These copycat Red Lobster Cheddar Bay Biscuits are warm, cheesy, and garlicky, with crisp edges and a soft center.

Mix the dough in minutes, bake fast, then brush with herb butter for the best finish.

Garlic and Cheddar Bay Biscuits: A Savory, Buttery Classic

Garlic and Cheddar Bay biscuits are the kind of savoury treat that instantly elevates any meal.

With their golden crust, tender crumb, and buttery garlic finish, they strike the perfect balance between comfort food and crowd-pleasing appetiser.

Sharp cheddar brings depth and richness, while garlic adds warmth without overpowering the cheese.

What makes them special is their texture: lightly crisp on the outside, soft and fluffy inside.

A final brush of melted butter mixed with herbs gives them that signature shine and irresistible aroma.

They’re quick to make, require simple pantry ingredients, and bake in under ten minutes.

Serve them warm alongside a bowl of soup, a fresh green salad, or as part of an appetizer spread.

They also travel well for picnics or potlucks. Whether for a casual family dinner or entertaining guests, these biscuits always disappear fast.

Ingredients for Copycat Red Lobster Cheddar Bay Biscuits (Cheddar Garlic Biscuits)

Cheddar, 250 g ( 2 cups, 8.8 oz), cut into ¾-inch / 2 cm chunks : Choose a sharp or mature cheddar for deeper flavor and better melt. Pre-shredded cheese works, but freshly grated melts more smoothly.
Unsalted butter, 160 g (¾ cup, 5.6 oz), diced : Adds richness and tenderness. Cutting it into cubes helps it incorporate evenly without overmixing the dough.
All-purpose flour, 260 g ( 2 cups) : Provides structure. Sifting is optional but helps create a lighter, more even texture.
Milk, 240 g (1 cup) : Hydrates the dough and keeps the center soft. Whole milk gives the best flavor and crumb.
Granulated sugar, 1 tablespoon : Balances the savory notes and promotes gentle browning without making the biscuits sweet.
Baking powder, 1 tablespoon : Ensures a good rise and fluffy interior. Make sure it’s fresh for best results.
Garlic powder, 1½ tablespoons + ½ teaspoon : The larger amount flavors the dough; the extra enhances the buttery finish. Adjust to taste.
Fine sea salt, 2 teaspoons : Enhances the cheddar. Reduce slightly if your cheese is very salty.
Dried parsley, ½ teaspoon : Adds a mild herbal note and a touch of color.

Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
Place the cheddar in the mixing bowl and grate 5 seconds / speed 8. Transfer to a bowl and set aside to prevent overheating the cheese.
Add the butter to the bowl and melt 4 minutes / 50°C / spoon speed.
Without washing the bowl, weigh and remove 50 g (about 3½ tbsp) of melted butter into a small bowl, this will be used for the garlic butter topping.
Add flour, milk, sugar, baking powder, 1½ tablespoons garlic powder, 1½ teaspoons salt, and the reserved grated cheddar.
Mix 10 seconds / reverse / speed 3, just until combined. Do not overmix.
Drop heaping tablespoons of dough (about 18 portions) onto the prepared trays, spacing them slightly apart.
Bake for 8-10 minutes, until the edges are lightly golden.
Stir dried parsley, ½ teaspoon garlic powder, and ½ teaspoon salt into the reserved melted butter.
Brush the hot biscuits immediately after baking. Serve warm for the best texture, crisp outside, soft inside.

Preheat the oven to 220°C (425°F) and line two baking sheets.
Finely grate the cheddar and set aside.
Melt the butter gently (microwave or small saucepan). Reserve 50 g (3½ tbsp) for the topping.
In a large bowl, combine flour, sugar, baking powder, 1½ tablespoons garlic powder, and 1½ teaspoons salt.
Stir in the grated cheddar. Add the melted butter and milk.
Mix with a spatula just until the dough comes together, avoid overworking it.
Scoop tablespoon-sized portions (about 18) onto the baking sheets.
Bake 8-10 minutes, until lightly golden.
Mix parsley, ½ teaspoon garlic powder, and ½ teaspoon salt into the reserved butter.
Brush over the hot biscuits and serve immediately, or reheat for 2-3 minutes before serving.

Too dense: mix only until combined, overmixing toughens the crumb.
Dry biscuits: pull them at the first light-golden edges; ovens vary.
Flat biscuits: baking powder may be old, or the oven wasn’t fully preheated.
Uneven texture: grate cheddar finely and keep portions the same size.

Cheese swaps: part cheddar + Comté, Gruyère, Emmental, or Parmesan (stronger flavor).
Herbs: chives, thyme, oregano, or Italian seasoning.
Spice: smoked paprika, cayenne, or Espelette pepper.
Mini biscuits: scoop teaspoons and bake 6-8 min, watching closely.

Room temp: airtight container up to 2 days.
Fridge: 3-4 days (reheat for best texture).
Reheat: oven 3-5 min at 180-200°C (350-390°F) (microwave softens them).
Make-ahead: scoop onto trays, cover, refrigerate up to 12 hours before baking.
Freeze: freeze baked biscuits; reheat from frozen 5-8 min in the oven.

Can I use fresh garlic instead of garlic powder? Yes, but use a small amount (very finely grated) and avoid adding extra moisture.
Can I use plant-based milk? Yes, choose an unsweetened option; the biscuits may be slightly less rich.
Why do mine taste too salty? Some cheddars are saltier, reduce the dough salt a little and keep the finishing butter lightly salted.
Why do they taste “floury”? The dough may be too thick or unevenly mixed, stir thoroughly, then rest the dough 5 minutes before scooping.
How can I lighten them up a bit? Keep the butter in the dough (for texture), but brush a thinner layer of finishing butter.
How do I make them look neat for a buffet? Use a small cookie scoop for even portions, then finish with a pinch of parsley right after brushing.