Red Lobster Biscuits, right at home! Fluffy, cheesy, and brushed with garlic butter, these copycat drop biscuits bring all the famous flavor in no time.
Prep Time15 minutesmins
Cook Time15 minutesmins
Chilling Time10 minutesmins
Total Time40 minutesmins
Course: Dinner, Side Dish
Cuisine: American, Vegetarian
Keyword: red lobster biscuit recipe, red lobster biscuits
Adjust the rack to the middle position in the oven and preheat to 450°F (232°C). Line a large sheet pan with parchment paper or a silicone baking mat. Or generously butter a large cast-iron (oven-safe) pan. Melt butter in the microwave and set aside to cool for 3–4 minutes.
Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter form. Set aside.
In a large bowl, whisk together 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 overmix. Gently fold in shredded cheese.
Lightly spritz a 1/4 cup (66g) measuring cup. Scoop the batter into the measuring cup and drop onto the prepared sheet pan. Repeat with all the batter, leaving 1-1/2 inches of space between each biscuit. Place in the fridge for 10 minutes.
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.
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 (see note 2). Enjoy warm—these are best the same day, right out of the oven!
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Notes
Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour (which creates denser/drier biscuits). Instead, 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.Note 2: 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.Storage: Biscuits are always best the same day they are made, but you can keep leftovers in an airtight container or bag and refrigerate for up to 3 days or freeze for 2–3 months.