How to Make the Beloved Cheddar Bay Biscuits at Home
There are certain restaurant breads people remember.
For some, it is a basket of warm rolls.
For others, it is that unmistakable aroma of garlic and cheddar arriving at the table before the meal.
The cheddar biscuits from Red Lobster became famous for a reason. They are rich, savory, deeply buttery, and impossible to ignore. They arrive warm, slightly crisp outside, tender inside, brushed with garlic butter, and finished with herbs.
And for many people, they are the real reason they go.
But here is the truth: you do not need a box mix or a restaurant kitchen to make them.
You just need flour, real butter, sharp cheddar, and the right method.
The Method That Changes Everything
Traditional Cheddar Bay biscuits are drop biscuits.
They’re scooped, baked, and brushed with garlic butter.
I decided to turn that into something even simpler.
I took the classic garlic cheddar flavor everyone loves and baked it using the butter swim method instead. The dough goes straight into hot melted butter, spreads into one pan, and bakes up golden at the edges and tender in the center.
Same beloved flavor.
Easier technique.
Cheddar Bay Butter Swim Biscuits
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1½ cups freshly shredded sharp cheddar cheese
- 2 cups cold buttermilk
- 1/2 cup salted butter, 1 stick
Garlic Butter Finish
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- Pinch kosher salt
Instructions
1. Preheat and Melt the Butter
Preheat the oven to 450°F.Place the stick of butter in an 8 x 8 inch baking dish and set the dish in the oven while it heats. Allow the butter to melt completely and become hot, but not browned.The butter should be fully melted and lightly bubbling when the dough is added.2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, garlic powder, onion powder, smoked paprika, and dried parsley.Add the shredded cheddar and toss to coat evenly in the flour mixture.3. Add the Buttermilk
Pour in the cold buttermilk. Stir gently just until the flour is hydrated and no dry pockets remain. The dough will be thick and slightly sticky.Do not overmix. Overworking the dough will toughen the crumb.4. Spread into Hot Butter
Carefully remove the hot baking dish from the oven.Spread the dough evenly over the melted butter. The butter will rise around the edges. That is what creates the crisp exterior.Using a knife, score the dough into 9 squares before baking. This makes clean portions later.5. Bake
Bake for 20 to 25 minutes, until the top is golden brown and the edges are deeply crisp.The bottom should be rich and buttery with light browning.6. Finish with Garlic Butter
While the biscuits bake, stir together the melted butter, garlic powder, and a pinch of salt.Brush over the biscuits immediately after they come out of the oven. Finish with chopped parsley.Allow to rest for 5 minutes before cutting along the scored lines.