Copycat Red Lobster Biscuits

5 from 2 votes

Soft and buttery, these copycat Red Lobster biscuits are just like the real thing right down to the melted garlic butter that gets poured over top.

Prep Time5

Cook Time14

Total Time19

Course: Appetizer, Bread, Side Dish

Cuisine: American

Keyword: Copycat Red Lobster Biscuits Recipe

Servings: biscuits

Calories: 250kcal

Ingredients

¾ cup unsalted butter melted and divided
¾ cup full-fat buttermilk cold
1½ cups self-rising flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon garlic salt
½ teaspoon garlic powder
3 tablespoons fresh parsley chopped and divided
1½ cups sharp cheddar cheese shredded

Instructions

Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper. Set aside.
In a medium bowl, with a pour spout, combine ½ cup of the melted butter with the cold buttermilk. Stir to incorporate fully.
In a large mixing bowl, combine the self-rising flour, granulated sugar, baking powder, garlic salt, garlic powder and 2 tablespoons of fresh chopped parsley. Once all those ingredients are combined, add the shredded cheddar cheese and toss the cheese in the flour mixture so that all the cheese is coated.
Add the buttermilk and melted butter mixture to the flour mixture and gently combine with a wooden spoon until all the liquid is incorporated into the flour. Do not overmix the batter.
Using a 2-inch cookie scoop, scoop out the biscuits onto the prepared baking sheet 2 inches apart.
Bake for 12 to 14 minutes or until lightly golden on the edges.
In a small dish, melt the remaining ¼ cup unsalted butter and add the remaining 1 tablespoon chopped fresh parsley. Stir to combine.
When the biscuits come out of the oven, using a pastry brush, brush them with the additional parsley-infused melted butter.
Allow the biscuits to cool for 5 minutes on the baking sheet before removing them to serve.

Notes

PRO TIP: An ice cream scoop works too if you don’t have a cookie scoop.

PRO TIP: Don’t forget the garlicky butter topping after the warm biscuits come out of the oven. That’s what gives these biscuits the classic “cheddar bay” flavor.

Nutrition