I am a solid child of the ’90s. I collected Lisa Frank school supplies, loved Dunkaroos, and tried wearing my clothes backwards. And I was obsessed with Red Lobster’s Cheddar Bay Biscuits. Those garlicky, warm, pillowy biscuits were the reason my sister and I begged my parents to go to Red Lobster as often as we did.

Although it’s been a minute since I’ve been to a Red Lobster, I’m no stranger to their store-bought cheddar bay biscuit mix. And while they somehow always fall short of delivering those iconic flavorful biscuits you can get at the restaurant, the nostalgia factor is huge — it’s why I keep going back for another box.

But, I’m happy to announce that now, I don’t need the pre-made mix. I’ve cracked the code to the best homemade cheddar bay biscuits, and quite frankly, they’re so much better than what I’ve ever had at the restaurant. Here’s how you can replicate those renowned biscuits at home, without picking up a box.

Why you’ll love it

Ingredients in Copycat Red Lobster Biscuits

What to serve with Copycat Red Lobster Biscuits

These biscuits go well with almost anything you’re planning to serve. Here are a few of my go-to recipes for pairing these biscuits with.

Can you freeze the biscuits?

Yes! You have a couple options here: You can freeze the shaped, unbaked biscuit dough or freeze any leftover baked biscuits. If you’re freezing unbaked biscuits, you’ll bake them straight from the freezer; just plan for about five extra minutes of baking time. If you’re heating up frozen leftover biscuits, reheat in a 300-degree oven until warmed through.

Copycat Red Lobster Biscuits

Makes 12 biscuits

For the biscuits:

4 ounces sharp white cheddar cheese (about 1 cup shredded)

8 tablespoons (1 stick) unsalted butter

3/4 cup buttermilk

2 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons kosher salt

1/2 teaspoon baking soda

For the garlic butter:

4 tablespoons (1/2 stick) unsalted butter

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/8 teaspoon kosher salt

Make the biscuits:

1. Arrange a rack in the middle of the oven and heat the oven to 450 F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Grate 4 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 packed cup), or measure out 1 cup store-bought grated.

3. Cut 8 tablespoons (1 stick) unsalted butter into 8 pieces and place in a medium microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 60 seconds total. (Alternatively, melt the butter in a medium saucepan over medium heat.) Add 3/4 cup buttermilk and stir to combine.

4. Place 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon baking soda in a large bowl and whisk until combined. Add the buttermilk mixture and gently stir with a flexible spatula until no dry flour remains and a soft dough forms. Add the cheese and stir to combine.

5. Using a 1/4 measuring cup, scoop out scant 1/4 cup portions of the dough. Gently roll each portion of dough between the palms of your hands to form a ball. Place on the baking sheet, spacing them at least 2 inches apart.

6. Bake until the biscuits are golden brown, about 10 minutes. Meanwhile, make the garlic butter.

Make the garlic butter:

1. Cut 4 tablespoons unsalted butter into four pieces and place in a small microwave-safe bowl. Microwave in 15-second intervals until the butter is melted, about 30 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.) Add 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, and 1/8 teaspoon kosher salt, and stir to combine.

2. As soon as the biscuits come out of the oven, liberally brush the top of each biscuit with the garlic butter. Serve immediately.

Recipe notes

(Kristina Razon is a deputy food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2026 Apartment Therapy. Distributed by Tribune Content Agency, LLC.