The Ultimate Copycat Red Lobster Biscuits Recipe: Cheesy Garlic Goodness

Butter, Garlic, & Cheese: The Ultimate Copycat Red Lobster Biscuits Recipe

Let’s be real: when you go to that chain restaurant famous for seafood, you aren’t really going for the crab or the shrimp. You are going for the unlimited, warm, cheesy, buttery garlic goodness they call bread. Yes, I’m talking about the iconic Red Lobster biscuits. You know that moment when the basket hits the table, and you instantly forget about your diet, your main course, and perhaps even your table manners? Yeah, me too. We’ve all been there, stuffing our faces and politely but firmly asking the server for a second basket. But what if you never had to leave your couch, pay a check, or wear pants to get your hands on them? You don’t! I’ve mastered the easy copycat recipe, and trust me, your life is about to get significantly more delicious.

Why You Need These Biscuits in Your Life Immediately

Why should you bother making these heavenly carbs at home? Because when you make them yourself, they are fresher, hotter, and drenched in precisely the amount of garlic butter you deem necessary (which, for me, is “a lot”). This recipe is ridiculously simple, requires zero advanced baking skills, and delivers that exact flaky, tender texture and potent flavor you crave. Plus, think of the power! You can pair these Red Lobster biscuits with soup, chili, or, honestly, just eat them straight off the pan. You will impress every guest—and yourself—with this simple, buttery triumph. They are the ultimate comfort food hack, IMO.

Ingredients: The Secret Sauce (It’s Mostly Butter)

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The magic of these biscuits lies in the perfect blend of rich dairy and punchy herbs. Don’t worry, the ingredient list is short and sweet—just like the wait time for your third basket should be.

• The Dry Foundation:
  • All-Purpose Flour: 2 cups. The base of your flaky dreams.
  • Baking Powder: 1 tablespoon. Your lift ticket to biscuit height.
  • Salt: 1 teaspoon.
• The Creamy Agents:
  • Cold Butter: $\frac{1}{2}$ cup (1 stick), cubed. Must be ice-cold! This creates the flakiness.
  • Buttermilk: 1 cup. Adds tang and ensures a tender crumb. Don’t substitute with regular milk!
• The Flavor Bomb (The Good Stuff):
  • Sharp Cheddar Cheese: 1 cup, freshly shredded. Skip the pre-shredded stuff—it melts poorly.
  • Garlic Powder: 1 teaspoon (for the dough).
  • Fresh Parsley: 2 tablespoons, chopped (for the dough).
  • Substitution for Buttermilk: Mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. It works in a pinch!

Tools & Kitchen Gadgets Used

No need to buy industrial restaurant equipment. These simple tools will help you achieve biscuit perfection and maximize that buttery flavor.

• Large Mixing Bowl: For combining the dry and wet ingredients.
• Wire Whisk: For blending the dry ingredients.
• Pastry Cutter or Food Processor: Crucial for cutting the butter into the flour without melting it. You can use your fingers, but the pastry cutter is safer and faster.
• Parchment Paper: Line the baking sheet! It prevents sticking and makes cleanup a breeze.
• Baking Sheet: The stage for your biscuit debut.
• Small Saucepan: For melting the glorious garlic butter topping.
• Pastry Brush: For liberally applying the butter topping the moment the biscuits leave the oven.

Step-by-Step Instructions: The Flaky Formula

This process is straightforward, but speed and temperature control are your best friends. We need that butter COLD to guarantee maximum flakiness!

Step 1: Combine the Dry Power

In your large mixing bowl, whisk together the flour, baking powder, and salt. Now, add the $\frac{1}{2}$ teaspoon of garlic powder and the fresh parsley to the dry mixture. Give it a quick whisk to evenly distribute everything.

Step 2: Cut in the Cold Butter

Add the cubed, ice-cold butter to the flour mixture. Using your pastry cutter or food processor, cut the butter into the flour until it resembles coarse crumbs or small peas. The key is to work quickly; don’t let the butter melt!

Step 3: Mix the Wet and Cheesy

Pour in the buttermilk and add the shredded cheddar cheese. Mix everything gently with a rubber spatula or wooden spoon until just combined. The dough will look shaggy and sticky. Stop mixing the moment the flour disappears—overmixing develops gluten and gives you tough biscuits.

Step 4: Drop and Bake

Line your baking sheet with parchment paper. Use a large spoon or a small ice cream scoop to drop 12 equally sized scoops of dough onto the prepared sheet. We’re making drop biscuits, so no need for rolling or cutting perfect circles.

Step 5: Bake and Prepare the Butter Bath

Bake at 425°F (220°C) for 12-15 minutes, or until the tops are a beautiful golden brown. While they bake, melt the $\frac{1}{4}$ cup of butter in your small saucepan. Stir in the remaining garlic powder and the extra chopped parsley.

