Can I use regular milk instead of buttermilk?

While buttermilk creates the best flavor and texture, you can make a substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup regular milk. Let it sit for 5 minutes before using. The results won't be identical, but they'll still be delicious.

Why did my biscuits turn out flat?

This usually happens when the oven temperature isn't hot enough or the leavening agents (baking powder and soda) are old. Make sure your oven is fully preheated to 450°F and check that your baking powder and soda are fresh. Also, avoid overmixing the dough, which can prevent proper rising.

Can I use a different type of cheese?

Absolutely! While sharp cheddar provides that classic flavor, you can experiment with other cheeses. Monterey Jack, Gruyère, or even a pepper jack for some heat would all work wonderfully. Just make sure to use a good melting cheese for the best texture.

How do I know when the biscuits are done baking?

The biscuits should be golden brown on top and firm to the touch. If you're unsure, you can break one open – it should be steamy inside but not doughy. If you find they're browning too quickly but still doughy inside, lower your oven temperature slightly and continue baking.

Copycat Red Lobster Biscuits Recipe

Name: Copycat Red Lobster Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 ounces sharp white cheddar cheese (about 1 cup shredded); 8 tablespoons (1 stick) unsalted butter; 3/4 cup buttermilk; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons kosher salt; 1/2 teaspoon baking soda; 4 tablespoons (1/2 stick) unsalted butter; 1/2 teaspoon dried parsley; 1/2 teaspoon garlic powder; 1/8 teaspoon kosher salt

These incredible Copycat Red Lobster Biscuits are crisp on the outside, fluffy on the inside, and absolutely loaded with cheesy, garlicky goodness. Ready in just 30 minutes, they’re the perfect homemade version of those famous restaurant biscuits that everyone fights over. With their golden tops brushed with savory garlic butter, these biscuits are guaranteed to disappear from your dinner table in minutes!

Why You’ll Love This Recipe

Restaurant-Quality at Home: Get that authentic Red Lobster biscuit taste without leaving your kitchen. The combination of sharp cheddar and garlic creates that unmistakable flavor we all crave.
Quick and Easy: From start to finish, these biscuits take just 30 minutes. No complicated techniques or special equipment needed!
Crowd-Pleaser: Watch these disappear at family dinners! Even picky eaters can’t resist these cheesy, buttery biscuits.
Versatile: They pair perfectly with everything from seafood (obviously!) to soups, salads, and main courses. They’re also delicious enough to stand alone as a snack.

Ingredients You’ll Need

Sharp White Cheddar Cheese: The star ingredient that gives these biscuits their distinctive flavor and those lovely cheesy stretches when you pull them apart. The sharper the better for maximum flavor impact!
Unsalted Butter: Creates richness and that melt-in-your-mouth texture. We’ll use it in both the biscuit dough and the garlic butter topping.
Buttermilk: Provides tenderness and a slight tang that makes these biscuits special. The acidity also helps activate the leavening agents.
All-Purpose Flour: The foundation of our biscuits, providing structure while still allowing for a tender crumb.
Baking Powder and Baking Soda: The dynamic duo that makes these biscuits rise beautifully. The combination gives us the perfect lift.
Garlic Powder: Used in both the dough and butter topping, it infuses the biscuits with that distinctive savory flavor throughout.
Kosher Salt: Enhances all the flavors and balances the richness of the cheese and butter.
Dried Parsley: Added to the garlic butter topping for a pop of color and subtle herbaceous note.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb Lovers

Add 1-2 tablespoons of chopped fresh herbs like rosemary, thyme, or chives to the dough for an aromatic twist.

Extra Cheesy

Mix in another 1/4 cup of a different cheese like Parmesan or pepper jack for more complex flavor.

Spicy Kick

Add 1/4 teaspoon of cayenne pepper or a few dashes of hot sauce to the dough for biscuits with a bit of heat.

Bacon Edition

Fold in 1/3 cup of cooked, crumbled bacon for an irresistible smoky addition that pairs beautifully with the cheddar.

How to Make Copycat Red Lobster Biscuits

Step 1: Prepare Your Oven and Ingredients

Preheat your oven to 450°F and line a baking sheet with parchment paper. Grate the cheddar cheese if you’re using a block rather than pre-shredded.

