Red Lobster Biscuits are a copycat of the famous cheesy, fluffy biscuits slathered in garlic butter from the restaurant! You can have hot biscuits at home in no time!
Try my original Drop Biscuits recipe here or this classic American Biscuit recipe.
Red Lobster Biscuits
No wonder Red Lobster is famous for their biscuits—they’re cheesy, fluffy, warm, and smothered in garlic butter.
Back in college, I was hooked. On a tight budget, I couldn’t visit Red Lobster often, but I lucked out sophomore year with a roommate who made Red Lobster Biscuits with Bisquick® mix. Every time they came out of the oven, we’d run to the kitchen! Between those biscuits and her “famous” Oreo balls, we felt lucky to be her roommates.
Years later, I still crave these biscuits, but now I’ve got my own recipe! They’re easy to make from scratch, so why not give it a try?
Red Lobster Biscuit Ingredients
- Old Bay® seasoning: Key for biscuit flavor, with a mix of herbs and spices like pepper, paprika, celery salt, and red pepper flakes.
- Garlic powder: Gives a garlic flavor to the biscuits and topping.
- Dried parsley: You can use fresh if you prefer—1 tablespoon minced.
- Cayenne pepper: Adds a little heat; skip if you don’t like spice.
- Sharp Cheddar cheese: Use sharp or extra-sharp for a stronger cheese flavor.
Quick Tip
This Red Lobster biscuit recipe is simple, but grating your own cheese makes it melt better for extra-cheesy biscuits. Pre-grated cheese has preservatives that stop it from melting smoothly.
How To Make Red Lobster Biscuits
- Prep: Heat oven and line a baking sheet. Melt butter, then mix it with cold buttermilk until clumps form.
- Mix: Stir dry ingredients together, add the butter mix, and gently fold in cheese.
- Scoop & Bake: Drop dough on the sheet, chill, then bake 12–15 minutes.
- Finish: Brush with melted butter, garlic, and parsley.
Red Lobster Biscuit Recipe Tips
- Use cold buttermilk from the fridge to create clumps in the melted butter.
- Spray the measuring cup lightly so the dough drops easily.
- Mix gently; less mixing makes lighter biscuits.
- Keep an eye on the bake time to avoid over-baking.
- Let biscuits sit for 5–10 minutes after baking to finish cooking inside.
Storage
Red Lobster Biscuits Storage
Best eaten fresh. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2–3 months.
Reheating Tips: Reheat in the microwave, on the stove, or in an air fryer.
Freezing: Wrap cooled biscuits in plastic wrap, put in a freezer bag, and freeze. Thaw in the fridge overnight.
Serve Biscuits Alongside
- Baked Ziti with three kinds of cheese!
- Zuppa Toscana Soup made in the slow cooker
- Creamy Chicken Noodle Soup with spaghetti
- White Bean Soup with fresh basil pesto
- Spaghetti Bolognese made in the slow cooker
Red Lobster Biscuits
Equipment
- large sheet pan, or large, cast-iron (oven-safe) pan
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
- 6 tablespoons unsalted butter melted
- 1 cup low-fat buttermilk
- 2 cups all-purpose flour see note 1
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/8 teaspoon ground cayenne pepper optional
- 1 cup shredded sharp Cheddar cheese
For the topping
- 3 tablespoons unsalted butter melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons finely chopped fresh parsley
Instructions
- Adjust the rack to the middle position in the oven and preheat to 450°F (232°C). Line a large sheet pan with parchment paper or a silicone baking mat. Or generously butter a large cast-iron (oven-safe) pan. Melt butter in the microwave and set aside to cool for 3–4 minutes.
- Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter form. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar, salt, Old Bay seasoning, garlic powder, dried parsley, and cayenne if using. Make a well in the center and use a spatula to scrape every bit of the butter-and-buttermilk mixture from the spoon and bowl into the dry ingredients. Use a wooden spoon to mix the dough together just until ingredients are incorporated. Don’t overmix. Gently fold in shredded cheese.
- Lightly spritz a 1/4 cup (66g) measuring cup. Scoop the batter into the measuring cup and drop onto the prepared sheet pan. Repeat with all the batter, leaving 1-1/2 inches of space between each biscuit. Place in the fridge for 10 minutes.
- Bake biscuits for 12–15 minutes or until tops and bottoms are a light golden brown and when tapped on the top it sounds hollow.
- While biscuits are baking, mix together all the ingredients for the topping. Remove biscuits from the oven and let cool on the pan for 5 minutes. Transfer to a wire cooling rack and brush the melted butter on the biscuits (see note 2). Enjoy warm—these are best the same day, right out of the oven!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had dinner at Red Lobster last Sunday in Jackson, Mississippi….their biscuits has changed….don’t even taste the same…there was NO cheese nor seasonings inside the biscuits. What a great change or definitely not Red Lobsters biscuits.
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Nooo why would they do that?! Well you’ll love these then! 🙂