Go Back
+ servings

Copycat Red Lobster Biscuits

close up shot of a bunch of Copycat Red Lobster Biscuits garnished with parsley
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 Time 5 mins
Cook Time 14 mins
Total Time 19 mins
Course Appetizer, Bread, Side Dish
Cuisine American
Servings 11 biscuits
Calories 250 kcal


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


  • Preheat the oven to 475°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, 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.


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.
*One of the tests I did was at 450 F, but I wanted a higher rise so I increased the amount of baking powder and the temp. I have always been told to bake biscuits on a very high heat 450 up to 500F. I wouldn’t go to 500 because ovens can vary too much and you could end up burning your food. The basic principle is that a shorter bake time at a higher temp yields a taller/fluffier biscuit. A note from Southern Living about baking biscuits I found online ~ " A hot oven helps biscuits bake, and rise, quickly. We recommend 475* for 15 minutes. Remove from the oven as soon as they are lightly browned."


Calories: 250kcalCarbohydrates: 15gProtein: 7gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 539mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 660IUVitamin C: 1mgCalcium: 154mgIron: 1mg