overmixing develops gluten and makes the biscuit tough. The butter glaze applied right out of the oven soaks into the hot surface — let it cool first and it just sits on top without penetrating.
Why are my cheddar bay biscuits flat?
Most likely cause: baking powder that is past its prime, or butter that warmed up during mixing. Test your baking powder by dropping a teaspoon into hot water — it should bubble vigorously. Replace if it does not. For butter: work quickly, keep ingredients cold. If flat biscuits are a recurring problem, freeze the ready-to-bake sheet for 5 minutes before it goes in the oven.
Can I make cheddar bay biscuits ahead of time?
The dough can be made and dropped onto a baking sheet up to 2 hours ahead, covered and refrigerated. Bake directly from the fridge — add 2 minutes to the baking time. For longer prep, freeze the unbaked mounds and bake from frozen (see storage section above). Pre-baking and reheating works but the texture is not quite as good as fresh-baked.
What can I substitute for Old Bay seasoning?
Mix 1/4 tsp celery salt plus a pinch of paprika plus a pinch of cayenne per 1/2 tsp Old Bay called for. It is not identical — Old Bay has over a dozen spices — but it captures the essential warmth and savory notes. Regular seafood seasoning blends also work as a 1:1 substitute.
Can I make cheddar bay biscuits gluten-free?
Yes, with a 1:1 gluten-free flour blend that includes xanthan gum. Bob Red Mill 1-to-1 Baking Flour works reliably here. The texture will be slightly more crumbly and less chewy, but the flavor is excellent. Make sure your baking powder is also labeled gluten-free.
How much cheese is too much in a cheddar bay biscuit recipe?
We have gone up to 1.5 cups (170 g) and the biscuits still hold together. More cheese adds a slightly greasier texture as the fat renders during baking. We find 1 cup is the sweet spot: present and flavorful without making the biscuit greasy. If you want a big cheese presence with cleaner texture, grate it very fine — it distributes more evenly through the dough.
Final Thoughts
A cheddar bay biscuit recipe looks simple on paper — and the execution is genuinely easy once you understand what each step is doing. The cold butter creates the tender crumb. The buttermilk activates the leavening. The Old Bay adds depth you cannot quite name but will definitely notice when it is missing. And that garlic butter glaze is the reason this biscuit has a decades-long cult following.
Whether you are feeding a weeknight dinner table or recreating a Red Lobster memory, these biscuits deliver. The from-scratch version takes about 25 minutes; the Bisquick shortcut cuts that to 18. Either way, the basket clears every time.
If you found this cheddar bay biscuit recipe guide useful, explore our other baking guides for more from-scratch recipes built around the same level of detail and testing.
