Red Lobster Cheddar Biscuits

Buttery, moist, and tender with a deliciously crusty outside, these addictive biscuits come together in just 20 minutes, folks! These cheesy made-from-scratch treats fly off the table in seconds, so be prepared to make a double batch.

Makes 18-20 biscuits

Course Appetizer, Bread, Side Dish

Cuisine American

Prep Time 8

Cook Time 12

Total Time 20

Servings

Calories 310kcal

Author Imma

Ingredients

2 cups (240g) all-purpose flour
1 -2 tablespoon (15-30g) granulated sugar
¾ teaspoon salt
1 tablespoon (15g) garlic powder
1 tablespoon (15g) baking powder
½ teaspoon Cajun seasoning
4 ounces (115g) unsalted butter, melted
1 cup (250ml) whole milk
1 cup (115g) mild cheddar cheese, grated
1 teaspoon dried parsley
3-4 tablespoons unsalted butter, to brush hot biscuits

Instructions

Preheat the oven to 400℉205℃.
In a large mixing bowl, combine the dry ingredients: flour, sugar, salt, garlic powder, baking powder, and Cajun Creole seasoning.
Gently stir butter and milk into dry ingredients until all is moistened and holds together (like a ball).
Next, add the cheese and fold it in with a spoon.
Scoop the dough with a cookie scoop and drop each biscuit ball two inches apart on a cookie sheet.
Space them evenly across your prepared baking sheet, and bake for 10-12 minutes.
While your biscuits are baking, put the remaining butter in a small mixing bowl and microwave until the butter is melted, about 30 seconds.

Notes

Old or expired baking powder loses effectiveness and can result in flat biscuits. Test your baking soda's effectiveness by mixing half a teaspoon of baking powder with a cup of hot tap water. If it starts fizzing, it's still good, but if it doesn't, you'll need a new box.
Don't let this batter sit for a long time before baking. These biscuits are best when baked right away.
If you don't have a cookie scoop, an ice cream scoop will also give you evenly shaped biscuits.
Feel free to substitute Cajun spice with cayenne pepper or Old Bay seasoning to taste.
Pre-shredded mild cheddar cheese or freshly shredded cheddar both works well in this recipe.
Leftovers can be stored in an airtight container at room temperature for up to three days.
Please remember that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition