Can I make these biscuits without buttermilk?

Yes! Make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes. The slight acidity helps activate the baking soda for a proper rise.

Why did my biscuits turn out flat?

Flat biscuits usually indicate that the butter got too warm before baking. Make sure to use cold butter, work quickly, and consider chilling the shaped biscuits for 15 minutes before baking if your kitchen is warm.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to 24 hours in advance and keep it refrigerated. Alternatively, portion the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag for longer storage.

How can I make these biscuits lighter and fluffier?

For extra light biscuits, handle the dough as little as possible, make sure your leavening agents are fresh, and try substituting 1/4 cup of the all-purpose flour with cake flour for a more tender crumb.

Copycat Red Lobster Biscuits Recipe

Name: Copycat Red Lobster Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 4 tablespoons (1/2 stick) unsalted butter; 1/2 teaspoon dried parsley; 1/2 teaspoon garlic powder; 1/8 teaspoon kosher salt

These Copycat Red Lobster Biscuits are pure comfort in every bite—warm, cheesy, garlicky goodness that rivals the famous restaurant version but made right in your own kitchen! Flaky and tender on the inside with a golden crust, these biscuits take just 30 minutes from start to finish, making them the perfect side dish for weeknight dinners or a special homemade touch for gatherings. The irresistible combination of sharp cheddar, butter, and garlic will have everyone reaching for seconds!

Why You’ll Love This Recipe

taurant Quality at Home: Skip the restaurant wait and enjoy these iconic biscuits whenever the craving strikes—they taste remarkably like the real thing!
Quick and Easy: With just 15 minutes of prep and 15 minutes of baking time, these biscuits are ready in a flash when you need something impressive fast.
No Special Equipment: Just a few bowls and your hands are all you need—no fancy tools or techniques required.
Crowd-Pleaser: These biscuits consistently earn rave reviews from everyone who tries them. The combination of cheese and garlic is simply irresistible.

Ingredients You’ll Need

Sharp White Cheddar Cheese: The star flavor-maker that gives these biscuits their distinctive taste. Always grate your own for the best melting quality and flavor intensity.
Unsalted Butter: Creates those beautiful flaky layers and rich flavor throughout the biscuits. Make sure it’s cold for the biscuit dough!
Buttermilk: Provides tanginess and helps create a tender texture. The acidity reacts with the leavening agents for the perfect rise.
All-Purpose Flour: The foundation of our biscuits. No need for fancy flours here—regular all-purpose works perfectly.
Baking Powder and Baking Soda: The dynamic duo that ensures these biscuits rise beautifully and become light and fluffy.
Garlic Powder: Infuses the biscuits with that signature savory flavor we all crave. I find garlic powder works better than fresh in this recipe.
Kosher Salt: Enhances all the flavors and balances the richness. Don’t skimp on this critical ingredient.
Dried Parsley: Adds a pop of color and subtle herb flavor to the butter topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? These versatile biscuits can be customized in many delicious ways:

Cheese Options: Swap the white cheddar for yellow cheddar, pepper jack for a spicy kick, or a blend of different cheeses.
Herb Infusions: Mix fresh chopped chives, rosemary, or thyme into the dough for an herbal twist.
Bacon Addition: Fold in 1/3 cup of crispy bacon bits for an indulgent bacon-cheddar version.
Spicy Kick: Add a pinch of cayenne pepper or a tablespoon of diced jalapeños to the dough for heat lovers.
Sweet and Savory: Drizzle with a little honey after baking for a delicious contrast to the savory flavors.

How to Make Copycat Red Lobster Biscuits

Step 1: Prepare Your Ingredients

Preheat your oven to 425°F and line a baking sheet with parchment paper. Grate the cheddar cheese and make sure your butter is cold and ready to be cut into small pieces.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and baking soda until well combined.

Step 3: Cut in the Butter

Add the cold butter pieces to the flour mixture and use your fingers or a pastry blender to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Step 4: Add Cheese and Buttermilk

Fold in the shredded cheddar cheese, then pour in the buttermilk and stir just until the dough comes together. Don’t overmix—that’s the secret to tender biscuits!

Step 5: Form and Bake the Biscuits

Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-16 minutes until the tops are golden brown and the biscuits are cooked through.

Step 6: Prepare Garlic Butter Topping

While the biscuits bake, melt the butter for the topping and stir in the dried parsley, garlic powder, and salt.

Step 7: Apply the Finishing Touch

As soon as the biscuits come out of the oven, brush them generously with the garlic butter mixture. Serve warm for the best experience!

Pro Tips for Making the Recipe

Keep Everything Cold: Cold butter and buttermilk create steam pockets during baking, resulting in flaky, tender biscuits.
Don’t Overwork the Dough: Mix just until combined—overmixing develops gluten, leading to tough biscuits.
Use a Cookie Scoop: For evenly sized biscuits that cook at the same rate, a large cookie scoop works perfectly.
Cheese Matters: Pre-shredded cheese often contains anti-caking agents that can affect texture. Take the extra minute to grate your own.
Bake on the Middle Rack: This ensures even heat distribution and perfectly golden tops and bottoms.

How to Serve

These versatile biscuits pair beautifully with countless meals:

Perfect Pairings:

Serve alongside seafood dishes (especially anything with a sauce for dipping)
Add to a hearty soup or chili meal
Include in your breakfast spread with scrambled eggs
Offer as part of a salad lunch

Serving Suggestions:

Split and use as mini sandwich buns for sliders
Serve them in a bread basket lined with a cloth napkin to keep them warm
For a truly authentic experience, serve with a small ramekin of extra garlic butter for dipping

Make Ahead and Storage

Storing Leftovers

Store completely cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

Freezing

These biscuits freeze beautifully! Freeze unbaked biscuit dough portions on a baking sheet, then transfer to a freezer bag for up to 3 months. Alternatively, freeze fully baked and cooled biscuits in a freezer bag for up to 2 months.

Reheating

For the freshest taste, reheat refrigerated or thawed biscuits in a 350°F oven for 5-7 minutes. Microwaving works in a pinch (15-20 seconds), but the texture won’t be quite as good. To bake from frozen, add about 3-5 minutes to the original baking time.

FAQs

Can I make these biscuits without buttermilk?

Yes! Make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes. The slight acidity helps activate the baking soda for a proper rise.
Why did my biscuits turn out flat?

Flat biscuits usually indicate that the butter got too warm before baking. Make sure to use cold butter, work quickly, and consider chilling the shaped biscuits for 15 minutes before baking if your kitchen is warm.
Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to 24 hours in advance and keep it refrigerated. Alternatively, portion the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag for longer storage.
How can I make these biscuits lighter and fluffier?

For extra light biscuits, handle the dough as little as possible, make sure your leavening agents are fresh, and try substituting 1/4 cup of the all-purpose flour with cake flour for a more tender crumb.

Final Thoughts

These Copycat Red Lobster Biscuits bring that special restaurant experience right to your home kitchen with minimal effort. They’re the perfect balance of simplicity and “wow factor” that will have family and friends thinking you spent hours in the kitchen. Whether paired with a weeknight soup or served at a holiday meal, these cheesy, garlicky gems are guaranteed to disappear quickly from the table. Give them a try tonight—your taste buds will thank you!