Copycat Red Lobster Cheddar Biscuits
Published 4/11/2023 • Updated 3/17/2024
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Enjoy these Copycat Red Lobster Cheddar Biscuits made easily in your own kitchen. They taste even better than the real thing!
Red Lobster Cheddar Biscuits at Home
You don’t need to head to Red Lobster to enjoy their iconic biscuits! That’s right, we’re teaching you how to make amazing cheddar bay biscuits in your own kitchen in a few simple steps.
why you’ll love ’em!
Tastes just like the real thing only more flavorful!
Fun way to jazz up a traditional biscuit side.
Easily doubled or tripled to feed a crowd.
Red Lobster Cheddar Biscuits Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Garlic powder
- Unsalted butter
- Shredded cheddar cheese
- Buttermilk
Topping
- Unsalted butter
- Garlic salt
- Dried parsley
try it!
Copycat Crunchwrap Supreme
Looking for more copycat recipes? Skip the drive thru and make our copycat crunchwrap supreme!
How to Make Red Lobster Cheddar Biscuits
These copycat cheddar bay biscuits come together in 5 easy steps, and less than 30 minutes. Let’s get into it:
Mix Dry Ingredients
Place the flour, sugar, baking powder, baking soda, salt, and garlic powder into a large bowl and mix.
Add 12 tablespoons of the cold butter into the flour mixture. Using a dough cutter or fork, cut in the butter until you have pebble sized pieces, and then stir in the shredded cheddar cheese.
Add Buttermilk
Next add in the buttermilk to the dough and use a spoon to stir together. If you have to, you can use your hands but leave that for the very end if possible.
Scoop and quickly freeze Biscuit dough
Using a ¼ measuring cup, scoop out the biscuits and place them on a parchment-lined baking sheet.
Place the biscuits into the freezer for 10 minutes and preheat the oven to 400℉.
Bake Cheddar Biscuits
Bake the biscuits at 400ºF for 18 minutes until the tops are slightly golden brown.
Brush on Biscuit Toppings
Melt 4 tablespoons of butter in a small bowl, and mix in the garlic salt and dried parsley. Brush the butter mixture on top of the baked biscuits with a pastry brush. ENJOY!
FAQs
Our secret is to use cold butter and make sure you freeze the biscuits before baking. Both of these things help get that flakey delicious biscuit texture.
Yes! And this recipe tastes just like it, but made easily in your own home. Enjoy!
Pro Tips
There are a few tips we recommend following when you’re making a batch of these Red Lobster cheddar biscuits.
Use cold butter: Folding in COLD butter means your butter will be integrated into the dough in sheets rather than seeping into the dough. This creates a flakey biscuit!
Freeze the biscuits before baking: This also helps create the flakey layers in the biscuits. It’s only for 10 minutes, so don’t skip this!
Don’t have buttermilk? Add 1 tablespoon of white vinegar to a 1 cup measuring cup. Then fill to the top with whole milk.
What to Serve with Cheddar Biscuits
Seafood, of course! Here are a few of our go-to recipe pairings from both Cheese Knees and our sister site, Fit Foodie Finds:
- Lobster Mac and Cheese
- Easy Seafood Boil
- Grilled Shrimp Foil Packets
- Oven Baked Salmon
- Pan-Seared Scallops
Storage
We suggest letting these cheddar biscuits cool completely before placing in an airtight container. They will last 2-3 days on the counter and 5-7 days in the refrigerator.
If you would like to freeze these biscuits, place them in a freezer safe container or bag after they have cooled. Freeze them for up to 3 months.
Copycat Red Lobster Cheddar Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 12 tablespoons cold unsalted butter
- 4 oz. shredded cheddar cheese, ~1 cup
- 1 cup buttermilk
Topping
- 4 tablespoons unsalted butter
- ½ teaspoon garlic salt
- 1 teaspoon dried parsley
Instructions
- Place the flour, sugar, baking powder, baking soda, salt, and garlic powder into a large bowl. Mix together and set aside.
- Add 12 tablespoons of the cold butter into the flour mixture. Using a dough cutter or fork, cut in the butter until you have pebble sized pieces.
- Stir in the shredded cheddar cheese.
- Next add in the buttermilk. Use a spoon to stir together. If you have to, you can use your hands but leave that for the very end if possible.
- Using a ¼ measuring cup, scoop out the biscuits and place them on a parchment-lined baking sheet.
- Place the biscuits into the freezer for 10 minutes and preheat the oven to 400℉.
- Bake the biscuits at 400ºF for 18 minutes. The tops should be slightly golden brown.
- Once the biscuits are done, melt the 4 tablespoons of butter in a small bowl. Mix in the garlic salt and dried parsley.
- Using a pastry brush, or spoon, brush the butter mixture on top of the baked biscuits.
- Serve immediately.
Tips & Notes
- It is important to freeze the biscuits during step 6. This helps create the flakey layers in the biscuits.
- Don’t have buttermilk, add 1 tablespoon of white vinegar to a 1 cup measuring cup. Then fill to the top with whole milk.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These taste JUST LIKE Red Lobster! Seriously so so good. Will definitely make again!