Cheddar Bay Biscuits

These Copycat Cheddar Bay Biscuits are made with Bisquick and taste just like the Red Lobster biscuits without a lot of work!Copycat Cheddar Bay Biscuits made with Bisquick and taste just like the Red Lobster biscuits.

A couple of months ago I wanted to make the coveted Red Lobster biscuits (I believe they’re called Cheddar Bay Biscuits) but I didn’t have Bisquick at the time so I made these Cheese Muffins instead.

They tasted great but to simplify things even more (Yes, I’m that lazy) here’s an awesome recipe if you have Bisquick on hand that tastes just like Red Lobster’s. These are grub. They would be great with an Easter ham.

Some versions are from scratch and have Old Bay seasoning, but this recipe has ingredients I always have on hand.

Austin said he wanted the last biscuit but then got distracted and went outside to play.

He came back and the last biscuit was gone (I assumed he was full when he left). Needless to say he was upset so it looks like I will be making these again soon to make up for it…

Prep Time
22 hrs 3 mins
Cook Time
22 hrs 3 mins
Author: Christy Denney
  • 2 1/2 cups Bisquick
  • 4 Tablespoons cold butter
  • 1 cup cheddar cheese shredded
  • 3/4 cup milk
  • 1/4 tsp garlic powder
Butter Glaze:
  • 3 Tablespoons butter
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried parsley flakes
  1. Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
  2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just use a fork to cut the butter into the mixture). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.
  3. Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
  4. While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes.
  5. After biscuits have come out of the oven, use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.
  6. Need to use up some zucchini? Grate a small zucchini, about 3/4 cup. Strain the grated zucchini in a cheesecloth or some paper towels to get rid of the excess moisture. Add the grated zucchini to the biscuit batter when you add the cheese and milk.
Recipe Notes

Source: LettucePray

Speak Your Mind



  1. Yum! These look delicious. Your food pictures are always so enticing, and leave me feeling hungry!

    Have you ever tried the Cheese Muffins from Jim N Nicks BBQ? (I’m not sure where you live, but I lived in AL for years and we loved Jim N Nicks). That’s what this recipe reminded me of!

  2. Not from AL but I haven’t met many cheese muffins I didn’t like. I’m originally from Mesa, AZ and live in Southern Florida now.

  3. I’ve had these at R.L. and they are dangerously good. Thanks for the recipe.

  4. Those biscuits from Red Lobster are literally the only reason I would ever go there. Looks like now I don’t have to!
    Thanks 🙂

  5. YUM! JD will love these… I’ll have to make them soon.

    I love your blog Christy! I have probably referred about 15 people to it cause I love all your recipes so much. no joke!

    P.S. the cutco boy called me and had an appointment set up…. then when he told me the penny thing I realized what he was selling and the appt. was cancelled when he found out I used to sell cutco and have the entire set! haha

  6. Hi,I have come by your lovely and yummy blog by way of the Atwoods. Oh, these are the best biscuits! And they look so easy to make. Thanks for the great recipe, it’s a keeper.

    I am going back to peruse some of your other tempting goodies on your blog.

    It was so nice to meet you today!

  7. wow, just wow.
    I never have Bisquick because the only reason I’d have it is to make these, so, sadly I will probably never make them unless I find a really good copycat Bisquik recipe. THey look great though!

    • I make my own “Bisquick” – 2 c all- purpose flour, 3 tsp baking powder, 1 tsp salt and 2 Tbsp shortening. Combine dry ingredients and cut in the shortening with a pastry blender or fork. Use as regular Bisquick.

  8. Tia,
    They are good. You should make the cheese muffins I linked to above. They are dang good and require no bisquick!

  9. I used to make these all the time. Dan LOVES them! Reminds me that I should make em’ again soon. They are so tastey with soup, or a great side to any meal. I find mine best when fresh and still a little warm. What do you think?

  10. Kaela,
    Oh yeah. Definitely best warm!

  11. Kristy…these are wonderful. I made them tonight for dinner….I did not have cheddar cheese so I used mozzarella instead and they were so good…my family loved them. thanks Nina

  12. Christy, these look amazing and I am planning on making them tonight. It’s just my fiance and I though, so I was wondering- how many does this recipe make? Any idea if they’re good as leftovers?

