Bisquick Cheddar Biscuits (Copycat Cheddar Bay Biscuits)

These Bisquick cheddar bay biscuits are soft and fluffy inside with crispy tops and the best cheesy garlic flavor. They taste just like the ones from Red Lobster, and they're so easy to make, thanks to the Bisquick baking mix!

Why These Are The Best Bisquick Cheddar Bay Biscuits

The Red Lobster cheddar bay biscuits are, in my opinion, the best biscuits in the world. I would go to the restaurant just to eat those biscuits, so I had to try recreating them at home. This recipe was inspired by those delicious biscuits, with the goal of being easier than making biscuits from scratch.

Even though they're so simple, this Bisquick cheddar biscuits recipe doesn't sacrifice any flavor. They're delightfully buttery, filled with a delicious cheesy flavor, and have a hint of savoriness from the garlic powder.

The texture of these Bisquick cheddar bay biscuits is spot on, too. Soft and fluffy inside and crispy and golden outside, they're amazing! Don't just take my word for it; look at what this reader said:

I love Red Lobsters cheddar bay biscuits and these homemade bisquick cheddar bay biscuits were almost an exactly like the ones from RL. -Tim

Serve these copycat Cheddar Bay biscuits with this Red Lobster shrimp scampi or these Red Lobster stuffed mushrooms, and you'll have a meal everyone will remember. 

Bisquick Cheddar Bay Biscuits Ingredients

• 2 cups Bisquick baking mix
• ⅔ cup milk
• ⅔ cup shredded cheddar
• 4 tbsp. salted butter, melted
• ¼ tsp. garlic powder

You can use all of these ingredients, plus sausage, to make these Bisquick sausage balls, so definitely give that recipe a try!

How To Make Cheddar Bay Biscuits With Bisquick

Step 1. Prep work

 Preheat the oven to 425°F (220ºC) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2. Make the dough

 In a large bowl, stir together the Bisquick baking mix, milk, and cheddar cheese until the ingredients combine and a soft dough forms. 

Step 3. Bake the biscuits

Drop the dough onto the baking sheet in about 2 tablespoon-sized mounds. You’ll get about 8–10 biscuits. Bake for 10–12 minutes or until they're golden brown on top.

Step 4. Make the garlic butter

While the biscuits are baking, stir together the melted butter and garlic powder in a bowl. Once the biscuits are baked, brush the tops with the garlic butter sauce.

Step 5. Serve

Make sure to serve the tender biscuits warm and pair them with anything you want. Enjoy!

Expert Tips To Make The Best Bisquick Cheddar Bay Biscuits

• Use cold milk for fluffier biscuits. Cold milk helps the biscuits rise better and keeps the dough from getting too loose. If your kitchen is warm, pop the milk in the fridge until you’re ready to mix.
• Stir just until a dough forms. Bisquick biscuits get tough if you overmix. Stir until you no longer see dry mix, then stop. The dough should look a little shaggy and thick, not smooth like cake batter.
• Use freshly shredded cheddar if you can. Pre-shredded cheese works, but freshly shredded melts smoother and gives you that gooey, cheesy texture that makes Cheddar Bay biscuits so addictive. It also mixes into the dough more evenly.
• Make sure the dough is thick enough to scoop. If your dough feels runny, add a little more Bisquick 1 tablespoon at a time until it holds its shape when scooped. If it feels too dry, add a splash of milk. The right dough should mound on the sheet pan, not spread into puddles.
• Use a cookie scoop for even biscuits. A 2-tablespoon scoop makes uniform biscuits that bake at the same speed. Even sizing is the easiest way to avoid some biscuits being overbrowned while others are still pale.
• Do not flatten the mounds. Drop-style biscuits rise best when you leave them tall. Flattening makes them spread more and bake up denser.
• Give them a little space on the pan. Leave at least an inch between each mound so hot air can circulate and the tops brown evenly. If they’re crowded, they can steam and bake up softer on the sides.
• Bake until the tops are golden, not just set. The color is flavor. These are best when the tops are deeply golden and the bottoms are lightly browned. Start checking at 10 minutes, especially if your oven runs hot.
• Brush the garlic butter immediately. Brushing as soon as they come out is what makes them taste like the restaurant version. The hot biscuits absorb the butter, and the garlic flavor blooms right on top. If you want them extra buttery, brush once right away and again a minute later.
• Add a pinch of salt to the butter if needed. Garlic powder and butter are great, but depending on your Bisquick and cheese, a tiny pinch of salt in the butter topping can make the flavor pop. If you want it even more Red Lobster-style, add a pinch of dried parsley too.

Bisquick Cheddar Bay Biscuits FAQS

More Copycat Recipes

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• Olive Garden breadsticks
• Texas Roadhouse rolls
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