Red Lobster Biscuits are a copycat of the famous drop biscuits sold at Red Lobster. These biscuits are famous for good reason -- they're fluffy, cheesy, and slathered in the most delicious garlic butter. With this copycat recipe, you can have hot and cheesy biscuits ready in a flash-- in the comfort of your own home!
Course Dinner, Side Dish
Cuisine American, Vegetarian
Keyword red lobster biscuit recipe, red lobster biscuits
PREP: Adjust the rack to the middle position in the oven and preheat to 450 degrees F (232 degrees C). Line a large sheet pan with parchment paper or a Silpat liner. Or generously butter a large cast-iron (oven-safe) skillet. Melt butter in the microwave and set aside to cool for 3-4 minutes.
BUTTER AND BUTTERMILK: Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter form. Set aside for now.
DRY INGREDIENTS: In a large bowl, whisk together the flour, baking powder, sugar, salt, Old Bay seasoning, garlic powder, dried parsley, and cayenne if using. Make a well in the center and use a spatula to scrape every bit of the butter-and-buttermilk mixture from the spoon and bowl into the dry ingredients. Use a wooden spoon to mix the dough together just until ingredients are incorporated. Don't over mix. Gently fold in the grated cheese.
DROP BISCUITS: Lightly spritz a 1/4 cup (66g) measuring cup and scoop the batter into the measuring cup and then drop onto the prepared sheet pan. Repeat with all the batter, leaving 1-1/2 inches of space in between each biscuit. Place in the fridge for 10 minutes.
BAKE: Bake biscuits for 12-15 minutes or until tops and bottoms are a light golden brown and when tapped on the top it sounds hollow.
GARLIC BUTTER TOPPING: While biscuits are baking, mix together all the ingredients for the topping. Remove biscuits from the oven and let cool on the pan for 5 minutes. Transfer to a wire cooling rack and brush the melted butter on the biscuits. (Note 2) Enjoy warm -- these are best the same day they're made, right out of the oven!
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Notes
Note 1:Measuring flour: If you press a measuring cup into a bag of flour, you will pack in way too much flour (which creates denser/drier biscuits). To accurately measure the flour, spoon the flour into the measuring cup until it's overfilled. Then use the back of a table knife to level the measuring cup at the top. You’ll have a perfect flour measurement now!Note 2: Cooling: Once you pull them from the oven, allow time for the biscuits to stand for about 5-10 minutes without breaking into them. The residual heat and steam ensure the insides are fully baked through.