If you’ve ever eaten at Red Lobster, you know the biscuits are the real reason people go back. Not the shrimp, not the lobster — the biscuits. Hot out of the basket, cheesy, garlicky, with that butter brushed on top right out of the oven. They’re hard to stop eating and everybody at the table knows it.
This copycat version gets you there with seven ingredients and about 20 minutes. The secret is Bisquick — it does the heavy lifting so you don’t need to measure out flour, baking powder, and salt separately. Cold butter cut into the mix, sharp cheddar folded in, and a garlic butter brush the moment they come out of the oven. That’s the whole recipe.
Why cold butter matters
This comes up in almost every biscuit recipe and it’s worth explaining once clearly. When cold butter hits a hot oven, it releases steam before it fully melts. That steam is what creates the flaky, layered texture inside the biscuit. Room temperature butter melts too early in the mixing process and you lose that effect — the biscuit bakes up denser and more uniform, which is fine for a dinner roll but not what you want here.
Cut the butter into small cubes straight from the fridge and work fast. If your kitchen is warm, put the cut butter back in the fridge for a few minutes before mixing. The same logic applies to the milk — cold milk keeps the dough temperature down through mixing and helps the butter stay in distinct pieces rather than fully incorporating.
Don’t overmix
This is the other thing that separates a good biscuit from a dense one. Mix the dough just until everything comes together — there will be lumps, and that’s fine. Overmixing develops the gluten in the Bisquick and makes the biscuits tough. Stir until you don’t see dry flour anymore, then stop.
The dough will look rough and shaggy. That’s correct. Drop it onto the baking sheet in rounded spoonfuls and don’t try to smooth or shape them — the irregular surface creates more edges that get golden and slightly crisp in the oven.
The garlic butter finish
This is what makes these taste like the restaurant version. Three tablespoons of melted butter, half a teaspoon of garlic powder, and a pinch of dried parsley, brushed over the biscuits the moment they come out of the oven while they’re still hot. The butter soaks in slightly and the garlic flavor works into every bite rather than just sitting on the surface.
Don’t skip this step and don’t wait until they cool down. Hot biscuits absorb the butter much better than lukewarm ones.
If you want a stronger garlic flavor, bump the garlic powder up to three-quarters of a teaspoon. Fresh parsley instead of dried looks better and tastes brighter if you have it on hand — just use a little more since fresh herbs are less concentrated than dried.
The cheese
Sharp cheddar is the right call. The flavor is pronounced enough to come through in every bite even after baking. Mild cheddar works but gets a little lost. A sharp or extra-sharp cheddar holds its own against the garlic butter and Bisquick and tastes closest to the restaurant version.
Shred it yourself if you can. Pre-shredded cheese has a coating that prevents clumping in the bag but also prevents it from melting as smoothly. Freshly shredded melts into the dough better and gives you those little pockets of melted cheese that make these biscuits what they are.
Ways to change it up
The base recipe is already good, but it handles additions well. A quarter teaspoon of cayenne pepper or some finely diced jalapeño mixed into the dough adds heat without changing the character of the biscuit. Rosemary or thyme stirred in with the cheddar gives a more herby, savory version that works well alongside roasted chicken or soup.
Pepper jack instead of cheddar is a different biscuit entirely—spicier, with a creamier melt. Good if you want something with more kick.
For a gluten-free version, a 1:1 gluten-free baking mix substitutes directly for the Bisquick. The texture is slightly different — a little more crumbly — but the flavor is close.
Serving and storing
These are best eaten hot, within the first 20 minutes out of the oven. That’s when the outside has the most texture and the inside is still soft and steamy. They’re good at room temperature too, just a little less dramatic.
Leftovers keep in an airtight container at room temperature for a day, or in the fridge for up to three days. Reheat in a 350°F oven for 5–7 minutes rather than the microwave — the oven brings some of the texture back. The microwave just makes them soft all the way through.
They freeze well. Cool completely, then freeze in a zip-lock bag for up to two months. Reheat from frozen at 350°F for about 10 minutes.
Common questions
Can I make these without Bisquick? Yes — substitute with 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, and ½ teaspoon salt. It’s the same ratio Bisquick uses, essentially.
Can I use buttermilk instead of regular milk? Yes. Buttermilk makes the biscuits slightly tangier and a little more tender. If you use it, reduce the amount by a tablespoon or two since buttermilk is thicker than regular milk.
My biscuits spread flat instead of rising. What happened? Almost always the butter wasn’t cold enough. Warm butter melts into the dough during mixing instead of staying in pieces, and those pieces are what create lift. Start with very cold butter and work quickly.
Can I make the dough ahead of time? Not recommended. Bisquick-based doughs are best baked immediately—the leavening starts working as soon as it gets wet. If you let the dough sit, the biscuits won’t rise as well. Mix and bake in the same session.
How many biscuits does this make? About 10–12, depending on how large you make the spoonfuls. For a crowd, the recipe doubles easily—just use two baking sheets and rotate them halfway through baking.
Red Lobster Cheddar Biscuits
Enjoy the savory delight of Red Lobster Cheddar Biscuits at home with this uncomplicated recipe. These cheesy, buttery biscuits are perfect for any occasion.
Ingredients
- 2 cups Bisquick
- ¾ cup cold milk
- 1 cup sharp cheddar, shredded
- ¼ cup cold butter
- 3 tbsp melted butter
- ½ tsp garlic powder
- ¼ tsp dried parsley
Directions
Start by mixing the Bisquick, cold milk, shredded cheese, and cold butter in a bowl. Mix just until the ingredients are combined to avoid overworking the dough.
Using a spoon, drop spoonfuls of the dough onto a prepared baking sheet. Ensure there is enough space between each drop for even cooking.
Bake the dough in a pre-heated oven at 450°F for 8–10 minutes until the biscuits are golden brown.
While the biscuits are baking, mix the melted butter, garlic powder, and parsley. As soon as the biscuits come out of the oven, brush them with this flavorful butter for that signature taste.
Nutrition Facts
Recipe Reviews
- ★★★★★
Excellent recipe!
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