Imagine sinking your teeth into a warm, fluffy slice bursting with melty cheddar, kissed with garlic and buttery herbs—it’s not a dream, it’s Red Lobster’s Cheese Biscuit Loaf! This irresistible loaf delivers everything you love about the legendary restaurant biscuits, but in an easy, shareable pull-apart bread. Perfect for family dinners, brunch, or sneaking a savory snack, it combines the magic of sharp cheese, fragrant butter, and just the right amount of spice. Your kitchen is about to smell absolutely amazing!
Ingredients You’ll Need
One of the best things about Red Lobster’s Cheese Biscuit Loaf is that the ingredients are pantry staples, but each one plays a starring role in making this bread so special. The sharp cheddar brings that signature flavor, the buttermilk makes every crumb tender, and the garlic and parsley give it a mouthwatering aroma.
- All-purpose flour: This is your loaf’s foundation—enough structure for a fluffy, hearty bread without being heavy.
- Baking powder: Gives the loaf lift and that soft biscuit texture.
- Baking soda: Adds extra rise and reacts with the buttermilk for lightness.
- Garlic powder: Essential for the savory, garlicky punch we crave in every bite.
- Onion powder (optional): Brings a subtle depth, making each slice even more flavorful.
- Salt: Balances the cheese and lifts all the flavors together.
- Cayenne pepper (optional): Adds a gentle warmth, but it’s not enough to make the bread spicy—just interesting.
- Unsalted butter, cold and cubed: Trust me, cold butter is key for those flaky, melt-in-your-mouth pockets.
- Sharp cheddar cheese, freshly shredded: Freshly grated is a must for the strongest, creamiest flavor (and it melts better!).
- Buttermilk: Keeps the loaf moist and gives it that classic biscuit tang.
- Large egg: Adds moisture and helps bind the dough together.
- Melted butter (for topping): You can’t skip this—it’s what gives the loaf its glistening, flavorful finish.
- Garlic powder (for topping): Infuses the butter with even more garlicky goodness.
- Dried or fresh parsley: The perfect final touch for color and freshness. Go with fresh if you have it!
How to Make
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment or grease it generously—this will help your Red Lobster’s Cheese Biscuit Loaf pop out easily later. Give yourself a pat on the back for getting this simple but crucial step right!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder (if you’re feeling fancy), salt, and cayenne pepper. Combining all the dry ingredients ahead ensures every bite is packed with flavor, with no bitter spots from unblended leaveners.
Step 3: Cut in the Cold Butter
Cut the cold, cubed butter into the dry ingredients. You can use a pastry cutter, your fingers, or even two forks—just work quickly so the butter stays cold. Stop when your mixture looks like coarse breadcrumbs. These little butter bits will create buttery, tender pockets as the loaf bakes.
Step 4: Fold in the Cheese
Toss in the freshly shredded cheddar. Don’t skimp—this is where the magic happens! Fold the cheese gently through the flour, making sure it’s evenly distributed. Each slice of Red Lobster’s Cheese Biscuit Loaf is about to be extra cheesy.
Step 5: Bring on the Wet Ingredients
In a separate bowl, whisk together the buttermilk and egg until smooth. Pour this wet mixture over your cheesy flour mix. Stir with a spatula or wooden spoon just until everything is combined, but don’t overmix—the dough should be lumpy and sticky. That’s the secret to tender, pull-apart perfection.
Step 6: Spoon and Layer into the Pan
Dollop the dough into your prepared loaf pan, layering it so there are little pockets and peaks. Resist the urge to smooth it out completely—those uneven dips and mounds will create the classic biscuit texture you’re craving in Red Lobster’s Cheese Biscuit Loaf.
Step 7: Bake Until Golden
Slide the pan into your preheated oven and bake for 40–45 minutes, or until the top is deeply golden and a toothpick comes out clean. If the loaf starts browning too quickly, tent it loosely with foil for the last 10 minutes.
Step 8: Brush with Garlic Butter
While your loaf is still warm, stir together melted butter, garlic powder, and parsley. Brush this glorious mixture all over the top—the aroma will be irresistible! Let the loaf cool a bit, then slice and serve while it’s still slightly warm.
How to Serve
Garnishes
Finish your loaf with a pretty sprinkle of chopped fresh parsley or even a touch of extra shredded cheddar right after the garlic butter goes on. A dusting of flaky salt or a few snipped chives adds gourmet flair and a pop of color for the table.