  13. Just found the “makes one dozen” thing at the end, sorry! Still wondering about the leftovers though…

  14. Tori,
    They are best right out of the oven to be honest. But I actually haven’t ever had any left over to find out.

  15. I was excited until I saw Bisquick. I threw all of mine away when I saw how loaded it is in Trans Fat. I’d much rather have a recipe with “normal ingredients.” Maybe you can modify, for non-lazy, semi-healthy food lovers… Thanks

  16. slobby,
    I have just the thing. If you read the top of this post it says I have another recipe that doesn’t require Bisquick that tastes similar to these. They are called Cheese muffins:

    Also I make these with the Heart Smart Bisquick and they taste great!


  17. My husband and I were just talking about how we could replicate the REd Lobster biscuits!!
    Totally going to have him pick up bisquick and more butter on his way home 🙂

  18. Also – do you mean the powder form of Bisquick or the pourable kind?

  19. @Paige,
    Just the powder kind. I’ve even used the Healthy Smart kind and they taste good.

  20. Do you have the recipe for not using Bisquick?

  21. @Hapa-Haole Wahine,
    Yes, here ( is a version that tastes similar!

  22. I made these biscuits for my mom for Mother’s Day and they were a hit. Everyone had seconds and only stopped there due to full stomaches 😉 Very delicious.

  23. Wow, these look yummy! Cant wait to make some…

    ~JamieS@ Scattered Thoughts of a Crafty Mom

  24. I feel hungry as I look at the photo.. Delicious recipe…

  25. finally made these 🙂 recipe worked perfectly and was delicious! thankyou!

  26. My ten year old daughter brought this recipe home from a 4H day camp this summer and we have been asking her to make them a lot! ( I LOVE recipes that my kids like to make! LOL) So yummy. We will have to add the shredded zucchini next time.

  27. It also works well to freeze the butter for a few minutes and then cut into small cubes (pea-sized, like you say). Then the butter melts later in the baking process and soaks the biscuits in a melty, delicious sort of way.

  28. I came across this on Pinterest today and immediately tried them with my gluten-free bisquick for my gluten-free husband tonight, and they were fantastic! Thank you so much, as this is the first decent homemade gluten-free biscuit I’ve made. And so easy!

  29. YUM! I’m going to have to send these to some neighbors to get them out of the house. They are dangerously good!

  30. I’m the girl who used to bring my ‘big purse’ to Red Lobster, just so I could bring home a few extra of their amazing biscuits. I am sitting here now, SO FULL from a couple of these AMAZING pieces of heaven right from my own oven!! YESSS!!!! THANK YOU!!!! (I now live a 3hr drive away from the closest Red Lobster)

  31. Oh my gosh, I made these tonight and they were AMAZING! Thank you so much for sharing. I posted it on my blog as well:

  32. “Heart Smart” bisquick is just bisquick with palm oil instead of trans fats. 😀
    I’m planning to make these tonight. The name made me think that they had Old Bay seasoning, and I’m going to experiment with that too. Wish me luck! 🙂

    • I hope you did! If you want to copy the Red Lobster biscuits, using Old Bay is a necessity. That’s the “Bay” in Cheddar Bay Biscuits.”

  33. The waitress at Red Lobster gave me this recipe just as you have it except that out here they use a local biscuit mix called Krusteaz. My mom used to just eat biscuits and salad and have them box her entree to go, lol.

  34. Why does it have to deal with “health reasons?” No self-respecting cook uses… Bisquick. *shudder* That’s like substituting cheap freezer section chicken nuggets at a Sunday chicken dinner with company coming.

    I guess you didn’t have a Southern upbringing in which you were taught biscuit making by hand? I’m so sorry!

  35. @Anonymous,
    I guess I’m not self-respecting. Let’s face it…with four kids, I’m just happy to get dinner on the table so sometimes shortcuts are what I need. And no I didn’t have a Southern upbringing. But my mom did teach me good manners like if you don’t have anything nice to say, don’t say it at all. 🙂

    • I agree with you completely! If you don’t want to make them, DON’T! It’s really very simple! Just be nice. I’m not from the South but I DO believe in being nice. LOVE your website! Thank you!

