Name: Copycat Red Lobster Biscuits
Prep time: 5 min
Total time: 17 min
Ingredients: 1½ cups self-rising flour; 1 tablespoon granulated sugar; 1 teaspoon garlic salt; ⅝ teaspoon garlic powder (divided ½ teaspoon and ⅛ teaspoon); 1 teaspoon baking powder; 3 tablespoons fresh parsley (chopped & divided); 1½ cups sharp cheddar cheese (shredded); ¾ cup unsalted butter (melted & divided ); ¾ cup full-fat buttermilk (cold)

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These aren’t just another copycat recipe—these are the copycat Red Lobster biscuits you’ve been craving. I’ve taken everything you love about those Cheddar Bay golden, cheesy, garlicky bites and made them even better—no boxed mix, no complicated steps, just pure biscuit bliss in 15 minutes.

What makes my Red Lobster Cheddar Bay Biscuits recipe stand out? It’s all in the little details. I’ve found the perfect balance of sharp cheddar and savory garlic, with a touch of buttermilk to keep them soft and tender on the inside. Plus, these are drop-style biscuits, which means there’s no rolling or cutting—just spoon them onto your baking sheet and pop them in the oven.

And let’s talk about that final touch: a warm, buttery garlic glaze brushed on top just before serving. It gives each biscuit that extra burst of flavor, making them taste just like (if not better than!) the ones you’d find at the restaurant.

So why settle for a mix when you can have all that from scratch in less time than it takes to order takeout? With my recipe, you’ll get that fresh-baked taste every time, and I promise—once you try them, you’ll never look back.

I love to recreate my restaurant favorites – have you tried my KFC Coleslaw, Bang Bang Shrimp, Crunchwrap Supreme, or Olive Garden Alfredo Sauce?

Ingredients NOtes

Self-rising flour: If you do not have self-rising flour you can substitute 2 cups of all-purpose flour plus 1 teaspoon baking powder and ½ teaspoon baking soda. The self-rising flour makes this a super quick and easy recipe.
Granulated sugar
Garlic salt
Garlic powder
Baking powder
Fresh parsley: You can substitute dried parsley for the fresh chopped parsley. You will just want to reduce the amount of dried parsley in the recipe to 2 tablespoons.
Sharp cheddar cheese: Cheddar cheese is a classic ingredient in this recipe, but you can use other cheeses if you prefer. Try fresh parmesan, gouda, or for a spicy kick, add some shredded pepper jack.
Unsalted butter
Full-fat buttermilk: See substitutions in the tips section below.

a bucket full of red lobster copycat biscuits

How to Make the Red Lobster Biscuits at Home

Combine melted butter and buttermilk in a bowl with a pour spout.
In a separate bowl, combine flour, sugar, baking powder, garlic salt and parsley. Add the shredded cheddar cheese to the flour mixture and toss so that all the cheese is coated with flour.
Add the buttermilk and melted butter mixture to the flour mixture and gently combine with a wooden spoon until all the liquid is incorporated into the flour.
Scoop out the biscuits with a 2 inch cookie scoop, and place on a baking sheet 2 inches apart.
Bake at 475 degrees Fahrenheit for 12-14 minutes or until lightly golden on the edges.
Melt the remaining butter in a small dish and stir in the remaining parsley.
Brush baked biscuits with parsley-infused melted butter.
Allow the biscuits to cool for 5 minutes on the baking sheet. Serve and enjoy!
Pro-Tip: These Copycat Red Lobster Biscuits can be served immediately or at room temperature.

make the biscuit batter and scoop into balls. place in baking sheet and bake.

Tips & Variations

Buttermilk Substitutes:
- 4 tablespoons milk + enough sour cream to make 3/4 cup.
- 2 tablespoons milk + enough plain yogurt to make 3/4 cup.
- 1 tablespoon white vinegar + enough milk to make 3/4 cup. Let sit for 5-10 minutes.
- 1 tablespoon lemon juice + enough milk to make 3/4 cup. Let sit for 10 minutes. It will look curdled. Stir to combine
Customize this biscuit recipe with your favorite herbs and spices. If you want a bit of heat in your biscuits, add a pinch of cayenne pepper to your dough! If you like fresh herbs, add a blend of basil, oregano, marjoram, rosemary, and thyme to your melted butter before brushing it on the baked biscuits.
Make sure your Baking Powder is fresh. The baking powder causes the biscuit to rise, so if your baking powder expires, you’ll end up with flat biscuits.

