Cheesy Garlic Biscuits

filed under: Bread on May 2, 2019

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.

Overhead of 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!

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.

What to Serve with Cheddar Bay Biscuits

Buffalo Chicken Wraps

Ham and Cheese Stuffed Chicken

Spinach Stuffed Chicken

Mushroom Stuffed Chicken

4.8 from 39 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
  • ¾ cup (170g) butter, divided
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 2 teaspoon 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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  • Linda says:

    Love the recipe for the Red Lobster biscuit. Thanks for sharing

  • Libby says:

    This is my favorite biscuit recipe and I use it almost every time I make biscuits. My husband doesn’t like garlic so I omit that but otherwise follow the recipe exactly. Thank you so much for sharing!

  • Brenda Elaine Jackson says:

    Thanks for the recipe… looking forward to many more.

  • Linda says:

    I just made these and they’re still warm as I write this. That’s how great they are! I used a garlic & herb blend, and accidentally it to the dry ingredients (so I didn’t put parsley in separately). SO GOOD! I can’t eat gluten, so I used a gf flour blend that works 1-to-1 in recipes, and as soon as these are gone I’m making another batch.

  • Elissa says:

    Do you use unsalted butter?

  • Karen says:

    Delish! Served with instant pot chicken pot pie soup. Thanks for the recipes!

    • Amanda Rettke says:

      So glad you like them Karen!

  • S Blank says:

    If you add the cheese to the dry mixture the cheese will blend evenly much easier. Very good recipe.

  • Tamera Ness says:

    Can you use almond flour??

  • kelly says:

    This is my first time making biscuits and they were delicious! I will definitely make again.

  • Michael says:

    I made these using a gluten free ap flour and cut back the salt by a 1/2 teaspoon they where a great hit . Thanks

  • Elaine Saltz says:

    Can I use self-rising white lily flour and add the other ingredients as well

  • Rene says:

    they were so yummy. the only complaint I have is… I wouldn’t add the whole tsp of salt to butter mixture that you put on rolls after they have cooked. way to salty for me and I like salt. I would just add about a 1/4 of a tsp. there even better the next day. just pop in toaster oven and warm up…

  • Peggy says:

    Mmmmmm. They were good. But they made more than you recommend. They all will be eaten don’t worry

  • Robyn says:

    Exactly like the boxes Red Lobster biscuits my daughter loves. I even skipped the butter topping and they were still amazing. Thank you!

  • Phyllis says:

    Can I reheat them if I have leftover biscuits

  • Linda says:

    The Cheesy Garlic Biscuits are delicious. Best recipe I have ever found for these.

  • Analisa Smith says:

    My son loves these buscuits and requested some to go with dinner just came out oven and they are perfect !!!

  • Nancy Young says:


  • Angela says:

    These were a hit with my family. I added 2 table spoons of Garlic Salt also. I thought they would be salty after I did it but they turned out great. A little melted butter on top for added moisture to finish them off.

  • Michelle M. says:

    We loved the texture of these biscuits but 2 tsp of salt was too much for my family so next time I will use 1 tsp instead of 2 and see if that helps.

  • Paco says:

    I recommend slicing a whole head of garlic in half.
    Drizzle with Olive Oil and wrap in foil.
    Roast in 350-400f oven until soft.
    Then mash that up and use in the recipe.

  • Anna says:

    last time i bought biscuit from red lobster
    it is so salty that makes bad for my high blood pressure i bought 2 orders of that but after eating one i chose to trash because oits salty now they add cheese which will add more sodium because cheese has sodium too. sorry to tell this but they need to know whats good for their customer health too. hope they will lower the content of sodium to their cooking not only biscuit but other food too.

  • Newt Johnson says:

    These bicuits are AWESOME!! — In case you need something to decorate them even more, try eating one with spicy jelly (my favorite is jalapeno raspberry jam). The salty buttery spicy sweet combo is totally out of the park!

  • AnnieC says:

    I saw this recipe yesterday and tried it out this morning for breakfast. They were delicious! I unfortunately didn’t have any garlic powder on hand so I used garlic salt and reduced the salt. I also used pink salt instead of kosher. The kids loved it and commented that the hot centre just melts in your mouth. Definitely a keeper 👍

  • Yane says:

    Just finished making these, they were good. But, I think mine were undercooked. Popped them back in for an extra 5 mns and they came out crumbly. So for me, they were more medium golden brown than lighter. Also cutting the salt in half next time and using unsalted butter. It was a bit salty for my family but still good nonetheless. Thanks for the recipe.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.