Red Lobster Biscuits Recipe: Better Than the Real Thing (And No Pants Required)

Ever gone to Red Lobster, inhaled those buttery, garlicky biscuits like you’ve been stranded on a desert island, and thought, “I could live off these forever?”
Yeah, same. Honestly, the only reason half of us even show up there is for the Red Lobster biscuits—the seafood is just the bonus track.

But here’s the deal: you don’t have to leave your cozy house (or your elastic waistbands) to experience that carby heaven. We’re making Red Lobster biscuits at home, baby—and dare I say, they’re even better?

Why These Red Lobster Biscuits Are Life-Changing

First of all, butter. Second of all, cheddar. Third? Garlic. Do I really need to keep going?

These biscuits are stupidly easy to make. No yeast. No weird kitchen wizardry. Just basic ingredients, your oven, and a shocking lack of self-control.

They’re:

• Golden, fluffy, and cheesy.
• Ready in 20 minutes.
• Perfect for impressing literally anyone (even your cat will judge you less).
• So addictive that you might start baking them at 2 a.m. because… why not?

Ingredients for Red Lobster Biscuits

Here’s your grocery list (and FYI, don’t skimp on that cheese):

• 2 cups all-purpose flour (the boring kind, no almond flour here)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder (plus more for topping, if you’re extra)
• 1 cup buttermilk (or regular milk + 1 tbsp lemon juice as a cheat)
• ½ cup unsalted butter, melted (plus extra for brushing)
• 1 ½ cups shredded sharp cheddar cheese
• 1 tablespoon fresh parsley, chopped (for the fancy “I tried” look)

Substitution corner:

• No buttermilk? Fake it with milk + lemon juice.
• No fresh parsley? Dried parsley is totally fine. No judgment.

Tools & Kitchen Gadgets Used

Here’s what you’ll need (aka, the Amazon affiliate dream list):

• Mixing bowls (one medium, one small)
• Whisk
• Silicone spatula
• Baking sheet
• Parchment paper (because who likes scrubbing burnt cheese?)
• Pastry brush (for that buttery topcoat)
• Measuring cups and spoons
• Cooling rack (if you can resist eating them straight off the tray)

Step-by-Step Instructions for Red Lobster Biscuits

1. Preheat your oven to 450°F.
Get it screaming hot, like your neighbor’s questionable grill.

2. Line a baking sheet with parchment paper.
Trust me, you’ll thank yourself when cheese puddles start happening.

3. Mix your dry ingredients.
In a bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and garlic powder. Pretend you’re on a cooking show.

4. Stir in the wet stuff.
Pour in the buttermilk and melted butter. Stir just until combined—no over-mixing unless you want chewy sad biscuits.

5. Add cheese. LOTS OF CHEESE.
Fold in that glorious shredded cheddar. Try not to just eat it by the handful (no promises though).

6. Scoop the dough onto the baking sheet.
Use a spoon or cookie scoop to plop rough mounds. Rustic = charming.

7. Bake for 10–12 minutes.
You want the tops lightly golden, not scorched like your last attempt at “just a quick broil.”

8. Butter bath.
Mix a little melted butter, garlic powder, and parsley. Brush that magic all over the warm biscuits.

9. Eat immediately.
Or just stare lovingly for 3 seconds before devouring 5 of them.

Calories & Nutritional Info (Approx per biscuit)

• Calories: 200
• Fat: 13g
• Carbs: 17g
• Protein: 5g
• Sugar: 1g
• Fiber: 1g
• Mood Boost: 1000%

Common Mistakes to Avoid

• Overmixing the dough.
  You’ll end up with hockey pucks instead of fluffy clouds. Be lazy here.
• Skipping the parchment paper.
  Those cheese leaks turn into Superglue on a bare pan.
• Using cold butter.
  You want that melted buttery goodness evenly mixed, not clumpy chaos.
• Forgetting the buttery topping.
  That final brush is NOT optional unless you enjoy sadness.

Variations & Customizations

Feeling wild? Here’s how to make them your own:

• Keto-Friendly: Use almond flour and sugar-free substitutes, but manage your expectations, okay?
• Spicy Version: Add chopped jalapeños and a sprinkle of cayenne.
• Garlic Explosion: Double the garlic powder and add roasted garlic to the dough for true vampire repellence.

FAQ About Red Lobster Biscuits

Q: Can I make Red Lobster biscuits ahead of time?
A: Yes! Store them in an airtight container and reheat for max buttery bliss.

Q: Can I freeze Red Lobster biscuits?
A: Totally. Freeze baked biscuits, then warm them up in the oven when that carb craving hits.

Q: Do I have to use buttermilk?
A: Nope. Milk + lemon juice hack works like a charm.

Q: Why are my biscuits flat?
A: Probably overmixed or too much liquid. Handle that dough gently, you monster.

Q: Can I use pre-shredded cheese?
A: You can… but block cheese you shred yourself melts so much better.

Q: How do I reheat Red Lobster biscuits?
A: Pop ‘em in the oven at 350°F for 5-7 minutes. Microwave if you’re desperate (no shame).

Q: Are Red Lobster biscuits vegetarian?
A: Yep! As long as you don’t dunk them in shrimp scampi (tempting though).

Final Thoughts

There you have it: homemade Red Lobster biscuits that taste even better because you didn’t have to tip anyone.

Go ahead, make a batch (or three), flex on your friends, and maybe don’t tell them how easy it was.
Because honestly, when biscuits are this good and this easy, why even bother wearing real pants again?