Garlic Buttered Cheese Biscuits: Red Lobster Copy-Cat
These garlic buttered cheese biscuits are soft on the inside, golden on the outside, and dripping with buttery goodness. Best part of these easy biscuits? No rolling, no kneading, no stress. Just scoop, bake, and enjoy.
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Why You’ll Love These Biscuits
- No-fuss drop style – perfect for busy days
- Loaded with cheesy flavor
- Garlic-herb butter takes them over the top
- Farm-kitchen friendly – simple, reliable, crowd-pleasing
Helpful Tools
360 Count 12"x 16" Heavy Duty Parchment Paper Sheets for Baking, No-Stick & No-Leak Unbleached Baking Paper, Pre-cut Half Parchment Paper Sheets for Oven, Air Fryer, Microwave
Ingredients for Garlic Buttered Cheese Biscuits
- Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 1 cup whole milk or buttermilk
- 1½ cups shredded cheddar cheese
- Herb Garlic Butter Topping
- ¼ cup butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Pinch of salt
Step-by-Step Instructions
- Preheat & Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. - Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, sugar, garlic powder, and salt. - Cut in the Butter
Add cold cubed butter and cut it into the flour using a pastry blender or fork until the mixture looks crumbly.
Tip: Cold butter = flaky biscuits. - Add Milk & Cheese
Stir in milk just until combined. Fold in shredded cheese. The dough will be thick and slightly sticky—perfect. - Drop the Biscuits
Using a spoon or scoop, drop biscuit dough onto the baking sheet, leaving space between each. - Bake
Bake for 12–15 minutes, until the tops are lightly golden brown.
Garlic Herb Butter Finish (The Magic Step)
While the garlic buttered cheese biscuits bake, make the butter mixture. Mix melted butter with garlic powder, parsley, and salt.
As soon as the biscuits come out of the oven, brush the tops generously with the garlic-herb butter.
Don’t be shy—this is where the flavor lives.
How to Serve Garlic Buttered Cheese Biscuits
- Alongside soups, stews, or chili
- With farm-fresh eggs and sausage
- As a snack straight from the pan (no judgment).
Storage & Reheating Tips
- Room temp: Up to 1 day in an airtight container
- Refrigerator: 3–4 days
- Reheat: Oven or air fryer for best texture
Frequently Asked Questions:
1. Can I make these biscuits ahead of time?
Yes! You can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, scoop and bake as directed—no need to bring the dough to room temperature.
2. What’s the best cheese to use for the most flavor?
Sharp cheddar gives the boldest flavor and melts beautifully. You can also use a mix of cheddar and Monterey Jack for a smoother, creamier bite.
3. Why are my biscuits not as fluffy?
This usually happens when the butter isn’t cold or the dough is overmixed. Cold butter and gentle mixing help create tender, fluffy biscuits.
4. Can I freeze these biscuits?
Absolutely. Baked biscuits freeze well for up to 2 months. Let them cool completely, store in a freezer-safe container, and reheat in the oven for the best texture.
5. How do I keep the bottoms from getting too dark?
Bake on the middle rack and use parchment paper or a light-colored baking sheet. Dark pans can cause the bottoms to brown too quickly.
Special Tools (affiliate links): Cookie Scoop | Parchment Baking Sheet |
These garlic herb cheddar biscuits are comfort food at its finest—simple, satisfying, and downright addictive. This is one of those recipes that turns everyday meals into something special and comforting.
Lechyd Da, (means “Cheers to Good Health” in Welsh)
Garlic Buttered Cheese Biscuits: Red Lobster Copy-Cat
Equipment
- pastry cutter
- cheese grater or food processor
- ice cream scoop or large cookie scoop
- cookie sheet, baking sheet or sheet pan
- parchment paper
- medium bowl
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ cup cold butter cubed
- 1 cup whole milk or buttermilk
- 1½ cups shredded cheddar cheese sharp is best
Herb Garlic Butter Topping
- ¼ cup butter melted
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Pinch of salt
Instructions
Preheat & Prep
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, sugar, garlic powder, and salt.
Cut in the Butter
- Add cold cubed butter and cut it into the flour using a pastry blender or fork until the mixture looks crumbly.
- Tip: Cold butter = flaky biscuits.
Add Milk & Cheese
- Stir in milk just until combined. Fold in shredded cheese. The dough will be thick and slightly sticky—perfect.
Drop the Biscuits
- Using a spoon or scoop, drop biscuit dough onto the baking sheet, leaving space between each.
Bake
- Bake for 12–15 minutes, until the tops are lightly golden brown.
Garlic Herb Butter Finish
- While the biscuits bake, make the butter mixture. Mix melted butter with garlic powder, parsley, oregano, and salt. As soon as the biscuits come out of the oven, brush the tops generously with the garlic-herb butter. Don’t be shy—this is where the flavor lives.
