Red Lobster Cheese Rolls

These copycat cheese rolls capture that Red Lobster garlic-butter experience at home. Sharp cheddar gets mixed into a simple Bisquick dough, dropped onto a baking sheet, and baked hot and fast. The real magic happens after they come out of the oven: a generous brush of melted butter spiked with garlic, parsley, and Italian seasoning soaks into the warm tops.

Drop biscuits are forgiving by nature, and these are no exception. No rolling, no cutting, no fussing with dough. The cold water mixed with Bisquick creates steam pockets during baking that puff the rolls up light and tender. Sharp cheddar (the sharper the better) punches through the buttery richness so each bite has real flavor, not just grease.

Chef Tips

• Use very cold water for the dough. Cold liquid creates more steam in the hot oven, which means fluffier rolls.
• Brush the garlic butter on while the rolls are still piping hot. The warmth helps the butter absorb rather than sitting on top.
• Don’t overmix the dough. Stir just until combined. Lumpy, shaggy dough makes the lightest biscuits.
• Grate your own cheese from a block. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.

Variations

• Add a pinch of cayenne to the garlic butter for a subtle kick.
• Mix in crumbled cooked bacon and chopped chives for a loaded biscuit.
• Swap cheddar for pepper jack cheese for a spicier version.