Red Lobster Cheese Biscuits

These cheddar bay biscuits are the famous Red Lobster copycat that gets made in countless American kitchens for very good reason. The trick to nailing the restaurant flavor is right at the end: a generous brush of melted butter mixed with garlic powder, dried parsley, and Italian seasoning hits the hot biscuits the moment they leave the oven, soaking into every nook for that signature herbaceous-buttery finish.

The biscuit itself is essentially a cheese-loaded drop biscuit using Bisquick (or any biscuit baking mix). No rolling, no cutting, no fussing. You stir, drop spoonfuls onto the sheet, and bake. The 450°F (230°C) high heat is what gives the biscuits their golden tops while the centers stay tender.

Using sharp cheddar is non-negotiable. Mild cheddar gets lost in the biscuit; sharp delivers the punchy cheese flavor that matches the restaurant version. A pound of cheese sounds like a lot but the recipe scales for a serious crowd.

The garlic-herb butter brush is what people remember about these biscuits. Without it, you have decent cheese biscuits; with it, you have the unmistakable Red Lobster experience. Brush while the biscuits are still piping hot for maximum absorption.

Serve immediately. These are at peak texture in the first 15 minutes; refrigerated and reheated they’re never quite the same.

Pro Tips

• Grate the cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
• Drop biscuits in equal-sized portions for even baking. A medium cookie scoop works perfectly.
• Brush the butter mixture twice if you want extra impact: once when biscuits come out, again 5 minutes later.
• Use cold water as the recipe specifies. Cold water keeps the dough less sticky and makes drop biscuits easier to handle.

Variations

• Stir a teaspoon of Old Bay into the dough for a seafood-restaurant nod.
• Add a dash of cayenne or smoked paprika for gentle heat.
• Substitute pepper jack cheese for cheddar for a spicier biscuit.