A simple copycat of Red Lobster’s famous cheddar bay biscuits made at home with few ingredients and easy steps.
INTRODUCTION
These Copycat Red Lobster Biscuits taste warm, buttery, and cheesy. They are soft inside and golden on top. You can make them fast with common pantry items. This recipe keeps the classic garlic and cheddar flavor everyone loves. If you like quick baked bread or a fast side dish, these biscuits will make weeknight meals better. For a sweet coffee treat to enjoy with biscuits, try this Apple Crisp Oat Milk Frappuccino copycat to pair with a snack or brunch.
WHY YOU WILL LOVE THIS RECIPE
These biscuits are easy to make. You do not need special skills or tools. The dough comes together in one bowl and bakes in about 10 minutes. They have real butter, mild cheddar cheese, and garlic powder for that famous flavor. You will get a tender center and a crisp, golden top every time. Kids and adults love them. You can add them to weeknight dinners, soups, salads, or a party table. They also freeze well so you can make a big batch and enjoy them later.
HOW TO MAKE Copycat Red Lobster Biscuits
This section shows the full recipe steps and the exact ingredients you will need. Read the steps first and make sure you have the tools ready. The dough must not be over mixed. Fold the cheese in by hand for the best texture.
EQUIPMENT NEEDED
- Large mixing bowl
- Small microwave-safe mixing bowl
- Whisk
- Spoon or spatula
- Baking sheet
- Parchment paper
- Pastry brush
- Measuring cups and spoons
- Oven mitts
Ingredients You’ll Need :
2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1 tablespoon garlic powder, 3/4 teaspoon kosher salt, divided, 3/4 cup unsalted butter, 1 1/2 sticks, divided, 1 cup whole milk, 8 ounces shredded mild cheddar cheese, 1/2 teaspoon dried parsley
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Add 1 stick (1/2 cup) of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside. In a large mixing bowl combine flour, baking powder, sugar, garlic and 1/2 teaspoon salt. Whisk until well combined. Add melted butter and milk and whisk just until flour is all wet, do not over mix. Add cheese and fold in with a spoon. Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown. Meanwhile, melt remaining 1/2 stick (1/4 cup) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted. Add 1/4 teaspoon salt and parsley. Stir with a pastry brush. Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!
HOW TO SERVE Copycat Red Lobster Biscuits
Serve these biscuits hot from the oven. Brush them with the garlic-parsley butter right away so the tops soak in the flavor. They pair well with seafood, chicken, soups, and salads. Put them on a warm plate and offer extra butter on the side for people who like an extra buttery bite. For a brunch, add jam or honey for a sweet contrast. For a cozy dinner, serve them with creamy soup or a bowl of chili. The simple garlic-cheddar taste makes them work with many meals.
STORAGE & FREEZING : Copycat Red Lobster Biscuits
Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a low oven (about 300°F) for 5–8 minutes to restore crispness. For longer storage, freeze the baked biscuits on a tray until firm, then move them to a freezer bag. They keep well for up to 2 months in the freezer. To reheat from frozen, warm them in a 350°F oven for 10–12 minutes or until heated through. You can also thaw in the fridge overnight and reheat in the oven.
SERVING SUGGESTIONS
- Serve with garlic butter or softened herb butter.
- Pair with grilled shrimp, roasted chicken, or a green salad.
- Offer alongside tomato soup, clam chowder, or a creamy bisque.
- Make a small sandwich by splitting the biscuit and adding ham or turkey and a slice of cheddar.
For a drink idea that suits a sweet and savory brunch spread, consider a rich, flavored coffee like the Brown Sugar Shaken Espresso copycat.
VARIATIONS
- Herbs: Add 1 teaspoon fresh chopped chives or a mix of parsley and chives to the dough for more green flavor.
- Spicy: Add 1/4 teaspoon cayenne pepper or a pinch of crushed red pepper for heat.
- Cheese mix: Use a mix of sharp cheddar and Monterey Jack for more depth.
- Whole wheat: Swap half the flour for whole wheat flour for a nuttier note (biscuit will be denser).
- Garlic butter glaze: Stir in a pinch of smoked paprika to the melted butter glaze for color and a smoky hint.
FAQs
Q: Can I use low-fat milk instead of whole milk?
A: Yes, you can use low-fat milk, but the biscuits will be slightly less rich. Whole milk gives the best tender crumb.
Q: Can I make the dough ahead and bake later?
A: Yes, you can mix the dough and keep it in the fridge for a few hours. Bring it back to room temperature before baking.
Q: What if I do not have cheddar cheese?
A: You can use another mild, shreddable cheese. Mozzarella will give a milder taste, while pepper jack adds spice.
Q: Can I bake these on a greased pan instead of parchment?
A: Yes, you can lightly grease the pan, but parchment helps the biscuits lift cleanly and makes cleanup easier.
Q: How do I prevent overmixing the dough?
A: Mix only until the flour is wet and no dry patches remain. Fold the cheese in gently by hand.
Q: Are these biscuits suitable for freezing raw?
A: You can freeze the raw dough balls on a tray, then transfer to a bag. Bake from frozen adding a few extra minutes.
MAKE-AHEAD TIPS FOR Copycat Red Lobster Biscuits
You can prepare these biscuits ahead in a few ways. Mix the dry ingredients and store them in a sealed bag or container. Keep the shredded cheddar in the fridge. When ready to bake, melt butter, add milk, and combine with the dry mix. For a full make-ahead step, form the biscuit spoonfuls on a parchment-lined tray, cover with plastic wrap, and chill for up to 24 hours. Bake straight from the fridge, adding a minute or two to the bake time. For longer storage, freeze the shaped biscuit spoonfuls on a tray until solid, then move to a freezer bag. Bake from frozen and add a few minutes to the bake time.
Copycat Red Lobster Biscuits
Ingredients
Method
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a small microwave-safe mixing bowl, add 1 stick (1/2 cup) of butter. Microwave for 30 seconds or until butter is melted. Set aside.
- In a large mixing bowl, combine flour, baking powder, sugar, garlic powder, and 1/2 teaspoon salt. Whisk until well combined.
- Add melted butter and milk to the dry ingredients and whisk just until the flour is all wet, do not over mix.
- Add shredded cheese and gently fold in with a spoon.
- Drop heaping spoonfuls of the mixture onto the lined baking sheet.
- Bake for 10-12 minutes, until biscuits are golden brown.
- Meanwhile, melt the remaining 1/2 stick (1/4 cup) of butter in a small mixing bowl. Microwave for 30 seconds or until melted, then stir in 1/4 teaspoon salt and parsley.
- Remove biscuits from oven and brush with the melted butter mixture. Serve and enjoy!