Garlic Cheddar Biscuits

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These Garlic Cheddar Biscuits are a quick and easy recipe! These Red Lobster copycat biscuits are soft, tender, buttery, cheesy, and packed with flavorful garlic!

adding melted butter to cheddar biscuits

Garlic Cheddar Biscuits

Warm, buttery garlic cheese biscuits are the perfect way to complete your dinner. In a world where everyone is afraid of carbs, I am here to say that these garlic biscuits are the comfort food you have been looking for.

I don’t think this cheddar biscuit recipe will get you the exact same taste like Red Lobster because I am almost certain they sprinkle theirs with some sort of magical dust that no one will be able to replicate.  🙂 But they are pretty close!

Who can resist warm bread anyway? Be sure to try out my Cheese Breadsticks, Soft White Sandwich Bread, and Flaky Buttermilk Biscuits.

Why You’ll Love This Cheddar Biscuit Recipe

  • Soft and delicious
  • Made in less than 30 minutes!
  • Basic ingredients
  • Easy to follow directions
  • Great for entertaining
stack of garlic cheddar biscuits

How To Make Garlic Cheddar Biscuits

Step 1: Make the dough

Start by preheating the oven to 450 degrees. Then combine the flour, sugar, baking powder, garlic powder, and salt in a large bowl. Mix in the buttermilk, butter, and cheese until combined.

Step 2: Form the garlic biscuits

Drop spoonfuls of biscuit dough onto a baking sheet. Bake until golden brown.

Step 3: Prepare topping

Mix together the melted butter, buttermilk, parsley, and garlic powder while the garlic cheese biscuits are baking.

Brush onto warm Red Lobster copycat biscuits and serve. Enjoy!

hand reaching for garlic cheese biscuit

Red Lobster Copycat Biscuits Tips

These are really easy to make — everything is mixed in one bowl, and with one spoon! Gotta love that!!

  • Melted butter is key. What makes this cheddar biscuit recipe stand out is the melted butter! Normally, you would need cold butter for biscuits, and it’s more of a process. This is way easier and makes them more flavorful and moist.
  • Go for clean hands. If you don’t want to get your hands dirty you can use two spoons to drop the biscuits or use a large cookie scoop (1/4 cup size).
  • Don’t overmix the dough. Overmixing the garlic biscuits dough will lead to crumbly and dense biscuits. Instead, mix until just combined and call it good.

I was pretty pleased with the outcome of these garlic cheddar biscuits, and the kids asked if they were from Red Lobster so I call that a success!!

platter with garlic biscuits



Yes, these biscuits will freeze well. Cool completely then place in a freezer bag and freeze for up to 2 months.


To reheat, place one frozen biscuit in the microwave for 15-30 seconds. For the oven, wrap biscuits in a foil “package” and bake at 300 degrees F for about 20 minutes.


Yes, technically you can swap the buttermilk with high fat milk. The fat adds moisture and flavor to the garlic cheese biscuits. However, regular milk is going to change the flavor and texture of the garlic biscuits.
You can make homemade buttermilk by adding a tablespoon of lemon juice (or vinegar) to a cup of regular milk. Allow it to rest for 5 minutes.

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Garlic Cheddar Biscuits

Course: Bread
Cuisine: American
Keyword: garlic cheddar biscuits, Red Lobster’s Biscuits
These Garlic Cheddar Biscuits are an easy and quick recipe plus they taste almost the same as Red Lobster's biscuits!!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 biscuits
Calories: 238kcal
Author: Malinda Linnebur
Print Recipe Save Recipe



  • 2 cups (275g) all purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ¾ teaspoon salt
  • 1 cup (235ml) buttermilk
  • ½ cup (113g) butter, melted
  • cup (170g) shredded cheddar cheese I like sharp cheddar


  • 2 tablespoons melted butter
  • 2 tablespoons buttermilk
  • 2 teaspoons finely chopped fresh parsley
  • ½ teaspoon garlic powder


  • Preheat oven to 450 degrees F.
  • In a large bowl combine the flour, sugar, baking powder, garlic powder and salt. Add in the buttermilk, butter and cheddar and stir just until combined.
  • Drop in 1/4 cupfuls. **Can use two spoons to drop the biscuits or a large cookie scoop.** Bake for 10-15 minutes or until lightly golden.
  • While biscuits are baking combine the topping ingredients and brush the biscuits shortly after they come out of the oven. Serve while still warm.


  1. FREEZER FRIENDLY: Place cooled biscuits in a plastic freezer bag and remove as much air as possible. Freeze for 2 months. To reheat place one frozen biscuit in the microwave for 15-30 seconds. For the oven method wrap biscuits in a foil “package” and bake at 300 degrees F for about 20 minutes. 


Serving: 1biscuit | Calories: 238kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 294mg | Potassium: 173mg | Sugar: 2g | Vitamin A: 470IU | Calcium: 176mg | Iron: 1.2mg

51 thoughts on “Garlic Cheddar Biscuits”

  1. 5 stars
    Oh my goodness, these were absolutely delicious! So tender. I love the melted butter instead of cutting it in – makes it so much easier. Thank you!!

  2. 5 stars
    I just made these and this is the best recipe I’ve ever tried! I’ve tried quite a few and these are hands down the best. The only change I made was using melted garlic butter in the biscuits. Amazing!!!

  3. 5 stars
    Just made a batch for my family. So quick to make! I just used milk this time and they were still awsome. My daughters boyfriend said he is going to request this all the time! Not one left over, they’re all gone! Saving your recipe to my favorites.

  4. 5 stars
    I have made these biscuits for guests twice and am sharing the recipe with everyone who eats them. They are marvellous! Thanks so much.

  5. 5 stars
    i made these biscuits last night. i loved them. crisp outside and moist on the inside. il planning to make a new batch this coming weekend. thank you for sharing.

  6. 5 stars
    These were great! How do I store them? Are they fine in an airtight container on the counter or in the fridge? I don’t want to freeze them.

    • Thank you, I am so glad you liked them!! I recommend storing in an airtight container at room temp or the fridge for no more than 3 days. Any longer and they really dry out especially if you live in a dry climate. Thanks for asking!!

    • I am so so sorry I didn’t reply to your question sooner!! We have been battling sickness and I haven’t done much blogging lately, sorry! I love the idea of making these into muffins and either way would work! Hope you enjoyed! 🙂

    • So sorry I didn’t reply to your comment sooner! If you like garlic salt it will be fine. I don’t use it because I find it makes my dishes to salty before I feel I have enough garlic flavor. Thanks for asking!

    • These are actually baked in a cast iron skillet touching each other. BUT you most certainly could bake them on a baking sheet. No need to line the tray and you can place them side by side (helps them rise taller) or space them an 1″ apart. Hope that helps! Thanks for asking! 🙂

    • My apologies…I’m having a bad case of the Monday’s!!!! I thought you commented on the buttermilk chive biscuits I posted yesterday. So anyway these garlic cheddar biscuits are baked on a baking sheet and there is no need to line it because of the butter in the biscuits. You can space them an inch apart. Sorry for any confusion!! Thank you!

    • You can make buttermilk by adding 1 tablespoon lemon juice OR white vinegar to a liquid measuring cup. Fill the glass with milk to the 1 cup line. Let sit for 5 minutes then stir and use in place of 1 cup of buttermilk. For the buttermilk in the topping you can just use a little more butter or use about 1 tablespoon of milk. Let me know how you like them! 🙂

    • Yes, they freeze well!! Freeze baked biscuits for up to 3 months and thaw overnight then warm a little in the microwave. Hope you enjoy!


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