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

Description

These Copycat Red Lobster Biscuits are deliciously soft, cheesy, and buttery, just like the restaurant’s classic. Made with sharp white cheddar and brushed with a flavorful garlic butter, these biscuits come together quickly, making them the perfect side for any meal.

Ingredients

Units Scale

For the Biscuits

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

For the Garlic Butter

4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt

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Instructions

Prepare the Oven and Baking Sheet: Arrange a rack in the middle of the oven and preheat to 450ºF. Line a baking sheet with parchment paper or a silicone baking mat.
Grate the Cheese: Grate 4 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 packed cup), or measure out 1 cup store-bought grated cheese.
Melt the Butter and Mix with Buttermilk: Cut 8 tablespoons unsalted butter into 8 pieces and melt in a microwave-safe bowl (about 60 seconds) or in a saucepan over medium heat. Add 3/4 cup buttermilk to the melted butter and stir to combine.
Combine Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon baking soda until well combined.
Mix Dough and Add Cheese: Pour the buttermilk-butter mixture into the dry ingredients. Gently stir with a flexible spatula until no dry flour remains and a soft dough forms. Add the grated cheese and stir until just combined.
Shape Biscuits: Using a 1/4 cup measuring cup, scoop scant 1/4 cup portions of dough. Gently roll each between your palms to form a ball. Arrange on the prepared baking sheet, spacing at least 2 inches apart.
Bake: Bake in the preheated oven until biscuits are golden brown, about 10 minutes.
Make Garlic Butter: While biscuits are baking, melt 4 tablespoons unsalted butter in a microwave-safe bowl (about 30 seconds) or in a small saucepan. Add 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, and 1/8 teaspoon kosher salt. Stir to combine.
Finish and Serve: As soon as the biscuits come out of the oven, generously brush the tops with the prepared garlic butter. Serve immediately for best flavor and texture.

Notes

Make ahead: You can shape the biscuits and freeze them on the baking sheet until solid. Store in a zip top bag in the freezer for up to 2 months. Bake directly from frozen for about 15 minutes, then brush with garlic butter.
Storage: Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Reheat in a 300ºF oven until warmed through.
For best results, serve freshly baked and brushed with garlic butter.

Nutrition

Serving Size: 1 biscuit
Calories: 180
Sugar: 1g
Sodium: 480mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 4g
Cholesterol: 32mg