Bread
Red Lobster Inspired Cheddar Garlic Biscuits
Tender drop biscuits packed with sharp cheddar and brushed hot with garlicky parsley butter for the familiar seafood-restaurant bread-basket experience.
Inspired by Red Lobster
Prep
15 min
Cook
16 min
Serves
8 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 2 cups all-purpose flour
- • 1 tablespoon baking powder
- • 1 teaspoon granulated sugar
- • 3/4 teaspoon garlic powder, divided
- • 1/2 teaspoon kosher salt
- • 1/4 teaspoon baking soda
- • 6 tablespoons cold unsalted butter, grated
- • 1 1/2 cups freshly shredded sharp cheddar cheese
- • 1 cup cold buttermilk
- • 3 tablespoons unsalted butter, melted
- • 1 tablespoon finely chopped fresh parsley
- • 1/8 teaspoon fine salt
View ingredient-by-ingredient match
- 2 cups all-purpose flourMissing
- 1 tablespoon baking powderMissing
- 1 teaspoon granulated sugarMissing
- 3/4 teaspoon garlic powder, dividedMissing
- 1/2 teaspoon kosher saltMissing
- 1/4 teaspoon baking sodaMissing
- 6 tablespoons cold unsalted butter, gratedMissing
- 1 1/2 cups freshly shredded sharp cheddar cheeseMissing
- 1 cup cold buttermilkMissing
- 3 tablespoons unsalted butter, meltedMissing
- 1 tablespoon finely chopped fresh parsleyMissing
- 1/8 teaspoon fine saltMissing
Cook smarter
- Read the full method once before starting.
- Prep ingredients first for a smoother cook.
- Use the print button for a cleaner kitchen copy.
Guided cooking
Cook one clear step at a time
Your place is saved on this device.
Method
Recipe notes
This is an unofficial homemade interpretation of the restaurant's cheesy garlic biscuits. Cold butter, cold buttermilk, freshly shredded cheese, and minimal mixing create craggy tender layers instead of a smooth, cakey crumb.
Planning, storage, and serving
Storage and reheating
Keep cooled biscuits airtight at room temperature for 1 day or refrigerate for up to 3 days. Reheat at 325°F until warm and brush with a little fresh garlic butter; freeze for up to 1 month.
Make-ahead tips
Whisk the dry ingredients and shred the cheese a day ahead. For best lift, grate the butter, mix the dough, and bake immediately before serving.
What to serve with it
- - Seafood chowder
- - Roasted shrimp and vegetables
- - Crisp Caesar salad
Equipment needed
- - Large mixing bowl
- - Box grater
- - Parchment-lined sheet pan
Difficulty explained
The drop-biscuit method is approachable; keeping ingredients cold and stopping the mix early are the two keys to a tender crumb.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Warm butter melts before baking and reduces lift, so grate it cold and keep the buttermilk refrigerated until mixing.
- Overworking the dough develops gluten and produces tough biscuits; fold only until the flour is hydrated.
- Pre-shredded cheese contains anti-caking powder and melts less smoothly than cheese grated from a block.
Nutrition Context
- Cheddar and buttermilk contribute protein and calcium, while butter and cheese make saturated fat and sodium significant.
- A single warm biscuit alongside soup or vegetables provides the signature flavor without making bread the entire meal.
FAQ
Why did my biscuits spread?
The butter or dough was too warm, or the pan was crowded. Use cold ingredients and give each mound 2 inches of space.
Can I use pre-shredded cheese?
It works, but block cheese melts more smoothly and gives a moister biscuit because it lacks anti-caking powder.
Can I prepare the dough ahead?
For best lift, bake immediately after adding buttermilk. Prepare the dry mixture and cheese ahead instead.
How do I reheat the biscuits?
Warm at 325°F for 6 to 9 minutes, then add a light fresh brush of garlic butter.
Why is the center gummy?
The mounds may have been too large or underbaked. Portion evenly and check for a 200°F center.
What sides pair best with this dish?
Good pairings include Seafood chowder; Roasted shrimp and vegetables; Crisp Caesar salad. Choose one or two based on how substantial you want the meal to be.