I’ll be honest with you—I’ve never really been big on chain restaurants, but Red Lobster’s cheddar biscuits? That’s a different story. Years ago, I went out with a friend who couldn’t stop raving about them, and I didn’t get the hype—until I had one. Buttery, cheesy, with that garlicky kick? I was hooked from the first bite. So naturally, I had to figure out how to make them at home.
These copycat cheddar biscuits are quick, no-fuss, and come together in under 30 minutes. And if you’re anything like me, you’ll find yourself reaching for “just one more”… until they’re gone.
Can You Really Get That Red Lobster Biscuit Taste at Home?
Absolutely. In fact, dare I say these are better? You don’t need a seafood platter or awkwardly ask for another basket. Just mix, scoop, and bake—and your kitchen will smell like a cozy corner of comfort food heaven.
I’ve tested this recipe on busy weeknights, lazy weekends, and even served them with soup at family get-togethers. They’re always a hit. Plus, you probably already have everything in your pantry.
What You’ll Need
Here’s what I use every time:
- All-purpose flour – The base that holds everything together.
- Baking powder – Gives these biscuits that soft, fluffy rise. Skip the yeast, no waiting around.
- Garlic powder & dried parsley – For that classic Red Lobster flavor.
- Sugar & salt – Just a touch for balance.
- Cajun seasoning – Adds a subtle depth. You can swap in Old Bay or a pinch of cayenne if that’s what you have.
- Butter – Don’t skimp here. I use salted butter because that savory flavor really makes them sing.
- Milk – Whole milk is my go-to, but any milk works in a pinch.
- Cheddar cheese – Sharp cheddar is best. Freshly grated melts better than pre-shredded.
How I Make Them
I’ve lost count of how many times I’ve whipped these up. Here’s my no-mess method:
1. Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, sugar, garlic powder, salt, baking powder, and Cajun seasoning.
2. Stir in the Wet
Pour in the melted butter and milk. Stir it just enough to bring the dough together—don’t overwork it.
3. Fold in the Cheese
Toss in the cheddar and fold it in gently. I sometimes add a bit extra because, well… cheese.
4. Scoop and Bake
Use a cookie scoop or ice cream scoop to drop dough onto a lined baking sheet. Bake for about 10–12 minutes until they’re golden on top and smell amazing.
5. Brush with Garlic Butter
While they bake, melt a bit more butter and mix in dried parsley (and a pinch of garlic powder if you’re feeling fancy). Brush it on as soon as they come out.
My Favorite Twists
- Change up the cheese: Smoked Gouda adds a savory twist, and pepper jack gives them a nice little heat.
- Add herbs: If I’ve got fresh thyme or chives, I chop them up and toss them into the dough or the glaze.
- Make them mini: For parties, I use a smaller scoop—they’re gone in seconds.
Handy Tips From My Kitchen
- Check your baking powder – If it’s old, your biscuits won’t rise. I test mine by adding some to hot water—it should fizz right away.
- Don’t wait too long – Once you mix the dough, get them in the oven. They bake best fresh.
- No cookie scoop? A regular spoon works too, just aim for even sizes.
Can You Make These Ahead?
Totally. I’ve made them the night before a brunch and just warmed them up the next day. They stay soft for a couple of days, and they freeze surprisingly well. I usually double the batch and pop extras into the freezer—future me is always thankful.
How I Serve Them
These biscuits are best served warm, straight from the oven with that butter glaze still glistening. I’ve served them with tomato soup, creamy chicken stew, and even alongside scrambled eggs for a weekend breakfast spread.
If you’ve got leftovers, just toss one in the toaster oven for a few minutes—it crisps up beautifully. Or microwave it for about 10 seconds to bring back that softness.
How to Store & Reheat
- On the counter: Store in an airtight container for up to 3 days.
- Freezer-friendly: Let them cool completely, then freeze in a zip-top bag. Reheat at 350°F for 8–10 minutes.
- Quick heat: Microwave for 10 seconds if you’re short on time.
Red Lobster Cheddar Biscuits
There’s something dangerously irresistible about a warm, cheesy biscuit fresh out of the oven. These Red Lobster-style cheddar biscuits are buttery, fluffy inside, and just crusty enough on the outside to make you reach for one more. They take about 20 minutes, start to finish—perfect for when you want something comforting but fast.
Ingredients
- 1 cup (115g) shredded mild cheddar cheese
- 1 cup (250ml) whole milk
- 4 oz (115g) unsalted butter, melted
- 2 cups (240g) all-purpose flour
- 1 tablespoon (15g) garlic powder
- 1 tablespoon (15g) baking powder
- ¾ teaspoon salt
- 1–2 tablespoons (15–30g) granulated sugar
- ½ teaspoon Cajun or Creole seasoning
- 1 teaspoon dried parsley
- 3–4 tablespoons unsalted butter (for brushing)
Instructions
- Start by preheating your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix together the flour, garlic powder, baking powder, salt, sugar, and Cajun seasoning.
- Pour in the melted butter and milk. Stir gently just until the dough starts to come together. You don’t want to overmix it.
- Fold in the shredded cheddar cheese until evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop mounds of dough onto the baking sheet, leaving about 2 inches between each one.
- Slide the tray into the oven and bake for 10–12 minutes, or until the tops turn golden and the edges crisp up.
- While they’re baking, melt the extra butter in the microwave. As soon as the biscuits come out of the oven, brush them generously with the warm butter and sprinkle with dried parsley.
Notes
- For the fluffiest biscuits, make sure your baking powder is fresh. Old powder won’t give you that nice lift.
- The dough is best baked immediately—no need to let it rest.
- No cookie scoop? An ice cream scoop or two spoons work just as well.
- If you like a little heat, swap Cajun seasoning for cayenne pepper or Old Bay.
- These biscuits are great with pre-shredded cheese, but freshly grated cheddar melts better.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 521Total Fat 45gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 15gCholesterol 121mgSodium 285mgCarbohydrates 25gFiber 1gSugar 6gProtein 5g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions I Get All the Time
Can I use Bisquick instead of making the dough from scratch?
Yes, you can. Just skip the baking powder and salt—it’s already in there.
Do I have to refrigerate them?
Not unless you’re keeping them longer than 3 days. They’re totally fine on the counter in a container.
Can I make these gluten-free?
I’ve tried a few GF flour blends with success. Look for one with xanthan gum—it helps keep the texture fluffy instead of crumbly.
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