These Biscuits are some of the only biscuits that I will eat. I know, I am a biscuit snob and that’s a me issue and not a we issue. I truly believe that for those of us living in the western United States, we do not know how to make a good biscuit. I do believe that institutional knowledge still resides in the Southern States and has not been transferred generationally to any other part’s of the country. One off’s do exist – however, I am talking generationally.

I have tried biscuits at bakery’s, I have tried them in dining establishments and they all claim to have moist, tasty and fluffy biscuits. Oh, alas – I am not a fan. Until we get to these gems. Red Lobster inspired versions of their Cheddar Bay Biscuits. I am not a regular patron of Red Lobster. I don’t believe they bring very good seafood into our market’s, and of course I am astonished that year after year that it get’s rated by American’s as their favorite Seafood establishment combined with it’s sister Italian restaurant ‘The Olive Garden’. Anyway, that’s a different post and story – you can check out the Darden group separately and make up your own opinion, sorry about that :D.


The reason, I set foot in Red Lobster is for these biscuits. They accompany chowder so very well. You see, I am not a saltines cracker guy with my chowder. I am not a particular fan of any cracker with chowder. I am a huge fan of sourdough bread, and I am a fanatic with regards to these biscuits.

This recipe is easy, and it reproduces consistent and tasty results. I hope you like it as much as I do.

Cheddar Bay Biscuits

Serves 10
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Wheat
Meal type Bread, Side Dish
Misc Serve Hot
Website The Brown Eyed Baker


  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 3/4 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 4oz sharp cheddar cheese (shredded (about 1 cup shredded))
  • 1 cup buttermilk (cold)
  • 1/2 cup butter (unsalted, melted, cooled for 5 minutes)


For the Topping:

  • 2 tablespoons unsalted butter, melted, divided
  • 1/2 teaspoon garlic powder
  • 1 teaspoon minced fresh parsley (or 1/4 teaspoon dried)


Step 1
Preheat your oven to 475 degrees F.
Step 2
Like a baking sheet with parchment paper or a non-stick backing mat; then set aside.
Step 3
In a large mixing bow, combine your flour, backing powder & soda, sugar, salt, garlic powder and cayenne and whisk to combine completely. Then add your cheddar cheese and stir to incorporate; set aside.
Step 4
In a medium mixing bowl, stir your buttermilk and melted butter. Mix until the butter starts to form small clumps.
Step 5
Add the buttermilk mixture to the flour mixture and mix gently. Mix just until he dough forms and no dry ingredients are present. Grease a 1/4-cup measuring cup to scoop out portions of dough. Place these on the baking sheet, leaving about an inch between the biscuits.
Step 6
Bake until the biscuits are golden brown, about 12 minutes.
Step 7
While your biscuits are backing, it's time to make the topping. In a medium bowl stir together the 2 tablespoons melted butter, garlic powder and parsley.
Step 8
Remove the biscuits from the often and brush them with the topping mixture immediately. Allow to cool for at least 5 minutes before serving.

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