Step 2: Melt the Butter and Mix with Buttermilk

Cut the butter into pieces and melt it in a microwave-safe bowl. Once melted, add the buttermilk and stir to combine. This mixture might look a bit separated, but that’s perfectly fine!

Step 3: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and baking soda until well combined.

Step 4: Form the Dough

Pour the butter-buttermilk mixture into the dry ingredients and gently stir just until no dry flour remains. Fold in the shredded cheddar cheese. The dough will be soft and slightly sticky.

Step 5: Shape the Biscuits

Using a 1/4 cup measure, scoop out portions of dough and gently roll them between your palms to form balls. Place them on the prepared baking sheet, leaving about 2 inches between each biscuit.

Step 6: Bake to Golden Perfection

Bake the biscuits until they’re beautifully golden brown, which takes about 10 minutes.

Step 7: Prepare the Garlic Butter

While the biscuits are baking, melt the remaining butter and stir in the dried parsley, garlic powder, and salt.

Step 8: Finish with Garlic Butter

As soon as the biscuits come out of the oven, brush them generously with the garlic butter mixture. Serve them warm for the best experience!

Pro Tips for Making the Recipe

Cold Ingredients: For the fluffiest texture, make sure your buttermilk is cold when you add it to the melted (but slightly cooled) butter.
Don’t Overmix: Handle the dough gently and mix just until combined. Overmixing will develop the gluten in the flour and make your biscuits tough.
Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting. Freshly grated cheese will give you the best flavor and texture.
Even Sizing: Use a measuring cup or ice cream scoop to ensure uniform biscuit size, which helps them bake evenly.
Parchment Paper: Don’t skip the parchment paper or silicone mat—these biscuits can stick to the pan because of the melting cheese.

How to Serve

These biscuits are incredibly versatile and can be served in numerous delicious ways:

Classic Pairings

Serve alongside seafood dishes like shrimp scampi or grilled fish to recreate the Red Lobster experience.

Soup Companion

These biscuits are perfect for dipping into creamy chowders, tomato soup, or hearty stews.

Breakfast Option

Split them in half and use as the base for breakfast sandwiches with eggs and bacon.

Dinner Basket

Place them in a cloth-lined basket and serve warm as part of your dinner bread selection.

Make Ahead and Storage

Storing Leftovers

Store completely cooled biscuits in an airtight container at room temperature for up to 3 days. The flavor actually improves slightly after the first day as the garlic butter continues to infuse the biscuits.

Freezing

These biscuits freeze beautifully! You can freeze them either before or after baking:

Unbaked: Shape the dough into balls, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Bake straight from frozen, adding about 5 minutes to the baking time.
Baked: Allow biscuits to cool completely, then place in a freezer bag and freeze for up to 2 months.

Reheating

Warm refrigerated or frozen baked biscuits in a 300°F oven for 5-10 minutes until heated through. You can also wrap them in a damp paper towel and microwave for 15-20 seconds, though the texture won’t be quite as good as the oven method.

FAQs

Can I use regular milk instead of buttermilk?

While buttermilk creates the best flavor and texture, you can make a substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup regular milk. Let it sit for 5 minutes before using. The results won’t be identical, but they’ll still be delicious.
Why did my biscuits turn out flat?

This usually happens when the oven temperature isn’t hot enough or the leavening agents (baking powder and soda) are old. Make sure your oven is fully preheated to 450°F and check that your baking powder and soda are fresh. Also, avoid overmixing the dough, which can prevent proper rising.
Can I use a different type of cheese?

Absolutely! While sharp cheddar provides that classic flavor, you can experiment with other cheeses. Monterey Jack, Gruyère, or even a pepper jack for some heat would all work wonderfully. Just make sure to use a good melting cheese for the best texture.
How do I know when the biscuits are done baking?

The biscuits should be golden brown on top and firm to the touch. If you’re unsure, you can break one open – it should be steamy inside but not doughy. If you find they’re browning too quickly but still doughy inside, lower your oven temperature slightly and continue baking.

Final Thoughts

These Copycat Red Lobster Biscuits bring that beloved restaurant experience right into your kitchen. With their perfect combination of cheesy, buttery, garlicky goodness, they’re sure to become a regular request at your family table. The best part? They’re so simple to make that you can whip them up anytime the craving strikes. Whether served alongside a fancy seafood dinner or Tuesday night soup, these biscuits elevate any meal from ordinary to memorable!