Copycat Cheddar Bay Biscuits are made with Bisquick and taste just like the Red Lobster biscuits without a lot of work! If you want a melt in your mouth biscuit, you’ll love these rolls.

Cheddar Bay Biscuits


(Originally posted 2009)

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. 

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


butter on flour

Start with your Bisquick mix and butter.

butter and flour

You can cut the butter into the mix with a food processor, pastry cutter, or two forks until the mixture resembles sand.

biscuit dough with cheese

Stir in some cheese, milk, and garlic powder.

biscuit dough

Scoop into 1/4 cup balls.

biscuit dough

Place them on a parchment lined baking sheet.

Cheddar Bay Biscuits

Bake until golden then brush with a butter glaze.

Cheddar Bay Biscuits

Just look at that garlic butter glaze.

Cheddar Bay Biscuits


Cheddar Bay Biscuits

Cheddar Bay Biscuits

4.50 from 12 votes
These Copycat Cheddar Bay Biscuits are made with Bisquick and taste just like the Red Lobster biscuits without a lot of work!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 servings



  • 2 1/2 cups Bisquick
  • 4 Tablespoons cold butter
  • 1 cup cheddar cheese, shredded
  • 3/4 cup milk
  • 1/4 teaspoon garlic powder

Butter Glaze:

  • 3 Tablespoons butter
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried parsley flakes


  • Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
  • Combine Bisquick with cold butter in a medium bowl using a pastry cutter, food processor, or two forks. 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.
  • 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.
  • While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes.
  • 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.
  • 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.


Source: LettucePray
Cuisine: American
Course: Breads
Cheddar Bay Biscuits