These soft and fluffy Copycat Red Lobster Biscuits are so easy that my teenage son makes them all the time. A homemade garlic butter glaze makes them absolutely incredible!
COPYCAT RED LOBSTER CHEDDAR BAY BISCUITS
If you have never tried Red Lobster Biscuits, you are missing out. I don’t eat at Red Lobster very often, but my very favorite thing there is definitely the cheddar bay biscuits! They bring them out in a little basket before your order arrives.
Holy smokes they are good! After eating more than my share of those addicting little garlic cheese biscuits, I resolved that I must find a way to make them at home.
I tried a copycat recipe a few years ago, but it wasn’t exactly right. And all the other recipes I found called for biscuit mix. I never use that stuff anymore, so I decided to come up with my own. I tweaked my regular biscuit recipe and added the garlic butter glaze from the old copycat version.
Happily the results were stellar, and I didn’t even have to experiment three or four times! These are just as good as the Red Lobster Biscuits I had at the restaurant. Maybe even better!
Even if you are a beginning baker, you can whip up a batch of these red lobster cheese biscuits in no time. No rising or kneading necessary, just stir some ingredients together and pop them in the oven!
(To skip my tips and just see the printable recipe card, scroll to the very bottom of the post.)
HOW TO MAKE RED LOBSTER® BISCUITS
- all purpose flour
- baking powder (This is what makes the biscuits fluffy, so make sure yours is fresh for best results.)
- garlic powder (In addition to the garlic in the glaze, I add a bit to the dough as well. Extra delicious!)
- cold butter (You can use butter flavored shortening instead if you prefer, but we like the flavor of real butter.)
- grated cheddar cheese (Sharp adds the best flavor, but mild cheddar works well too.)
- milk (I use 2%, but any kind should work.)
- The first step to making biscuits is simply whisking together the dry ingredients.
- Next up you want you cut the cold butter or shortening into the flour mixture. You can use a pastry blender or a fork, but I trick I like to use is to simply grate the butter in with a coarse grater. Use very cold or even frozen butter for best results.
- Stir in the butter chunks and grated cheese.
- Add the milk and stir very gently, just until the flour is moistened.
- Scoop the dough onto baking pans. I like to line mine with silicone liners or parchment.
- Bake biscuits for about 13-15 minutes, or till light golden brown on top.
- While biscuits are baking, prepare butter glaze by whisking together all ingredients.
- Spread garlic butter glaze over the top of the hot biscuits.
These garlic biscuits are best served warm right from the oven with the buttery garlic glaze dripping down the sides. Light, fluffy, and delicious, with a great garlic-y cheddar flavor. I dare you to eat just one!
HOW LONG WILL GARLIC CHEESE BISCUITS KEEP?
Biscuits are definitely best served hot and fresh out of the oven when the outsides are crunchy and the insides are pillowy soft. They will keep for 2-3 days in an airtight container at room temperature, but the texture isn’t as great.
You can also freeze the biscuits, but again, the texture won’t be the same. Place them in heavy duty ziplock freezer bags and they should keep for up to two months.
To reheat the biscuits, you can heat them for a few seconds in the microwave. Or wrap them in foil and place them in a cold oven. Preheat the oven to 250 degrees. When the oven is hot, the biscuits will be warm as well.
PRO TIPS FOR MAKING BISCUITS:
- Make sure your butter is cold! You want the butter to stay in chunks so that as the biscuits bake, the water in the butter will release steam, which in turn makes light and fluffy biscuits. If your butter is warm, it will incorporate into the flour, and you won’t get pockets of steam.
- Don’t overmix. You want to use a light touch when stirring in the liquid (milk in this case). Mix gently just till most of the flour is moistened. Overmixing activates the gluten, which leads to tough biscuits.
More scone and biscuit recipes you should check out:
- Bacon Cheddar Biscuits
- Light and Fluffy Freezer Biscuits
- Cinnamon Raisin Biscuits
- Super Easy Melted Butter Biscuits
- Cinnamon Biscuits
- Oatmeal Scones
- Pumpkin Scones
- Blueberry Lemon Scones
- Eggnog Scones
Copycat Red Lobster Cheddar Biscuits
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1 Tbsp sugar
- 1/3 cup cold butter
- 1 cup grated cheddar cheese (sharp is best)
- 1 cup milk
Garlic Butter Glaze:
- 3 Tbsp melted butter
- 1/2 tsp dried parsley
- 1/8 tsp garlic salt
- 1/4 tsp garlic powder
- Whisk together flour, baking powder, salt, garlic powder, and sugar in a large mixing bowl.
- Grate the cold butter into the dry ingredients. Stir in the cheddar cheese.
- Add the milk and stir lightly, till just barely combined. Don't overmix or the biscuits will be tough.
- Use a 1/4 cup measuring cup or ice cream scoop to place balls of dough on a silicone lined or lightly greased cookie sheet.
- Bake at 425° for 13-15 minutes or till golden brown.
- Combine all glaze ingredients and whisk well. Brush over hot biscuits.
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Amount Per Serving: Calories: 309Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 33mgSodium: 568mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 8g
(originally published May 8, 2014, updated November 2020)
If you need a side of bread in a hurry, give this red lobster cheddar biscuits recipe a try. You can have them on the table in about twenty minutes, and they will disappear even faster!