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!
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
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!
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!!
FAQS:
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.
More Great Bread Recipes:
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Garlic Cheddar Biscuits
Ingredients
BISCUITS:
- 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
- 1½ cup (170g) shredded cheddar cheese I like sharp cheddar
TOPPING:
- 2 tablespoons melted butter
- 2 tablespoons buttermilk
- 2 teaspoons finely chopped fresh parsley
- ½ teaspoon garlic powder
Instructions
- 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.
Notes
- 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.
I love this recipe!
Thank you very much!
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!!
Thank you so much Karen!! So glad you liked them!
None Left to Freeze – what an awesome recipe
Lol! So glad you liked them and thanks for sharing!
Those are delicious
Thank you very much! So glad you liked them!
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!!!
Thank you so much!! And I like your idea of using melted garlic butter in the biscuits!! Thanks for sharing!
These are awesome! Made a roast and needed something to go with it and this was a big hit.
I am so glad you liked them!! Thanks for sharing Renee!!
These are great and er all love them. I wonder though, can I use minced garlic instead of garlic powder?
I have never tried replacing the garlic powder for minced so I can’t say for sure. I’m glad you liked them!
Can these be rolled and cut?
No, the dough is too wet.
These were absolutely delicious! The only adjustment I would make is eliminating the sugar. I will definitely be making these again!
Thank you so much!! So glad you liked them!! 🙂
Yummy!
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.
Lol, I am so glad everyone liked them!! And I’m so glad it’s become a favorite!! 🙂
I have made these biscuits for guests twice and am sharing the recipe with everyone who eats them. They are marvellous! Thanks so much.
Thank you so much Rose!! I am so glad everyone enjoyed them as much as we do!! 🙂
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.
Thank you so much!! I am so glad you liked them!!
I adapted this recipe into a cheesy garlicky monkey bread….yummy
Mmmmm that sounds divine!! Thanks Jesi!!
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!!
Garlic Cheddar Biscuits
Can I use a muffin pan? If so should I grease them or could I just use cupcake liner cups?
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! 🙂
Will garlic salt work?
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!
Do you line the baking tray with anything and how far apart should they be on the baking tray?
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!
How would i adjust if I did not have the buttermilk.
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! 🙂
Could you make this as a loaf of bread instead of biscuits? If so what adjustments would need to be made?
I have never tried making it into a loaf. However, that does sound like a great idea. Sorry I couldn’t help.
These look fantastic. Can they be frozen for later?
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!