Delicious Non-Vegan African Foods

Red Lobster Cheddar Biscuits – Immaculate Bites

I’ll admit, I’m not a huge Red Lobster fan. Yet when one of my friends or family girlfriends suggests going there, I usually agree with him for one reason: Cheddar his biscuits. And you know me If you like something at a restaurant, you have to figure out how to make it yourself. 😜

Honestly, these biscuits are so easy to make that I don’t understand why it took me so long to come up with this copycat recipe! A simple pantry staple ready in 20 minutes! They literally appear on the table in less than half an hour.

Insider View Red Lobster Cheddar Biscuits

Can you really make red lobster cheddar biscuits at home?

Yes, my friend, you can! These biscuits are almost identical to the restaurant version. Mostly because, in my opinion, they are a little better – if you can imagine! You don’t have to feel

recipe ingredients

Red Lobster Cheddar Biscuit Recipe Ingredients
  1. flour – Because all great biscuits start with a good amount of flour.
  2. Baking powder – The booster in this recipe makes fluffy biscuits. No kneading or fermentation time required.
  3. spices – Garlic powder, a little sugar cajun seasoning, and dried parsley make these biscuits very flavorful. Fresh from Cajun Seasoning? Instead, use cayenne pepper or Old Bay Seasoning to taste.
  4. butter – Butter adds depth of flavor to these biscuits, making them delightfully decadent.
  5. milk – Milk is added to this biscuit dough to add flavor and protein.
  6. cheddar – Finally, cheddar cheese! These biscuits are so cheesy that we love them, right?😆

How to make red lobster cheddar biscuits

Mix dry and wet ingredients to make dough
Bake with cheese

making cheddar biscuits

  • dry material – In a large mixing bowl, combine dry ingredients: flour, sugar, salt, garlic powder, baking powder, and Cajun Creole Seasoning. (Photo 1-2)
  • Wet material – Add the butter and milk to the dry ingredients and stir gently (like a ball) until all are moist and cohesive. (Photos 3-4)
  • cheese – Then add cheese and mix with a spoon. (Photo 5)
  • make biscuits – Scoop the dough with a cookie scoop and drop each “biscuit ball” 2 inches apart onto the cookie sheet. (Photo 6)
  • bake – Arrange evenly on prepared baking sheet and bake for 10-12 minutes.

prepare the butter glaze

  • melted butter – While the biscuits are baking, add the remaining butter to a small mixing bowl and microwave until the butter melts. It takes about 30 seconds.
  • Season – Then add the parsley and mix well.
  • Last touch – When the biscuits come out of the oven, brush with butter glaze and serve.
Oven-baked red lobster cheddar biscuits

recipe variations

  1. Mix and match cheeses to create different versions of these cheesy biscuits. Fresh Parmesan or Gouda are also delicious, but you can also use spicy pepper jacks!
  2. Add more herbs if your heart desires. Basil, oregano, rosemary, thyme, and even marjoram taste great in these biscuits. Herbs can be added to the dough or butter glaze for an even more fragrant finish.

tips and tricks

  1. Old or expired baking powder can lose its effectiveness and result in flat biscuits. Test the effectiveness of baking soda by mixing half a teaspoon of baking powder with 1 cup of hot tap water.
  2. Do not let this batter sit too long before baking. These biscuits are best when baked right away.
  3. If you don’t have a cookie scoop, you can also use an ice cream scoop to make evenly shaped biscuits.

advance instructions

These biscuits have a shelf life of 3 days, so make them early. However, with only 20 minutes of total prep time, you don’t need to prepare ahead of time.

How to eat and store

Serve red lobster cheddar biscuits freshly baked in the oven Brush with butter glaze. It’s delicious even when it’s hot! They’re great at room temperature, but you can also heat them up in a toaster oven or microwave them for a few seconds.

Store leftover cheddar biscuits in an airtight container on the counter for up to 3 days, or freeze for up to 3 months.

