Best Homemade Cheddar Biscuits (Red Lobster Style)
These homemade cheddar biscuits, inspired by Red Lobster, are buttery, cheesy, and incredibly fluffy. With simple steps and a delicious garlic-parsley topping, they are perfect for a savory side dish.
Equipment
- Large bowl
- Food processor (optional)
- whisk
- Pastry cutter (optional)
- Large spoon or spatula
- Biscuit cutter (2.5- or 3-inch)
- 10-inch cast iron skillet or baking sheet
- Parchment paper
- Brush
Ingredients
Biscuits
- 2 1/2 cups all-purpose flour (313g), spooned & leveled, plus more as needed for hands and work surface
- 1 Tablespoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (8 Tbsp; 113g), cubed and very cold
- 1 cup + 2 Tablespoons cold buttermilk (270ml), divided
- 2 teaspoons honey (14g)
- 1 cup shredded cheddar cheese (125g)
Topping
- 2 Tablespoons unsalted butter (28g), melted
- 1/4 teaspoon garlic powder
- 1 teaspoon dried or fresh chopped parsley
Instructions
Make the Biscuits
- Preheat your oven to 425°F (218°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or food processor until coarse crumbs form.
- Fold in the shredded cheddar cheese, then create a well and pour in 1 cup of buttermilk and drizzle honey. Gently fold the mixture until a shaggy, crumbly dough begins to form, being careful not to overwork it.
- Transfer the dough to a generously floured surface and bring it together with floured hands. Flatten the dough into a 3/4-inch-thick rectangle, then fold one side to the center and the other side on top. Turn the dough horizontally, flatten again to 3/4-inch thick, and repeat this folding process two more times.
- Using a 2.5- or 3-inch biscuit cutter, cut out biscuits without twisting the cutter. Re-roll any scraps to use all the dough. Arrange the biscuits closely together in a 10-inch cast iron skillet or on a parchment paper-lined baking sheet.
- Brush the tops of the biscuits with the remaining buttermilk. Bake for 18–22 minutes, or until the tops are golden brown, then remove from the oven.
Make the Topping & Serve
- Combine the melted butter, garlic powder, and chopped parsley to make the topping. Generously brush this mixture over the warm biscuits and serve them immediately.
- Store any leftover biscuits tightly covered at room temperature or in the refrigerator for up to 5 days.
Notes
Ensure butter is very cold for best results. When cutting biscuits, do not twist the cutter to ensure proper rising. Biscuits can be baked in a 10-inch cast iron skillet or on a parchment paper-lined baking sheet.