Cheddar Biscuits (Red Lobster style)

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These are so good, you’ll slap your mother and ask yourself why in the hell you wasted so much time at Red Lobster when you could have been making these delicious cheesy morsels at home! I am so serious. That is not a joke.

Anyway, just about everyone I know who isn’t a Red Lobster’Nazi is obsessed with their delicious Cheddar Bay Biscuits. People order extras just to bring them home and savor the flavor a day later. I’m know I’m guilty of that right there…

I mean, they’re the kinda biscuit that after sitting down at your table at Red Lobster, you get a little perturbed if your waiter hasn’t stopped by to take your drink order because that’s usually when they bring the biscuits….with your drinks. Unless you get one of those “in the know” waiters who bring those babies immediately. But you’re usually just sittin there, toe tappin’, thumb-twiddling, gazing across the room looking for your waiter with your basket of Cheddar Bay biscuits wrapped so adorably in their white napkin to preserve heat. Awww yeah! Here she comes. Must calm down. She sets the basket down, and you immediately unwrap the one item that would bring tears to a unicorn. You reach for the one in the middle because you know it’s the warmest…and you take that desperate first bite and feel your tongue pop’lockin and hittin it’s dougie. Finally. Relief. You’re happy as hell you finally got your Cheddar Bay biscuit. All is right with the world.

What if I told you that you could have that same satisfaction at home?

Yes, you can…and best of all, it doesn’t come with batteries.

This recipe can be switched up so that you’re able to use any cheese you’d like. Try gruyere, fontina, gouda, pepperjack, or parmesan instead of cheddar, for example. Yum.

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Cheddar Biscuits (Red Lobster style)
Prep time
Cook time
Total time
inspired by Red Lobster
Serves: 10-12 biscuits
  • 2 cups Bisquick mix
  • 3 tbsp cold butter, cubed or grated
  • 1½ cups cheddar cheese, finely shredded
  • ⅔ cup cold milk
  • 1 pinch garlic salt
  • 1 tsp granulated garlic (or garlic powder)
Garlic Herb Butter to brush on top:
  • 4 tbsp butter (salted)
  • 1 tsp dried parsley
  • ¼ tsp dried oregano
  • ¼ tsp granulated garlic (or garlic powder)
  1. Preheat oven to 400 degrees
For the Garlic Herb Butter
  1. In a microwave safe bowl, melt the 4tbsp of butter and mix in the dried parsley, dried oregano, and granulated (or garlic powder). Mix well and set aside.
For the biscuits
  1. Spray cookie sheet with nonstick cooking spray, or use a silicone baking mat to prevent sticking.
  2. In a large bowl, mix the bisquick, butter, garlic salt, granulated garlic (or garlic powder) together. Add the cheese and toss with the dry mixture to coat. Add the milk and mix with a large spoon or your hands. The dough will be somewhat sticky, which is perfect for that "drop biscuit" appearance.
  3. Spoon the biscuits onto your cookie sheet about 3 inches apart.
  4. Bake for about 8 to 10 minutes, then remove from oven and brush them with the garlic herb butter.
  5. Put them back in the oven for an additional 3 to 5 minutes.
  6. Remove from oven and serve immediately.
  7. Try not to slap your mother.


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  1. hsiek says

    OMG! My husband is gonna sh*t bricks when I make these! He hates Red Lobster, but LOVES those cheesy, buttery biscuits. Thanx for the recipe!

  2. Jasmin says

    My hunny LOVED this! Made em’ monday…its sunday and he’s still telling me how good they were. I just now got him to believe I made them. Lol!

  3. Tiffany says

    I plan on making these for a party that I’m having. I am doing most of my prep the night before. Will these biscuits come out ok if I prepare the batter overnight and bake the next day?

    P.S. I love your recipes!!

    • admin says

      I would make these the moment you’re ready to bake them. They’re a “quick bread” and there isn’t much moisture to keep them delicious if made a day ahead. They’d just dry out. It’s a very quick recipe so I’d definitely do this the day of and not before.

  4. says

    I’ve made these biscuits for my family more times than i care to count….Ive perfected the recipe to suit my family’s taste buds (less garlic, more oregano), but now when I DONT make em, I get the screwface. Thanks for a f*ckin delish recipe, AND the pressure to succeed every Sunday lol….

    ps- Having this red lobster recipe feels like I cracked DaVinci’s code. Just sayin.

  5. P A says

    I’ve made cheddar buiscuit recipes before, but this is the best one! The garlic flavor and amount of cheese was just perfect!!!

  6. Jessica says

    I JUST made these for lunch and my 3 year old wanted to eat them all. Baby girl is extremely picky but one bite had her hooked, she wont even eat the Red Lobster ones! Great recipe, I’m going to make these more often. Thank you.


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