I made these with baked potato soup and loved it. Great addition! I gave them to a friend and he said they tasted just like the ones at Red Lobster®. The recipe will yield more if made into smaller biscuits. They are best served fresh out of the oven.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.

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  • Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.

  • Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.

  • Drop batter by tablespoonfuls onto the prepared baking sheet.

  • Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

Cook's Note:

You can add about 1 teaspoon of garlic powder and/or 2 teaspoons dried parsley to the melted butter to then brush on top of the biscuits.

Nutrition Facts

379 calories; 11.1 g protein; 34 g carbohydrates; 90.2 mg cholesterol; 795.9 mg sodium. Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2017
These turned out great! It's been awhile since I've been to Red Lobster but if my memory serves me right, these are the real deal. Down in the footnotes it mentions adding garlic powder and parsley to your butter. You want to be sure and do this if you are wanting a true copycat version. Read More
(26)

Most helpful critical review

Rating: 3 stars
10/29/2019
Maybe it's my oven, but I had to cook for 10 minutes longer to brown them. A bit salty for my taste, but could be the butter I chose too. I'm not sure if I'll make this recipe again. Read More
(6)
144 Ratings
  • 5 star values: 103
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
10/22/2017
These turned out great! It's been awhile since I've been to Red Lobster but if my memory serves me right, these are the real deal. Down in the footnotes it mentions adding garlic powder and parsley to your butter. You want to be sure and do this if you are wanting a true copycat version. Read More
(26)
Rating: 5 stars
10/22/2017
These turned out great! It's been awhile since I've been to Red Lobster but if my memory serves me right, these are the real deal. Down in the footnotes it mentions adding garlic powder and parsley to your butter. You want to be sure and do this if you are wanting a true copycat version. Read More
(26)
Rating: 5 stars
07/31/2018
Delicious! Just a few small changes...I think it needs a little extra salt both in the biscuit itself, and also a little added to the garlic butter for the top. Also, the biscuits will be more flaky if you pinch the cold butter into the flour mixture before you add the cheese...make it to where it’s pea sized lumps...and then add the cheese...and then add the milk and egg. I also added extra cheese like another reviewer. I didn’t have sharp cheddar, I only had a mild cheddar/Monterey jack mix, but sharp cheddar will be the bomb for next time. Read More
(19)
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Rating: 5 stars
07/01/2018
Since I didn’t have any bisquick on hand, I was happy to find this recipe! Huge success!!! I did alter a little for our taste preference. -For the wet ingredients, I beat the egg separately, and for the 2/3 cup milk, I combined 1/2 and 1/2 and 2% milk. -For the topping, I added about a 1/2 teaspoon of garlic and a little more than 1/4 teaspoon of dried parsley, plus a pinch of salt. -For the dry ingredients I used about 1/2 the salt (since I was adding some into my melted butter), went heavy handed on the cheese and sprinkled a little extra of the garlic. It was amazing. Will definitely add this to my recipe go to file! Read More
(14)
Rating: 4 stars
08/06/2019
I love it BUT there is something missing with the butter. If you make as the recipe says you're putting a huge chunk of butter in the milk...??? Not sure if it's supposed to be softened or melted but....!!! Read More
(13)
Rating: 5 stars
12/09/2018
Things to note: I'm not a baker, nor do I bake as a hobby or have any life experience baking. I also made them at midnight, without access to all purpose flour or eggs. I replaced the all purpose flour, baking soda, and salt with two cups of self rising flour, and the egg with one and a half tbsp vegetable oil, one and a half tbsp water, and half a tsp baking powder. I also had to use granulated garlic instead of garlic powder (I don't think this made much of a difference). In the end, I could tell that the biscuits weren't quite right, but I'm 88% certain that was the fault of my own lack of the called for ingredients. Despite that, they were perfectly edible and I'll be making the recipe again when I do have the right ingredients. (Giving five stars because I don't think it'd be fair to give it four stars when I altered the recipe so heavily.) Read More
(8)
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Rating: 3 stars
10/29/2019
Maybe it's my oven, but I had to cook for 10 minutes longer to brown them. A bit salty for my taste, but could be the butter I chose too. I'm not sure if I'll make this recipe again. Read More
(6)
Rating: 5 stars
08/05/2018
OMG! These turned out hogsome! My men loved them. Only changes I made were I added a tsp. of sugar to flour mixture and I melted butter and let it cool for a couple of minutes before combining with milk and egg. I also grated my own cheddar and I did add the 1 tsp. of garlic powder and 2 tsp. of dried parsley to the melted butter to brush on top when they came out of the oven. Read More
(3)
Rating: 4 stars
06/18/2019
I would put in more cheese. I also added chives the second time. Read More
(2)
Rating: 5 stars
03/07/2018
I did not have cheddar so I used a mix of other cheeses. Had the box mix of Red Lobster biscuits the night before. These were almost as good -- have to fault the cheese here -- & more satisfying since I knew exactly what is in them. Thanks for sharing this recipe! I am sure I will make it again & again! I plan to try it with gluten free flour as well...:) Read More
(1)