Red Lobster Cheddar Biscuits Recipe

Red Lobster Cheddar Biscuits Recipe

Bake the Red Lobster Cheddar Biscuits Recipe for flaky, cheesy biscuits brushed with garlic-parsley butter.

Ingredients

Instructions

Step 1: Preheat and prepare the sheet

Preheat the oven to 450°F (232°C) and prepare a large rectangular baking sheet by lining it with parchment or brushing it with a thin film of neutral oil. Place the empty sheet on the premium white Carrara marble surface while you assemble ingredients and tools so everything stays organized and within reach.

Step 2: Whisk the dry ingredients until fully uniform

In a large matte grey ceramic mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, fine sea salt, garlic powder, and optional onion powder until the mixture is smooth, aerated, and free of streaks—this is a fine, powdery bed that will leaven the biscuits. The bowl sits top-down on the marble with a stainless whisk resting on the rim, showing an even, pale texture and soft flour ridges.

Step 3: Cut the very cold butter into coarse, pea-sized crumbs

Add the very cold, cubed unsalted butter to the same matte grey bowl and work quickly with a pastry cutter or two knives until the mixture resembles coarse, crumbly meal with visible pea-sized butter pieces. The texture should read as cold, slightly glossy butter flecks in a dry matrix—each little chunk promises flakiness. A short-handled pastry cutter rests across the bowl rim as evidence of the action.

Step 4: Fold in the shredded sharp cheddar and form the sticky dough

Toss the shredded sharp cheddar into the bowl so each strand is lightly coated in the flour-butter crumbs, then pour the cold buttermilk and fold gently with a spatula until a thick, sticky dough forms with no dry pockets. The mixture clings to the spatula, showing strings of cheddar and pockets where the butter remains chilled; stop as soon as it’s cohesive to preserve tenderness. Let the bowl rest for 3–5 minutes on the marble to hydrate.

Step 5: Scoop rough, craggy mounds onto the prepared rectangular sheet

Using a 1/4-cup scoop or two spoons, drop uneven, craggy mounds of the dough onto the prepared parchment-lined rectangular baking sheet, spacing them about 2 inches (5 cm) apart. The raw mounds should look rustic and peaked—textural ridges and visible cheese strands—so they puff in the oven. The same rectangular baking sheet becomes the staging surface that will carry through to the final presentation.

Step 6: Bake until puffed and golden, and make the garlic-parsley butter

Place the sheet on the marble (visual only—no oven in frame) and bake until biscuits are puffed and tops are light golden with slightly deeper edges, rotating if needed. While they bake, whisk together melted unsalted butter with garlic powder, fine sea salt, and minced parsley in a small heatproof bowl until smooth and glossy; the butter should glisten and suspend the seasonings evenly.

Step 7: Brush hot biscuits, let rest briefly, serve warm, and store

As soon as the biscuits come out, place the rectangular sheet on a wire rack and immediately brush the hot biscuit tops generously with the warm garlic-parsley butter so they glisten with a moist, shiny finish. Let them cool 3–5 minutes until still hot and steamy inside with melted cheddar pockets. Serve warm directly from the rectangular sheet within 15–20 minutes for best texture. To store leftovers, cool completely, transfer to an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; freeze in a single layer until firm then bag for up to 2 months, reheating from frozen in a 350°F oven until hot.

Notes