Red Lobster® Cheddar Biscuits

Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together the flour, baking powder, sugar, garlic powder, salt, smoked paprika, cayenne pepper and dried parsley. In a medium bowl stir the buttermilk and melted butter together, you’ll notice the butter will form small clumps.

Add the buttermilk mixture to the flour mixture and mix gently with a spatula. Add cheese and mix until the cheese is well incorporated. Drop heaping spoonfuls or use a 1/4 cup measuring cup to scoop out dough onto the prepared baking sheet. Make sure to leave at least 1 in in between biscuits. Brush with buttermilk then sprinkle with paprika and dried parsley. Bake for 10 to 12 minutes or until golden brown.

Delicious. The smoked paprika is amazing – it adds so much flavour. I had to guess on the 8 oz of shredded cheddar. Is that 8 oz by weight, or is it an 8 oz cup (volume measure)? By weight turned out to be too much so I reduced the amount. The garlic seems a little too much so I cut it back by half. I ended up with 14 biscuits and in my oven it took 15 minutes at 450F.

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If you are out of garlic powder you can cook a few cloves in a 1/4 C of butter. Remove from heat, add remaining 1/4 C of butter and let cool a little before mixing with buttermilk. I like doing it this way to get more garlic-y biscuit 🙂


2 cups all-purpose flour
1 cup shredded Cheddar cheese

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