Red Lobster Garlic Cheese Biscuits (Self-Rising Flour)
I make a batch of these Red Lobster–style garlic cheese biscuits whenever I want cozy, restaurant-style comfort without leaving the house. Flaky edges, a tender crumb, sharp cheddar and a buttery garlic brush on top — they hit that craveable spot every time. Using self-rising flour keeps the process simple, and the preheated cast-iron skillet gives the bottoms a lovely crunch.
Why you’ll love this dish
These biscuits are fast, forgiving, and full of flavor. They mimic the iconic Cheddar Bay experience with pantry-friendly ingredients and a short prep time, making them ideal for weeknight dinners, potlucks, or pairing with seafood like shrimp scampi.
“Flaky, cheesy, and garlicky—these biscuits disappeared faster than I could brush on the butter!” — a friend after the first batch.
Reasons to try it:
- Quick assembly: no yeast and no rolling required.
- Big flavor from simple seasoning (garlic powder + Old Bay).
- Great for feeding a crowd—six large biscuits from one skillet.
- Uses self-rising flour so you can skip measuring leaveners.
Step-by-step overview
This recipe is straightforward: chill your tools and butter, mix flour with seasonings, grate in frozen butter, fold in cheddar and just enough milk, drop scoops into a hot, oiled skillet, bake, then brush with garlic-parsley butter. Expect about 25–30 minutes total from start to finish (including chilling time).
What you’ll need
- 2 cups self-rising flour
- 1/2 stick (4 tablespoons) butter, frozen and grated (unsalted recommended)
- 1 cup cheddar cheese, shredded (plus extra for topping)
- 3/4 cup milk (whole milk or buttermilk recommended)
- 1 teaspoon garlic powder (for dough)
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon oil (to coat the 10-inch cast-iron skillet)
- 2 tablespoons butter, melted (for brushing)
- 1/4 teaspoon garlic powder (for butter brush)
- 1/2 teaspoon dried parsley
Notes and substitutions:
- No self-rising flour? Make your own: for 2 cups all‑purpose flour, add 3 teaspoons baking powder and 1 teaspoon salt.
- Buttermilk gives a tang and slightly softer crumb; whole milk works fine.
- Swap Old Bay for paprika + celery salt for a similar profile if you don’t have it.
How to prepare it
- Chill gear and butter: Pop a large mixing bowl, your box grater (or pastry cutter), and the stick of butter into the freezer for 15–30 minutes. Cold butter creates flaky layers.
- Preheat oven: Heat the oven to 425°F and place a 10-inch cast-iron skillet inside to get hot. A preheated skillet gives a crisp bottom.
- Mix dry: In the chilled bowl combine 2 cups self-rising flour, 1 tsp garlic powder, and 1/2 tsp Old Bay; whisk to distribute seasonings.
- Grate butter: Quickly grate the frozen butter into the flour. If you prefer, use a pastry cutter to cut the cold butter into pea-sized bits.
- Add cheese: Stir the grated butter into the flour until coated, then fold in 1 cup shredded cheddar.
- Add milk: Pour in most of the 3/4 cup milk, leaving a little out. Stir gently until the dough just comes together. Do not overmix — overworking will make dense biscuits.
- Oil the skillet: Carefully remove the hot skillet and brush or pour 1 tablespoon oil to coat bottom and sides. Heat plus oil prevents sticking.
- Scoop biscuits: Use a large cookie scoop to portion 6 large mounds into the skillet. Top with extra cheddar if you like.
- Bake: Return to the oven and bake 12–15 minutes until golden on top.
- Make garlic butter: Five minutes before the biscuits finish, melt 2 tablespoons butter and stir in 1/4 tsp garlic powder and 1/2 tsp dried parsley.
- Brush and serve: When biscuits come out, immediately brush tops with the garlic-parsley butter. Serve warm.
Best ways to enjoy it
- Serve alongside soups (tomato bisque) or seafood (garlic shrimp, lobster mac).
