Keep one bag of this copycat biscuit mix in the pantry and you can have hot, cheesy drop biscuits on the table fast, even when dinner needs a little last-minute rescue. It uses a simple Bisquick base, a separate garlic herb packet, and just enough shredded cheddar to give you that familiar restaurant-style finish.
This recipe is just a bit different than the other ones floating around…I actually deconstructed, weighed, and measured the official mix I bought at Sam's. Tastes exactly the same as the biscuits from the trademark mix…just cheaper.
The dry mix itself is quick to assemble, cheap to keep on hand, and easy to scale if you want to stash away more than one batch. Once baked, brush the hot biscuits with the garlic butter right away so they soak up all that savory flavor instead of sitting there looking pretty and doing nothing useful.
Ingredients
You only need a few basic ingredients for the mix and one short list to bake the biscuits. The dry packet keeps the seasoning separate until you need it, which helps the garlic and herbs stay more fragrant in storage.
- Bisquick baking mix
- Granulated sugar
- Garlic powder
- Italian seasoning, finely crushed
- Cold water
- Shredded cheddar cheese
- Butter
If you want to make the base from scratch too, use the homemade option from Copycat Bisquick Mix. For the baked biscuits, finely shredded cheddar blends into the dough more evenly than thick-cut shreds, so you get cheesy bites instead of random cheese clumps.
Instructions
Make the mix first, tuck the herb packet inside, and label the bag so it is ready when you need it. When it is time to bake, stir just until the dough comes together. Overmixing is how you end up with tough little hockey pucks, and nobody ordered that.
- In a quart-size zip-top bag, combine 2 1/2 cups Bisquick baking mix and 1/2 tablespoon sugar. Seal and label the bag. This makes 1 biscuit mix pouch.
- In a snack-size zip-top bag, combine 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons finely crushed Italian seasoning. Seal and label it, then place that small bag inside the larger biscuit mix bag.
- When you are ready to bake, preheat the oven to 425°F and prepare a baking sheet.
- In a mixing bowl, stir together 1 pouch biscuit mix, 3/4 cup cold water, and 1/2 cup shredded cheddar cheese just until a soft dough forms.
- Scoop the dough into 8 to 10 portions, about 1/4 cup each, and place them 2 inches apart on the prepared baking sheet.
- Bake for 14 to 16 minutes, until the tops are golden brown.
- While the biscuits bake, melt 1/4 cup butter in a microwave-safe bowl. Stir in 1/2 teaspoon of the garlic herb blend.
- Brush or spoon the garlic butter over the hot biscuits before removing them from the baking sheet. Serve immediately.
Tips for the Best Biscuits
Use cold water. That small detail helps keep the dough from turning greasy or slack before it hits the hot oven.
Do not overmix. Stir only until the dry mix is moistened. A rough, soft dough bakes up lighter than a perfectly smooth one.
Crush the Italian seasoning a bit finer. Large herb flakes do not distribute as evenly in a small seasoning packet, so a quick crush gives you better flavor in every biscuit.
Brush the butter on while the biscuits are hot. The warm tops soak it in instead of letting it slide off. That is the whole point, after all.
Variations
Make it sharper: Use sharp cheddar for a bolder cheese flavor.
Add a little heat: Pair these with Red Lobster Cajun Seasoning Mix on the table if you like a spicier finish.
Swap the serving style: Use the mix as written, but make slightly smaller scoops if you want more dinner-roll-sized portions for soups, chowders, or pasta night.
Storage
Dry mix: Store the sealed biscuit mix and herb packet in an airtight bag or airtight container in a cool, dry pantry for up to 6 months as an estimate. That window is based on the shortest-lived dry ingredients and works best when you keep the mix away from heat, moisture, and direct light.
Baked biscuits: Cool leftovers, then refrigerate them in an airtight container for up to 3 to 4 days. For longer storage, freeze them for up to 2 months for best quality. Reheat until hot throughout. For general leftover safety and cold storage timing, follow the guidance from FoodSafety.gov cold food storage charts.
Make-ahead note: You can assemble several dry mix pouches at once and store them flat in a bin or basket so they are easy to grab on busy nights.
Serving Suggestions
These biscuits fit right in beside chili, soup, roasted chicken, pasta, or a simple salad that needs a little help. They also work well with savory casseroles like Bacon Cheddar Scalloped Potato Casserole when you want dinner to lean hard into the comfort-food category.
If you want something sweet-salty on the side, serve them with softened butter or a swipe of No Fail 3-Ingredient Raspberry Butter Spread. It sounds a little odd until you try it, then suddenly it sounds like a plan.
*Garlic Herb Blend Mix:
You’ll Need:
- 1 1/2 tsp garlic powder
- 1 1/2 tsp Italian seasoning-finely crushed
- 1. Mix together and seal in a snack-sized zip-top bag; seal and label.
- 2. Place bag inside the Biscuit Mix bag.
To Prepare *Garlic Herb Blend:
1/4 cup butter 1/2 tsp garlic herb blend- Preheat oven to 425°F. Prepare a baking sheet pan.
- Stir together *Biscuit Mix, water, and cheese until a soft dough forms. ((Don’t overmix))
- Scoop dough into 8-10 portions, (about 1/4 cup each, ice cream scoops work well), and place 2 inches apart onto a prepared baking sheet.
- Bake 14-16 minutes, until golden brown on top.
- Melt butter in a microwave-safe bowl. Combine butter and garlic herb blend; stir until well blended.
- Spoon or brush over hot biscuits before removing from cookie sheet.
