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

Description

Enjoy restaurant-quality Copycat Red Lobster Biscuits at home! These savory, cheesy biscuits are loaded with sharp white cheddar and brushed with a flavorful garlic-parsley butter for the ultimate comfort-food treat. Perfect as a side for dinner or a stand-alone snack, they come together in just 30 minutes and taste just like the classic.

Ingredients

Units Scale

For the Biscuits:

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

For the Garlic Butter:

4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt

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Instructions

Preheat the Oven – Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup.
Prepare the Cheese and Butter – Shred the sharp white cheddar cheese and cut the 8 tablespoons of butter into cubes. Keep the butter cold for the flakiest biscuits.
Mix the Dry Ingredients – In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, kosher salt, and baking soda to ensure even distribution of leavening and flavor.
Incorporate Butter – Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to cut the butter in until the mixture forms pea-sized crumbs.
Add Cheese and Buttermilk – Gently fold in the shredded cheddar cheese. Then, pour in the buttermilk and stir just until a sticky dough forms. Do not overmix for tender biscuits.
Shape and Bake – Drop 12 equal scoops of dough onto the lined baking sheet. Bake for 12 to 15 minutes or until golden brown on top.
Make Garlic Butter – While the biscuits bake, melt 4 tablespoons butter in a small saucepan. Stir in dried parsley, garlic powder, and kosher salt. Set aside.
Brush Biscuits and Serve – Remove biscuits from the oven and immediately brush the tops with garlic butter. Serve warm for the best flavor and texture.

Notes

Keep the butter very cold to ensure flaky, tender biscuits.
Use a cookie scoop for evenly sized biscuits.
These are best eaten fresh but can be reheated in the oven.
Add a pinch of cayenne pepper to the dough for extra flavor, if desired.
You can substitute regular cheddar if white sharp cheddar isn’t available.

Nutrition

Serving Size: 1 biscuit
Calories: 190
Sugar: 1g
Sodium: 430mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 4g
Cholesterol: 30mg