Step 6: The Famous Brush

The second—and I mean the second—those biscuits come out of the oven, use your pastry brush to liberally brush the warm garlic butter mixture over every single biscuit. Don’t be shy; aim for saturation. Serve them piping hot!

Calories & Nutritional Info (Worth the Indulgence)

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Look, this is a celebration of butter and cheese, so let’s manage expectations. These are definitely a treat! Here’s a rough estimate for a single, modest biscuit (the batch should yield 12).

• Estimated Calories Per Biscuit: Approximately 200-250 calories. (Varies based on butter topping!)
• Fat Content: Around 15-20g (blame the butter, but love the flavor).
• Carbohydrates: Roughly 15-20g (flour and buttermilk).
• Protein: About 5g (thanks, cheese!).
• Sodium: Can be high! Be mindful of salt in your cheese and the recipe.

Common Mistakes to Avoid (The Biscuit Blunders)

Biscuit baking is simple, but precision is key. Avoid these errors to ensure perfectly flaky, moist, and delicious results.

• Melting the Butter: The biggest mistake! Butter must be cold, cold, cold. If it melts before baking, you won’t get those pockets of steam that create the flaky layers. Use a pastry cutter!
• Overmixing the Dough: This is the second biggest mistake. Overmixing develops gluten, resulting in tough, chewy biscuits instead of tender, flaky ones. Mix until just combined.
• Using Warm Ingredients: Everything from the butter to the buttermilk should be cold. Cold dough ensures the butter stays solid until it hits the oven.
• Skimping on the Topping: The garlic butter topping is mandatory! It adds flavor, moisture, and that signature glossy shine. Brush them immediately while they are hot so the butter soaks in.
• Cutting the Baking Time: If the biscuits don’t reach that deep golden brown, the interior might be undercooked, or the exterior won’t be crisp. Let them bake until the edges are clearly set.

Variations & Customizations: Your Biscuit Kingdom

Once you master the classic Red Lobster biscuits, you can tweak the formula for endless deliciousness.

1. Spicy Kick Biscuits: Add $\frac{1}{2}$ teaspoon of cayenne pepper and a pinch of red pepper flakes to the dry ingredients for a subtle, smoky heat that cuts the richness.
2. Herb Garden Biscuits (Vegetarian/Simple): Omit the cheddar cheese. Instead, double the parsley and add 1 teaspoon of dried dill and chives to the dough. Brush with olive oil/garlic instead of butter for a slightly lighter, herbier flavor.
3. Keto/Low-Carb Biscuits: You can replace the all-purpose flour with a blend of almond flour and coconut flour and use a keto-friendly baking powder.¹ The texture will be different (less fluffy), but you still get the amazing garlic butter flavor!

FAQ Section: All Your Buttery Questions Answered

You have questions about the world’s most addictive biscuit. I understand. Let’s get to the bottom of this delicious mystery!

1. What gives Red Lobster biscuits their signature flaky texture?The flakiness comes from using ice-cold butter cut into the dry ingredients. When the cold butter melts in the hot oven, it creates steam pockets, which push the layers apart.
2. Can I freeze the dough for later use?Yes! Assemble the drop biscuits on a parchment-lined baking sheet and freeze them until solid. Transfer the frozen biscuits to a freezer bag and bake them from frozen (add 5-8 minutes to the baking time).
3. Why do I have to use buttermilk?Buttermilk is slightly acidic, and it reacts with the baking powder to give the biscuits a superior lift and tenderness.2 Its acidity also breaks down gluten, ensuring a soft crumb.
4. Can I make these round instead of drop biscuits?Yes. After mixing, gently pat the dough out onto a floured surface (don’t knead!). Cut out rounds with a biscuit cutter (don’t twist the cutter!). Arrange them so they are barely touching for slightly softer sides.
5. My biscuits came out dry. What went wrong?The biscuits were likely overbaked (even a minute too long can dry them out) or you overmixed the dough. Stick to the 12-15 minute window and stop mixing the moment the flour is gone!
6. I don’t have fresh parsley. Can I use dried?You can use dried parsley, but only use about 1 teaspoon in the dough, and omit it from the topping. Fresh parsley adds a brighter flavor and better visual appeal, though.
7. Is it better to use salted or unsalted butter?I recommend unsalted butter for both the dough and the topping. This gives you complete control over the salt level in the final product. Add your salt separately!

Final Thoughts: Drive-Thru Who?

You are now officially a master of the Red Lobster biscuits! You have the flaky texture, the sharp cheese, and that gorgeous, glossy garlic butter finish. You bypassed the long lines and made something even better at home. Go ahead, break one open, watch the steam plume out, and breathe in that glorious garlic aroma. You’ll never crave those store-bought knock-offs again. Now, tell me, what’s the first thing you are going to eat these perfect biscuits with?