💸 Budget101® Price Breakdown: Authentic Red Lobster Cheddar Bay Biscuit Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Bisquick-like mix |
$3.24 |
2 1/2 C. |
$0.86 |
|
Granulated sugar |
$2.98 |
1/2 T. |
$0.01 |
|
Garlic powder |
$1.24 |
1 1/2 t. |
$0.06 |
|
Italian seasoning |
$1.24 |
1 1/2 t. |
$0.08 |
|
Cold water |
– |
3/4 C. |
$0.01 |
|
Shredded cheddar cheese |
$1.97 |
1/2 C. |
$0.49 |
|
Butter |
$2.98 |
1/4 C. |
$0.37 |
|
Garlic herb blend |
$0.68 |
1/2 t. ≈ 1 count ≈ 0.021 cup(s) |
$0.03 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$1.91 |
👨👩👧👦 Cost Per Serving |
$0.24 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Bisquick Baking Mix, 40 oz
- Granulated Sugar, 4 lb
- Garlic Powder, 3.12 oz
- Italian Seasoning, 0.95 oz
- Shredded Cheddar Cheese, 8 oz
- Butter, 16 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Authentic Red Lobster Cheddar Bay Biscuit Mix
Absolutely. Just multiply the dry mix and herb packet ingredients by the number of batches you want, then bag each batch separately so you do not have to re-measure later. Keeping them as individual pouches also helps you avoid adding too much herb blend to one batch and none to the next, which would be a very efficient way to annoy yourself.
You can, but cheddar gives you the closest flavor and color. Monterey Jack melts smoothly and mild Colby works fine, while Parmesan on its own can turn the biscuits saltier and drier because it is harder and less moist than shredded cheddar.
Overmixing is usually the culprit. Stir only until the dough comes together, then scoop it right away. If you keep working the dough until it looks perfectly smooth, the biscuits lose that tender drop-biscuit texture and head straight for heavy.
Yes, pre-shredded cheddar works well here and keeps prep easy. If the shreds are very long or thick, give them a quick chop so they mix into the dough more evenly and do not leave bare pockets with no cheese.
Look for golden tops and set edges after about 14 to 16 minutes at 425°F. The centers should no longer look wet or shiny, and the bottoms should release from the pan without smearing soft dough behind.
You can. Cool them completely first, then freeze in a well-wrapped container or freezer bag so they do not dry out. For the best texture, use them within about 2 months and reheat until hot all the way through.
The oven gives you the best texture. Warm them at 300°F for about 8 to 10 minutes, or until heated through. The microwave works in a pinch, but it softens the crust, so use short bursts and do not wander off.
Yes, as long as you double everything that gets added at bake time too. That means 2 pouches of biscuit mix, 1 1/2 cups cold water, 1 cup shredded cheddar, 1/2 cup butter, and 1 teaspoon garlic herb blend. Use two baking sheets or bake in batches so the biscuits still have room to spread.
Because the garlic herb blend is used in the butter topping, not mixed into the biscuit dough as written. Keeping it separate also makes the pouch easier to label and helps the dried herbs keep their stronger aroma until you actually need them.
They are best with meals that give you something to mop up, like soup, chili, pasta sauce, or roasted chicken juices. If dinner is already rich, pair them with a crisp salad or simple vegetables so the biscuits get to be the fun part instead of the whole personality of the plate.
📌 Love this Authentic Red Lobster Cheddar Bay Biscuit Mix? Pin it!
Did you make this recipe? Tell us how you served your biscuits or what you paired them with in the comments. That kind of real-world dinner intel helps everybody.
🖨️ Print-Friendly Authentic Red Lobster Cheddar Bay Biscuit Mix
Authentic Red Lobster Cheddar Bay Biscuit Mix
Ingredients
- 2 ½ cups Bisquick-like mix
- ½ tablespoon granulated sugar
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons Italian seasoning finely crushed
- ¾ cup cold water
- ½ cup shredded cheddar cheese
- ¼ cup butter
- ½ teaspoon garlic herb blend
Equipment
Instructions
- In a quart-size zip-top bag, combine the Bisquick baking mix and sugar. Seal and label the bag as "1 Pouch Biscuit Mix"2 1/2 cups Bisquick-like mix1/2 tablespoon granulated sugar
- In a snack-size zip-top bag, combine the garlic powder and finely crushed Italian seasoning. Seal and label it, then place it inside the larger biscuit mix bag.1 1/2 teaspoons Italian seasoning1 1/2 teaspoons garlic powder
- Preheat the oven to 425°F and prepare a baking sheet.
- Stir together the biscuit mix pouch, cold water, and shredded cheddar cheese just until a soft dough forms.3/4 cup cold water1/2 cup shredded cheddar cheese
- Scoop the dough into 8 to 10 portions, about 1/4 cup each, and place them 2 inches apart on the prepared baking sheet.
- Bake for 14 to 16 minutes, until golden brown on top.
- Melt the butter in a microwave-safe bowl and stir in 1/2 teaspoon of the garlic herb blend.1/4 cup butter1/2 teaspoon garlic herb blend
- Spoon or brush the garlic butter over the hot biscuits before removing them from the baking sheet. Serve immediately.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is estimated from the stated bagging, mixing, scooping, and finishing steps.
Dry mix storage estimate: up to 6 months in an airtight container or sealed bag in a cool, dry pantry.
Baked biscuit storage: refrigerate leftovers up to 3 to 4 days or freeze up to 2 months for best quality.
