My delicious, homemade cheddar garlic biscuits are even better than Red Lobster Cheddar Bay biscuits! These easy, drop-style, garlic cheese biscuits are made from scratch using self rising flour, milk, butter, garlic powder, old bay seasoning, and shredded cheddar cheese.
Red Lobster Garlic Cheese Biscuits with Self-Rising Flour
Hey friends! I am BEYOND excited to share today’s recipe with you – Cheddar Garlic Biscuits!
After sharing my Easy 3-Ingredient Self-Rising Flour Biscuits (and seeing them skyrocket on my Youtube channel over here), I knew instantly I wanted to share more of my yummy biscuit recipes with you.
Today’s recipe is one of my favorite biscuits EVER – Homemade Garlic Cheese Biscuits (AKA Cheddar Bay Biscuits).
Loaded with yummy garlic butter and shredded cheddar cheese, these biscuits are incredibly delicious and even better than Red Lobster!
They’re also super easy to make and once you try them you’ll want to make them ALL THE TIME.
Check out my step-by-step video tutorial over here and be sure and subscribe here for weekly recipe videos!
Easy Cheddar Garlic Biscuits with Self-Rising Flour
Just like my 3-Ingredient Biscuits, these Garlic Cheese Biscuits are made from scratch using self-rising flour, milk, and frozen grated butter.
And just like my other biscuits, they’re made in my favorite cast iron pan. Seriously, if you don’t yet have a cast iron, grab this affordable set ASAP – you’ll love it!
But unlike my regular biscuits, these garlic cheese drop-style biscuits require zero rolling, folding, or cutting, making them super quick and easy to make for a weeknight dinner.
Just mix, drop, bake, and enjoy!
INGREDIENTS IN CHEDDAR GARLIC BISCUITS:
- Self-Rising Flour
- Butter (unsalted or salted – your preference)
- Shredded Cheddar Cheese
- Milk (I recommend using Whole or Buttermilk)
- Garlic Powder
- Old Bay Seasoning (I use the reduced-sodium kind)
- Parsley
RECOMMENDED TOOLS FOR GARLIC CHEESE BISCUITS:
- Cast Iron Pan (I used the 10-Inch)
- Large Glass Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Box Grater
- Rubber Spatula
- Whisk
- Cookie Scoop Set
- Pastry Brush
Tips for Making Copycat Red Lobster Cheddar Bay Biscuits
Don’t Overmix the Biscuit Dough
As with any of my biscuit recipes, you want to stir your ingredients until just combined that way they’re soft, fluffy, and airy.
(see the photo in my step-by-step tutorial below for reference)
Use Buttermilk or Whole Milk
For the best wholesome flavor/texture, use either whole milk or buttermilk for these biscuits.
If you don’t have buttermilk, you can easily make your own with regular milk and white vinegar.
How to Make Buttermilk with Milk:
- Pour 1 cup of milk into a small bowl and add in 1 tablespoon of white vinegar
- Stir and let the mixture sit for 5-10 minutes before using it
Freeze/Grate Your Butter
Just like in my regular self-rising flour biscuits, I 110% recommend freezing your butter 15 mins- 1 hour before starting, and using a box grater to grate your butter.
It’s the best little trick ever for getting even pieces of butter throughout your biscuit dough and super easy!
You can also use a pastry cutter, if you don’t have a grater.
Use a Cookie Dough Scoop
Grab this awesome cookie dough scoop set for making these biscuits.
It makes it super easy to just scoop and drop perfectly round biscuits.
Biscuit Size Guide:
- For 6 large biscuits like mine, use the largest cookie scoop
- For 9 medium biscuits, use the medium cookie scoop
- For 12 small biscuits, use the small cookie scoop
*Note if you adjust the size of your biscuits you might need to lessen the baking time, since the smaller biscuits won’t take as long to cook throughout.
Top with Melted Garlic Butter
After removing from the oven, immediately brush your biscuits with the melted garlic butter sauce using this pastry brush.
The garlic butter will soak into your warm biscuits and it makes it SO good!
Red Lobster Garlic Cheese Biscuits with Self-Rising Flour FAQ’s
What Goes Great With Cheddar Garlic Biscuits?
These Cheddar Garlic Biscuits go well with just about anything, but they’re especially yummy served with pasta, Italian food, seafood, and/or comfort food like pot roasts, soups, and stews.
They’re also super yummy at breakfast time paired with scrambled eggs and crispy bacon.
I recommend making them with:
- Pepperoni Pizza Lasagna Roll-Ups
- Ground Beef Stroganoff
- Easy Cajun Chicken Alfredo Pasta
- Oven Baked Lemon Pepper Chicken Thighs
- 100 Best 30-Minute Dinners
How to Store Leftover Cheddar Garlic Biscuits:
These Cheddar Garlic Biscuits are best enjoyed fresh, however you can store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat:
Place on a baking sheet in a 325 degree oven for 8 minutes or place individual biscuits in the microwave and heatfor 15-30 seconds at a time until warm.
Do You Have More Biscuit/Bread Recipes?
Yes! Check out these other delicious recipes to make next!
- 3-Ingredient Self-Rising Flour Biscuits
- Easy Butter Dip Biscuits
- Better than Hardee’s Cinnamon Raisin Biscuits
- No Yeast Dinner Rolls
- 2-Ingredient Pizza Dough
- 5 Easy Self Rising Flour Biscuits
How Do You Make Self-Rising Flour Garlic Cheese Biscuits From Scratch?
These Cheddar Garlic Biscuits truly couldn’t be more simple to make!
Prep:
Before making your garlic cheese biscuits, I recommend pre-chilling your mixing bowl, grater, and butter in the freezer for at least 15 minutes.
