Cheddar Bay Biscuits

These quick and easy drop biscuits that are just like your favorite Red Lobster Cheddar Bay Biscuits! This copycat recipe is so much easier to make than the usual rolled and cut biscuits, yet they are just as good. So light and fluffy with tons of garlic and cheddar in them. Simply mix up the batter, drop onto your baking sheet and bake. The perfect quick and easy side dish recipe for your meal!

Who are my Red Lobster fans? Tell the truth – you love to go there because of the cheddar bay biscuits, right? I know, me too! Those cheesy biscuits are so, so good I had to try making a homemade version so I wouldn’t have to go to Red Lobster every time I was craving one. And not to brag, but I think I’ve nailed it! These homemade biscuits are light and tender with just the right amount of cheese and garlic.

The best part about these biscuits is how delicious they are, but the second-best thing about them is that they are so easy to make. You only need six ingredients and 10 minutes to make the dough. They are drop biscuits which means you don’t have to roll out the dough and cut out the biscuits!

Just drop the dough on a baking sheet and pop them in the oven. They smell heavenly while they bake and taste amazing. I know you’re going to love these copycat cheddar bay biscuits!

Why this recipe works!

• You only need six ingredients that are probably in your house already!
• They are ready in 25 minutes! Simply mix, drop and bake. Don’t forget that garlic butter on top.
• Perfect easy bread that doesn’t require yeast and rising, so anyone can make them.

Ingredients Needed

If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

• Butter
• Garlic
• Parsley
• Baking mix – We used Bisquick mix in this recipe.
• Cheddar cheese – We prefer using a sharp cheddar cheese. As always, we recommend shredding it yourself versus using pre-shredded cheese for the ultimate meltability.
• Milk – We usually use skim or 2% milk and both work great. We have not tested the recipe with anything other than cow’s milk.

Steps to Prepare

• Preheat – your oven to 400 degrees F. Spray a non-stick baking sheet with cooking spray.
• Mix – half of the garlic, all of the baking mix and cheddar cheese together in a bowl. Add the milk and mix until combined.
• Drop – the dough by the spoonful onto your prepared baking sheet. Bake the biscuits for 10 minutes. While they’re baking, melt the butter in a skillet and sautee the rest of the garlic in it for about a minute. Remove it from the heat and add the parsley.
• Brush – the tops of the biscuits with the garlic butter and bake the biscuits for another five minutes.

Helpful Tools

I’m guessing you have all these tools in your kitchen, but for easy reference this is what you need to make these easy drop biscuits!

• Mixing bowl
• Spoon
• Baking sheet
• Skillet
• Basting brush

Why are my biscuits tough?

If your biscuits are tough instead of tender you probably overmixed the dough. Overmixing the dough develops the gluten in the flour which causes them to be tough. Once you add the flour mix it just long enough so it disappears into the dough.

How do I store leftovers?

Stored in an airtight container they will keep for one to two days at room temperature. Or, you can tightly wrap them and they will keep for up to a week in the refrigerator. You can also freeze biscuits for two to three months as long as they are tightly wrapped.

These are also freezer friendly. After baking, cool biscuits completely, then place in an airtight container. Place in freezer for up to 3 months. Thaw at room temperature that then reheat according to directions below.

The other option is to freeze raw pucks of dough. Drop biscuit dough onto a baking sheet and place it in the freezer for at least 2 hours or until the dough is completely frozen. Transfer the dough pucks into an airtight container or bag and freeze up to 3 months. Bake as directed, you may need to add a few extra minutes to the bake time since the dough is frozen.

How to reheat biscuits

• Microwave: wrap the biscuits in a paper towel and warm them for 30 to 40 seconds.
• Oven: preheat the oven to 350 degrees F. Place the biscuits on a baking sheet and warm them in the oven for 8 to 10 minutes or until they are warmed through.

Your family is going to love these cheesy biscuits – they are the perfect side dish for any dinner! Need some dinner ideas? Check out some of our favorite dinner recipes or try some of my other savory bread and biscuit recipes if you’re in a baking mood!

Make it a Meal!

Here are a few of our favorite quick and easy dinner recipes that pair great with these biscuits!

• The BEST Homemade Lasagna
• Chicken Alfredo Roll Ups
• Crock Pot Spaghetti

More quick bread and biscuit recipes!

Love quick and easy breads? I know I do! These are my go-to recipes for quick bread recipes!

• Olive Garden Breadsticks
• Beer Bread
• Rosemary Bread (Macaroni Grill Copycat)
• English Muffin Bread

Love it? I knew you would! Rate it, please!! It would be awesome if you’d give it a five-star rating below!

If you snap any photos, don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

5 from 4 votes

Cheddar Bay Biscuit Recipe

Quick and easy biscuit recipe that tastes just like the famous Red Lobster Cheddar Bay Biscuits! The perfect easy side dish to finish your meal.

Prep:10 mins

Cook:15 mins

Total:25 mins

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Ingredients

• ▢ 2 Tbsp butter melted
• ▢ 4 garlic cloves minced, divided
• ▢ 1 Tbsp fresh chopped parsley
• ▢ 2 c. all purpose baking mix we use Bisquick
• ▢ 1 c. shredded cheddar Cheese
• ▢ 2/3 c. milk cold

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Instructions

• Preheat oven to 400 degrees. Spray baking sheet with non-stick spray.
• In a large bowl combine biscuit mix, cheddar cheese and 2 cloves garlic. Stir in milk and mix.
• Drop batter by heaping spoonfuls onto cookie sheet. Should make about 12 biscuits. Bake 10 minutes.
• Meanwhile melt butter in frying pan and add the rest of the garlic and saute on low heat about one minute. Remove from heat and add parsley. Brush biscuits with melted butter mixture and bake five minutes longer or until gold brown on bottom.

Tips

WHY ARE MY BISCUITS TOUGH?

If your biscuits are tough instead of tender you probably overmixed the dough. Overmixing the dough develops the gluten in the flour which causes them to be tough. Once you add the flour mix it just long enough so it disappears into the dough.

HOW DO I STORE LEFTOVERS?

Stored in an airtight container they will keep for one to two days at room temperature. Or, you can tightly wrap them and they will keep for up to a week in the refrigerator. You can also freeze biscuits for two to three months as long as they are tightly wrapped.

These are also freezer friendly. After baking, cool biscuits completely, then place in an airtight container. Place in freezer for up to 3 months. Thaw at room temperature that then reheat according to directions below.

The other option is to freeze raw pucks of dough. Drop biscuit dough onto a baking sheet and place it in the freezer for at least 2 hours or until the dough is completely frozen. Transfer the dough pucks into an airtight container or bag and freeze up to 3 months. Bake as directed, you may need to add a few extra minutes to the bake time since the dough is frozen.

HOW TO REHEAT BISCUITS

• Microwave: wrap the biscuits in a paper towel and warm them for 30 to 40 seconds.
• Oven: preheat the oven to 350 degrees F. Place the biscuits on a baking sheet and warm them in the oven for 8 to 10 minutes or until they are warmed through.

Nutrition Information

Calories: 272kcal (14%), Carbohydrates: 26g (9%), Protein: 9g (18%), Fat: 15g (23%), Saturated Fat: 7g (44%), Cholesterol: 27mg (9%), Sodium: 649mg (28%), Potassium: 107mg (3%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 309IU (6%), Vitamin C: 1mg (1%), Calcium: 231mg (23%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.