To reheat them, microwave for about 10 seconds, or oven or toaster oven at 350°F/177°C for 5-10 minutes.

Oven-baked red lobster cheddar biscuits

Frequently Asked Questions

Can I use Bisquick to make Red Lobster Cheddar Biscuits?

You can do it. Bisquick already has a leavening agent, so don’t add baking powder.

Do cheddar biscuits need to be refrigerated?

You can also refrigerate them if desired. After all, they are loaded with dairy. However, it will be fine for about 3 days at room temperature. Do not leave it for longer.

Can you make these cheddar biscuits gluten free?

I haven’t tried this, but technically it’s just replacing regular all-purpose flour with an all-purpose gluten-free flour mix. 😉

Compatibility with Red Lobster Cheddar Biscuits

I’m a fan of homemade seafood dinners, so I love pairing these biscuits with seafood entrees.they fit very well lobster mac and cheese (You shouldn’t eat too much cheese😆) shrimp gumboAlso creamy scallop.

I usually balance the creamy, cheesy richness with a fresh salad. wedge saladThen I like to wash it down with a citrus drink like my famous brazilian lemonade. Hmmm!

Other Heavenly Biscuit Recipes You Should Try

  1. southern style biscuits
  2. Soft and light cream biscuit
  3. easy drop biscuits
  4. angel biscuits
  5. fluffy cat head biscuits
  6. 3 ingredient biscuits

Conclusion

Bake up a tray (or two) of these cheesy, herby, buttery biscuits and take some “lobster” home! What imitation recipes have you tried at home? Let us know in the comments. Thank you very much! 🙏

see how to make

This blog post was originally published in December 2017 and has been updated with additional tips, new photos, and videos.

red lobster cheddar biscuits

Buttery, moist, soft, and crispy on the outside, these addictive biscuits are ready in just 20 minutes. These made-from-scratch cheesy treats fly off the table in seconds, so be prepared to make a double batch. Makes 18-20 biscuits

instructions

  • Preheat oven to 400℉205℃.

  • Combine the dry ingredients of flour, sugar, salt, garlic powder, baking powder, and Cajun Creole seasoning in a large mixing bowl.

  • Gently stir the butter and milk into the dry ingredients until everything is moist and comes together (like a ball).

  • Then add cheese and mix with a spoon.

  • Scoop the dough with a cookie scoop and drop each biscuit ball 2 inches apart onto the cookie sheet.

  • Arrange evenly on prepared baking sheet and bake for 10-12 minutes.

  • While the biscuits are baking, add the remaining butter to a small mixing bowl and microwave until the butter melts, about 30 seconds.

Tips and notes:

  1. Old or expired baking powder can lose its effectiveness and result in flat biscuits. Test the effectiveness of baking soda by mixing half a teaspoon of baking powder with 1 cup of hot tap water.
  2. Do not let this batter sit too long before baking. These biscuits are best when baked right away.
  3. If you don’t have a cookie scoop, you can also use an ice cream scoop to make evenly shaped biscuits.
  4. Feel free to add cayenne pepper or Old Bay seasoning in place of cajun spice if you like.
  5. Both pre-shredded mild cheddar cheese or freshly shredded cheddar cheese work well in this recipe.
  6. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
  7. Please remember that nutritional information is approximate and can vary greatly depending on the products used.

Nutrition Facts Table:

Serving: 2biscuit| | calorie: 310kcal (16%)| | carbohydrate: 41g (14%)| | protein: 6g (12%)| | thick: 14g (twenty two%)| | saturated fat: 9g (56%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 3g| | Trans fat: 1g| | cholesterol: 36mg (12%)| | sodium: 188mg (8%)| | potassium: 259mg (7%)| | fiber: 1g (Four%)| | sugar: 3g (3%)| | Vitamin A: 476IU (Ten%)| | Vitamin C: 0.03mg| | calcium: 106mg (11%)| | iron: 2mg (11%)

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