Easy Garlic Cheddar Drop Biscuits, fresh homemade biscuits ready in just 30 minutes! These simple fluffy from scratch garlic cheese biscuits are a quick copycat version of the popular Red Lobster biscuits.
Homemade Garlic Cheddar Drop Biscuits, an easy copycat recipe inspired by Red Lobster’s biscuits. A friend asked me years ago if I had a from-scratch biscuit recipe similar to Red Lobster’s Cheddar Bay Biscuits, and I came up with this homemade version. They have become a family favorite! So good if I do say so.
There are all sorts of copycat Red Lobster biscuit recipes on the internet. Many of them use Bisquick, which I love, but thought I’d come up with a “from scratch” version because we don’t always have the baking mix on hand.
Don’t worry though, these DIY restaurant-style biscuits are still quick and easy to make. You won’t believe how easy it is to make drop biscuits from scratch in no time.
The best thing is that these are “drop” biscuits so you don’t need to roll out the dough and cut out the biscuits which can take a bit of time. For these drop biscuits, you just spoon the dough right onto your baking sheet.
These Garlic-Cheddar Drop Biscuits are light and fluffy and have a great buttery taste! Are they exactly like Red Lobster’s biscuits? They are definitely close and really good! I get so many emails and comments on these delicious biscuits.
If you’re looking for a simple homemade biscuit without shortening, without Bisquick, and without buttermilk, these are for you! The best!
If you like biscuits but need a gluten-free version, try my Gluten-Free Cheddar Bay Biscuits recipe a try. Based on this recipe but with almond flour.
What are Cheddar Bay Biscuits
If you’ve never heard of Cheddar Bay Biscuits, they are popular biscuits served at Red Lobster restaurants with your meal.
They are great drop biscuits with soft and fluffy crumbs with a buttery, garlic, and cheesy taste. They are not like Southern layered flaky biscuits but still so delicious!
Equipment You May Need
- Whisk – If you’re wondering about the whisk in the video (I have gotten a lot of questions about it…), I got it locally but looks like it’s also this-> whisk on Amazon.
- Pastry Cutter – This useful and inexpensive tool makes cutting butter and shortening into doughs a breeze! If you don’t already own a pastry cutter, I would highly recommend it.
- Silicone Mats – For easy cleanup get some reusable silicone mats. They come in handy!
- Pastry Brush – A pastry brush is great for brushing the melted butter mixture onto the biscuits.
(Full printable recipe card is at bottom of post.)
Garlic Cheddar Drop Biscuits Ingredients
- Flour – Regular all-purpose flour. Some people have used self-rising and omitted the baking powder and some of the salt so you can experiment with that if you’d like.
- Baking Powder – Regular baking powder. If you do decide to use buttermilk (or homemade sour milk) you may need to add baking soda.
- Salt – If you decide to use salted butter (instead of the unsalted as suggested) be sure to reduce the salt a little.
- Garlic powder – I used regular garlic powder but you could also use toasted garlic powder if you prefer.
- Butter – You’ll need butter for the biscuits and butter topping. I used unsalted butter. For the biscuits, you could use shortening or half butter and half shortening. I haven’t tried shortening for these so can’t say how they will taste. For the topping, you could use margarine if you’d like although I wouldn’t use it for the actual biscuits. For the biscuits, be sure to keep the butter COLD until you’re ready to use it.
- Cheddar Cheese – For best results use a good quality cheddar cheese that melts well. Shredding your own from a block is the best way to go but in pinch preshredded in a bag is fine. You can also use your favorite cheese instead such as Swiss, Parmesan, etc.
- Milk – These biscuits do not have buttermilk. I used skim milk (because that’s what we generally have around) but you could use any milk. You could use or make your own buttermilk (sour milk). If you do decide to use buttermilk you may need to add a little baking soda. Be sure to keep the milk COLD until you’re ready to use it.
How to Make Garlic Cheddar Drop Biscuits
Step One: Preheat oven and prepare baking sheet. I like to line the pans with parchment paper or silicone mats.
Step Two: Mix together the dry ingredients for the biscuit dough.
Step Three: Cut the butter into the dry ingredients using a pastry cutter, fork, or two knives until a crumb forms. Stir in cheese and cold milk until JUST combined.
Step Four: Drop biscuit dough onto prepared pan.
