One Bowl Cheddar Garlic Biscuits (Copycat Red Lobster Biscuits) are SO easy. They're the perfect side dish for parties, bbq's, and weeknight dinners.
Originally Published August 21, 2017. Red Lobster cheesy biscuits are amazing, which is why I had to recreate them. Here's my FAVORITE Cheddar Garlic Biscuit recipe, beloved by all, eaten by many. I've tried a lot of copycat recipes, and none of them were quite right for me. I've tried a few that use melted butter in place of oil, and although they tasted great the texture was better and the biscuits were less crumbly when I used vegetable oil instead.
Tips for the Best EVER Cheddar Garlic (copycat Red Lobster) Biscuits:
- Don't overmix the dough! Mix until just combined. Too much mixing makes the biscuits tough rather than tender.
- Use buttermilk! If I don't have buttermilk on hand, I often substitute with 1 cup milk with 1 teaspoon vinegar or lemon juice added, and let it sit for 5-10 minutes before adding to my dough.
- Use quality cheddar cheese. It really does make a difference in taste and texture of your biscuits.
- Use a cookie/muffin scoop for perfect sized biscuits every time!
I use a 2 inch cookie/muffin scoop to make the biscuits the perfect size.
After they are baked it's more than fine to brush them with a little bit of melted butter and sprinkle some dried herbs on top. The nice thing about these biscuits is that they go with SO many different main dishes. They also freeze well. I love to make double batches and freeze some for later! If you do end up having leftovers (we usually don't 😆) you can store the biscuits in an airtight container for up to 3 days. Don't put bread in the fridge! it causes it to go dry and stale much faster. I learned that working in a bakery during college.
📝 Printable Recipe
Cheddar Garlic Biscuits (copycat Red Lobster)
- 2 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 teaspoon dried basil (or dried Italian seasoning)
- 1-½ cups cheddar cheese, shredded
- 1 cup buttermilk (or 1 cup milk with 1 teaspoon vinegar added)
- ½ cup oil
Preheat oven to 450 degrees F. Grease cookie sheet.
- Mix all dry ingredients including shredded cheddar cheese together in a medium sized bowl.
- Add buttermilk and oil, mix dough until just combined. Don't overmix!
- Using a 2 inch muffin scoop, scoop dough onto cookie sheet.
- Bake at 425 degrees for 10-12 minutes. Tops should barely be golden brown. Enjoy!
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