I’m not huge Red Lobster fan, but I do love those Red Lobster cheddar biscuits they bring to the table after you order. Soft and warm and cheesy with a hint of garlic. Delish!
If you’ve never had the pleasure, think about this…Red Lobster makes 350,000,000 biscuits a year. So what does that say?
There are a ton of copycat recipes for these Red Lobster cheddar biscuits on the internet. The recipes are divided into two camps. The first camp uses Bisquick as the base and the second camp is ‘from scratch’. I have made both types many times and, to be honest, I haven’t found a huge difference. So….. in the spirit of shortcuts and making life easier, I’m going with the easier Bisquick recipe today.
The biscuits are ready from start to finish in about 20 minutes. They may not be an exact clone of the Red Lobster biscuits, but they are pretty close. All I can say is that when I serve them, they disappear quickly. This recipe is a combination of 3 other recipes. Typically,the difference in recipes is the oven temperature, how much cheese is used and the milk-to-Bisquick ratio.
For the purists out there who cringe at the thought of using a Bisquick mix – or if you can’t get your hands on a box – here’s a ‘from scratch’ recipe from Damn Delicious that I use with great results (and great pictures!).
- The trick is to not over-handle the dough. Just mix the ingredients until the dough comes together (it’s pretty sticky) and don’t worry about shaping the biscuits. These aren’t neat uniform biscuits as you can see from the pictures.
Make Ahead Red Lobster Cheddar Biscuits
- I suggest you don’t make the dough too much ahead of time and let it sit on the counter or fridge for very long.
- Instead, one option is to have all the ingredients ready separately and combine them as close to the time of baking and serving as possible.
- The other option is to bake the biscuits for 10 minutes, brush with the butter mixture and finish baking them for the last 5 minutes before serving.I make the dough an hour or two ahead, then bake and brush them with butter before serving.
Red Lobster Cheddar Biscuits
- 2 cup Bisquick mix It comes in a box
- 2/3 cup milk
- 3 tablespoon cold butter (OPTIONAL) Some say this makes the biscuits fluffier
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
To brush on baked biscuits
- 1/4 cup butter (1/2 stick)
- 1/4 teaspoon garlic powder
- 1 tablespoon finely chopped fresh parsley (or 1 tsp dried)
- Preheat oven to 400F.
- MAKE DOUGH: In a medium bowl, mix Bisquick and garlic powder together with a fork. If using butter, add it and blend with your fingers or pastry blender until the butter is pea size. Add milk and cheese, then gently combine with a fork to form a soft dough. Do not over mix. Handle dough as little as possible.
- BAKE: Spoon 8 lumps of dough onto an ungreased cookie sheet (I line the pan with parchment paper). Bake 15 minutes until lightly browned. Remove biscuits from the oven. a
- MAKE BUTTER TOPPING: In a small measuring cup or microwavable bowl, add butter, garlic powder and parsley. Microwave on high for 30 seconds or until melted.
- FINISH: Brush biscuits with melted butter mixture immediately. Transfer to plate and serve warm.
- have all the ingredients ready separately and combine them as close to the time of baking and serving as possible.
- or bake the biscuits for 10 minutes, brush with the butter mixture and finish baking them for the last 5 minutes before serving.
- or complete the recipe and rewarm for a few minutes in a 325F oven before serving.
Here’s a starter or app you might like: