Garlic Cheddar Biscuits (A La Red Lobster)

Once upon a time, there were two friends who moved in together as roommates just after college.  One was continuing on with a master’s degree in therapy.  One was beginning a new job at a church (the size of a small town) leading a vocal ministry.

Exciting times.  Fun times.  But often, overwhelming, frustrating, and stressssssful times.

So when the going got rough, or when it was time for a celebration (or…just when the craving hit :-)), these two friends hopped in the car and drove across town to “The Lobster” for the best of all indulgences…

Cheddar Bay Biscuits.

If you have ever tried these heavenly little delights, you understand why they always brought a smile to the two friends’ faces.  And why they always asked for seconds.  And why they were worth every calorie.  :)

So even though these two friends now live hours apart, the memories of great times at “The Lobster” forever live on.  And thankfully, the recipe for the biscuits do as well.

The end.

Garlic Cheddar Biscuits (a la Red Lobster)

Make these famous biscuits inspired by Red Lobster homemade!

Ingredients:

  • 2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
  • 1 cup grated cheddar cheese
  • 1/2 tsp. garlic powder
  • 2/3 cup milk
  • 2 Tbsp. butter, melted
  • 2 tsp. dried oregano
  • 1/4 tsp. garlic salt

Directions:

Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.

In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up - the dough will get very sticky!)

With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you'd like them to look more uniform!)

Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.

While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.

Serve warm.

 

Ali’s Tip:

If you’d like to actually see more of the grated cheddar in the finished biscuits, opt for the more thickly grated cheddar (rather than the super-fine stuff!).  Both of course taste exactly the same, but I love seeing the little whisps of cheddar when enjoying these guys.  :)

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Comments

  1. Sarabelle — September 13, 2012 @ 4:42 pm (#)

    I’m not a fan of seafood, but I LOVE LOVE LOVE RL’s biscuits. I have made these twice now and moth times they were delish! My hubby always tries to hog them too. :) Wonderful recipe! So glad I pinned this one!

  2. bob — September 18, 2012 @ 8:27 pm (#)

    wow

  3. bob — September 19, 2012 @ 2:40 pm (#)

    good

  4. newcook — November 4, 2012 @ 6:01 pm (#)

    amazinggggg

  5. Marty — January 5, 2013 @ 3:26 pm (#)

    Biscuit mix and dried garlic powder? sounds a bit like a recipe for the kids..

  6. Helen — January 5, 2013 @ 5:36 pm (#)

    I use a similar recipe, but with more butter and parsely instead of oregano. I don’t think oregano quite gives it the right flavor on the topping, but to each their own!

  7. aimee @ like mother like daughter — January 11, 2013 @ 4:15 pm (#)

    oh my gosh i love red lobster garlic biscuits. and my friend who worked there told me they were as simple as this, but for some reason i haven’t tried them yet. i think you may have motivated me to try, these look amazing!

  8. EAC — January 15, 2013 @ 8:37 pm (#)

    Tried these. They are amazing. I was lucky to get one myself, they went so fast. I really need to make these again, and soon.

  9. Linda — April 16, 2013 @ 6:38 pm (#)

    They look good.I’m gonna try them.

  10. Jocelyne — April 27, 2013 @ 4:59 pm (#)

    My family loved them. Thanks!

  11. Hayley — June 4, 2013 @ 8:09 pm (#)

    Sprinkle in a little ol bay! If you notice, It’s what red lobster does! SoOooo good

  12. MacGillivray's Coffee Shop — July 20, 2013 @ 4:26 am (#)

    It took me a moment or two to figure this out. Biscuits = scones in the UK, so here’s a recipe I found for buttermilk “biscuits” – http://southern.food.com/recipe/southern-buttermilk-biscuits-26110 – I guess you could use a ready-mix scone, but making your own is easy and tastes so much better! Best, Margaret

  13. wade@avoiceformyson.com — August 10, 2013 @ 5:37 am (#)

    There aren’t enough good biscuit recipes out there. thank you. i love biscuits but i’ve never tried making them. I’m gonna give them a try and see how they turn out.

  14. Monica — October 17, 2013 @ 5:11 pm (#)

    Hi!

    I would love to make these bisquits, but here in Norway we don’t have the “mix” you are using, do you have a tip on how I could make them without? Maybe with some sorts of dough?

    Thanks!

  15. Serenity — December 7, 2013 @ 5:36 pm (#)

    This definitely worked and my husband loved…that says it all. The softness he was looking was right on. Thank you for making it easy for me. I was amazed that your precision was awesome just 15 balls :) Thank you again.

    • clare hackbart — January 19, 2014 @ 11:56 am (#)

      can these be made ahead and then frozen?

    • Ali — July 18, 2014 @ 4:18 pm (#)

      Yes, they can be. Although I recommend serving them fresh instead of thawed after being frozen — they will be less dry.

  16. Jennifer — January 4, 2014 @ 7:25 pm (#)

    I made these tonight and they were perfect!!! I also used Old Bay and parsley as someone else stated. Also, instead of shredding the cheese i cut it up into tiny little cubes and also added butter cut into tiny cubes. There were bursts of butter and cheese throughout the biscuit that made it even more delicious.

  17. Naushin Shaikh — March 2, 2014 @ 7:40 pm (#)

    Thank you for the awesome recipe!! My son loved it :)

  18. Dawn — June 1, 2014 @ 2:12 pm (#)

    They were the best bisquits I ever ate never want to lose this recipe

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