I've cracked the code to the best homemade cheddar bay biscuits, and quite frankly, they're so much better than what I've ever had at the restaurant

I am a solid child of the ’90s. I collected Lisa Frank school supplies, loved Dunkaroos, and tried wearing my clothes backwards. And I was obsessed with Red Lobster’s Cheddar Bay Biscuits. Those garlicky, warm, pillowy biscuits were the reason my sister and I begged my parents to go to Red Lobster as often as we did.

Although it’s been a minute since I’ve been to a Red Lobster, I’m no stranger to their store-bought cheddar bay biscuit mix. And while they somehow always fall short of delivering those iconic flavorful biscuits you can get at the restaurant, the nostalgia factor is huge — it’s why I keep going back for another box.

But, I’m happy to announce that now, I don’t need the pre-made mix. I’ve cracked the code to the best homemade cheddar bay biscuits, and quite frankly, they’re so much better than what I’ve ever had at the restaurant. Here’s how you can replicate those renowned biscuits at home, without picking up a box.

Why you’ll love it

• Tastes just like the famous biscuits. Brushing the biscuits as soon as they’re out of the oven with garlic butter takes these biscuits to the next level.
• Ready in 30 minutes. These drop biscuits come together easily with pantry staples.

Copycat Red Lobster Biscuits

• Cheddar cheese. You can shred the cheese yourself or buy pre-shredded at the store. This recipe calls for sharp white cheddar, but if you already have yellow cheddar on hand, feel free to substitute.
• Buttermilk. While I tested the biscuits with milk, the batch with buttermilk was much more flavorful.
• Garlic powder. A generous amount in the biscuits and the garlic butter topping delivers more of a garlicky punch than if you were to use freshly minced garlic.
• Dried parsley. This pantry staple adds a pop of color and herby brightness to the biscuits. If you have fresh parsley, use 1 teaspoon of it in place of the dried.

Can you freeze the biscuits?

Yes! You have a couple options here: You can freeze the shaped, unbaked biscuit dough or freeze any leftover baked biscuits. If you’re freezing unbaked biscuits, you’ll bake them straight from the freezer; just plan for about five extra minutes of baking time. If you’re heating up frozen leftover biscuits, reheat in a 300-degree oven until warmed through.

Makes 12 biscuits

For the biscuits:

4 ounces sharp white cheddar cheese (about 1 cup shredded)

8 tablespoons (1 stick) unsalted butter

3/4 cup buttermilk

2 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons kosher salt

1/2 teaspoon baking soda

For the garlic butter:

4 tablespoons (1/2 stick) unsalted butter

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/8 teaspoon kosher salt

Make the biscuits:

1. Arrange a rack in the middle of the oven and heat the oven to 450 F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Grate 4 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 packed cup), or measure out 1 cup store-bought grated.

3. Cut 8 tablespoons (1 stick) unsalted butter into 8 pieces and place in a medium microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 60 seconds total. (Alternatively, melt the butter in a medium saucepan over medium heat.) Add 3/4 cup buttermilk and stir to combine.

4. Place 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon baking soda in a large bowl and whisk until combined. Add the buttermilk mixture and gently stir with a flexible spatula until no dry flour remains and a soft dough forms. Add the cheese and stir to combine.

5. Using a 1/4 measuring cup, scoop out scant 1/4 cup portions of the dough. Gently roll each portion of dough between the palms of your hands to form a ball. Place on the baking sheet, spacing them at least 2 inches apart.

6. Bake until the biscuits are golden brown, about 10 minutes. Meanwhile, make the garlic butter.

Make the garlic butter:

1. Cut 4 tablespoons unsalted butter into four pieces and place in a small microwave-safe bowl. Microwave in 15-second intervals until the butter is melted, about 30 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.) Add 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, and 1/8 teaspoon kosher salt, and stir to combine.

2. As soon as the biscuits come out of the oven, liberally brush the top of each biscuit with the garlic butter. Serve immediately.

Recipe notes

• Make ahead: The biscuits can be shaped and frozen on the baking sheet until solid. Transfer to a plastic zip top bag and freeze for up to two months. Bake straight from the freezer until the biscuits are golden brown, about 15 minutes. Proceed with the recipe.
• Storage: Leftover biscuits can be stored in an airtight container at room temperature for up to three days, or frozen in a zip top bag for up to two months. Reheat in a 300-degree oven until warmed through.

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Kristina Razon is senior food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking.