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featured cheddar bay biscuits

Copycat Cheddar Bay Biscuits Recipe

Course: Bread, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 biscuits
Calories: 233kcal
Author: Becky Hardin
You don’t have to go to Red Lobster to have warm, delicious Cheddar Bay Biscuits! Made from scratch with sweet buttermilk and  lots of cheddar cheese, these copycat cheddar bay biscuits are even better than the original!
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Ingredients

For the Biscuits

  • 2 cups all-purpose flour 240 grams
  • ½ tablespoon baking powder 6 grams
  • ½ teaspoon baking soda 3 grams
  • 2 teaspoons garlic powder 6 grams
  • 1 teaspoon granulated sugar 4 grams
  • 1 teaspoon dried parsley 1 gram
  • ½ teaspoon kosher salt
  • 5 ounces shredded cheddar cheese 142 grams
  • ½ cup unsalted butter 113 grams, melted and slightly cooled (1 stick)
  • 1 cup buttermilk 227 grams (see note)

For the Butter Topping

  • 3 tablespoons unsalted butter 42 grams
  • ½ teaspoon dried parsley
  • ¼ teaspoon kosher salt

Instructions

  • Preheat oven to 450°F. Line a large baking sheet with parchment paper and set aside.
    how to make cheddar bay biscuits
  • In a large bowl, combine the flour, baking powder, baking soda, garlic powder, sugar, parsley, and salt. Whisk until well combined. Add the shredded cheese and mix until coated.
    2 cups all-purpose flour, ½ tablespoon baking powder, ½ teaspoon baking soda, 2 teaspoons garlic powder, 1 teaspoon granulated sugar, 1 teaspoon dried parsley, ½ teaspoon kosher salt, 5 ounces shredded cheddar cheese
    how to make cheddar bay biscuits
  • Add the melted butter and buttermilk and mix until just combined, being sure not to over mix.
    ½ cup unsalted butter, 1 cup buttermilk
    how to make cheddar bay biscuits
  • Spray the inside of a portion scoop with nonstick cooking spray. Use the scoop to scoop out even portions of biscuit dough and place them 1 inch apart on the baking sheet.
    how to make cheddar bay biscuits
  • Bake for 10-12 minutes, until golden brown.
    how to make cheddar bay biscuits
  • While the biscuits bake, make the butter topping. Place 3 tablespoons of butter in a small microwave safe bowl. Microwave the butter in 30-second increments until melted. Whisk in the salt and parsley.
    3 tablespoons unsalted butter
  • Brush the melted butter mixture onto the baked biscuits and serve warm.
    ½ teaspoon dried parsley, ¼ teaspoon kosher salt

Video

Notes

  • Buttermilk: No buttermilk? No problem! Measure out 1 cup of milk, remove 2 tablespoons of milk, and mix in 2 tablespoons of white vinegar or lemon juice. Let the mixture stand for 5 minutes before mixing it into the recipe.
  • Properly measure the flour to prevent overly dry biscuits. Use a spoon to scoop the flour into the measuring cup and level it off with a butter knife.
  • Try to avoid overmixing the biscuit dough. Overworked dough can lead to dry and tough biscuits.
Storage: Store cheddar bay biscuits with melted butter topping in an airtight container in the refrigerator for up to 2 days. Store biscuits without melted butter topping in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. Make the melted butter topping before serving.

Nutrition

Serving: 1biscuit | Calories: 233kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 344mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 0.02mg | Calcium: 143mg | Iron: 1mg