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.

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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.

 

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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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104 comments on “Garlic Cheddar Biscuits (A La Red Lobster)”

  1. Love these biscuits!!!

  2. I love this post! When I was in college, my best friend and I made our stress-related pilgrimages to Pizzeria Uno’s, where we would split a brownie sundae and commiserate about school/work.

    Food is basically the world’s most patient shoulder to lean on. Mmm, cheddar biscuits…

  3. Mmmm… I want some right now!

  4. Ali–
    Please post a recipe for Eggplant Parmesan
    I love it and need a good recipe
    I am Monicas mom

  5. Sure wish I knew how many biscuits this makes :(

  6. Some thoughts…

    I worked for Red Lobster for 8 years, the trick is not to use milk, but to use ice cold water instead.
    Also, forfeit the garlic powder in the mix and use a butter/garlic/white wine sauce on top when they come out of the oven.
    The butter garlic wine sauce we used was a pre-made mix, but basically it was liquid butter, garlic powder + salt to taste and white wine for some zing. This sauce is also the same sauce we used for scampi.

    I know people LOVE LOVE LOVE these biscuits. I don’t know that I’ve thought about them once since I quit many years ago! LOL!

    Tanya

  7. If anyone has a recipe for these that doesn’t involve Bisquick, would you please send it to me at
    skypalace42(at)yahoo(dot)com? I loove the cheddar biskits, but leaned a little too heavily on Bisquick during my early cooking days, and now can’t stand the taste. Thanks!

  8. You are my new hero! All the Red Lobsters in MA are gone, and I miss this bread so much!

  9. I plan to make 2011 healthier by eating the right amounts of food and finding ways to enjoy exercise

  10. I made these to go with dinner last night and we ate the whole batch in one sitting. Delicious recipe. Really does taste just like Red Lobster!

  11. I couldn’t find bisquick buttermilk biscuit mix, so I got the originial bisquick pancake and baking mix. I’m guessing it’s not the same thing though? I haven’t made these yet, and I’d like to make sure I got the right thing first.

    • Hi Anna!

      Any Bisquick mix should work just fine for this recipe. Enjoy!! Those biscuits are my FAVORITES!!! :-)

      ~A

  12. I LOVE THESE! im so happy i found this web sight!

  13. I love making these biscuits for my family and I! They go very quickly and they are unbelievably simple to make! Thanks for sharing this recipe!

  14. This recipe is great! The biscuits smelled awesome when they were baking. I found that I needed a little more of the butter glaze at the end, though.
    Thanks for sharing!

  15. These look divine! I am making them tonight! Thanks for sharing your recipe!

    Cheers!
    Christi

    christischirps.blogspot.com

  16. I made these tonight and they were delish, but a bit dry. Any ideas what I should do to make them a little more moist? I’m thinking I will use your suggestion of thicker shredded cheese, and maybe add more of it. There will be a next time for sure, these were so easy to make!!

  17. Ahhh….I have been looking for a recipe for these…I LOVE the Red Lobster Biscuits.
    I can’t wait to make them.

  18. Oregano? I’ve seen this recipe elsewhere and it it called for parsley. I guess I need to try it with oregano but it feels like that would be a bit overwhelming.

  19. Just made these tonight and they were SO super easy and delicious. I think I cooked mine a smidge too long and they dried out a tad, but no biggie. They were still great. I’m not sure we’re going to be able to make it the entire night without eating all of them!

  20. I wouldn’t stir too much once you add the wet ingredients. I also grate my own chunk of cheddar as it makes for a more moist end product. Store bought grated comes with caking agents to keep it from turning into a single chunk again! I also skip the garlic IN the dough and just add extra butter and garlic powder on top. I use parsley instead of oregano. And I use salt instead of garlic salt. But only because I ran out of garlic salt, ha ha. I find doubling the butter part and getting it on right away out of the oven helps to moisten the bread and keep it that way no matter how many more minutes until supper is ready. I love to make these with a healthy low fat soup, so that I have NO guilt eating them!

  21. This is also good: use the Bisquik cheese-garlic biscuit mix, but use fat-free milk (ice cold) instead of water, and add a little more garlic powder to the mix. Drop by spoon onto greased cookie sheet, top with garlic salt and grated parmesan cheese. Bake as directed, then spray (or brush) with butter when done.

  22. This is bad. This is VERY bad! I LOVE these biscuits! Having the ability to make them at home is not something I’m prepared to cope with. I might eat them every day. Every. Single. Day. And that would be very very bad…..

