1. What are cheddar bay biscuits, exactly?

Cheddar bay biscuits are soft drop biscuits flavored with cheddar cheese, garlic, butter, and herbs.

3. How many calories are in cheddar bay biscuits?

Different nutrition databases that pull from Red Lobster’s own information list about 150–190 calories per biscuit , with roughly 7–10 grams of fat and 16–23 grams of carbs for the restaurant version. Homemade cheddar bay biscuits like this recipe usually land in a similar range, but the exact number depends on: How big you scoop them Which cheese you use The specific butter and flour brands

4. Do cheddar bay biscuits need to be refrigerated? How long do they last?

Guides that focus on storing cheddar bay biscuits usually give this pattern: Up to 2 days at room temperature in an airtight container in a cool, dry place Up to 3–4 days in the fridge Up to 2–3 months in the freezer in a well-sealed container or freezer bag Once you see mold, off smells, or a strange texture, they’re no longer safe to eat and should be discarded.

Easy Homemade Cheddar Bay Biscuits Recipe

Description

Warm, cheesy, garlicky, and brushed with buttery herbs—these cheddar bay biscuits are a fast, from-scratch version of the restaurant classic. No box mix needed, just simple pantry ingredients and bold flavor baked into every bite.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 tablespoon garlic powder
½ teaspoon kosher salt

Wet Ingredients:

½ cup unsalted butter, melted and slightly cooled
1 cup cold buttermilk (or 1 tbsp lemon juice + milk to make 1 cup)

Cheese:

1–2 cups shredded cheddar cheese (medium or sharp)

Garlic Butter Topping:

¼ cup unsalted butter, melted
½ teaspoon garlic powder
Pinch of onion powder
Pinch of kosher salt
½–1 tablespoon minced fresh parsley

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Instructions

Preheat oven to 425°F (218°C).
Line a baking sheet with parchment paper.
Mix dry ingredients.
In a large bowl, whisk flour, sugar, baking powder, garlic powder, and salt.
Combine wet ingredients.
In another bowl, mix cold buttermilk and melted butter. Stir gently—small butter clumps will form (that’s good!).
Mix the dough.
Pour the buttermilk mixture into the dry ingredients. Stir until just combined (don’t overmix).
Fold in cheddar.
Gently fold in the shredded cheddar cheese.
Scoop biscuits.
Using a large spoon or ¼-cup scoop, drop biscuit dough onto the baking sheet. Leave space between each.
Bake.
Bake 12–15 minutes until golden brown and lightly crisp at the edges.
Make the garlic butter topping.
While baking, mix melted butter with garlic powder, onion powder, salt, and parsley.
Brush and serve.
As soon as biscuits come out of the oven, brush them with garlic butter. Serve warm.

Notes

Buttermilk Tip: Cold buttermilk + melted butter = flaky texture.
Don’t overmix: Just stir until no dry flour remains.
Room temp storage: Up to 2 days in airtight container.
Fridge: 3–4 days.
Freezer: Up to 2–3 months.
Reheat: Bake at 300–350°F for 5–10 minutes until warm.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Treats
Cuisine: American

Nutrition

Serving Size: per biscuit
Calories: 150
Fat: 10g
Carbohydrates: 16
Protein: 5g