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Red Lobster Cheddar Biscuits (biscuits & skillet bread)

A better than Red Lobster Cheddar Biscuits recipe, this copycat recipe is so easy to make, ready in about 20 minutes! Make them as biscuits or bread in a cast iron skillet. Cheesy, filled with garlic, and so tender.

I am a bit obsessed with these copycat Red Lobster Cheddar Biscuits! I have probably made this a dozen times getting them just right; tender, bursting with flavor and a bit healthier too!

A good quick bread recipe is a must have, while I occasionally have time to bake fresh yeast bread, typically I am looking for something quick. If you love quick breads, give these reader favorites a try: Beer Bread Popovers, Cheesy Garlic Bread.

Red Lobster Cheddar Bay Biscuit in cast iron skillet.

Best Red Lobster Cheddar Biscuits

Two images, Red Lobster Cheddar Bay Biscuits, a. drop biscuits, b. skillet biscuit.

KEY INGREDIENTS

This cheddar bay biscuits recipe could not be any easier. Gather the following ingredients:

ingredient shot for red lobster cheddar biscuits, L-R Buttermilk, sharp cheddar cheese, flour, melted butter, garlic powder, baking powder, salt, cayenne, sugar.
  • FLOUR | I use organic, unbleached all-purpose flour
  • BAKING POWDER | this recipe calls for a lot, it’s what provides the fluffiness and lift, purchase a non-GMO, no aluminum baking powder <<- my favorite brand.
  • GARLIC POWDER | Also called granulated garlic, this gives the biscuits their unique flavor and lots of it! I use organic garlic powder.
  • CAYENNE PEPPER | Just a touch, gives it a teensy (really teensy) kick, and it is entirely optional
  • BUTTERMILK | I have made this using my “homemade*” buttermilk and store-bought buttermilk, both have turned out great.
  • BUTTER | the real deal, if soft coming out of the fridge it’s not real butter. I have used both salted and unsalted, reduce salt by ¼ teaspoon if using unsalted.
  • SHARP CHEDDAR CHEESE | these Cheddar Biscuits are traditionally made with yellow cheese, but I prefer all natural sharp white cheddar cheese.

SECRET TOPPING INGREDIENTS

Not really a secret, but I caught your attention didn’t I? This topping is what gives these biscuits a softer, buttery and bright tasting finish!

Butter topping shot, melted butter, fresh chopped parsley and garlic powder.
  • BUTTER | melted, salted or unsalted, though I prefer salted for the topping
  • PARSLEY | adds bright perks of color to an otherwise bland looking biscuit, fresh is best, but in a pinch I have re-hydrated (add a teensy bit of water to dried parsley and let sit, pull out and dab with paper towel.
  • GARLIC POWDER | Yes more! And it is fantastic!

HOW TO MAKE RED LOBSTER CHEDDAR BISCUITS FROM SCRATCH

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.

  1. Melt butter, allow to cool a few seconds.
  2. Combine flour, sugar (optional), baking powder, garlic powder, salt and cayenne pepper (if using) in a large mixing bowl, stir to combine.
process shot for red lobster biscuits, 1 adding baking powder 2 adding salt, cayenne and sugar.
  1. Gently stir in melted butter, stirring until incorporated and clumpy.
process shots for red lobster biscuits 3 garlic powder 4 adding melted butter.
  1. Pour in buttermilk, stir using wooden spoon or rubber spatula until moist.
  2. Gently fold in cheese.
process shots, how batter looks after butter, 2. adding cheese. 3. pouring in buttermilk.

For Cheddar Bay Biscuits

scooped batter onto parchment lined baking sheet for red lobster cheddar biscuits.
  • 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.

For Biscuit Bread

red lobster cheddar biscuit dough pressed into cast iron skillet.
  • Place biscuit bread dough in prepared skillet (brushed with a little melted butter), 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.
Red Lobster Cheddar Biscuits being brushed with butter garlic topping.
WHY ARE RED LOBSTER BISCUITS SO GOOD?

The main reason is these biscuits are made fresh and served piping hot! So do the same, even popping them back in the oven if they have cooled too much.

CAN I MAKE BISCUITS AHEAD OF TIME?