  36. Just made these last weekend! They were delicious. Thanks so much for sharing your recipe. I even threw the extras in the freezer (well, and then ate most of those too!).

  37. First of all, I love your recipes. I tried these biscuits tonight, but mine turned out a little dry. I was wondering if I should add more butter or more milk? Otherwise, they were awesome!

  38. I made these tonight and they were delicious! Just like the Red Lobster ones. That’s really the only thing that keeps us going back there and now we can make them at home! Thanks for the recipe!

  39. I really need to try. I love the biscuits.

  40.! These are so good!! My family loved them too! I found your recipe on Pintest. You have a great website and I will be checking out more of your recipes. Thanks for sharing your recipes. God bless you & your family!

  41. I just had Cheddar Bay Biscuits from Red Lobster for the first time in my entire life, tonight! lol. I remembered seeing a recipe for them on Pinterest and it took me here. Turns out I’ve made something similiar before but was missing a few things like the glaze lol. When I did mine before I saw this, I chopped up some fresh garlic and put in there. Just an idea. Very yummy also.

  42. Can you use jiffy? Just wondering!! And hoping lol

  43. @Anon,
    I’ve never used Jiffy mix so I’m not sure. I bet if you use that glaze on anything it would be good.

  44. So I found this recipe via pinterest and didn’t get too excited at first…Well I have this thing where I won’t cook something for others unless I try it first.

    This morning I cut the recipe into a 1/4 (made 3 biscuts, 1 for me and each of the dogs). They were freaking AWESOME (dogs loved them too).

    Great for breakfast or for dinner LOL. Can’t wait to make them for hubby someday soon.

  45. Can you freeze these…b/c if so I shall make a huge batch and freeze for future dinners
    Thank you

  46. @Jen,
    I haven’t ever tried freezing these but I definitely think you could.

  47. I made these tonight but I had to tweak it but still turned out amazing! I didn’t have cheddar cheese so I used a fiesta blend (it’s all I had) and instead of parsley flakes I used Italian seasoning. I couldn’t believe how amazing they were right out of the oven, watching the cheese melt as you rip it open… Omg I felt like a chef lol.

  48. Illinois mama says:

    If u are looking for a shortcut, SAMs club just started carrying red lobster biscuit mix in the last couple weeks

  49. I would like to know what your recipe was without the Bisquick.

  50. These are great! Talk about whipping something up! I fixed a batch the other day to go with Shrimo and Grits and a half of a batch this morning to go with some soup. They will be a regular in the menus!

  51. This is the best biscuit recipe I’ve seen by far! My husband made these for dinner a couple of weeks ago and they were amazing! He made them again for Christmas but had another cook in the kitchen and they didn’t come out like his (I couldn’t help because I was sick and so was our son)! I’m requesting them again for tonight!

  52. YUP! Just made these and my hunny LITERALLY woke up from the smell of them baking. I am a novice baker and I aced these so give them a try. Super easy and super delicious, thanks for sharing!!

  53. Frederick Stevens says:

    My wife used to eat at Red Lobster and found their biscuits MUCH to fatty and extremely salty!

  54. Sinsational Delights says:

    While looking for a recipe that would “clone” Red Lobster’s Chedder Bay Biscuits (RL), I stumbled upon your site. I know this comment is coming your way late, but I just had to write to let you know what I thought about your version of RL’s biscuits. First, I had intended to use a recipe that required no Bisquick. However, after seeing your recipe, and other recipes on their packaging, I decided to invest in a box ($2.97). Last night, I made these biscuits using your recipe. (After having first read the comments from other’s here, I decided to add a splash more milk (from 3/4 cup to a full cup), garlic powder and dried parsley/dried Italian seasoning to the dough mixture. Likewise, I reduced all of the ingredients – with the exception of the butter – by half for the butter spread.) It’s been awhile since I ate at RL, so I don’t immediately recall how their biscuits taste, exactly. HOWEVER, I still found your version DELICIOUS! I stored them in a plastic container but still found them soft and airy this morning. Tonight, I’ll re-heat them in the oven (on keep-warm setting only) and my husband and I will have them with a home-made spaghetti and salad. YUM! Can’t wait to try your Cheese Muffins!