Step Five: Mix together melted butter, garlic powder, and salt and brush on top of biscuits before baking. Save some of the butter mixture for after they are baked.
Step Six: Bake biscuits until they are golden brown around edges and underneath. While still warm, brush a little more of the butter mixture on top.
(Full printable recipe card with full details is at bottom of post.)
- These biscuits are best to eat fresh warm right after they’ve been baked. If you do have leftover biscuits, you can warm them up in the oven to refresh. Serve the biscuits in a bread basket with a towel around them to keep warm if you’d like.
- They make a great addition to any meal such as dinner, BBQs, potlucks, and more. Great with pasta dishes such as this Chicken Bacon Ranch Pasta.
- You could serve these biscuits with chicken or sausage gravy for breakfast or brunch for a hearty option. Delicious! Or for other hearty options add a little sausage, ham, or bacon to the biscuit dough.
- My family also likes to keep more melted garlic butter to dip the biscuits in while they’re eating them. Not good for you, but it’s good!
Quick Tips for Best Results
- Make sure you mix all the dry ingredients together well before adding the other ingredients and cut the cold butter in until the mixture is crumbly. You can also use a fork or two knives to cut in the butter, or even a food processor, although I think. a pastry cutter is the best option.
- 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.
- These perfect biscuits are a good size, but can be made smaller (mini size) or larger (jumbo size). Just be sure to adjust the baking time as needed.
Garlic Cheddar Drop Biscuits FAQ
How should I store the biscuits?
Store any leftover biscuits in an airtight container or resealable bag at room temperature.
Can I freeze the biscuits?
Yes, you can freeze the biscuits, although I think the biscuits are at their best right after they are baked.
How long will the biscuits last?
The biscuits should last a few days at room temperature, or about a week in the fridge, or a few months in the freezer if well wrapped. I’d suggest reheating in a warm oven to freshen.
Instead of cheddar cheese, you can use your favorite shredded cheese such as Swiss, Monterrey Jack, or any other good melting cheese. For a gourmet option, Parmesan or even feta, minced onion, and sundried tomato would be fun to try. Some minced peppers for a spicy option would be great too. Tasty!
Can I use low-fat ingredients?
You could try a low-fat cheese for these cheese drop biscuits, but be sure it’s one that does well when baked. I would not recommend using a low-fat butter alternative or margarine for the biscuit dough.
What else can I add to this recipe?
You can add your favorite dried or fresh herbs such as rosemary, Italian seasoning, Greek seasoning, etc. A little dried parsley on top would be good too. For a slightly sweet version, you could try adding a little sugar to the biscuit dough.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan. You could try vegan butter, milk, and cheese, but not sure the results will be great.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – Unfortunately, no easy way to make these low-carb or a good low-carb substitute for the flour.
Gluten-Free – You could try a gluten-free flour substitute that has a 1:1 substitute.
Other Biscuit Recipes You May Enjoy
- Mini Cheddar Biscuit Muffins – A cross between biscuits and muffins baked in a mini muffin pan.
- Fluffy Buttermilk Chive Biscuits – Traditional biscuits with a little fresh chive for flavor.
- Chocolate Chocolate Chip Biscuits – A sweet biscuit perfect for chocolate lovers!
- Cheddar, Chive, and Sausage Biscuits – Great hearty breakfast biscuit option.
Be careful, these biscuits are addictive! Don’t say I didn’t warn you. haha!
Hope you enjoy this from scratch Garlic Cheddar Drop Biscuit recipe. Tell me in the comments what you served them with!
Garlic Cheddar Drop Biscuits Recipe Video
Quick video tutorial to show how this recipe comes together…
Garlic Cheddar Drop Biscuits
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat (or can use a nonstick pan).
- In a medium mixing bowl mix together flour, baking powder, 1/2 teaspoon salt, and 1/2 teaspoon of garlic powder until well combined.
- 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).
- Drop biscuits (about 3 tablespoons of dough per biscuit) onto prepared pan.
- Mix together 3 tablespoons melted butter, 1/2 teaspoon garlic, and 1/8 teaspoon salt in small bowl then brush lightly on top of each roll reserving rest of butter mixture for later.
- Bake biscuits at 425 degrees F for about 10-15 minutes or until browned on the bottom. Remove from oven and while still hot, brush more melted butter mixture on top. Serve immediately.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
This post was originally published in January 2011, but updated in April 2021 with additional information.