Mom's Best Recipes
Recipe

Red Lobster Biscuit Copycat

Fluffy cheddar drop biscuits brushed with garlic-herb butter for that classic restaurant bite.

Author By Matt Campbell
4.8
A warm basket of cheesy cheddar drop biscuits with golden tops and flecks of parsley on a wooden table, soft napkin nearby, cozy kitchen lighting
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If you have ever sat down at Red Lobster and immediately started doing biscuit math, like: How many can I eat before the entree arrives and it becomes socially complicated, you are in the right place. These are the iconic Cheddar Bay-style biscuits: fluffy in the middle, crisp at the edges, loaded with cheddar, and finished with a buttery garlic-herb brush that makes you pause mid-bite like, “Okay, wow.”

The best part is they are drop biscuits, which means no rolling, no cutting, no perfection required. You stir, scoop, bake, and then do the very important step of brushing on garlicky butter while they are still warm. That is where the magic lives.

All ingredients for cheddar garlic biscuits arranged on a bright kitchen counter, including flour, baking powder, cheddar cheese, milk, butter, garlic powder, parsley, and a mixing bowl

Why It Works

  • Drop-biscuit method keeps it easy: No kneading, no dough drama. The rough scoop creates those crisp, craggly edges.
  • Cold butter equals lift: Little butter pieces melt in the oven, creating steam pockets and a tender crumb.
  • Sharp cheddar brings the flavor: It tastes more “restaurant” and less “mild cheese bread.”
  • Garlic-herb butter finish: Brushing while warm soaks into the tops and makes the whole kitchen smell like dinner is about to be very good.

Pairs Well With

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Storage Tips

How to Store and Reheat

Room temperature: Store cooled biscuits in an airtight container up to 1 day in a cool, dry place. If your kitchen runs warm or humid, pop them in the fridge sooner.

Refrigerator: Up to 5 days in an airtight container or zip-top bag.

Freezer: Freeze fully cooled biscuits on a sheet pan, then transfer to a freezer bag for up to 2 months. For best results, freeze without the butter topping, then brush with fresh butter after reheating.

Reheat:

  • Oven: 350°F for 6 to 10 minutes until warmed through.
  • Air fryer: 320°F for 3 to 5 minutes.
  • Microwave: 10 to 20 seconds for a quick fix, but the oven keeps the edges nicer.
Cheddar garlic biscuits warming on a parchment-lined baking sheet in a home oven, golden tops visible under warm oven light

Common Questions

Common Questions

Are these exactly like Red Lobster biscuits?

They are a very close homemade version: cheesy, garlicky, tender, and buttery. Two big variables are your oven and the cheddar you use, plus small differences in ingredient ratios and bake time, so think “copycat vibes,” not a lab-perfect clone.

Can I use biscuit mix instead of flour?

Yes. If you want the easiest shortcut, use a baking mix and follow the same idea: add shredded cheddar, seasonings, and the garlic-herb butter topping. For this recipe as written, stick to the flour method for best texture.

Why did my biscuits turn out dense?

Most common causes are overmixing or old baking powder. Mix just until no dry flour remains, and make sure your baking powder is fresh. Also, if your butter got too warm before baking, the biscuits can lose lift, so chilling the scooped dough for 10 minutes helps.

Can I make them gluten-free?

You can swap in a 1:1 gluten-free all-purpose flour blend. Texture will vary by brand, but drop biscuits are forgiving. Aim for a dough that is thick and scoopable, more like soft mashed potatoes than anything pourable.

Can I make the dough ahead?

Better to bake right away for maximum rise. If you need a head start, shred the cheese, mix dry ingredients, and keep butter cold. Then combine with milk right before baking.

Should I shred my own cheese?

Yes, if you can. Cheese shredded from a block melts a little smoother. Pre-shredded cheese often has anti-caking agents that can slightly change the texture.

I was originally the kid who treated those restaurant biscuits like an appetizer and a personality trait. Later, when I started taking cooking more seriously, I realized the real trick is not some secret cheese vault. It is just smart technique: cold butter, sharp cheddar, and a buttery finish you brush on with confidence. These are the biscuits I make when I want people to feel instantly taken care of, even if dinner is just a pot of soup and a big salad.