Side Dishes
Red Lobster’s Cheese Biscuit Loaf pairs perfectly with soups like creamy tomato or chowder, and it’s a cozy sidekick to salads and pasta. Serve it alongside a big bowl of chili or a holiday roast to make every meal feel like a celebration.
Creative Ways to Present
Slice the loaf into chunky pieces and arrange in a bread basket, or cube it up for a vibrant appetizer platter. Toast leftovers into croutons for salads, or use thick slices for an indulgent breakfast sandwich—the possibilities are deliciously endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover Red Lobster’s Cheese Biscuit Loaf tightly wrapped or in an airtight container at room temperature for up to 2 days. If you want to keep it fresh a bit longer, pop it in the fridge for up to 4 days—but honestly, it rarely lasts that long!
Freezing
To freeze, let the loaf cool completely, slice it, and wrap individual slices or the whole loaf tightly in plastic wrap and foil. It’ll keep beautifully in the freezer for up to two months. When you’re ready for a treat, just grab however many slices you need!
Reheating
Reheat slices in a 300°F (150°C) oven for 8 to 10 minutes, or give them a quick turn in a toaster oven. For extra decadence, brush with a little more garlic butter before serving. The loaf will taste freshly baked, and your kitchen will smell amazing all over again.
FAQs
Can I use pre-shredded cheddar instead of shredding my own?
You can, but freshly shredded cheddar melts more smoothly and has the boldest, freshest flavor. Pre-shredded cheese is coated to prevent clumping, which can affect the loaf’s meltiness and taste.
What if I don’t have buttermilk?
No worries! Mix one cup of milk with a tablespoon of lemon juice or white vinegar, let it sit for five minutes, and you’ve got a quick buttermilk substitute perfect for Red Lobster’s Cheese Biscuit Loaf.
Can I add extra herbs or other spices?
Absolutely—this loaf loves customization! Chopped scallions, fresh thyme, or even a pinch of smoked paprika can take your Red Lobster’s Cheese Biscuit Loaf to the next level. Just don’t overdo it so the classic flavors still shine.
How do I know when the loaf is done?
Check for a deep golden color on top and insert a toothpick into the center. If it comes out clean or with just a few crumbs, your loaf is ready! The sides should pull away slightly from the pan as well.
Is Red Lobster’s Cheese Biscuit Loaf best served warm or room temperature?
Warm is definitely best for maximum cheesiness and that just-baked aroma, but the loaf is still absolutely delicious at room temperature. If you have leftovers, a gentle reheat works wonders.
Final Thoughts
If you’re looking for a share-worthy, crowd-pleasing recipe, Red Lobster’s Cheese Biscuit Loaf truly delivers. With its rich flavor, golden crust, and unbelievably soft crumb, you’ll want to make it again and again. Gather your favorite people and enjoy every warm, cheesy bite!
Print
Red Lobster’s Cheese Biscuit Loaf Recipe
- Total Time: 1 hour
- Yield: 1 loaf (about 8–10 slices)
- Diet: Vegetarian
Description
All the cheesy, garlicky goodness of Red Lobster’s famous biscuits baked into a fluffy, pull-apart loaf. This easy Cheese Biscuit Loaf is made with sharp cheddar, garlic butter, and fresh herbs for the ultimate side dish or savory snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon onion powder (optional)
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
Cold Ingredients:
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, freshly shredded
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
Topping:
- 2 tablespoons melted butter
- ¼ teaspoon garlic powder
- 1 teaspoon dried or 1 tablespoon fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, garlic powder, onion powder, salt, and cayenne.
- Cut in cold butter until mixture resembles coarse crumbs.
- Fold in cheddar cheese.
- In a small bowl, whisk buttermilk and egg. Add to dry ingredients and stir until just combined.
- Spoon dough into pan in dollops/layers (don’t smooth it flat).
- Bake for 40–45 minutes or until golden and a toothpick comes out clean.
- While warm, brush top with melted butter mixed with garlic powder and parsley.
- Cool slightly before slicing and serving.
Notes
- Use freshly shredded cheese for best flavor and melt.
- Don’t overmix the dough—it should be lumpy and sticky.
- For extra cheesiness, sprinkle cheddar between dough layers.
- Cover with foil if browning too quickly.
- Store leftovers at room temperature or refrigerate up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread, Side Dish, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
