For more biscuit recipes, check out my Easy Drop Biscuits, Homemade Biscuits and Gravy, Homemade Buttermilk Biscuits, or these Farmhouse Baking Powder Biscuits. When I was a kid, I remember one of the special restaurants my grandparents liked to go to was Red Lobster. We love the seafood but it’s their warm biscuits that are a constant favorite! I’m not sure what makes them so delicious—if it’s because they’re made with a buttermilk biscuit base, the garlic and cheese flavors, or if it’s the herby garlic butter on top – but one thing everyone loves about going to Red Lobster for these savory buttermilk biscuits is that they are always served fresh! This easy recipe is quick enough to make to round out a busy weeknight meal, but it tastes good enough for any dinner party or special occasion too. These copycat Red Lobster Biscuits taste just like the real thing, and we love them so much! Try these biscuits with some of our other favorite seafood dishes, like my Lobster Tails, Easy Grilled Shrimp Skewers, Snow Crab Legs, Baked Salmon with Mango Salsa, or this delicious San Francisco Cioppino Seafood Stew!
Why We Love This Recipe
These copycat Cheddar Bay Biscuits are super easy to make from scratch! You can easily change the seasonings or kind of cheese used for a different flavor. Ready in just 40 minutes, you can enjoy these famous biscuits for weeknight dinners or special occasions!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Flour – All-purpose flour works best for these biscuits. Leavening Agents – Use both baking powder and baking soda to make these biscuits light and fluffy inside. Sugar – White granulated sugar adds a slight sweetness that balances the savory flavors. Garlic Powder – To season the biscuits and the buttery topping. Salt – To enhance the flavors of the biscuits. Salted Butter – Use some salted butter to make the biscuit dough and then some to melt for the topping. Cheese – Sharp cheddar cheese works best for the authentic Red Lobster flavor, but you can use a different shredded cheese if you prefer. Buttermilk – Use buttermilk or regular milk to make the biscuit dough. Parsley – Some dried or fresh parsley is perfect for seasoning the tops of the biscuits before serving.
How to Make This Recipe
Tips for Success
Cast Iron Skillet. These can also be baked in a 10-inch cast iron skillet instead of on a baking sheet if you prefer. Good quality ingredients. For best results, choose good-quality ingredients. As we’re making these biscuits from scratch (no extra flavorings or preservatives here!), the flavor will come from the freshness and quality of the ingredients used.
Substitutions and Variations
Spice it up. Add some cayenne pepper or red pepper flakes for an added kick! Change the herbs. You can easily change the flavor of these biscuits by changing the types of herbs used. Try basil, cilantro, or rosemary, depending on what would complement your main dish. Buttermilk substitute. You can use regular whole milk instead of buttermilk, but I think that the acidity of buttermilk works best. If you don’t have buttermilk on hand, add 1 tablespoon of lemon juice or vinegar to a 1-cup measuring cup, then fill it the rest of the way with whole milk. Let it sit for 5 minutes before using. The acid will curdle the milk, and it makes an easy replacement in any recipe that calls for buttermilk!
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Simply use the same measurement of flour in the Bisquick mix, and omit the flour, baking powder, baking soda, and salt, and follow the recipe like normal. It’s as simple as that!
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