This simple Red Lobster copycat recipe features Cheddar cheese-stuffed biscuits that are coated with flavor-infused butter. Simply drop the gently combined batter onto a lined baking sheet without kneading, and in just 15 minutes, you’ll have warm, freshly cooked, bite-sized biscuits to serve with supper.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 24 small biscuits |
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded Cheddar cheese
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ⅔ cup milk
- ⅓ cup butter, softened and cut into pieces
- 1 large egg
- 2 tablespoons butter, melted
- 2 teaspoons dried parsley (Optional)
- 1 teaspoon garlic powder (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease or line a baking sheet with parchment paper.
- Stir flour, Cheddar cheese, baking powder, salt, and garlic powder together in a bowl.
- Dotdash Meredith Food Studios
- Stir milk, softened butter pieces, and egg together in a separate bowl. Add to the flour mixture and stir until just combined and chunky, being very careful not to overmix.
- Dotdash Meredith Food Studios
- Drop batter by tablespoonfuls onto the prepared baking sheet.
- Dotdash Meredith Food Studios
- Bake in the preheated oven for 10 minutes.
- Meanwhile, stir melted butter, parsley, and garlic powder together in a small bowl. Remove biscuits from the oven and brush melted butter mixture over top.
- Dotdash Meredith Food Studios
- Return to the oven and bake until golden brown, about 5 more minutes. Serve warm.
- DOTDASH MEREDITH FOOD STUDIOS
- You can make larger biscuits if desired, just adjust the baking time.
Reviews
This recipe was so delicious! The whole family loved it! The times for in-the-oven were spot on! I did have to had add just a dash more milk, but other wise it was perfect!
Easy and quick.
Great basic recipe. I did substitute buttermilk in place a regular milk and old bay seasoning because I was out of garlic powder. It was a great change to the recipe
Really enjoyed this. I had to modify a little because of what I had on hand, but good recipe.
These were great. My only complaint is I wish there was more and that they were bigger.
I made this with my 2 year old granddaughter, we added lots of love to the biscuits. They were a hit with the family and her!
I’ve been searching for a savory lactation biscuit and couldn’t find one so I adapted this one. I added 5 TSP brewers yeast and 3 TBS ground flaxseed. I also didn’t bother with the added butter on top since we are juggling twins. We make a bunch, freeze them in balls and bake a tray at a time. I’ll admit without the extra butter on top they are a little dry, with it they are great!
It was okay the shape came out weird but maybe it was my bad
Overall, this is a great recipe though we liked it even better with a few adjustments. While salt is definitely not needed, adding a lil smoked paprika really took things up a notch. Also used frozen unsalted butter that I grated to get the perfect pre-bake consistency and added 1/4 cup of sour cream instead of egg.
Followed the recipe that directed to cut ingredients in half and tweak
I found these to be too salty and heavy. I have since perfected the mix. First cut the flour by a half. Next, dont add any egg. if using salted butter DO NOT ADD salt. LAst thing is to FOLD in the mild cheddar cheese. bake for a total of 14 mins. No need to brush with butter or garlic. These will turn out fluffy, not crunchy, dry and HEAVY.
Added onion powder
Changed couple things. Used my kitchen aid with wire whip before adding egg and milk. From there used the paddle on the mixer for 1 minute. They were delicious.
Made as directed, came out great, light and fluffy. So easy!
Me and my sister made these and they were absolutely amazing!!! See for yourself in the picture below.
Made it per spec, 1 1/2 recipe. Smaller portions perhaps then normal, could’ve used a bit more milk, made mine plain that might explain it. 375 Convection bake. 10 minutes then buttered (margarine then 5 minutes more. Perfect. Crispy outside and tender inside. Now to try variations. Thanks for an easy and wonderful keeper to the book.
These are amazing!! I added my left over cheese on top to bake, but that was my only change. Will definitely make these again!
These are really quick, easy and delicious. I like to add a teaspoon of Old Bay seasoning to mine. A really nice touch.
Followed the recipe to the t and the biscuits cam out a bit dry. Next time I think I’ll add in more cheese and a little more milk.
I found the batter rarher moist. Did not make any significant changes but for the cheese since I did not have cheddar but Colby Jack. I made them for my Mother in law 85th dinner celebration. A great success. I finally found a great biscuit recipe that you can reheat. Will be making them often. There is no Red Lobster chain in my country. Thanks so much.
great recipe! i mixed the wet ingredients into the dry with my hands (leaving small chunks of butter), shaped the dough and folded it about 5-6 times before patting it out to about 1/2 inch thick. i cut out round biscuits and baked on a cookie sheet, then removed from the oven at 12 minutes. they were flaky, buttery and soft even before the melted butter mixture was brushed on them. whole family loved them!