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Cheddar Bay Drop Biscuits

Cheddar Bay Drop Biscuits
Cheddar Bay Drop Biscuits are full of flavor and light as air. These are inspired by the Red Lobster Biscuits with cheddar cheese, buttermilk, fresh parsley and Old Bay Seasoning. Perfect for a quick dinner side dish and pairs great with seafood!
Yield 12 biscuits



  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/3 cup (76g) warm water (110-115°F)
  • 2 tablespoons (25g) sugar, divided (see note1)
  • 2 1/2 cups (300g) all-purpose flour
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1 teaspoon (2.5g) Old Bay Seasoning
  • 1/2 cup (113g) butter (cold & cut into cubes)
  • 1 cup (227) buttermilk (cold)
  • 1 1/2 cups (180g) shredded sharp cheddar cheese
  • 1/2 cup chopped Fresh Parsley


  • 3 tablespoons (43g) melted butter
  • 1/4 teaspoon Old Bay Seasoning
  • Flaked sea salt (as desired)


  • Preheat oven to 425°F.
  • Combine yeast and 1/4 teaspoon sugar to warm water. Stir to dissolve; set aside for 5 minutes or until foamy.
  • In large bowl, whisk together flour, baking powder, baking soda, remaining sugar and Old Bay Seasoning.
  • Using a pastry blender, cut cold butter into dry ingredients until butter is the size of peas and evenly distributed throughout the flour mixture. This may take 3 to 4 minutes, and will help ensure biscuits don't spread out while baking.
  • Using a dough whisk or wooden spoon, stir in buttermilk and yeast mixture to flour/butter mixture until just combined. Stir in cheddar cheese and parsley. Do not over mix. Using hands, mix dough until it just comes together into a large ball. See note2.
  • Prepare pan: Generously spray baking sheet with nonstick spray or line with parchment paper. Place a second baking sheet underneath to prevent bottoms of biscuits from getting too brown.
  • Measure 1/4 cup (about 65g) of dough, form into a mini patty shape that is thick and flat on top. Transfer to prepared baking sheet. Repeat with remaining dough. Space each biscuit 2 inches apart.
  • Mix melted butter and 1/4 teaspoon Old Bay Seasoning.
  • Bake biscuits 10 minutes. Brush with melted butter mixture and sprinkle with flaked salt. Bake 2 additional minutes, or until light golden brown. Serve warm.


  1. If concerned about the sweetness, the sugar amount can be decreased or omitted (still use 1/4 teaspoon to activate yeast). This will produce a savory only biscuit without the touch of sweetness.
  2. To get a more yeasty flavor, cover bowl and let rest in refrigerator for 2-3 hours or overnight. Continue with step 6.
Recipe by Wonky Wonderful.

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Review & Comments

Brenda | Reply

What is in Old Bay Seasoning. I have never seen it in the stores.

Red Star Yeast | Reply

Hi Brenda – You can find it in the spice aisle at most grocery stores, or online.
Happy baking!

Susan | Reply

1 star
Sadly, I have loved most every Red Star Recipe, but this one leaves me flat. Literally, there was no rise in these biscuits. In fact, they spread out in a puddle in the oven. I fail to see what the reason for the yeast might be? No problem with my yeast. It foamed up like crazy. While I like Old Bay, the flavor in bread was off the mark for us. Add to that, the strong tang of the baking powder… 3 teaspoons? I won’t be baking these up again. They are not at all like Cheddar Bay.

Red Star Yeast | Reply

Hi Susan,
I’ve made this recipe a few times. The first time they spread out, just like you noted. The next time I spent more time cutting in the butter, really working it into the flour and making sure the pieces were close to pea size – and the biscuits held their shape nicely. This seems to be the key step, if you would like to try them again. My family really enjoys the flavor, and especially right out of the oven! 🙂
We are glad you are enjoying our other recipes.
Happy baking!

Elsie | Reply

How many biscuits does this make?

Red Star Yeast | Reply

Hi Elsie – this recipe makes 12 biscuits.
Happy baking!

Sandy | Reply

Can I let these rise a little before baking?

Red Star Yeast | Reply

Hi Sandy,
Due to the chemical leaveners, we’d recommend not letting it rise. However, feel free to experiment on your own!

Happy baking!

Kim Bradford | Reply

Can this be made in a bread machine and then baked as biscuits in the oven? If so how would I do it?

Red Star Yeast | Reply

Hi Kim,
Because this is a no-knead recipe, and the butter needs to be cut into the dough, a bread machine would not be suitable for this recipe.

Happy baking!

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