My first encounter with Red Lobster was memorable, etched in my mind like it happened yesterday. It was in my 20s, an age when most had experienced many chain restaurants and compiled a mental list of favorite guilty pleasures. As with any Red Lobster, the moment I placed my order, I was greeted with a basket of warm, cheesy, cheddar biscuits that were nothing short of addictive. I remember reaching into the basket to eat biscuit after biscuit, and soon, I found myself ordering more. I don’t remember what I had for dinner that day, but those biscuits instantly held a place of honor in my heart and stomach! Years later, I was delighted to see that Red Lobster released its biscuits as a mix. Excitedly, I bought it and made it according to the package directions. However, the packaged mix did not evoke the same mouthwatering delight the biscuits at Red Lobster did. Thus, I decided to try to recreate my favorite biscuits at home.

Ironically, I’m not home as I work on this recipe. I’m currently working in France, which may be evident when you see some of the labels of the ingredients I used to make this recipe. Some may ask why I’m recreating Red Lobster recipes when I’m currently in a culinary hub of excellence. It’s because food evokes memories, and these biscuits remind me of home and take me back there when I’m feeling a little homesick. I currently live in a small village in Southern France, and certain ingredients common in American dishes can be hard to find here. However, short of the cheddar cheese, all of the ingredients were a breeze to find here, so they certainly will be readily available in American supermarkets. In fact, you may already have most of the ingredients in this recipe in your home. Additionally, this recipe can easily be doubled or tripled, so it is a great side for a party. They also freeze well — just place them in a freezer-safe container once they have cooled. I made a bunch for my friends and gave them out as parting gifts at the end of a dinner party. Even if you are not far from home, you will want to make these biscuits because it is almost impossible to eat just one. I guarantee people will want the recipe if you serve these biscuits to friends and family, and you will certainly feel a sense of comfort munching on them by yourself, happily creating culinary memories. 

Copycat Red Lobster Cheesy Cheddar Biscuits

  • Prep Time:45 mins
  • Cook Time:15 mins
  • Total Time:1 hr
  • Servings:9
  • Easy


  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 3 tsp garlic powder - divided into 2 tsp and 1 tsp
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 3/4 cup unsalted butter - divided into 1/2 cup cubed and preferably cold and 4 tbsp melted butter
  • 1 cup buttermilk or whole milk with 1 tbsp white vinegar
  • 1 ½ cups shredded sharp cheddar cheese
  • 2 tbsp chopped fresh parsley leaves
Stefanie Trepper
  • Step 1

    Preheat the oven to 400° F, and line a half-sheet tray or cookie sheet with parchment paper, silicone mat, or aluminum foil sprayed with a non-stick spray.

  • Step 2

    Combine the flour, sugar, baking powder, two tablespoons of garlic powder, salt, and cayenne pepper in a large bowl. Mix the ingredients until they are just combined. Add the shredded cheese to the flour mixture.

    Stefanie Trepper
  • Step 3

    Add the ½ cup butter to the flour mixture. Rub the butter through your fingers to create pea-sized pieces. Alternatively, you can use two knives simultaneously in opposite directions to cut the butter. Continue to cut or blend the butter until the mixture resembles coarse crumbs.

    Stefanie Trepper
  • Step 4

    Add the buttermilk or milk mixture to the flour mixture until the ingredients are combined. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This will chill the dough and make it easier to work with.

    Stefanie Trepper
  • Step 5

    Scoop the dough and evenly place the biscuits on a baking sheet. Bake the biscuits for 10 to 15 minutes until they are golden brown on top.

    Stefanie Trepper
  • Step 6

    Meanwhile, melt the four tablespoons of butter, and add the teaspoon of garlic powder and the chopped parsley.

    Stefanie Trepper
  • Step 7

    Allow the biscuits to cool for 10 minutes. Brush the melted butter mixture over the biscuits if eating immediately, or butter the biscuits just before serving.

    Stefanie Trepper
Stefanie Trepper