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These Cheddar Biscuits are a Red Lobster copycat recipe that’s so easy to make. They take only 25 minutes to make and they taste SO much better than the original!
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During the winter I like to cook up nice, hearty soup, stewand chili recipes for dinner. No matter what I make my family always requests these Cheddar Biscuits! They are so tasty and go with practically any type of soup or chili. Plus they’re incredibly easy to make and taste even better than the original biscuits (sorry, Red Lobster!).
3 things that make these cheddar biscuits amazing:
- The dough is so tender. Make sure you do not over-mix the dough once the milk is added. Just mix until the dough comes together.
- They’re covered in butter! Butter that’s infused with garlic and dotted with fresh parsley.
- They’re best served warm. And when I say best served warm I mean that’s the only way to eat them; fresh out of the oven. Trust me, they’re heavenly!
Cook’s Note – Cheddar Biscuits:
- While these Cheddar Biscuits are best served warm, I do have a make-head option for you. Follow the recipe below up until baking. Cover to baking sheet with foil that’s been lightly sprayed with nonstick cooking spray. Refrigerate the dough until ready to use, but no more than 18 hours. Bake as directed, brush with the butter mixture and serve warm!
- These Cheddar Biscuits are also fabulous served at brunch. I recently served them with quiche for a birthday brunch and the two paired perfectly! Or how about making little breakfast sliders out of these biscuits? Oh my, now we’ve got something folks!
Cook’s Tools – Cheddar Biscuits:
5 from 4 votes
Cheddar Biscuits Copycat Recipe
Author Adapted from Food Network Magazine
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
14 biscuits
These Cheddar Biscuits are a Red Lobster copycat recipe that's so easy to make. They take only 25 minutes to make and they taste SO much better than the original!
Ingredients
FOR THE BISCUITS:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 2 ½ teaspoons sugar
- 1 ½ teaspoons Old Bay Seasoning
- ¼ teaspoons salt
- 3 Tablespoons vegetable shortening at room temperature
- 4 Tablespoons cold unsalted butter cut into ½-inch pieces
- 6 ounces yellow sharp cheddar cheese grated (about 1 ¼ cups)
- ¾ cup whole milk
FOR THE GARLIC BUTTER:
- 3 Tablespoons unsalted butter
- 1 large garlic clove minced
- 1 teaspoon chopped fresh parsley
Instructions
Adjust oven rack to upper third of oven and preheat to 425 degrees F. Line a baking sheet with silicone baking mat or spray with nonstick cooking spray.
FOR THE BISCUITS:
Add flour, baking powder, sugar, Old Bay seasoning, and salt to the bowl of a food processor and pulse to combine. Slowly add shortening and butter and pulse 5-6 times until mixture is in pea-sized pieces. Add cheese and pulse 1-3 times until mixed. Pour in milk and pulse until dough comes together, about 6-8 pulses.
Using a ¼ cup scoop, place dough on prepared baking sheet, 2-inches apart. Lightly compress biscuits with the palm of your hand. Bake until golden brown, about 15-18 minutes.
FOR THE GARLIC BUTTER:
Add butter and garlic to a small saucepan over medium heat. Cook until melted, about 1 minute. Remove from heat and stir in parsley.
TO FINISH:
Brush biscuits with butter mixture and serve warm.
Nutrition
Serving: 1biscuit | Calories: 192kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 124mg | Potassium: 103mg | Sugar: 1g | Vitamin A: 325IU | Calcium: 133mg | Iron: 0.9mg
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Leave a Reply
Cheddar biscuits go with almost anything!! I can see why your family requests them!
Reply
Wowza – these biscuits look amazing! The garlic butter on top is a great touch:)
Reply
Thanks, Brianne!
Reply
You had me at brunch! This recipe looks absolutely delicious!
Reply
I love brunch, too! You should try these the next time you’re making brunch!
Reply
Yummy and cheesy, my kind of comfort food
Reply
Me, too Claudia!
Reply
I could live on these!!! The main reason I go to red lobster. You just reminded me that I don’t need too anymore. Homemade tastes better. Thanks for sharing.
Reply
I could so live on them, too!
Reply
Jillian Wade | Food Folks and Fun is a participant of the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. This costs you nothing, but it helps keep this blog running on butter…lots of butter!