- Turn one into a sandwich with leftover pulled chicken or ham and mustard.
- For brunch, split and top with scrambled eggs and chives.
- Plate on a wooden board with a small ramekin of warm compound butter for guests.
Storage and reheating tips
- Fridge: Store cooled biscuits in an airtight container for up to 3 days.
- Freeze: Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: For best texture, reheat at 350°F for 8–10 minutes. Microwaving makes them soft — microwave briefly (15–20 seconds) and then crisp in the oven if you’re short on time.
- Food safety: Cool to room temperature no longer than 2 hours before refrigerating. Reheat leftovers to at least 165°F.
Pro chef tips
- Keep everything cold. The contrast between cold butter and hot oven creates steam pockets for flaky layers.
- Grate butter quickly and work fast to avoid warming it with your hands. Use gloves if your kitchen is warm.
- Don’t overmix: stir until combined. Lumps in the dough are okay.
- Hot skillet trick: the already-heated skillet gives a better rise and browning than a cold pan. Use oven mitts when handling.
- Size matters: a large cookie scoop yields six generously sized biscuits — use smaller scoops for more portions and slightly reduced bake time.
Creative twists
- Spicy: Add 1/4 tsp cayenne and swap Old Bay for Cajun seasoning.
- Herb-forward: Fold in 1 tablespoon chopped fresh chives and 1 tablespoon chopped thyme.
- Cheddar blend: Use a sharp cheddar and a little smoked gouda for depth.
- Dairy-free/GF: Use a plant-based butter substitute chilled and a gluten‑free self-rising flour blend (results will vary).
- Mini sliders: Make smaller biscuits, split, and fill with pulled pork for party appetizers.
Common questions
Q: Can I make this with all‑purpose flour?
A: Yes. Substitute by adding 3 tsp baking powder and 1 tsp salt to each 2 cups of all‑purpose flour to mimic self-rising flour.
Q: Why grate frozen butter instead of cubing it?
A: Grating frozen butter gives smaller, evenly distributed flakes that stay colder longer. That creates distinct layers and lift from steam during baking.
Q: My biscuits stayed dense—what went wrong?
A: Likely overmixing or using warm butter. Stir only until ingredients come together. Keep tools and butter cold and avoid compressing the dough.
Q: Can I make these ahead for a party?
A: Yes—prepare the dough, portion onto a sheet, flash-freeze until firm, then transfer to a bag. Bake frozen biscuits a few extra minutes (watch for color), or thaw overnight and bake as directed.
Q: How do I reheat without making them soggy?
A: Oven reheat at 350°F for 8–10 minutes restores crispness. If microwaving, do a very short burst then finish in the oven or toaster oven.
Conclusion
If you want another tested version to compare notes or try slight differences in technique, check this detailed copycat at Red Lobster Garlic Cheese Biscuits (Self-Rising Flour) – Kindly Unspoken. For a classic take with alternative tips and photos, this recipe is also helpful: Homemade Cheddar Bay Biscuits – Plain Chicken.
Garlic Cheese Biscuits
Ingredients
Method
- Chill a large mixing bowl, box grater, and the stick of butter in the freezer for 15–30 minutes.
- Preheat the oven to 425°F and place a 10-inch cast-iron skillet inside.
- In the chilled bowl, combine self-rising flour, garlic powder, and Old Bay seasoning. Whisk to distribute seasonings.
- Grate the frozen butter into the flour mixture. Optionally, use a pastry cutter for pea-sized pieces.
- Stir in shredded cheddar until butter is coated, then pour in most of the milk and stir gently until just combined.
- Avoid overmixing to prevent dense biscuits.
- Carefully remove the hot skillet and coat the bottom and sides with oil.
- Scoop large mounds of dough into the skillet and top with extra cheddar if desired.
- Bake for 12–15 minutes until golden.
- Five minutes before biscuits finish baking, melt butter and stir in garlic powder and dried parsley.
- Brush baked biscuits with garlic-parsley butter and serve warm.
