Copycat Red Lobster Biscuits are soft, cheesy, and full of butter. You can make them fast with simple ingredients. This guide will walk you through each step in plain language.
INTRODUCTION
These Copycat Red Lobster Biscuits taste like the ones at the restaurant. They are warm, cheesy, and have a light garlic flavor. You can make them for dinner, parties, or a quick snack. The recipe uses common pantry items and a little cheese to make the flavor special. If you want a full, cozy meal, serve the biscuits with a rich pasta like chicken alfredo garlic bread bowls for a filling plate.
WHY YOU WILL LOVE THIS RECIPE
You will love these biscuits because they are easy and fast. They bake in about 10 to 12 minutes. The dough comes together with a few steps and no yeast. The garlic powder gives a soft garlic hint that many people like. The shredded cheddar melts into the dough to make each biscuit cheesy and soft inside. Brushing the outside with melted butter and parsley makes them shine and taste fresh. These biscuits go well with soups, salads, and main dishes. You can make a batch in less than 30 minutes from start to finish. They also freeze well, so you can bake once and enjoy later. For a sweet finish after your biscuits, try a cookie dessert like copycat crumbl salted caramel cheesecake cookies.
HOW TO MAKE Copycat Red Lobster Biscuits
This recipe is simple. You mix dry ingredients, add melted butter and milk, fold in cheese, drop spoonfuls on a sheet, and bake. Then you brush each biscuit with a parsley butter mix when they come out of the oven. Use a spoon to drop biscuits and do not over mix the dough. Over mixing will make the biscuits tough. Work quickly and keep the dough soft. The oven must be hot so the biscuits rise and form a golden crust.
EQUIPMENT NEEDED
- Large mixing bowl
- Whisk
- Spoon for folding
- Measuring cups and spoons
- Small microwave-safe bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Oven mitts
Ingredients You’ll Need :
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 tablespoon garlic powder
- 3/4 teaspoon kosher salt, divided
- 3/4 cup unsalted butter, divided
- 1 cup whole milk
- 8 ounces shredded mild cheddar cheese
- 1/2 teaspoon dried parsley
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Add 1 stick (1/2 cup) of butter in a small microwave-safe mixing bowl and microwave for 30 seconds or until melted. In a large mixing bowl, combine flour, baking powder, sugar, garlic powder, and 1/2 teaspoon salt. Whisk until well combined. Add melted butter and milk; whisk just until flour is all wet, do not over mix. Add cheese and fold in with a spoon. Drop heaping spoonfuls onto the baking sheet. Bake for 10-12 minutes, until biscuits are golden brown. Meanwhile, melt remaining 1/2 stick (1/4 cup) of butter in a small mixing bowl and microwave for 30 seconds or until melted. Add 1/4 teaspoon salt and parsley; stir with a pastry brush. Remove biscuits from oven and brush with melted butter mixture. Serve and enjoy.
HOW TO SERVE Copycat Red Lobster Biscuits
Serve these biscuits warm. Place them on a plate or in a bread basket. A small bowl of garlic butter or melted cheese on the side makes them more special. They pair well with seafood, chicken, and pasta. For a family meal, put a few biscuits beside a salad and a main dish. For a party, set them next to dips like spinach artichoke dip or clam chowder. You can also split a biscuit and add a slice of ham or turkey for a small sandwich.
STORAGE & FREEZING : Copycat Red Lobster Biscuits
Store cooled biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, place biscuits in a resealable bag or airtight container and freeze for up to 3 months. To reheat from frozen, wrap biscuits in foil and warm in a 350°F oven for 10 to 15 minutes, or microwave on medium for 20 to 40 seconds until hot. If you freeze unbaked dough spooned onto a baking sheet, freeze the shapes on the sheet first, then transfer them to a bag. Bake frozen dough at 450°F for 12 to 15 minutes, adding a few extra minutes to the baking time.
SERVING SUGGESTIONS
- Serve with a bowl of tomato soup for a simple meal.
- Pair with a green salad and vinaigrette for a light dinner.
- Offer a small dish of marinara or garlic butter as a dip.
- Use them as bread with seafood dishes like shrimp or crab.
- Add them to a brunch table with eggs and bacon.
VARIATIONS
- Add chopped chives or green onions to the dough for a fresh onion note.
- Use pepper jack cheese instead of mild cheddar for a spicy kick.
- Stir in 1/2 teaspoon of Italian seasoning for a herby twist.
- Mix in cooked bacon bits for a smoky flavor.
- Brush with a honey butter after baking for a sweet and salty version.
You can mix and match cheese and herbs to make a biscuit variety that fits your meal. If you want dessert after the biscuits, pair your meal with a classic treat like fudgy red velvet brownies.
FAQs
Q: Can I use low-fat milk instead of whole milk?
A: Yes, but whole milk gives a richer taste. Low-fat milk will still work and make a lighter biscuit.
Q: Can I use salted butter instead of unsalted?
A: Yes. Reduce the added salt by half if you use salted butter. Taste the dough lightly to check salt.
Q: Can I make these biscuits without cheese?
A: Yes. They will still be good, but cheese gives them the classic Red Lobster flavor. You can add a little more garlic for taste.
Q: Do I need to chill the dough?
A: No. This dough bakes best right away. Chilling can change the rise and texture.
Q: Can I make larger or smaller biscuits?
A: Yes. Bake time will change. Smaller biscuits may take less time; larger ones may take a few minutes longer. Watch for golden brown tops.
Q: How do I keep the biscuits soft?
A: Store them in an airtight container while warm or reheat briefly in the oven with a damp towel over them to keep moisture.
MAKE-AHEAD TIPS FOR Copycat Red Lobster Biscuits
- Mix the dry ingredients ahead and store them in a sealed bag. When ready, add wet ingredients and cheese.
- Melt the butter and mix the parsley butter in advance. Keep it in the fridge and reheat before brushing.
- Spoon the dough onto a parchment-lined tray and freeze the shapes until solid. Move them to a freezer bag. Bake from frozen for a quick batch.
- Bake the biscuits fully, cool, and store in the fridge for up to 2 days. Reheat in a 350°F oven for 5 to 8 minutes.
Copycat Red Lobster Biscuits
Ingredients
Method
- Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
- In a small microwave-safe mixing bowl, add 1 stick (1/2 cup) of butter and microwave for 30 seconds or until melted.
- In a large mixing bowl, combine flour, baking powder, sugar, garlic powder, and 1/2 teaspoon salt. Whisk until well combined.
- Add melted butter and milk; whisk just until the flour is all wet, do not over mix.
- Fold in the cheese with a spoon.
- Drop heaping spoonfuls onto the baking sheet.
- Bake for 10-12 minutes, until biscuits are golden brown.
- Meanwhile, melt the remaining 1/2 stick (1/4 cup) of butter in a small mixing bowl and microwave for 30 seconds or until melted.
- Add 1/4 teaspoon salt and parsley; stir with a pastry brush.
- Remove biscuits from oven and brush with melted butter mixture.