Red Lobster Biscuits Copycat
Highlighted under: Cozy Dessert Classics
I'm not the best baker, so when I found a way to make these delicious biscuits at home, I was honestly surprised. Growing up, my family always treated our outings to Red Lobster as special occasions, and those biscuits were a highlight for me. Now, I can whip them up anytime without the wait. Plus, they vanish quickly, so it feels good to know I can make more whenever I want.
These biscuits bring back memories of family dinners and crab legs, and I find them surprisingly easy to make. Once, I attempted to swap the cheese for something low-fat, and let’s just say it did not turn out well. So now I stick with the recipe as is, and it never fails to impress.
Every time I pull them out of the oven, the buttery aroma fills my kitchen, and I can hardly wait to dig in. To be fair, I always end up eating at least two before they even hit the table!
Why I Keep Making This
- They come together in 30 minutes or less
- The cheese makes them super comforting
- You can freeze the dough for later
- Perfect with soups and salads
- They puff up beautifully every time
The Secret to This Red Lobster Biscuits Copycat
These biscuits are so buttery and cheesy that they’ll remind you of dining out at Red Lobster. The combination of garlic and parsley in the topping gives them that additional kick we all love. What makes them even better is how easy they are to make at home, with ingredients you probably already have. This recipe does a great job of recreating that warm, comforting biscuit experience.
One of my favorite things about these biscuits is that they are incredibly forgiving. I remember one time I didn’t have enough milk, so I added a splash of sour cream instead, and they turned out just fine. Don’t stress too much over the specifics. The key is to keep the butter cold and not overmix the dough, which will help them puff up nicely. It’s all about finding what works for you.
Ingredients
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese (I use Tillamook)
- 3/4 cup whole milk
For the Garlic Butter Topping
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
Instructions
Instructions
Preheat and Prep
Start by preheating your oven to 425°F (about 220°C). Lightly grease a baking sheet or line it with parchment paper. Trust me, the parchment is a game-saver for easy cleanup.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. It's essential to make sure there are no lumps.
Cut in the Butter
Add the cold butter into the dry mix. I usually use my fingers to crumble it in until it resembles coarse crumbs. If you have a pastry cutter, that works too, but I just prefer the hands-on method.
Add Cheese and Milk
Stir in the cheese until evenly distributed. Then, pour in the milk and mix with a spatula until just combined. Be careful not to overmix, or they’ll turn out tough.
Scoop and Bake
Use a spoon or an ice cream scoop to drop heaping tablespoons of dough onto the prepared baking sheet. Make sure to leave a bit of space between them. Bake for about 15 minutes, until they’re golden brown.
Prepare the Topping
While those are baking, mix together the melted butter, garlic powder, and parsley in a small bowl. As soon as they come out of the oven, brush the topping generously over the hot biscuits.
Pro Tips
- If you want a cheesy surprise, toss in some extra cheddar right before you bake.
- These biscuits pair wonderfully with a warm bowl of soup or chili.
- You can freeze leftover biscuits but make sure to wrap them well.
- A little bit of cayenne pepper in the dough adds a fun kick.
Troubleshooting
If you find your biscuits aren’t rising as much as you’d like, it could be due to old baking powder. Always check the expiration date, as fresh baking powder can make a big difference. Also, if your butter gets too warm while mixing, they might end up dense instead of fluffy. Keeping everything cold up until you bake is really important here.
If the dough seems too dry, you can add a touch more milk, a tablespoon at a time, until you reach a nice, soft consistency. On the flip side, if it's too wet, don't be afraid to sprinkle in a little more flour to balance it out. Biscuits can be pretty forgiving if you pay attention to the texture.
Red Lobster Biscuits Copycat Variations Worth Trying
Want to spice things up? Try adding some chopped jalapeños or red pepper flakes into the dough for a little heat. It’s a simple way to give that classic recipe a new twist. Also, if you’re feeling adventurous, swap out the cheddar cheese for a sharper cheese like Gruyère or a blue cheese for a unique flavor.
Another fun option is to use herbs instead of just parsley for the topping. Fresh oregano or chives can add an entirely different angle and freshen things up a bit. I, for one, love to experiment with different seasonings based on what I have on hand.
Questions About Recipes
→ Can I use a different type of cheese?
You can, but I wouldn't go with anything too soft. A firmer cheese like pepper jack or gouda would work well!
→ What if I don't have all-purpose flour?
Try using whole wheat flour, but keep in mind the texture may change slightly. I've tried it before and it adds a nutty flavor.
→ How long do these biscuits stay fresh?
Honestly, they never last long at my house, but if you keep them in an airtight container, they should be good for about 2 days.
Red Lobster Biscuits Copycat
Created by: The Globalbitesrecipes Team
Recipe Type: Cozy Dessert Classics
Skill Level: easy
Final Quantity: 12.0
What You'll Need
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese (I use Tillamook)
- 3/4 cup whole milk
For the Garlic Butter Topping
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
How-To Steps
Start by preheating your oven to 425°F (about 220°C). Lightly grease a baking sheet or line it with parchment paper. Trust me, the parchment is a game-saver for easy cleanup.
In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. It's essential to make sure there are no lumps.
Add the cold butter into the dry mix. I usually use my fingers to crumble it in until it resembles coarse crumbs. If you have a pastry cutter, that works too, but I just prefer the hands-on method.
Stir in the cheese until evenly distributed. Then, pour in the milk and mix with a spatula until just combined. Be careful not to overmix, or they’ll turn out tough.
Use a spoon or an ice cream scoop to drop heaping tablespoons of dough onto the prepared baking sheet. Make sure to leave a bit of space between them. Bake for about 15 minutes, until they’re golden brown.
While those are baking, mix together the melted butter, garlic powder, and parsley in a small bowl. As soon as they come out of the oven, brush the topping generously over the hot biscuits.
Extra Tips
- If you want a cheesy surprise, toss in some extra cheddar right before you bake.
- These biscuits pair wonderfully with a warm bowl of soup or chili.
- You can freeze leftover biscuits but make sure to wrap them well.
- A little bit of cayenne pepper in the dough adds a fun kick.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 170
- Total Fat (g): 9.2
- Saturated Fat (g): 5.5
- Cholesterol (mg): 25
- Sodium (mg): 430
- Total Carbohydrates (g): 18
- Dietary Fiber (g): 0.5
- Sugars (g): 1.1
- Protein (g): 4.3