Cheddar Garlic Biscuits || Red Lobster Copycat Recipe

Cheddar garlic drop biscuits are so simple to make from scratch and taste just like the Red Lobster biscuits! I love serving these biscuits with our meal when we want bread but do not have time for one-hour French bread or focaccia. 

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Growing up, my mom and I ate at Red Lobster quite often. The ubiquitous seafood restaurant was in regular rotation with other American food spots like O’Charleys and Ryans. I ate a lot of buttery biscuits, loaded potato soup, and fried chicken.

Red Lobster biscuits were highly esteemed, for good reason. My best friend and I loved them so much that we had her parents bring us the cheddar garlic biscuits when they came to visit us at our school in Argentina! Another hemisphere and a twelve hour plane ride later, the biscuits still hit the spot.

Even though I don’t really go to any of those restaurants anymore, I am still able to enjoy cheddar garlic biscuits, loaded potato soup, and fried chicken any time I want because I can make each from scratch at home.

Less money, less hassle, and the food tastes better! 

Cheddar Garlic Biscuits || Red Lobster Copycat Recipe

These biscuits have been my fallback for years when I want to serve fresh bread with soup or such, but don’t quite have the time to make one-hour French bread or one-hour focaccia. I can have these biscuits whipped up in thirty minutes or less. 

The key to delicious flaky drop biscuits is the mix of melted butter and cold milk. The butter needs to be cooled so that when it mixes with the cold milk, it clumps and chills. Similar to pie dough, the little pieces of butter equal tender and flaky final product.

I wrote the recipe to use all-purpose flour because that’s definitely the easiest and most readily used, but I also regularly make these biscuits with fresh ground flour too. You can try making your own flour substitutions and see what works best for you if you want.

You can serve these biscuits with anything you like, but I definitely recommend trying them with soup. They are perfect for dipping and sopping up broth.

If you need some soup inspiration, I have lots of soup ideas for you in the recipe index, and even more in my cookbook. (The loaded potato corn chowder pictured is from my cookbook, and is an especial favorite of my kids).

More like this ::

• One-Hour French Bread
• One-Hour Focaccia Bread
• Skillet Cornbread
• Instant Pot Creamy Tomato Soup
• Instant Pot Sausage & Kale Soup 
• Instant Pot Freezer Soups

Cheddar Garlic Biscuits || Red Lobster Copycat Recipe

★★★★★ 4.8 from 4 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 biscuits 1x
• Category: bread
• Method: baking

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Description

Cheddar garlic drop biscuits are so simple to make from scratch and taste just like the Red Lobster biscuits! I love serving these biscuits with our meal when we want bread but do not have time for French bread or focaccia.

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Ingredients

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• 8 tbsp unsalted butter
• 1 cup cold milk or whey
• 2 1/3 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp garlic powder
• 1 cup shredded sharp cheddar cheese

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Instructions

1 Preheat the oven to 475°.

2. Melt the butter in a heat safe dish. Set the butter to the side to let it cool.

3. Stir together the dry ingredients (flour through garlic powder) in a medium mixing bowl. Add the shredded cheese and toss until the cheese is well incorporated into the flour mixture.

4. In a liquid measuring cup, combine the cold milk and the melted butter. (The biscuits are best when the milk is kept in the refrigerator until just before combining with the cooled, melted butter). Stir the milk and butter mixture until small clumps of butter form. Pour into the dry ingredients and stir to combine, just until no dry streaks remain.

5. Drop portions of the dough onto a baking sheet lined with parchment paper, yielding 9 medium-size biscuits or 12 small biscuits.

6. Bake for 12-15 minutes in preheated oven. (Optional: brush the biscuits with extra butter while they are hot out of the oven).

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