You will also need to place a 10-inch cast iron skillet in the oven as it preheats.
Step 1:
Next, combine your self rising flour, garlic powder, and old bay seasoning in a bowl.
Step 2:
Use a box grater and grate your frozen butter. You can also use a pastry cutter if you don’t have a box grater.
Step 3:
Add your butter into your flour mixture and stir until combined. Next stir in your shredded cheddar cheese.
Step 4:
Lastly, pour in all but a little bit of your milk and stir until JUST combined. DO NOT OVERMIX.
Your mixture should be just barely wet, so depending on how it looks you may or may not need the full 3/4 cup of milk.
It should look in similar consistency to the photo below.
If for some reason your biscuit dough is really wet, you can always add a little bit more flour to get it to the right consistency, but be careful not to add too much.
I recommend adding 1 tbsp at a time (if needed).
Step 5:
Use a large cookie scoop and scoop out 6 large biscuits into your oiled cast iron skillet.
Sprinkle the top of each biscuit with more shredded cheddar cheese, if desired.
Step 6:
Bake garlic cheese biscuits in the oven for 12-15 minutes and immediately brush the tops with the garlic, butter, and parsley mixture.
Grab the Recipe and Watch My Video Below
Red Lobster Garlic Cheese Biscuits (Self-Rising Flour)
My delicious, homemade garlic cheese biscuits are even better than Red Lobster Cheddar Bay biscuits and easy to make with self-rising flour!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 6 large biscuits 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
Biscuits
- 2 cups self-rising flour
- 1/2 stick butter, frozen & grated (I used unsalted)
- 1 cup shredded cheddar cheese, plus more for the tops
- 3/4 cup milk (whole or buttermilk, recommended)
- 1 tsp garlic powder
- 1/2 tsp old bay seasoning
- 1 tbsp oil (for seasoning cast iron skillet)
Garlic Butter Sauce
- 2 tbsp butter, melted
- 1/4 tsp garlic powder
- 1/2 tsp dried parsley
Instructions
- First, place a large mixing bowl, box grater, and butter in the freezer for 15-30 minutes prior to making biscuits.
- Preheat oven to 425 degrees F and place a 10-inch cast-iron skillet into the oven to preheat.
- Place 2 cups of self rising flour in a large, chilled mixing bowl. Add garlic powder and old bay seasoning and whisk until evenly combined. Set aside.
- Next, use a box grater and grate your frozen butter. You can also use a pastry cutter if you don’t have a box grater.
- Add your butter into your flour mixture and stir until combined. Next stir in your shredded cheddar cheese.
- Lastly, pour in all but a little bit of your milk and stir until JUST combined. DO NOT OVERMIX. See note below*
- Carefully remove the cast iron skillet from the oven and add 1 tbsp oil to evenly coat the pan on the bottom and sides.
- Use a large cookie scoop and scoop out 6 large biscuits into your oiled cast iron skillet. Sprinkle the top of each biscuit with more shredded cheddar cheese, if desired.
- Bake in the oven for 12-15 minutes and 5 minutes before biscuits are finished, melt 2 tbsp butter and combine with garlic powder and parsley.
- After removing the biscuits from the oven, use a pastry brush and immediately brush the tops with the garlic, butter, and parsley mixture.
- Serve warm and enjoy!
Watch my step-by-step YouTube video over here!
Notes
Biscuit Dough Tips
- Your mixture should be just barely wet, so depending on how it looks you may or may not need the full 3/4 cup of milk.
- If for some reason your biscuit dough is really wet, you can always add a little bit of flour to get it to the right consistency.
Biscuit Size Guide
Several people have asked if you can change the size of the biscuits for this recipe, so I’ve included a helpful guide below. Simply choose the preferred size cookie scoop for the amount of biscuits you’d like to make.
- For 6 large biscuits like mine in the post, use a large cookie scoop
- For 9 medium biscuits, use a medium cookie scoop
- For 12 small biscuits, use a small cookie scoop
*Note if you adjust the size of your biscuits you might need to lessen the baking time, since the smaller biscuits won’t take as long to cook throughout.
How to Store/Reheat Leftover Garlic Cheese Biscuits
- These Cheddar Garlic Biscuits are best enjoyed fresh, however you can store any leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, place on a baking sheet in a 325 degree oven for 8 minutes or place individual biscuits in the microwave and heat for 15-30 seconds at a time until warm.
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I hope you enjoyed today’s recipe for my Red Lobster Garlic Cheese Biscuits with Self-Rising Flour! Are you a fan of Red Lobster cheddar bay biscuits too? Let me know in the comments below!
Thanks for stopping by! – Cara
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Can I make these in advance, refrigerate them in the cast iron pan, and bake them a few hours later?
I’ve never personally tried that, so I can’t speak to the results, but let us know if you try it out. I’d recommend making the biscuit dough ahead and storing it an airtight container in the fridge until ready to bake. Then you can scoop it in the cast iron once you’re ready to put it in the oven.
I started making my own copycats with Bisquick about 15 years ago with my friend John Edwards and I’d serve with my Pickled Eggs and Iced Tea Punch. He would have to supply the Craft brew Beer.
Thanks for the 5 star rating!
if i don’t have a cast iron skillet, will any oven safe pan work or is there something else that will work?
Yes, you can use any oven safe pan. I’ve used glass casserole dishes before and they also work great.
Best cheese biscuits I’ve had. I followed your recipe exactly making 6 biscuits. I did find I needed to bake them for almost 20 minutes as the batter wasn’t cooked all the way through at 15. Next time instead of making six 1/2 cup biscuits I will make nine 1/3 cup. So delicious.
So glad you enjoyed them Karen!