Copycat Red Lobster Cheddar Cheese Biscuits

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There are some things that people just love that you can’t really make yourself.

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White Castle hamburgers. Orange Juliuses. Slurpees.

And the cheddar cheese biscuits from Red Lobster.

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THOSE BISCUITS…I can’t even. They’re so good.

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If you’ve had them, you know what I’m talking about.

If you haven’t, and you love salty, cheese-y, bread-y things, you need to make these.

Like, tonight.

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I’ve tried a bunch of recipes, and this is about the closest you can get to the real thing at home.

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And you know what? They’re ridiculously simple to make.

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Most peeps in the restaurant biz know that these babies are made with pre-fab biscuit mix, so that’s why we’re rocking the Bisquick today.

(And no, that’s not a paid promo.)

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If you want to get all fancy pants, by all means, use biscuit dough made from scratch.

I know they’ll be delicious.

But if you want the real deal, try them this way first.

Alrighty, enough talking. To the ovens!

Copycat Red Lobster Cheddar Cheese Biscuits

Dough
2 cups Bisquick (or other buttermilk biscuit mix)
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese
2/3 cup whole milk

Butter Glaze
6 Tablespoons butter
1 1/2 teaspoons dried parsley
1/2 teaspoon dried oregano
1 teaspoon garlic salt

Makes 8-10 biscuits

Do a little prep

Line a sheet pan with parchment paper or a silicone baking mat. Set aside.

Preheat your oven to 400 degrees F.

Make the butter glaze

In a small pan, put the butter, dried parsley, dried oregano, and garlic salt.

Melt the whole shebang together over low heat, stirring occasionally.

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When it’s all melted, remove the pan from the heat and set aside while you make the biscuit dough.

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Make the dough

In a large mixing bowl, put the Bisquick, garlic powder, and shredded cheese.

Mix until uniform, making sure to break up any clumps of Bisquick.

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Add the milk. Mix until uniform.

(Use a wooden spoon. A whisk sounds like a great idea, but it’s going to get completely glopped up.)

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The dough will be thick and pretty stiff. That’s just fine.

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Spoon out the biscuits

Grab two soup spoons. Scoop out a blob of dough on one spoon.

Use the back of the other spoon to scrape it off and deposit it on your prepared sheet pan. (So easy, no sticky paws.)

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Repeat with the rest of the dough until you’ve used it all up.

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Bake the biscuits

Slide the pan into your preheated, 400-degree F oven.

Bake for about 10 minutes.

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After 10 minutes, yank the pan out of the oven onto a rack.

(Leave the oven on. They’re going right back in.)

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Brush the top of each biscuit liberally with your butter glaze.

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Pop the pan back into the oven.

Bake for another 5 minutes, or until they’re just starting to brown on top.

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When they’re done, pull the pan out of the oven.

Let them rest for a minute or two on the pan, then transfer the biscuits to a rack.

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Optional: If you have any left, brush the tops again with the last of the butter glaze.

(Only do this if you’re going to serve them right away, otherwise they may get soggy.)

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Serve warm and enjoy!

What do you think? Pretty easy, right? Hope you love these as much as we do!

These are so versatile. You can serve them at any meal, from a cookout to a Thanksgiving dinner, or any event in between.

Cheers!

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Copycat Red Lobster Cheddar Cheese Biscuits

Yields 8-10 biscuits

Here's how to make our version of everyone's favorite cheese biscuit at home.

Save Recipe

Ingredients

Dough
2 cups Bisquick (or other buttermilk biscuit mix)
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese
2/3 cup whole milk
Butter Glaze
6 Tablespoons butter
1 1/2 teaspoons dried parsley
1/2 teaspoon dried oregano
1 teaspoon garlic salt

Instructions

  1. Line a sheet pan with parchment paper or a silicone baking mat. Set aside. Preheat your oven to 400 degrees F.
  2. Make the butter glaze: In a small pan, put the butter, dried parsley, dried oregano, and garlic salt. Melt the whole shebang together over low heat, stirring occasionally. Set aside.
  3. Make the dough: In a large mixing bowl, put the Bisquick, garlic powder, and shredded cheese. Mix until uniform, making sure to break up any clumps of Bisquick. Add the milk. Mix until uniform.
  4. Bake the biscuits: Grab two soup spoons. Scoop out a blob of dough on one spoon. Use the back of the other spoon to scrape it off and deposit it on your prepared sheet pan. Repeat til you've used all the dough.
  5. Slide the pan into your preheated, 400-degree F oven. Bake for about 10 minutes.
  6. After 10 minutes, yank the pan out of the oven onto a rack. Brush the top of each biscuit liberally with your butter glaze.
  7. Pop the pan back into the oven. Bake for another 5 minutes, or until they’re just starting to brown on top.
  8. When they’re done, pull the pan out of the oven. Let them rest for a minute or two on the pan, then transfer the biscuits to a rack.
  9. Serve warm!
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http://www.thehungrymouse.com/2016/06/02/copycat-red-lobster-cheddar-cheese-biscuits/


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

4 COMMENTS

  1. I have done this at home with my own ventures in re-creation. I recommend adding Old Bay seasoning, between 1/4 to 1/2 tsp with the dry ingredients, before adding the cheese and so on. After all, they are named Cheddar Bay biscuits.

    • Oh, Old Bay seasoning would be a great addition! Either in the biscuit dough OR in with the butter you brush on top.

      If you do add it in, you probably want to cut down on the garlic salt (since Old Bay contains salt) to keep your biscuits from becoming too salty.

      Cheers!
      Jessie

  2. Great recipe, Jessie! Made these the other night and they were a big hit. Super easy, incredibly delicious and I definitely did NOT eat 3 in one sitting. 😉

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