Cheesy Garlic Biscuits

filed under: Bread on May 2, 2019
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  • This recipe is technically a copycat of Red Lobster’s Cheddar Bay Biscuit! Soft, buttery, salty and cheesy… it is the perfect compliment to dinner! Don’t miss my Easy Dinner Rolls if you are a bread lover! If you love biscuits you may also enjoy my Homemade Buttermilk 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.

    Cheesy Garlic Biscuits

    So easy in fact, I had my kids help. The 4-year old measured while the 7-year old mixed. (And then they switched of course because the other job looked more fun!) Subsequently, this is how we decided to make them “giant” cheesy garlic biscuits. I think the kids wanted to make sure they got the biggest possible biscuit. 🙂

    We mixed everything in the bowl, dropped some dough on a cookie sheet and BAM! Perfect Cheesy Garlic Biscuits.

    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.

    Cheesy Garlic Biscuit Recipe

    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!

    What to Serve with Cheddar Bay Biscuits

    Buffalo Chicken Wraps

    Ham and Cheese Stuffed Chicken

    Spinach Stuffed Chicken

    Mushroom Stuffed Chicken

    4.74 from 23 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 compliment to dinner!

    Course: Side Dish
    Cuisine: American
    Keyword: cheddar bay biscuits, red lobster biscuits
    Servings: 8 people
    Calories: 402 kcal
    Author: Amanda Rettke
    • 3/4 cup (170g) butter, divided
    • 2 cups (250g) all-purpose flour
    • 1 tbsp. granulated sugar
    • 1 tbsp. baking powder
    • 1 tbsp. garlic powder
    • 2 tsp. kosher salt, divided
    • 1 cup (245g) whole milk
    • 2 cups (8ounces, 230g) mild cheddar cheese
    • ½ teaspoon dried parsley
    1. Preheat oven to 425°F. Prepare a large baking sheet with Silpat or parchment paper. (If you are shredding your own cheese, do that first.)

    2. In a medium microwave-safe bowl, add 1/2 cup (113g) butter. Heat until butter is melted. (About 45 seconds) Set aside to slightly cool.
    3. In a large mixing bowl add the flour, sugar, baking powder, garlic and 1 teaspoon salt. Whisk until well combined.

    4. Pour the milk into the melted butter you set aside and stir well.

    5. Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not over mix. Add shredded cheese and fold in until cheese is evenly distributed.
    6. Grab about 1/2 cup of dough with your fingers and drop onto baking sheet. (about the size of a small fist) You can fit 8 large biscuits onto one baking sheet. If you want smaller biscuits, prepare another lined baking sheet and make each biscuit about 1/4 cup.
    7. Bake for 10-12 minutes, until biscuits are just barely golden brown.

    8. While biscuits are baking, melt remaining 1/4 cup (56g) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted. Add 1 teaspoon salt and all parsley and stir.

    9. When biscuits are removed from the oven, immediately brush with butter parsley mixture.

    10. Serve hot.
    No one ever has to know it only took 20 minutes to make these MOUTHWATERING biscuits!
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  • Carolyn says:

    Can 2% milk be used

  • Marilyn Colon says:

    I was thinking about what I could make as a side for the chicken alfredo I made for dinner. This video popped up on my Facebook. I excited and it looked easy enough to make. I have to tell you, not only was not east and quick, but they taste exactly like the red lobster biscuits. Even the texture and consistency is the same. I am in love and so was my family. Will be making these on a regular basis. Huge fan!

  • kathla hewitt says:

    hi, can these be frozen, i cook for one so a lot is batch cooking and frozen and these look delicious

  • marites says:

    i am your fan.ilove all your recipes and as a beginner…it helps me a lot.thank you

  • Sheila Mcknight says:

    Those red lobster biscuits to die for

  • Sheila says:

    Would love to see how to make a sweet Potatoe pie my favorite.

  • Cécile says:

    Tro bon! Ça goûte le ciel. It taste really good.

  • Darcy says:

    I made this tonight and they are absolutely delicious — however, they were a little flat. I put them in the oven immediately after mixing (as suggested) Not sure what happened.

  • Kyle Compton says:

    These are fantastic, but I tweaked the melted butter for the end and added garlic and parmesan for the brushing on the final product out of the oven. Makes them even better.

  • Leslie C. Martin says:

    This recipe was way too salty for me, but my husband loved them (he likes more salt in his food than I do, so you get thumbs up from him LOL). Will definitely do again, just with a LOT less salt LOL
    I also used extra sharp cheddar cheese – only way to go LOL

  • Ann Colvin says:

    I’ve not been able to copy the Cheesy biscuits so I have no opinom yet

    • Janet says:

      I actually wrote it down on an index card with a pen.

  • Cheryl DiBenedetti says:

    Delicious! The best biscuits I ever made

  • Cindi says:

    I have made these a few times. This time I let the mix sit for about an hour b4 baking. Don’t do that. They spread out and were very soft. Cook as soon as you finish mixing. It only takes a few minutes to mix and another few to bake. I wasn’t ready to bake them right away and got big surprise when I checked them. Had spread across entire baking sheet and flattened. Still were good but too soft. LOL..never had issues when I baked immediately. Very good.

  • Louise Lavictoire says:

    I Also added 2 tsp of oregano to the flour mixture.

  • Erik says:

    The Cheesey Garlic Biscuits were orginally feom Ruby Tuesday i beleieve. I used to make them every day when I worked there. Until they decided to get rid of them.

  • Natalie says:

    Can you put them close together so as to be in a rectangular shape? Or maybe a muffin pan?

  • Carolyn says:

    Granddaughter wants these, so will be trying them tomorrow. Thank you

  • greg says:

    add some crispy cooked bacon to the mix before baking! delicious I guarentee it!!

  • Sarah says:

    Made these tonight… awesome!. I used 3/4 tbsp of garlic salt instead of garlic powder because I was out of it. Didn’t put any additional salt. Used about half TSP garlic salt for the butter parsley mix as well,no extra salt.
    Also needed a splash more milk as mine was really dry with only 1 cup

  • Deanna says:

    Just made this biscuits last minute to go with some soup and we are snowed in so I had most ingredients but had to use margarine instead of butter but they were real good.

  • Roxanne Schweizer says:

    Thanks so much for sharing

  • Glenn Russell says:

    You say 2 cups of flour, then in brackets you have 250 grams which is 1 cup. What is correct? You also call for 2 cups of cheese but again in brackets it is 8 ounces or 230 grams!!

  • elaine says:

    can I use this recipe for chicken pot pie with the biscuits on top

  • Saira Kaiser says:

    Instead of adding garlic salt I brushed melted garlic butter once out of the oven. Great recipe!

  • Mary says:

    I used 1/2 Cotija Cheese and 1/2 cheddar, just to use up what I had open. They were amazing! Light as a feather and delicious. Only change I would make would be to omit the salt from the butter that gets bruised on after baking. Will make again, and soon!

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