These Homemade Cheddar Bay Biscuits Are Better Than Red Lobster’s

Simply Recipes / Ciara Kehoe

If you’ve ever been to Red Lobster, then chances are you’ve enjoyed their cheddar bay biscuits. They arrive at the table hot and buttery, impossible to resist. But you don’t have to visit the chain restaurant to enjoy these flavorful biscuits—they’re surprisingly easy to make at home. And they’re better!

These biscuits are seasoned with garlic and Old Bay seasoning, which goes really well with the pops of cheddar. The cheese shreds get a little crispy around the biscuit’s edges as they bake, which is the whole reason to make them. 

Cheddar bay biscuits are drop biscuits, so they’re easier to make and fluffier than your typical rolled and cut biscuit, but the buttery tenderness is still there. The nooks and crannies created by the craggy tops and sides create delightful bits of crispiness and texture.

Simply Recipes / Ciara Kehoe

Drop Biscuits vs. Regular Biscuits

Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is more moist and cannot be kneaded or rolled; rather, the dough is dropped by spoonfuls onto a baking sheet. 

Drop biscuits don't rise as much as other biscuits and they are coarser and more rustic in appearance and texture, creating crunchy bits. They tend to be fluffy and tender, while some rolled biscuits have defined flakes. Overall, drop biscuits are quicker and easier to make than other biscuits.

Make It Ahead

While these biscuits are so much better freshly made, you can freeze the unbaked biscuits for a rainy day. 

Make the dough as instructed, portion it onto a parchment-lined baking sheet, and freeze until solid. Transfer the frozen balls of dough to an airtight container and freeze for up to three months. Bake for three to five minutes longer if baking from frozen. 

Simply Recipes / Ciara Kehoe

More Biscuit Recipes

• Classic Southern Buttermilk Biscuits
• Cheddar and Jalapeno Biscuits
• Angel Biscuits
  
• Drop Biscuits
  

Preheat the oven to 400°F. 

Line a large rimmed baking sheet with parchment.

Combine the dry ingredients:

In a medium bowl, stir together the flour, baking powder, sugar, garlic powder, baking soda, and salt.

Cut in the butter:

Add the cold butter and mash with a pastry cutter or fork until crumbly and the butter pieces are about the size of peas. Stir in the buttermilk and cheese until no dry pockets of flour remain, adding more buttermilk, 1 tablespoon at a time, as needed for the dough to come together.

Divide the dough and bake:

Drop 12 (1/4-cupfuls) of dough, about 1 1/2 inches apart, onto the prepared baking sheet.

Bake until lightly browned on top and around the edges, about 18 minutes. Remove from the oven and let cool about 5 minutes.

Make the topping:

While biscuits bake, stir together the melted butter, dried parsley, garlic powder, and Old Bay seasoning in a small bowl until combined. Brush the warm biscuits with the butter mixture and serve warm.

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