This is Red Lobster’s Cheese Biscuit recipe done in a loaf pan.

Flip it!

I made these with baked potato soup and loved it. Great addition! I gave them to a friend and he said they tasted just like the ones at Red Lobster®. The recipe will yield more if made into smaller biscuits. They are best served fresh out of the oven.

These turned out great! It’s been awhile since I’ve been to Red Lobster but if my memory serves me right, these are the real deal. Down in the footnotes it mentions adding garlic powder and parsley to your butter. You want to be sure and do this if you are wanting a true copycat version.

Delicious! Just a few small changes…I think it needs a little extra salt both in the biscuit itself, and also a little added to the garlic butter for the top. Also, the biscuits will be more flaky if you pinch the cold butter into the flour mixture before you add the cheese…make it to where it’s pea sized lumps…and then add the cheese…and then add the milk and egg. I also added extra cheese like another reviewer. I didn’t have sharp cheddar, I only had a mild cheddar/Monterey jack mix, but sharp cheddar will be the bomb for next time.

Since I didn’t have any bisquick on hand, I was happy to find this recipe! Huge success!!! I did alter a little for our taste preference. -For the wet ingredients, I beat the egg separately, and for the 2/3 cup milk, I combined 1/2 and 1/2 and 2% milk. -For the topping, I added about a 1/2 teaspoon of garlic and a little more than 1/4 teaspoon of dried parsley, plus a pinch of salt. -For the dry ingredients I used about 1/2 the salt (since I was adding some into my melted butter), went heavy handed on the cheese and sprinkled a little extra of the garlic. It was amazing. Will definitely add this to my recipe go to file!


3 cups flour
1 tbsp. baking powder

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