These delicious Red Lobster Copycat Cheddar Biscuits Recipe is made in 25 minutes. They’re brushed with garlic butter and are perfect for soups and seafood recipes.
I absolutely love baking quick breads. So many people are intimidated by making breads, but they’re so easy (and delicious).
Some of our favorites to make are banana bread, blueberry bread, one hour bread, buttermilk biscuits and these cheddar biscuits.
If you’ve ever been to Red Lobster, you know what a prize those cheddar biscuits are. This recipe comes in close. These cheddar biscuits are perfect to enjoy with New England clam chowder, coconut shrimp or crab stuffed flounder.
How to make Cheddar Biscuits
You will need:
1 & ¾ cup all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt, plus a pinch
2 cups shredded cheddar
1 large egg
1 cup milk
½ cup unsalted butter melted and cooled
¼ teaspoon garlic powder
2 tablespoons thinly sliced scallions
Preheat the oven and line two baking sheets with parchment paper.
In a large bowl, add the flour, sugar, baking powder, and salt. Whisk to combine. Add in the shredded cheddar and mix until coated in the flour. Set aside.
In a small bowl, add the lightly beaten egg and the milk and ¼ cup of the cooled melted butter, mix.
Add the wet mixture to the dry and stir until just combined, a few lumps is okay, but make sure there are no dry patches.
Evenly dollop 12 portions of the biscuit mix on the baking sheets, about 3 inches apart. Each biscuit equals about ¼ cup of biscuit mix. I like to use a ¼ cup scooper for this.
Bake in the preheated oven for 17-20 minutes until golden brown.
While the biscuits are baking, mix a pinch of salt, the garlic powder, and sliced scallions with the remaining melted butter.
When the biscuits are done, immediately brush them all evenly with the butter topping.
Let cool slightly on a wire rack, serve warm.
Being how these biscuits are on the table in just 20 minutes, they’re a great recipe for weeknights or even holidays like Thanksgiving.
There’s no kneading, rise time, yeast or need to use a biscuit cutter either.
These cheddar biscuits have a more rustic look, being what’s considered a drop biscuit.
My favorite part of this recipe? The garlic butter you brush on top!
Copycat Cheddar Biscuits Recipe (Red Lobster)
Ingredients
- 1 & ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt, plus a pinch
- 2 cups shredded cheddar
- 1 large egg
- 1 cup milk
- ½ cup unsalted butter melted and cooled, divided
- ¼ teaspoon garlic powder
- 2 tablespoons thinly sliced scallions
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper, set aside.
- In a large bowl, add the flour, sugar, baking powder, and ½ teaspoon salt. Whisk to combine.
- Add in the shredded cheddar and mix until coated in the flour. Set aside.
- In a small bowl, lightly beat the egg.
- Add in the milk and ¼ cup of the cooled melted butter, mix to combine.
- Add the wet mixture to the dry and stir until just combined, a few lumps is okay, but make sure there are no dry patches.
- Evenly dollop 12 portions of the biscuit mix on the baking sheets, about 3 inches apart. Each biscuit equals about ¼ cup of biscuit mix. I like to use a ¼ cup scooper for this.
- Bake in the preheated oven for 17-20 minutes until golden brown.
- While the biscuits are baking, mix a pinch of salt, the garlic powder, and sliced scallions with the remaining melted butter.
- When the biscuits are done, immediately brush them all evenly with the butter topping.
- Let your cheddar biscuits cool slightly on a wire rack, serve warm.
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