  55. Sinsational Delights says:

    This is just a test…I can not leave a comment

  56. I have yet to make these (I will be tomorrow night) but I thought I’d share a little tip I learned while making pie crusts.

    If you don’t have a pastry cutter you can freeze your butter beforehand, grate into the bisquick with a cheese grater, then mix it a bit by hand. Using two forks (or two knives) isn’t terribly difficult but I’ve found that freezing the butter and grating it is just a bit quicker than the alternative.

  57. These are great! I can whip up a half a batch and get 8 good-sized biscuits. One bit of advice, uses slices of butter that you cut into the Bisquik. It’s much easier that way…. And a few dribbles if milk work if it’s too stiff. This is a keeper for me!

  58. Sounds yummy!

  59. Just made these tonight and they were TOO good, I was amazed because they did taste JUST LIKE the Red Lobster biscuits! My son and I ate almost the whole batch! (I only got 8 out of the recipe) Glad I found this recipe, thanks! 🙂

  60. Oh joy, these bisquits sound so delicious, will definitley make them. Thank you for sharing the recipe.

  61. The dumbest clarification question EVER…do you put the glaze on while the biscuits are baking or after they come out of the oven?

  62. I have a recipe similar to this and while it’s pretty good, it’s not RL. I will definitely try your recipe next time. One quick question: is the butter salted or unsalted?

  63. I just want to say thank you for this perfect recipe! I make these biscuits all the time and they always come out delicious.

  64. There is a reason the comment from the person from the south signed in Anonymous. When you say things you are ashamed of being tied with you sign Anonymous. I thought people that grew up in the south had better manners than Anonymous has.

  65. I enjoy your recipies so much. We don’t have Bisquick where I come from but we have a scone mix as we call Bisciuts, scones and we make drop scones instead. I made your biscuits with my scone mix and they are delicious. Thanks Judith ( NZ )

  66. I just want to thank you for posting this recipe. I’ve made these like 10 times since finding it! I’m a bit addicted. 🙂

  67. I’ve noticed that if you add just a little bit of lemon juice to the butter mixture and use garlic salt rather than garlic powder it tastes even more spot-on. I used to work at Red Lobster when I was in college, and I spent a long time trying to copy those biscuits after I left…the lemon juice makes a huge difference! 🙂

  68. Tried this recipe tonight and thought it was much more garlic than the real restaurant biscuits. Next time I’ll leave it out of the butter glaze.

  69. I don’t use Bisquik, and would like to have the ‘scratch’ ingredients for these, as I love Red Lobster
    biscuits….anyone have the home made ingredients

  70. Christy, these look terrific … but Red Lobster got smart and starting packing the mix for their bisquits. We made them and they were fantastic. We did add some hot pepper to the mix to make the bisquits “pop”! The bisquits are available at Wal Mart and the box only cost $1.00!!!

  71. I’m not much of a baker but these were sooo delis hand easy to make! I have some on ATM. I’m obsessed . Thanks for the recipe!!

  72. I got the BIG box of the Red Lobster biscuit mix at Sam’s Club and tasted the garlic butter before putting on the biscuits. It had a bit of “sweet” taste to it. It’s half garlic and half onion powder! It does make a difference.

  73. Now I am confused.We had these for Easter with a ham but I always thought they were called cheddar bay biscuits due to the Old Bay seasoning you put in them.My husband likes them so much that I had to make them again that week. I increased the Old Bay from 1/2 tsp to a whole tsp.I will have to try this one without the old bay.He loves them right out of the oven.

  74. I’m making these tomorrow for Thanksgiving. Would you think they’d do OK to make the batter ahead of time and refrigerate overnight or do they need to be made immediately after mixing?

    • Christy {The Girl Who Ate Everything} says:

      I would say that they would be best immediately after mixing since the baking powder in the mix starts reacting once it’s mixed together.