Making these irresistible cheese biscuits from Red Lobster is a straightforward process. Our drop biscuits are crafted from a simple dry mix of flour, herbs, leavening agents, sharp cheddar cheese, and milk (or buttermilk for a tangier touch). Here’s a quick overview of the steps:

1. Preheat your oven to a high temperature of 425°F. Prepare a baking sheet by lining it with a silicone mat or parchment paper to prevent sticking.
2. In a large bowl, combine your dry biscuit ingredients, then add the wet ingredients. Stir the dough just enough until all the flour is fully incorporated. Be careful not to overmix, as this can lead to tough biscuits.
3. Using a spoon or an ice cream scoop, drop approximately 1/4 cup portions of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for proper air circulation.
4. Bake the biscuits for about 20 minutes, or until they turn a beautiful golden brown on top and are cooked through.
5. While the biscuits are baking, prepare your herb butter sauce by melting butter and stirring in dried parsley and garlic powder.
6. As soon as the biscuits come out of the oven, immediately spoon or brush the warm herb butter sauce generously over each one. Serve them piping hot for the best experience.

What’s In Cheddar Bay Biscuits? The primary ingredients found in Red Lobster Biscuit Mix typically include Enriched Bleached Flour, Palm and Soybean Oil, Baking Soda, Salt, Sodium Aluminum Phosphate, Monocalcium Phosphate, Dextrose, Buttermilk, Ascorbic Acid, Enzymes. The accompanying Garlic Herb Blend often contains Garlic Powder, Maltodextrin, Salt, Onion Powder, Hydrolyzed Soy Protein, Torula Yeast, Dehydrated Parsley, Malic Acid, Sugar, Natural and Artificial Flavors. Our homemade version uses fresh, wholesome ingredients to achieve a similar flavor profile without the additives.

To prepare a biscuit mix in advance, you can combine all the dry ingredients (flour, sugar, baking powder, spices, and even the shredded cheese) and store them in an airtight container at room temperature. When you’re ready to bake, simply add the liquid ingredients (milk/oil) and fresh butter. It’s important not to add the liquid until just before baking, as the leavening agents begin to react once wet, and their effectiveness can diminish if the batter sits too long. For the fluffiest results, form the dough and bake immediately.

If you prefer to use a shortcut like Bisquick, you can easily adapt this recipe. Omit the all-purpose flour listed in the main recipe and instead use the recommended amount of Bisquick, adding the following:

• 1 Tbsp granulated sugar
• 1 tsp garlic powder
• 1/2 tsp garlic salt
• 1/4 tsp cayenne pepper (optional, for a subtle kick)
• 1 cup buttermilk (for added richness and tang)
• 1 1/2 cup shredded sharp cheddar cheese
• For the Herb Butter Sauce: 3 Tbsp melted butter, 1/2 tsp garlic powder, and 1 tsp dried parsley.

These incredibly flavorful biscuits can be mixed together in under 5 minutes with just a few core ingredients:

• Flour: Unbleached bread flour or standard all-purpose flour both work beautifully for a tender crumb.
• Sugar: Granulated white sugar balances the savory flavors and helps with browning.
• Leavening: Baking powder is crucial for achieving that signature fluffy rise.
• Garlic: A combination of garlic powder and garlic salt provides a robust garlicky flavor throughout the biscuit.
• Spices: Onion powder and a pinch of cayenne pepper add depth and a subtle warmth, enhancing the overall profile.
• Milk or Buttermilk: Whole milk works well, but buttermilk adds a slight tang and results in an even more tender biscuit. (See substitute tip below if you don’t have buttermilk on hand).
• Oil: Canola or soybean oil contribute to the moisture and tenderness. For a healthier fat option, coconut oil can be used.
• Cheese: Freshly shredded sharp cheddar cheese is key for that classic savory, cheesy flavor and wonderful texture.
• Herb Butter Sauce: This essential topping consists of melted butter, fragrant dried parsley, and additional garlic powder for an irresistible finish.

Proper storage ensures your delicious biscuits stay fresh and enjoyable:

Storing Leftovers: Any leftover biscuits should be stored in an airtight container in the refrigerator for up to 3 days. This helps maintain their freshness and prevents them from drying out.

To Freeze Baked Biscuits: Allow the baked biscuits to cool completely. Once cool, transfer them to an airtight freezer bag or container. You can also make a freezer batch of unbaked dough for future convenience. To reheat frozen baked biscuits, wrap them loosely in foil and bake in a preheated oven at 300°F (150°C) for about 20 minutes, or until thoroughly heated through. Alternatively, microwave individual biscuits for 2-3 minutes until warm.

To Reheat From the Fridge: For biscuits stored in the refrigerator, the best method for reheating is to steam them slightly. Wrap them in foil and place them in a toaster oven or conventional oven at around 300°F (150°C) for approximately 8 minutes. For a quicker option, microwave two biscuits at a time for about 1 minute, checking for warmth and softness.

While buttermilk adds a lovely tang and tenderness, this recipe primarily uses baking powder as its leavening agent, which means you can safely use regular milk without any bitter aftertaste. If you prefer to stick with buttermilk for its distinct flavor and texture benefits, by all means, use it! If you don’t have buttermilk on hand, it’s incredibly easy to make a quick substitute:

Quick Buttermilk Substitute:

• Combine 3/4 cup regular milk with 1/4 cup white vinegar (or lemon juice) in a measuring cup. Stir gently and let it sit for 5-10 minutes until it slightly curdles and thickens. This mixture will yield approximately 1 cup of homemade “buttermilk” suitable for this recipe.

Biscuits:

Herb Butter Sauce:

Directions:

• Preheat your oven to 425°F. Line a baking sheet with a silicone mat or parchment paper; set aside for later.
• 

  In a large bowl, stir together all the biscuit dough ingredients until the flour is fully incorporated and no dry spots remain. Be careful not to overmix, as this can make the biscuits tough.
• 

  Using a 1/4 cup scoop or a large spoon, drop portions of dough onto the prepared baking sheet, ensuring each biscuit is about 2 inches apart to allow for even baking.
• 

  Bake for 20 minutes, or until the tops are golden brown and the biscuits are cooked through.
• 

  Meanwhile, melt the butter for the herb butter sauce in a small saucepan. Stir in the dried parsley and garlic powder. As soon as the biscuits are out of the oven, immediately spoon or generously brush this hot herb butter sauce over each biscuit. Serve warm and enjoy!

Nutrition per serving