If you bake ahead of time, slightly undercook them, popping in a 450 degree oven for 5 minutes before serving will bring them back up to piping hot temps.

HOW CAN I STORE BISCUIT BREAD?

If you did not eat it all in one sitting, have no fear. Cool completely, place in freezer baggie and store in fridge up to 5 days, reheat as described above. Or freeze up to 3 months.

CAN I FREEZE THE DOUGH?

You can freeze though dough (I would flash freeze in biscuit form first, then seal well in freezer baggies). However; when I tried this, they were not as tender as the fresh made biscuits. You can freeze the baked biscuits and bread however, thaw and reheat in 350 degree for 10 minutes until hot.

cheesy, hot red lobster cheddar biscuit torn in half with hand holding biscuit.

HEALTHIER CHEDDAR BAY BISCUIT RECIPE

One thing I am always trying to do is get more whole grains into our diet, while I admit I did not like the whole wheat version as much as the regular version, they were still delicious and got rave reviews from my husbands co-workers. Here are my tips:

Tips

  • WHOLE WHEAT FLOUR | try substituting ½ cup of whole wheat flour for ½ cup regular flour. I tried this and it turned out more dense but still delicious.
  • LIQUID | When adding whole grain flour, it absorbs more liquid, so add up to ¼ – ⅓ cup additional buttermilk.
  • OMIT SUGAR | While this is a small amount it is totally optional.
  • CHANGE THE FAT | I used organic butter in my recipe testing, however; I have had decent experiences replacing butter with melted coconut oil, do this for a more heart healthy biscuit.
basket of red lobster cheddar biscuits in red checked paper.

Red Lobster Gluten-Free Biscuits

I have had good luck making many an item gluten-free by substituting for a good Gluten-Free AP Flour (my favorite), substitute cup for cup a solid gluten-free flour and bake away! Check out my Gluten-Free recipes.

Sharing this week on Weekend Potluck!

Serving Suggestions

My favorite part, what does this Cheddar Bay Biscuit recipe compliment?

This recipe adapted from Damn Delicious.

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Red Lobster Cheddar Biscuits
Yield: 12-16 Biscuits

Red Lobster Cheddar Biscuits

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

A better than Red Lobster Cheddar Biscuits recipe, this copycat recipe is so easy to make, ready in about 20 minutes! Make them as biscuits or bread in a cast iron skillet. Cheesy, tender, great flavor!

Ingredients

  • 2 cups all purpose flour | I use organic, unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar | optional, I use all natural cane sugar
  • 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 (about 8 oz) White Sharp Cheddar Cheese, shredded

For the Topping

  • 3 tablespoons salted butter, melted
  • 1 tablespoon fresh 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
  • ½- 1 teaspoon garlic powder

Instructions

  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.

For Drop Biscuits

  1. 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.

For Skillet Bread

  1. 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 Your Own Buttermilk | add 1 tablespoon of lemon juice or vinegar to 1 cup milk, stir and allow to sit 5-10 minutes. Will be thicker and curdled.

Storage

Cool completely, place in freezer baggie and store in fridge up to 5 days, reheat as described above. Or freeze up to 3 months.

You can freeze though dough (I would flash freeze in biscuit form first, then seal well in freezer baggies). However; when I tried this, they were not as tender as the fresh made biscuits. You can freeze the baked biscuits and bread however, thaw and reheat in 350 degree for 10 minutes until hot.

Healthier Biscuits
WHOLE WHEAT FLOUR | try substituting ½ cup of whole wheat flour for ½ cup regular flour. I tried this and it turned out more dense but still delicious.
LIQUID | When adding whole grain flour, it absorbs more liquid, so add up to ¼ - ⅓ cup additional buttermilk.
OMIT SUGAR | While this is a small amount it is totally optional.
CHANGE THE FAT | I used organic butter in my recipe testing, however; I have had decent experience replacing with melted coconut oil, do this for a more heart healthy biscuit or dairy free.

This recipe adapted from Damn Delicious

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 57mgSodium: 516mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 10g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

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Pin for Better than Red Lobster Cheddar Biscuits with basket of tender, hot biscuits.
kathleen

ABOUT KATHLEEN

I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

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