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We all love those iconic Red Lobster cheddar bay biscuits, loaded with cheddar cheese, garlic, and brushed with luscious melted butter. And YES it is absolutely possible to enjoy them at home whenever you like! With just one bowl and a handful of ingredients, including Bisquick or our how to make Bisquick mix, you can make this homemade cheese biscuit recipe in under 20 minutes. These tasty Bisquick cheddar biscuits are light and fluffy, and every bite is full of cheesy goodness.
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Why We Love These Bisquick Cheddar Bay Biscuits
These cheesy biscuits are just like the ones you know from Red Lobster, but made at home with love and just a few pantry staples.
- It’s an easy no-fail biscuit recipe. Similar to our Bisquick drop biscuit recipe, we use Bisquick baking mix to get no-fail fluffy biscuit every time.
- No special equipment or lengthy folding is required! They are made using a classic drop biscuit method that doesn’t require a lengthy dough folding process or special cutters. Just stir and bake!
- In fact, our copycat Red Lobster cheese biscuit with Bisquick are better than what you typically get in a restaurant. These beauties are loaded with shredded cheddar, baked to golden perfection, lightly brushed with butter, and served hot and fresh from your own kitchen.
Ingredient Notes and Substitutions
- Bisquick Baking Mix – if you don’t have one, you can make your own homemade baking mixto use in this and other recipes that call for a boxed baking mix.
- Garlic powder – essential for garlic cheese biscuits.
- Shredded cheddar cheese – We use sharp cheddar as the classic choice. You can substitute the cheddar with a milder cheese if you want to. Good options include Monterey Jack and Colby.
- Milk – the more fat (like whole milk), the better. If using 1%, 2%, or non-fat milk, increase the amount of cheddar cheese.
- Melted butter – for brushing the tops of baked biscuits.
- Baking powder – this ingredient is optional, because Bisquick already includes baking powder. However, you can include this ingredient if you want extra fluffy biscuits.
🎯 TFN Pro Tip
If you don’t have Bisquick, simply use our recipe for buttermilk biscuits or cheesy jalapeño biscuits instead.
Make gluten-free cheese biscuits by using gluten free Bisquick! Or use Heart Smart Bisquick for a slightly healthier version of this easy cheese biscuit recipe.
How to make Cheddar Bay Biscuits with Bisquick
These Bisquick cheese biscuits are incredibly easy to make. Since they are drop biscuits, there’s no need to worry about folding and shaping the dough perfectly. Instead, you simply prepare a rough dough and drop it by the spoonful—no cutting required!
Follow these 4 simple steps to fluffy, cheesy biscuit perfection:
- Preheat the oven to 425 °F.
- Prepare the biscuit dough:
Add all of the dry ingredients to a medium-sized bowl. Stir to combine. Then make a well in the middle of the dry mixture. Then pour in the milk and shredded cheese.
Gently stir for only about 30 seconds, until a sticky dough forms. Add a tablespoon more milk if the dough is too thick, but be careful that you do not over mix.
- Drop the dough onto the baking sheet, using two spoons or a small dough scoop, about 2″ apart from each other (this makes 6–8 pieces).
- Bake the Bisquick cheddar bay biscuits for 10–12 minutes, until golden brown.
Remove them from the oven promptly (so they don’t over-bake). Brush with melted butter and serve warm.
Serving Suggestions
Red Lobster biscuits are a great side to bring to your next gathering with friends or family! These also pair great with soups, salads, or your favorite main course, like pan seared chicken breast recipe, Bisquick chicken tenders, an easy one pan chicken thighs dinner, or buttermilk pork chops. Really, they go perfectly with every entree imaginable!
Recipe FAQs
Can I make this recipe with water instead of milk?
Yes, you technically can make Bisquick cheese biscuits with 1:1 water for milk. I would recommend using a milk substitute like almond milk or soy milk instead for better results. The texture and taste won’t be quite the same as the original recipe.
Why are my cheese biscuits dry and crumbly?
It is possible that you overmixed the dough. Be sure to bring the dry and wet ingredients together quickly, mixing just until they form a tacky dough.
How long do Bisquick cheddar bay biscuits last?
You can make these biscuits ahead of time and keep them in a sealed container at room temperature for up to 3 days. Any longer than that and I suggest that you freeze them.
How do I freeze homemade biscuits?
Wrap the individual biscuits in aluminum foil and seal together in a freezer-safe zipper bag. They will keep well in the freezer for up to 3 weeks. Reheat from frozen by baking in a 350 degree Fahrenheit preheated oven for about 10 minutes
How do I store these biscuits?
These biscuits can be stored in an airtight container at room temperature for 2–3 days. They can also be placed in the fridge in an air tight container for up to 5 days.
More Cheesy Recipes To Love…
- White Cheddar Mac and Cheese
- Sourdough Grilled Cheese
- Beefy Velveeta Cheese Soup
- Pimento Cheese Sausage Balls
If you tried thisBisquick cheddar biscuit recipeor any other recipe on my website, please leave a 🌟star ratingand let me know how it went in the 📝commentsbelow. Thanks for visiting!
Bisquick Cheddar Biscuits (Cheddar Bay Biscuits)
Renae
4.89 from 52 votes
Bisquick cheddar biscuits are simply unbeatable! This cheesy drop biscuit comes together effortlessly with just six ingredients in less than 20 minutes.
PrintPin
Course: Appetizer, Side Dish, Lunch, Dinner, Bread
Cuisine: American
Servings: 8 biscuits
Prep Time: 5 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 17 minutes minutes
Calories: 280
Equipment
Baking Sheet
Ingredients
- 2½ cups Original Bisquick mix (see notes for a DIY baking mix recipe)
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 cup sharp cheddar cheese, shredded
- ⅔ cup whole milk (use at least 2% milkfat, see notes for skim and non-fat)
- 2 tablespoons butter, melted
Instructions
Preheat oven to 425ºF.
Using a medium-sized bowl, add dry ingredients (the first three ingredients) and stir well to combine. Create a well in the center of the Bisquick mixture.
Pour in the milk and grated cheese. Stir, just until the dough comes together and away from the walls of the bowl (about 30 seconds). If biscuit dough is difficult to stir, add 1-2 tablespoons of milk. For flaky, tender biscuits,do not over mix.
Grease or line the baking sheet with parchment paper. Using two large spoons or small scoop, drop the batter onto the prepared baking sheet. Keep biscuit batter 2" apart. This recipe makes 6-8 biscuits.
Bake for 10 – 12 minutes, until golden in color. Brush biscuits with melted butter and serve warm.
Video
Notes
Make your own Bisquick with my DIY baking mix recipe (linked).
For 1% skim and non-fat milk: increase the cheddar cheese to 1 1/4 cups.
To use Gluten-Free Bisquick, be sure to follow the substitution directions on the Bisquick box.
Store leftovers in the fridge for up to 3 days.
Freezing Bisquick biscuits: They will keep well in the freezer for up to 3 weeks. Wrap in aluminum foil and seal in a freezer-safe zipper bag. Reheat from frozen by baking in a 350 degree Fahrenheit preheated oven for about 10 minutes.
Nutrition
Serving: 1biscuit | Calories: 280kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 633mg | Potassium: 95mg | Fiber: 1g | Sugar: 6g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg
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