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Everyone needs a delicious, fool-proof biscuit in their go-to recipe file. Here’s a simple, always-good Garlic Cheddar Biscuit recipe that you’ll want to save and keep on hand forever. Plus, you can easily make this recipe gluten-free, if needed. The melty cheddar, garlic, and herbs in this Red Lobster Biscuit recipe put them high on the list of recipes we love to serve at meals of all kinds, from breakfasts to dinners. Our simple drop biscuit method ensures you can have hot, flakey, buttery, salty, cheesy garlic biscuits on the table with a handful of everyday real-food ingredients and in less than 25 minutes. Consider this your go-to biscuit recipe!
This recipe was originally published May 1, 2018; Updated on January 4, 2022.
The Ultimate Easy Side Dish: Garlic Cheddar Biscuits
We believe that biscuits should be several things: flakey, soft and tender on the inside, flavorful from mix-ins like cheddar and herbs, and most of all EASY! This simple method for drop biscuits means you simply stir all the ingredients in a bowl, then drop the dough into mounds on a baking sheet. Then bake and serve warm. The hardest thing you’ll need to do is decide whether to serve them as a hearty breakfast sandwich, for dunking into a chili or soup, or as a side dish for any meal.
Ingredients to make gluten-free Biscuits
Gather these basic pantry and refrigerator ingredients to make this delicious homemade Garlic Cheddar Biscuits recipe that you can serve at any meal.
Gluten-free flour blend – we recommend using Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use an equal amount of unbleached all-purpose flour if you don’t need or want biscuits that are gluten free
Unsalted butter – you’ll need one stick (8 tablespoons) of butter for this recipe; use 6 tablespoons of cold butter for the biscuits and melt 2 tablespoons of butter to brush over top of the biscuits. If you only have salted butter, omit the 1/4 teaspoon salt in the biscuit portion of the recipe
Shredded cheddar cheese – we love to shred our own cheddar from a block because it melts nicely into the biscuits, but you can also use pre-shredded cheese
Fresh parsley – you can also use fresh chives, or use a combination of fresh parsley and chives; alternatively you can use 1 teaspoon of dried parsley or chives
Milk – use dairy or unsweetened non-dairy milk of choice
Salt – use fine salt in the biscuits and a flakey salt, such as Maldon flaked salt or a coarse sea salt, to top the biscuits
How to make Gluten-Free Garlic Cheddar Biscuits & The Red Lobster Biscuit Recipe
Since this is a simple drop biscuit style recipe (meaning you don’t need to use yeast or wait for the dough to rise), our Gluten-Free Garlic Cheddar Biscuits can be on your table in less than 25 minutes. Here are the quick steps to make them:
- Combine the dry ingredients in a bowl: Mix the flour, baking powder, garlic powder, and salt.
- Cut in the butter: Add the cold butter using a pastry blender, two knives, or a fork, mix it in until the mixture resembles coarse crumbs or the size of small peas. The butter won’t fully melt, but will melt into the biscuits as they bake, creating a tender, flakey texture and pockets of delicious flavor throughout.
- Add the cheese and herbs: Stir in 3/4 cup of the shredded cheddar and the parsley or chives. Also stir in the milk and egg until the mixture forms a soft, slightly sticky, slightly chunky dough (see the middle photo above).
- Form the biscuit mounds: Using a spoon, drop the dough into 12 even mounds onto a parchment-lined baking sheet. Brush the 2 tablespoons melted butter over the unbaked biscuit mounds.
- Bake and top with cheese: Bake the biscuits for 8 minutes, then remove from the oven and sprinkle the remaining 1/4 cup shredded cheddar over the biscuits along with a pinch of flakey salt. Return to the oven to finish baking. Bake the biscuits until they are lightly browned on the bottom and no longer doughy on the inside, about 2 to 4 minutes more, depending on your oven.