  23. These are such a hit! I love them :)) thank you!!

  24. Hello There,

    I first went to red lobster last year on my honeymoon to Hawaii. My husband and I loved the biscuits so much we went to there for two nights of our week long vacation. It was within walking distance of our hotel. Good thing because we would eat until we couldn’t eat anymore, and the walk back to the room was much needed. Thanks for putting up this recipe we are so excited to try these tonight.

  25. This is my favorite biscuit. I was at the Red Lobster yesterday and I ate 3 of them,mmmmmgood.

  26. Cook and drain some loose sausage and add it in to make it more filling, too!

  27. DELICIOUS!! I made these last night to go with spaghetti and everyone gobbled them up! (pleasing everyone doesn’t happen often at our house!), they tasted just like Red Lobster! This will be a regular thing!

  28. Made these tonight for the first time and my fiance and I LOVED them! I will be making these as my go-to biscuits from now on!

  29. AMAZING doesn’t even begin to describe this!!

  30. I use a small box of Jiffy Biscuit mix and substitute beer for the milk. Makes them a little fluffier.

  31. glad i found these

  32. These are the best!!! My family devoured them. And I even made them for breakfast by adding cooked sausage into the dough before baking. They turned out great. Thanks!!

  33. I just made 1/2 recipe of these using Pioneer Buttermilk Biscuit mix because that’s what I had on hand. They are awfully good!! I found I had to use a little more milk, as the dough wasn’t sticky enough without just a little more milk. Interesting that someone who worked at RLobster once said use ice water!!! I am not too fond of oregano and could do with much less in the butter you brush on, or maybe even omit it just for my taste. Thanks for giving this recipe.

  34. This recipe is super easy to make! My family loved it! Thank you for posting!

  35. These are amazing! Taste exactly like Red Lobster’s!

  36. My husband and I ate these up! Love them :)

  37. Made these biscuits today. So Delicious. Taste like Red Lobster’s.

  38. Made these a while back but am just now commenting. These are absolutely DELISH! They’ve become a staple here at our house!

  39. Amazing amazing amazing!!!!!! I tried parsley on top tasted great! Thank you for sharing!!!

  40. Made these with fresh dill, sooo yummy! Hubby had eaten three within ten minutes. Awesome recipe
    :)

  41. These are great—I could eat them all…..

  42. Best recipe and post ever. My husband loves the Red Lobster biscuits, so he has devoured these!

  43. I was wondering if you could freeze the dough. If you were to do that, what temperature should the oven be set to (from frozen) and for how long should they bake?

    Thank You!

    • I don’t know why you would want to freeze the dough. They are so quick and easy to make. The recipe I use called for “as much butter as your conscious will allow”. LOL

  44. Thanks for the recipe! My husband loves Red Lobster’s cheddar bay biscuits and he raved over these!! :)

  45. Wow! I love these biscuits, but am not a big fan of Red Lobster. They are the only reason we occasionally go. I made these tonight and my family acted like I walked on water! They were so excited and proclaimed them BETTER than Red Lobster! YUMMM!!

  46. I go to Red Lobster mainly for the biscuits. Love them

  47. These are fantastic! I used ice cold water instead of the milk like someone else said and made my own Bisquick. I ate way too many and will be making more today! Also, I only had shredded Mexican cheese and they were still wonderful. I’ll be using home-shredded cheese today – I’m sure they will be even better! Thank you so much!

  48. i first made these at school in a senior foods class and they’ve been a hit any time i make them! soooo delicious! i add extra cheese into the batter and sprinkle some on top, they taste even better :)

  49. Hi, bisquick isn’t available in my country. Please advise on how to make from scratch? I sooo want to make this! :(

    • I’m looking for the same information. If I find the information, and the recipe works, I’ll let you know :)

    • I don’t know if you found a recipe for homemade biscuit mix, but there is one in Better Homes and Gardens cookbook.

    • Bisquick isn’t available in Germany either. I either make up a big batch of my own and store it in the freezer or I just use my grandma’s drop biscuit recipe add the cheese and garlic powder in the same amounts and brush with the butter.

  50. These biscuits look delicious! They look like the real thing! I’d like to make the entire recipe from scratch. Do you have any advice on how to make the buttermilk biscuit mix from scratch? Thanks for the help. God bless you for posting this recipe! :D