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Red Lobster Cheddar Biscuits
5 from 12 votes

Red Lobster Cheddar Biscuits

Red Lobster Cheddar Biscuits recreate the signature fluffy, buttery biscuits renowned for their balance of sharp cheddar, garlic, and lightly spiced flavor. The recipe mixes flour, baking powder, and seasonings with buttermilk and melted butter, folding in plenty of shredded cheddar for moist, tender biscuits with a golden crust. Optionally enhanced with cayenne pepper and garlic powder, these biscuits feature a buttery, herbed topping for added aroma and taste.

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 12 -16 Biscuits
Calories: 301 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Pour in buttermilk, stir using wooden spoon or rubber spatula until moist.Gently fold in cheese.
  4. For Drop Biscuits
  5. 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.
  6. For Skillet Bread
  7. 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

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%)

Nutrition Facts

Serving: 12 -16 Biscuits

Amount Per Serving

Calories 301

% 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.