A delicious take on the popular Red Lobster Cheddar biscuits, these biscuits are buttery, cheesy, and fluffy and brushed with garlic butter to give it that perfect color and extra flavor!
I think the most popular item on Red Lobster’s menu are the cheddar biscuits! They’re one of the tastiest appetizers and always something everyone looks forward to!
Just like plain biscuits, cheddar biscuits are incredibly easy to make and are devoured within minutes! I would say these are much easier since they use melted butter and don’t require any folding. They’re made using simple steps and a few ingredients and have an amazing savory flavor!
The batter
Unlike traditional biscuits, this recipe uses melted butter. You could go that route and grate the butter into this mix but I find that using melted butter is much easier. Not only that, it takes less time and less clean up since you don’t have to use any extra appliances like a grater or stand mixer, etc.
I’ve made these biscuits using melted butter and with cold butter that’s worked into the flour. The end results weren’t different and both tasted amazing! Just make sure to use butter that has good quality and taste.
Tips for the perfect biscuits:
-This recipe requires 1 cup of buttermilk but I used a substitute made of whole milk and lemon juice. Do this by adding 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for a few minutes until it curdles and becomes clumpy.
-It’s best to use freshly squeezed lemon juice since the bottled version sometimes comes with preservatives and added ingredients.
-Avoid pre packaged cheese. Those usually don’t taste as good and contain extra ingredients that prevent them from fully melting while baking. Freshly grated cheese is best for this recipe.
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Cheddar Biscuits
Ingredients
Biscuit Dough
- 2 cups (260 g) all purpose flour
- 1 tbsp baking powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 cup (113 g) unsalted butter – melted and cooled to room temp
- 1 1/2 cup (150 g) shredded cheddar cheese
- 1 cup (240 ml) cold milk
- 1 tbsp (15 ml) lemon juice
Garlic Butter
- 3 tbsp (42 g) unsalted butter – melted
- pinch salt
- 1/2 tsp garlic powder
- 1-2 tbsp chopped parsley
Instructions
- Preheat oven to 415℉ (213℃), line a baking tray with parchment paper and set aside.
- For the buttermilk substitute, follow this step. If you have buttermilk, skip this step. In a cup, add the lemon juice and milk and mix together. Let the mixture sit for a few minutes until it curdles.
- In a bowl, add the flour, baking powder, salt, garlic powder, and onion powder. Whisk to combine. Then add the shredded cheese and mix again.
- Make a well in the center and pour in the melted butter and buttermilk. Mix until everything is combined and no streaks of flour remain.
- Take a spoonful (about 2 tbsp) of the batter at a time and place on to the baking sheet, separating each dollop by a few inches. Don't worry about perfecting the shape, these are meant to have an irregular shape.
- Bake until golden brown, about 17-20 minutes.
- While they bake, make the topping by mixing the melted butter with garlic powder, salt and chopped parsley. Brush on top of the biscuits when they come out of the oven and serve warm.
