Red Lobster Cheddar Biscuits
User Reviews
5
Red Lobster Cheddar Biscuits
Description
These Red Lobster Cheddar Biscuits start by combining dry ingredients including unbleached flour, baking powder, sugar, garlic powder, kosher salt, and optional cayenne pepper. Melted butter is stirred in, creating a clumpy dough before moistening with buttermilk. Sharp white cheddar cheese is folded into the dough, providing rich flavor and a moist texture.
The dough is shaped either into drop biscuits on parchment or can be baked as a skillet bread allowing a crispy edge and soft interior. After baking at 450°F until golden brown, a finishing mix of melted butter, parsley, and garlic powder is brushed onto the tops while warm, enhancing aroma and buttery flavor.
This copycat version offers a great side for dinners or a snack featuring buttery textures, sharp cheese, and hints of garlic and spice. Variations include substituting whole wheat flour for a denser texture or swapping butter for coconut oil for a different fat profile. The biscuits keep well refrigerated or frozen and can be reheated to maintain warmth and softness.
Make your own buttermilk by adding lemon juice or vinegar to milk if needed. Dough can be frozen in biscuit form, but freshly baked biscuits freeze better for tenderness. Storage instructions recommend refrigerating for up to 5 days or freezing for 3 months.
Ingredients
- 2 cups all-purpose flour unbleached all-purpose flour, I use organic
- 1 tablespoon baking powder
- 1 tablespoon sugar I use all natural cane sugar, optional
- 2 teaspoons garlic powder also called granulated garlic
- ¼ teaspoon cayenne pepper entirely optional
- ½ teaspoon kosher salt
- 1 cup buttermilk see notes on how to make your own
- ½ cup butter melted | I have used mostly salted butter, unsalted is fine too
- 1 ½ cups cheddar cheese white, sharp, shredded, about 8 oz
For the Topping
- 3 tablespoons butter melted, salted
- 1 tablespoon parsley chopped | or place a teaspoon of dried parsley in a teaspoon of water, allow to sit and reconstitute, drain extra water and use as directed, fresh
- ½- 1 teaspoon garlic powder
Instructions
- Preheat oven to 450 degrees F and line a baking sheet with parchment paper or spray lightly, set aside. Or for skillet biscuit bread, place 1 tablespoon butter in 10" cast iron skillet (or oven safe skillet), place in oven a few minutes to melt butter, then swirl around to coat pan.
- Melt butter, allow to cool a few seconds.Combine flour, sugar (optional), baking powder, garlic powder, salt and cayenne pepper (if using) in a large mixing bowl, stir to combine. Gently stir in melted butter, stirring until incorporated and clumpy.
- Pour in buttermilk, stir using wooden spoon or rubber spatula until moist.Gently fold in cheese.
- For Drop Biscuits
- Using a ¼ cup measuring cup or scoop, spoon the batter onto prepared baking sheet. Place in oven and bake for 10-12 minutes, until tops are golden brown.Immediately after removing from oven, brush tops with butter, parsley and garlic mixture. Serve, devour immediately.
- For Skillet Bread
- Place biscuit bread dough in prepared skillet, pressing with hands (I use a piece plastic wrap or parchment paper).Bake for 13-18 minutes until top is golden and toothpick inserted comes out with small crumbs. Immediately brush with melted butter, parsley, garlic mixture. Slice into wedges and serve immediately.
Notes
- Make buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5-10 minutes before use.
- Store cooled biscuits in the fridge up to 5 days or freeze for up to 3 months; reheat in a 350°F oven until warmed through.
- For best texture, freeze baked biscuits rather than raw dough; freezing dough may reduce tenderness.
- Substitute half of the flour with whole wheat flour for a denser biscuit and add extra buttermilk (up to ⅓ cup) to compensate.
- Use coconut oil instead of butter for a dairy-free option, which alters fat content and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-16 Biscuits
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 301kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 516mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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