Serving Suggestions

These biscuits pair perfectly with your favorite soups or stews. I love to serve homemade biscuits with my turkey chili, shepherd’s pie, creamy chicken and rice soup.

red lobster copycat biscuits garnish with parsley

Proper Storage

To Store: These biscuits can be stored in a covered container, in the refrigerator for 2-3 days.
To Freeze: For best results, cool and freeze your biscuits the same day you bake them. To freeze unbaked biscuits, flash freeze the biscuits until solid and then transfer them into a gallon-sized freezer bag. They will keep frozen for up to 2 months. To freeze baked biscuits, cool completely before placing them in a gallon-sized freezer bag. You can freeze them for up to 3 months.
To Reheat: Refrigerated biscuits can be reheated in a 200 degree F oven for 5-7 minutes.

More Copycat Recipes

If you tried this Copycat Red Lobster Biscuit Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 1 vote

Copycat Red Lobster Biscuits

Author — Jennifer Fishkind

Serves —

Copycat Red Lobster Biscuits are better than the bread at the restaurant or baked from a box because they are made in minutes with simple staples at home. They're the flakiest, fluffiest drop-style, delicious dinner side.

Print Rate Pin Save

Prep Time 5

Bake Time 12

Total Time 17

Ingredients

▢ 1½ cups self-rising flour
▢ 1 tablespoon granulated sugar
▢ 1 teaspoon garlic salt
▢ ⅝ teaspoon garlic powder divided ½ teaspoon and ⅛ teaspoon
▢ 1 teaspoon baking powder
▢ 3 tablespoons fresh parsley chopped & divided
▢ 1½ cups sharp cheddar cheese shredded
▢ ¾ cup unsalted butter melted & divided
▢ ¾ cup full-fat buttermilk cold

Instructions

Preheat oven to 425* F. Line a large rimmed baking sheet with parchment paper. Set aside.
In a medium bowl, with a pour spout, combine ½ cup (1 stick) of the melted butter with the cold buttermilk. Stir to incorporate fully.
¾ cup unsalted butter, ¾ cup full-fat buttermilk
In a large mixing bowl combine the self-rising flour, granulated sugar, baking powder, garlic salt, ½ teaspoon of garlic powder and 2 tablespoons of fresh chopped parsley. Once all those ingredients are combined, add the shredded cheddar cheese and toss the cheese in the flour mixture so that all the cheese is coated.
1½ cups self-rising flour, 1 tablespoon granulated sugar, 1 teaspoon garlic salt, ⅝ teaspoon garlic powder, 1 teaspoon baking powder, 3 tablespoons fresh parsley, 1½ cups sharp cheddar cheese
Add the buttermilk and melted butter mixture to the flour mixture and gently combine with a wooden spoon until all the liquid is incorporated into the flour. Do not overmix the batter.
Using a 2 inch cookie scoop, scoop out the biscuits onto the prepared baking sheet 2 inches apart.
Bake for 10 minutes or until lightly golden on the edges.
In a small dish melt the remaining ¼ cup (½ stick) unsalted butter, add the remaining 1 tablespoon chopped fresh parsley and add the remaining ⅛ of garlic powder. Stir to combine.
When the biscuits come out of the oven, using a pastry brush, brush them with the additional parsley infused melted butter.
Allow the biscuits to cool for 5 minutes on the baking sheet before removing to serve.
These copycat red lobster biscuits can be served immediately or at room temperature.

Jenn’s Notes

Storage:

To Store: These biscuits can be stored in a covered container, in the refrigerator for 2-3 days.
To Freeze: For best results, cool and freeze your biscuits the same day you bake them. To freeze unbaked biscuits, flash freeze the biscuits until solid and then transfer them into a gallon-sized freezer bag. They will keep frozen for up to 2 months. To freeze baked biscuits, cool completely before placing them in a gallon-sized freezer bag. You can freeze them for up to 3 months.
To Reheat: Refrigerated biscuits can be reheated in a 200 degree F oven for 5-7 minutes.

Tips:

These Copycat Red Lobster Biscuits can be served immediately or at room temperature.
Don’t overmix the biscuit dough! You want to stir your ingredients until just combined so that they’re soft, fluffy, and airy.
You can melt the butter on the stovetop if you are worried about it exploding in the microwave!