Scratch Cheddar Bay Biscuits

This morning I woke up with a need to make biscuits, which for me is kinda weird because I’ve never made them, and rarely eat them. I started looking through a few recipe books and plain biscuits just weren’t cutting it. I figured I would jazz them up with some cheddar cheese, and then a lightbulb went off and I thought of cheddar bay biscuits. You know them, those really yummy little biscuits you get at that chain seafood restaurant. I’ve never met a person who said they hated them, they are just too good.

I’ve made these once before, using a recipe that included a boxed biscuit mix, but I found them a bit on the salty side, and a little too dense. So I set off to make a scratch version that was light, fluffy, and flavourful, and rivalled the Red Lobster version. The flavour of these are spot on, and dare I say even better? They are fluffy, cheesy, moist, and have a nice garlic flavour.  The best part is that they come together in a snap. Now you can enjoy these biscuits anytime at home!

Scratch Cheddar Bay Biscuits
Makes 16 biscuits 

1 1/2 cups (7 1/2 ounces) all-purpose flour
1 1/2 cups (6 ounces) cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons garlic powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1/2-inch pieces
2 cups shredded cheddar cheese (about 4 1/2 oz)
1 1/2 cups buttermilk

Garlic Topping
4 tablespoons (1/2 stick) salted butter
2 cloves garlic, finely minced or through garlic press
1/2 teaspoon garlic powder
1 teaspoon dried parsley


1. Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees. Line 2 baking sheets with parchment or a Silpat.

2. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined.

3. Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.

Butter Topping

1. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes. Add in the garlic powder and dried parsley, and stir to combine. Set aside.

Storage: Can be stored at room temperature in an airtight container for up to 2 days.

Good luck and enjoy!


Basic biscuit recipe adapted from The Best of America’s Test Kitchen, 2011

  • Sharon

    Hi Jessica! This recipe souunds sooooo delish! I can’t wait to try them. Just once question: can I make the batter ahead of time and.keep fridge/freezer???

    • Jessica |Portuguese Girl Cooks

      Hi Sharon, I haven’t tried it but I would probably freeze the dough after shaping on a cookie sheet then bake as directed but adding a few minutes to the bake time. Enjoy!!

  • katie

    Also….. I added a bit of extra flour at the end BC I thought it was sticky….. That very well however is BC I tampered with the original.

  • katie

    I made these for breakfast this morning and they were really good!!! (I halved the recipe). I served with scrambled egg white and turkey bacon. Also, I only used half the butter and half the cheese BC my father in law is on a restricted calorie diet. When I make them again I will do it exactly!

  • TantaPenny

    Made these for our family’s Fourth of July Low Country Boil. Absolutely amazing! I, too, had been disappointed with the baking mix fakes. Thanks so much for sharing.

    • Jessica |Portuguese Girl Cooks

      Hi Tanta! So happy to hear that you enjoyed them!! Thank you for making them and taking the time to comment :)

  • Steph

    So I made my cake flour, used milk and lemon juice instead of buttermilk. Then sifted the bran out of some whole wheat flour and sifted that mixture with some AP flour to make up for what I didn’t have. Soooo needless to say they didn’t come out as I planned. Burnt on the outside and undercooked in the inside. I adjusted the temperature to 375 as well. Do you scale all of your measurements? And is the initial mixture suppose to be so gummy? It stuck to my hands like crazy.

  • Jenna

    For True Red Lobster Cheddar Bay, you must use Old Bay in the mix and butter topping

  • Samantha Fiaoni

    Thank you! Just made them. They are fantastic. Cannot wait to try your other recipes.

  • Barbe

    Great recipe! Light & tender interior, crispy edges, and sooooo tasty! Thank you for sharing.

  • Carol

    I’ve been searching for biscuits closer to Red Lobster’s, these are perfect. I just sifted 1 1/2 C. of AP flour twice, and didn’t use cake flour so good. My family thanks you.

  • Jen

    I know there is a difference, but can you just use AP flour? I don’t have cake flour in the house :(

    • Jessica |Portuguese Girl Cooks

      Hi Jen,

      You can make cake flour at home if you have cornstarch. This is what I always do.
      1 cup cake flour= 1 cup AP flour minus 2 tablespoons plus 2 tablespoons cornstarch
      Hope this helps. If you don’t have cornstarch, I would likely just subtract about 1 tablespoon from each cup of flour. I have not tried this, so I do not know how they would turn out. Using entirely all AP flour would result in a denser biscuit, which I’m sure is still good. If you read prior comments, I believe someone tried it that way. :)

      • Jen

        Thanks for the info….trying them now!

  • LMB

    These biscuits were awesome! Everyone at work loved them! Thank you for sharing this amazing recipe!

    • Jessica |Portuguese Girl Cooks

      Awesome! So glad you enjoyed!!

  • Sheila Tf

    these look great, and I plan on making them this week for family/company during Thanksgiving. Is the butter or the garlic topping put on before cooking? Thanks for sharing!

    • Jessica |Portuguese Girl Cooks

      Hi Sheila, the butter topping goes on mid-way through baking.

      “Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. ”

      Hope that helps! Enjoy!!

      • Sheila Tf

        Thanks….can’t wait to make them…I bringing all the ingredients to my brother’s house. Happy Thanksgiving to you and your family!

        • Jessica |Portuguese Girl Cooks

          Thanks Sheila! Happy Thanksgiving to you and your family as well!

  • Kim Waggoner

    I just made these! They were awesome!! Thanks!

    • Jessica |Portuguese Girl Cooks

      Awesome! Glad you liked them!

  • Jacob

    Beautiful! Just made them and they taste awesome! Great job.

  • E&AMom

    Made these for dinner tonight. Delicious doesn’t even begin to describe them! I swapped out half of the all-purpose flour with white whole wheat flour. You can’t even tell. And I have to agree, Jessica – better than Red Lobster!

    • Jessica |Portuguese Girl Cooks

      That’s great! So glad you enjoyed them!!

  • Lokness @ The Missing Lokness

    I am been waiting to make these biscuits. But I am just not sure what to serve with. Haha…… I will figure out soon. :)

    • Jessica |Portuguese Girl Cooks

      Soup and salad?

  • highnote606

    Those biscuits look much lighter and ‘authentic’ then the Bisquick version. I’ll will definitely have to try this recipe. Thanks for posting it!