Copycat Red Lobster Biscuits

5 from 1 vote

Copycat Red Lobster Biscuits are better than the bread at the restaurant or baked from a box because they are made in minutes with simple staples at home. They're the flakiest, fluffiest drop-style, delicious dinner side.

Prep Time5

Bake Time12

Total Time17

Course: Side Dish

Cuisine: American

Servings: biscuits

Calories: 250kcal

Author: Jennifer Fishkind

Ingredients

1½ cups self-rising flour
1 tablespoon granulated sugar
1 teaspoon garlic salt
⅝ teaspoon garlic powder divided ½ teaspoon and ⅛ teaspoon
1 teaspoon baking powder
3 tablespoons fresh parsley chopped & divided
1½ cups sharp cheddar cheese shredded
¾ cup unsalted butter melted & divided
¾ cup full-fat buttermilk cold

Instructions

Preheat oven to 425* F. Line a large rimmed baking sheet with parchment paper. Set aside.
In a medium bowl, with a pour spout, combine ½ cup (1 stick) of the melted butter with the cold buttermilk. Stir to incorporate fully.
¾ cup unsalted butter, ¾ cup full-fat buttermilk
In a large mixing bowl combine the self-rising flour, granulated sugar, baking powder, garlic salt, ½ teaspoon of 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.
1½ cups self-rising flour, 1 tablespoon granulated sugar, 1 teaspoon garlic salt, ⅝ teaspoon garlic powder, 1 teaspoon baking powder, 3 tablespoons fresh parsley, 1½ cups sharp cheddar cheese
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 10 minutes or until lightly golden on the edges.
In a small dish melt the remaining ¼ cup (½ stick) unsalted butter, add the remaining 1 tablespoon chopped fresh parsley and add the remaining ⅛ of garlic powder. 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 to serve.
These copycat red lobster biscuits can be served immediately or at room temperature.

Notes

Storage:

To Store: These biscuits can be stored in a covered container, in the refrigerator for 2-3 days.
To Freeze: For best results, cool and freeze your biscuits the same day you bake them. To freeze unbaked biscuits, flash freeze the biscuits until solid and then transfer them into a gallon-sized freezer bag. They will keep frozen for up to 2 months. To freeze baked biscuits, cool completely before placing them in a gallon-sized freezer bag. You can freeze them for up to 3 months.
To Reheat: Refrigerated biscuits can be reheated in a 200 degree F oven for 5-7 minutes.

Tips:

These Copycat Red Lobster Biscuits can be served immediately or at room temperature.
Don’t overmix the biscuit dough! You want to stir your ingredients until just combined so that they’re soft, fluffy, and airy.
You can melt the butter on the stovetop if you are worried about it exploding in the microwave!

Nutrition