When to serve Garlic Cheddar Biscuits
These gluten-free biscuits are the perfect accompaniment to meals of all kinds, from breakfast to dinner. Try serving them:
- for breakfast – serve with eggs or a sausage gravy
- as a breakfast sandwich – split the biscuits and top with sheet-pan baked eggs and cooked sausage patty or bacon, plus a handful of spinach and thick slice of tomato
- to dunk into soup – we love serving these with chilis and soups of all kinds
- alongside a seafood dinner – since these biscuits are reminiscent of the Red Lobster Biscuit recipe, they pair wonderfully with salmon, shrimp, and other seafood dinners
- with pasta meals – the garlic and herbs in these Garlic Cheddar Biscuits are a perfect match for pasta dinners and other Italian meals
- for easy lunches – split biscuits and top with a smear of butter as the perfect side dish for packed lunches, or use them to make delicious on-the-go sandwiches
Can You make This red lobster Biscuit Recipe ahead?
While we love to serve these biscuits warm out of the oven, you can also prep them ahead of time so they’re ready to go for easy meals. You can fully bake this garlic cheddar biscuit recipe from start to finish and then store the biscuits in an airtight container for up to 5 days. Simply serve them at room temperature or reheat (preferred) in a toaster oven. Alternatively, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours, then finish baking the dough mounds when you want a fresh, hot biscuit right out of the oven.
How to store Garlic Cheddar Biscuits
Store the fully baked and cooled Garlic Cheddar Biscuits in an airtight container at room temperature for up to five days. Reheat the biscuits in a toaster oven before serving. Alternatively, you can prep the biscuit dough and store the dough in a covered container in the refrigerator for up to 24 hours before baking.
Whether you choose to serve these Garlic Cheddar Biscuits with a casual soup supper, part of a holiday brunch, or as a delicious on-the-go breakfast sandwich, you’ll love how easy they are to make. Tender and flakey every time, with just the right amount of cheesy, buttery flavor in every warm bite.
Garlic Cheddar Biscuits (Easy & Gluten-Free Option)
Here’s your new go-to biscuit recipe for an easy addition to any meal, from breakfasts to dinners. Reminiscent of the Red Lobster Biscuit recipe, you can now enjoy Garlic Cheddar Biscuits that are ready in under 25 minutes and easily made gluten-free, if needed.
Prep: 10 minsCook: 10-12 minsTotal: 20-22 mins
- 2 cups gluten-free flour blend*
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ¼ teaspoon fine salt
- 6 tablespoons cold unsalted butter, cut into small pieces + 2 tablespoons unsalted butter, melted
- 1 cup shredded cheddar cheese, divided
- 3 tablespoons chopped fresh parsley or chives (or a mix)**
- 1 cup dairy or unsweetened non-dairy milk of choice
- 1 large egg, beaten
- Flakey sea salt
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper; set aside.
- In a medium bowl, stir together the flour, baking powder, garlic powder, and salt.
- Using a pastry blender or two knives or a fork, cut the 6 tablespoons cold butter into the dry ingredients until the mixture resembles coarse crumbles.
- Stir in 3/4 cup of the shredded cheese and the parsley or chives.
- Add the milk and beaten egg; stir until the mixture forms a soft slightly sticky dough.
- Using a spoon, drop the dough into 12 mounds on the prepared baking sheet. With damp hands, slightly flatten the mounds. Brush the tops of the dough with the 2 tablespoons melted butter.
- Bake for 8 minutes. Remove biscuits from oven and sprinkle the remaining 1/4 cup cheese over the biscuits while they’re still hot and sprinkle with the flakey salt. Return to the oven and bake until the biscuits are golden brown on the bottom and baked throughout, about an additional 2 to 4 minutes. Serve warm.
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- Serving Size: 1 biscuit
- Calories: 147
- Fat: 8g
- Sodium: 575mg
- Carbohydrate: 17g
- (Fiber: 0g
- Sugar: 1g)
- Protein: 3g
© The Real Food Dietitians
Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House.
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