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
    Ingredients
    • 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
    Instructions
    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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    Comments

  • Lorrie says:

    Please print

  • Danielle says:

    How many does this recipe make?

    Do the freeze well?

    • Amanda says:

      It makes about 6 big biscuits and 12 smaller biscuits. I have never frozen them! 🙂

  • Nancy says:

    We cut the butter and the cheese but thy were still quite greasy. Would not nuke them again.

  • Jeanne L says:

    I am loving your recipes and they are so easy. Most of the time I have all the ingredients. Thank you for your web page.

  • Param Preet says:

    I always try your recipes. They are very simple and easy to make.I love them.I have one small request can you post recipes for glutinfree bread and glutinfree cakes.My both daughters and relatives are allergic to gluten.Thanks in advance.

  • Linda says:

    Biscuits need mcCormiks California blend forth best taste

  • Theresa Rodriguez says:

    I Love your amazing coffee cake and your dinner dish keep send amazing Repice to me I Love to Bake and cook

  • Mary Nirz says:

    Enjoyed them very much.. My 6&9 yr old granddaughters made them. With careful eyes 👀 watching over them

  • Amberlin says:

    This is a very easy, beginner cook recipe. This is one that most of us have all the ingredients at home now. I found the biscuits to be a bit bland but I think that could easily be remedied by adding some fragrant herbs such as rosemary or your favorite herb blend in stores. I made the biscuits exactly as directed & I made 6 very large biscuits. They took a total of 15 minutes to bake all the way through & were not over done at all.

  • Tab says:

    These turned out really well. I substituted Garlic Plus seasoning for the garlic powder and also added dill. Perfect soft texture and a great baked cheddar flavour on the bottoms. These are definitely a crowd pleaser!

  • LisaMarie says:

    I am so excited to get moved & get my house out of storage after June SO THAT I CAN COOK ALL OF THE RECIPES I HAVE SAVED JUST WAITING PATIENTLY TO GET IN MY KITCHEN…. I HAVE SO MANY THAT I HAVE SAVED I SHOULD BE OUT OF KITCHEN ABOUT CHRISTMAS TIME OF 2019 OR SO…

    SOEXCITEDABOUTLMKBAKING

  • Shannon says:

    Complement not compliment

  • Deborah S. Moore’Flatt says:

    I’m definitely going to try these!

  • Anita says:

    How long will these keep in an airtight container?

  • Liza says:

    Fabulous recipe. So easy..
    I substituted Red Hot Edam for the cheddar. It melts well and gives a kick of heat.

  • Sharon says:

    Awesome, amazing and Yum!!
    Love your posts

  • Rosie McDowell says:

    You might try buttermilk instead of regular milk.

  • Pat says:

    Would it be necessary to add salt if using salted butter or is it understood from beginning to use unsalted butter, also, can sugar be less in amount for someone wanting less calories?

  • Lora says:

    Garlic is missing in recipe

    • Amanda says:

      I used garlic powder. 🙂

  • Priscilla Wood says:

    Can Almond Milk be used?

    • Amanda says:

      Not sure! Sorry.

  • JC Bates says:

    Please tell me that you know how to make the cheese bread that Van de Kamps bakery made??? The bread was like yellow/orange color and did not have chunks of cheese in it…it was smooth like regular bread…loved loved loved it!!!! Someone suggested using what they called “cheese tang” powder?????

  • Cheryl says:

    Can we make something like this with a whole grain flour….how would we have to tweek it.

  • Lan says:

    Thank your for your recipe of Cheesy Garlic Biscuit. I’ve just done this morning. It is really good.

  • Sharon Davis says:

    I think the recipe came out great! and it was my first time trying it!

  • Tina Ziehl says:

    Could these possibly be made in a pizza oven??

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