This recipe is technically a copycat of Red Lobster’s Cheddar Bay Biscuit! Soft, buttery, salty and cheesy… it is the perfect complement to dinner! Don’t miss my Easy Dinner Rolls if you are a bread lover! If you love biscuits you may also enjoy my Butter Swim Biscuits and Homemade Buttermilk Biscuits!

Bowl of Cheesy Garlic Biscuits

Red Lobster Biscuits

These biscuits could not be easier. Quite possibly the easiest biscuit I have ever made! There is a trick to really replicating the beauty of those famous biscuits and that is not to overbake them. Keep a close eye on your biscuits when they are in the oven. The second they start to gently brown around the edges take them out! Over baking could mean a more dense biscuit. I also have Cheesy Garlic Cruffins you will want to try!

Overhead of Cheesy Garlic Biscuits

Cheesy Garlic Biscuit Ingredients

Cheese: I opted for a mild cheddar cheese in this biscuit recipe. You could substitute with medium or sharp cheddar depending on your taste preference.

Butter: I used unsalted butter in this recipe. You could use salted butter, but you may want to reduce the salt amount in the recipe to your taste preference.

Milk: I used whole milk in this recipe. Be sure that your milk is room temperature for the best outcome for this recipe.

How to Make Red Lobster Biscuits

Tips for Cheesy Garlic Biscuits

I recommend getting the biscuits in the oven as soon as possible after dropping them on the baking sheet. After making multiple batches I saw that the biscuits that sat and waited for the oven did not plump up as high as the first batch.

We loved a sharp cheddar cheese for these biscuits, but I did leave mild cheddar in the recipe. The sharp does give the biscuits a distinctively different flavor and is worth trying if you love cheese! I do have to mention, when I tried ‘organic aged white cheddar cheese’, it did not melt as well and was not as pretty as the orange cheddars, but it does taste amazing.

Also, do not skimp on the salted butter bath at the end. These fresh, hot Red Lobster biscuits literally soak up all that amazing salty butter and it truly makes it perfect!

Cheesy Garlic Biscuit Recipe

Air Fryer Cheesy Garlic Biscuits

Just in case you have a craving for these but don’t want to turn on the oven, here is how to make them in the air fryer – follow directions for how to mix all ingredients. Line air fryer with parchment or spray with non-stick spray. I recommend making the biscuits a little smaller when in the air fryer. Scoop or form balls and place them in the air fryer tray. Bake at 350°F for 10-14 minutes. Brush with butter when done baking and serve.

cheddarbiscuits
4.79 from 41 votes

Red Lobster Biscuits

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
This recipe is technically a copycat of Red Lobster’s Cheddar Bay Biscuit! Soft, buttery, salty and cheesy… it is the perfect complement to dinner!

Ingredients

  • ¾ cup (170 g) unsalted butter, divided
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 2 teaspoon kosher salt, divided
  • 1 cup (245 g) whole milk, room temperature
  • 2 cups (226 g) mild cheddar cheese
  • ½ teaspoon dried parsley

Instructions

  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • In a medium microwave-safe bowl, melt ½ cup butter. Set aside to slightly cool.
  • In a large bowl whisk together the flour, sugar, baking powder, garlic powder, and 1 teaspoon salt.
  • Pour the milk into the melted butter. Stir to combine.
  • Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not over mix. Fold in the cheddar cheese.
  • Grab about ½ cup of dough with your fingers and drop onto baking sheet (about the size of a small fist). If you want smaller biscuits, prepare another lined baking sheet and make each biscuit about ¼ cup.
  • Bake for 10-12 minutes, until biscuits are just barely golden brown.
  • While biscuits are baking, melt the remaining ¼ cup of butter in small microwave-safe bowl. Add the parsley and remaining teaspoon of salt. Stir to combine.
  • Immediately brush the baked biscuits with the salty butter.
  • Serve hot.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Amazing recipe. Very easy to make. I made them vegan which turned out amazing. Just don’t add salt in the butter parsley mix. Way to salty. Almost ruined them. I will try again without the extra salt.

    1. Yep! I need to always remember to leave off the salt from the butter topping. Otherwise, they’re delicious.

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