Garlic-Cheddar Drop Biscuits

Garlic Cheddar Drop Biscuits Recipe | snappygourmet.com

A friend recently asked me if I had a recipe for a biscuit recipe similar to the biscuits served at Red Lobster.  There are all sorts of copycat Red Lobster biscuits on the internet.   I’ve used some of the standard copycat recipes for years but thought I’d try something a little different this time.  Most of the copycat recipes use baking mixes which work just fine but I thought I’d try something a little more from scratch.  Even those these biscuits are from “scratch” they are just as easy as many of the other copycat recipes and come together fast!  The best thing is that they are “drop” biscuits so you don’t need to roll out the dough and cut out the biscuits.  You just spoon the dough right onto your baking sheet.

Make sure you mix all the dry ingredients together well before adding the other ingredients.  Using a fork or pastry cutter, cut the butter into the flour mixture until it gets crumbly.  You can use shortening instead of butter or half butter/half shortening.  I think next time I may try half/half.

Garlic Cheddar Drop Biscuits Recipe | snappygourmet.com

When you add the milk, mix the dough JUST until it’s combined.  Do not overmix or you’ll get tough biscuits.  I like to lightly brush the tops of the biscuits before they go into the oven, then again when they’re done baking and still warm.

Garlic Cheddar Drop Biscuits Recipe | snappygourmet.com

These biscuits are light and fluffy and a great buttery taste!  Are they exactly like Red Lobster’s biscuits?  Hard to say, but they are definitely good!

  Garlic Cheddar Drop Biscuits Recipe | snappygourmet.com 

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Garlic-Cheddar Drop Biscuits
5.0 from 4 reviews
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Recipe type: Bread
Author:
Prep time:
Cook time:
Total time:
Serves: 12 (makes 12 biscuits)
Biscuits similar to Red Lobster's biscuits!
Ingredients
  • Biscuits:
  • 8.5 oz (about 2 cups) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup cold unsalted butter, cut into small cubes
  • 1 cup shredded sharp cheddar cheese
  • ¾ cup cold milk
  • Butter topping:
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a medium mixing bowl mix together flour, baking powder, ½ teaspoon salt, and ½ teaspoon of garlic powder until well combined.
  3. Using a fork or pastry cutter, cut butter into flour mixture until mixture is crumbly. Mix in cheese. Mix in cold milk just until combined (do not overmix).
  4. Drop biscuits (about 3 tablespoons of dough per biscuit) onto a nonstick baking sheet or a baking sheet lined with silpats or parchment paper.
  5. Mix together 3 tablespoons melted butter, ½ teaspoon garlic, and ⅛ teaspoon salt in small bowl then brush lightly on top of each roll reserving rest of butter mixture for later.
  6. Bake biscuits at 425 degrees F for about 10-15 minutes or until browned on bottom. Remove from oven and while still hot, brush more melted butter mixture on top.
  7. Makes 12 biscuits
Notes
SNAPPY TIPS: These biscuits are best served warm right out of the oven, but you can reheat them later if you need to. Sprinkle a little dried parsley on top of rolls for a little color.

SNAPPY SUBSTITUTIONS: You can substitute any kind of shredded cheese for the cheddar cheese, although a sharp tasting cheese is best. You can also substitute some or all shortening in the biscuits for the butter.

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Comments

  1. 1

    I don’t much like Red Lobster, but I could eat a whole basket of their biscuits–they look great, Lisa, I will definitely give them a try.

  2. 2

    Yummy!! Cannot wait to try these — I love them!!

  3. 3
    Kira Lewis says:

    Trying these tonight to go with potato soup. Yum!

  4. 5
    Kira Lewis says:

    Wow! These were so yummy and they actually warmed up pretty well for my lunch today. The pics were really helpful or I might not have had the dough come out right.

  5. 6

    Made these tonight…oh my. They are AWESOME!!!! Crispy on the outside and soft and fluffy inside.

  6. 8

    I made this for tonight’s dinner!! Although I have never made biscuit from scratch your instructions were very easy to follow! I tried not to mix too much as you said! :)
    Whole my family loved it! Thank you for sharing such a great recipe!

  7. 9

    Quick, easy and tasty. They are always a hit.

  8. 10

    From scratch! Yay – can’t wait to try your recipe.

  9. 11

    Hi,
    I just made your biscuits with our stew for dinner tonight and they were awesome. I’ve never made biscuits successfully from scratch and I tried these. I used a toaster oven, and I also used mexican cheese blend cus that was what I had. Very good! Thank you!

  10. 12

    You say 8.5 ounces or 2 cups….. Those are not the same – confused

    • 13

      Hi Heather, sorry for the confusion. The flour I use has about 120 grams of flour (according the nutritional info on the side of the package) per cup which converts to about 4.25 ounces per cup (or 8.5 ounces for 2 cups).

  11. 14

    I made these today with eggs for a brunch with my family. I used half the salt and added chopped crispy veggie bacon strips. They turned out amazing, and I got rave reviews, this is a great recipe! Thanks! :-)

  12. 16

    These biscuits are fun and easy to make, and they are delicious! I made these tonight to accompany homemade chicken & rice soup. I did everything as directed, using Rex Fox Red Leicester cheese from Trader Joe’s, which is dry, sharp and crumbly. We loved them. Thanks for the great recipe!
    Will definitely make again.

  13. 18

    I tried twice to pin this, but it wouldn’t work.

  14. 20

    Yummy! These were seriously the best biscuits I’ve ever made/ate. Never had Red Lobster but I can’t imagine yummier ones out there.

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