Red Lobster Garlic Cheese Biscuits (Self-Rising Flour)

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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.

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

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!

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

Easy Cheddar Garlic Biscuits with Self-Rising Flour

Just like my 3-Ingredient Biscuits, these Garlic Cheese Biscuits are made from scratch using simple ingredients and my favorite self-rising flour.

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.

Simply mix up the dough, drop into a cast iron pan, bake, and enjoy!

Seriously, if you don’t yet have a cast iron, grab this affordable set ASAP.

I use them for all my biscuit recipes and for making my favorite Creamy Skillet Spaghetti, which pairs perfectly with these biscuits.

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

Tips for Making Copycat Red Lobster Cheddar Bay Biscuits

Below I’ve included some helpful tips for making the best cheddar garlic biscuits ever!

 

Use This Self-Rising Flour

Although I’ve used/tried a ton of brands (including store-brand), my absolute favorite is this self-rising flour.

It creates the absolute BEST biscuits, cookies, and cakes.

 

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:

  1. Pour 1 cup of milk into a small bowl and add in 1 tablespoon of white vinegar.
  2. 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!

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

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.

I recommend making them with:

They’re also super yummy at breakfast time paired with scrambled eggs and crispy bacon.

 

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 heat for 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!

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

How Do You Make Self-Rising Flour Garlic Cheese Biscuits From Scratch?

These Cheddar Garlic Biscuits truly couldn’t be more simple to make!

First things first, here’s all the ingredients and recommended tools you’ll need to make them.

 

INGREDIENTS IN CHEDDAR GARLIC BISCUITS:

 

RECOMMENDED TOOLS FOR GARLIC CHEESE BISCUITS:

 

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.

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

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).

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

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.

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

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.

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

Grab the Recipe and Watch My Video Below
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Red Lobster Garlic Cheese Biscuits (Self-Rising Flour)

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My delicious, homemade garlic cheese biscuits are even better than Red Lobster Cheddar Bay biscuits and easy to make with self-rising flour!

  • Author: Kindly Unspoken
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 6 large biscuits 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Ingredients

Scale

Biscuits

Garlic Butter Sauce

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.

*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.

Love this recipe?

Tag your re-creations to @carasrecipes on Instagram and be sure and leave me a sweet review!

Popular Self-Rising Flour Recipes to Try Next:

These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 


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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These Copycat Red Lobster Cheddar Garlic Biscuits are the best cheesy garlic biscuits ever! These drop style biscuits are made from scratch with self rising flour, butter, milk, garlic powder, cheddar cheese, and old bay seasoning, and are super easy to make! #cheddargarlicbiscuits #biscuits #biscuitrecipe #selfrisingflour 

8 Comments

  1. Can I make these in advance, refrigerate them in the cast iron pan, and bake them a few hours later?

    1. 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.

  2. 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.






  3. 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.

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