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Garlic Cheese Drop Biscuits are flakey, buttery and bursting with garlic and cheese flavors. These biscuits are so simple to make and pair well with any soup, salad or main dish. A simple and flavorful drop biscuit that everyone is going to ask for again and again!
This recipe is a knockoff of Red Lobster biscuits, but I can confidently say these are equally delicious and maybe even better! No need to buy the boxed biscuit mix either when they can easily be made from scratch.
A simple one bowl drop biscuit recipe that is quick and easy to get in the oven and turn out flakey and tender. Each bite is a flavor bomb in your mouth full of butter, garlic and cheese. You will not be able to eat just one, I promise you that!
This post was originally posted on 10/13/2020 and updated on 10/15/2021.
Ingredients for Garlic Cheese Drop Biscuit Recipe
- Unbleached All Purpose Flour: Do not use self-rising, bread flour or whole wheat flour. This recipe is best with the use of all purpose flour.
- Baking Powder: This will make the biscuits puff up and become fluffy.
- Salt
- Garlic Powder: Garlic powder gives the best garlicky flavor in these biscuits. You can use fresh, but the powder is much easier and will distribute garlic flavor throughout much better too.
- Cold Salted Butter: It is important to start with very cold butter. The cold butter is what will make the biscuits super flakey.
- Milk: I prefer to use whole or 2% cows milk, but any milk will work for this biscuit recipe even buttermilk. If using buttermilk you will have to add an extra ½ cup to the recipe.
- Extra Sharp Cheddar Cheese: Extra sharp gives off the most flavor, but you can use mild cheddar, colby, or co-jack. If possible, shred your own cheese. It makes a world of difference in texture and the way the cheese melts.
- Parsley
- Melted Butter: this is to brush on after the biscuits have baked. It adds a lot of butter flavor and makes the biscuits extra delicious.
How to Make Copycat Red Lobster Biscuits
- In a large bowl, combine the flour, baking powder, salt, and garlic powder.
- Add the cold cubed butter and cut it in with a pastry blender or your fingers until it all looks like course crumbs.
- Stir in the shredded cheese and parsley.
- Then add the milk and stir just until it is all incorporated.
- Using a large scoop, scoop biscuits 2 inches apart onto a parchment lined rimmed baking sheet.
- Bake the biscuits at 400°F for 15-17 minutes until the tops are just starting to get golden.
- Once the biscuits come out of the muffin, brush the tops with melted butter.
- Let biscuits cool to the touch and serve them warm.
Optional Extra Garlic:
If you like a more pungent flavor of garlic, you can add another teaspoon to the biscuit dough, or you can add ¼ teaspoon to the melted butter before brushing tops of biscuits. I personally like to add more garlic powder to the biscuit dough, but I really LOVE garlic.
Tips for the Best Garlic Cheese Drop Biscuits
- Use cold butter and cold milk when making the biscuit dough, it helps keep them extra flakey.
- When adding the milk don't over mix the biscuit dough. Stir it just until it is incorporated. You want the biscuits to be fluffy not dense.
- Use a thick shred, not fine, of shredded cheese. The larger shreds of cheese create the best texture and delicious pockets of melted cheese.
- Use a large scoop to create even sized biscuits. This helps make sure that all the biscuits cook evenly and at the same time.
Storing Copycat Red Lobster Biscuits
Storing: If there are any leftover biscuits store them in an air tight container or zip top bag at room temperature for 2-3 days.
Freezing: Let the biscuits cool completely and then place in a freezer safe air tight container or zip top bag. Label and date the container or bag. The biscuits will last 3-4 months in the freezer.
Thawing: Remove from freezer at least 30 minutes before needing them.
Reheating: If you want to serve these biscuits warm, wrap in a single layer in an aluminum foil packet and warm through in a 350°F oven. Takes about 10 minutes.
What to Serve with Garlic Cheese Drop Biscuits?
Here are some of our favorite things to have with these yummy biscuits!
- Oven Fried Chicken Legs
- Roast Chicken Cobb Salad
- Crock Pot Beef Stew
- Corn Flake Chicken Tenders
- Cheesy Broccoli Soup
- Crock Pot Busy Day Steak
- Grandma's Famous Meatloaf
- Oven Roasted BBQ Chicken
Other Bread Recipes:
- Garlic Parmesan Focaccia Bread
- Easy Peasy Garlic Bread
- Cheesy Zucchini Biscuits
- Easy Drop Biscuits
- Sweet Cornbread Recipe
- Homemade French Bread
- Cheesy Corn Muffins
Garlic Cheese Drop Biscuits
Ingredients
- 2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons garlic powder
- ½ cup salted butter, cold and cubed
- 1 cup milk
- 1 cup shredded cheese, extra sharp
- 1 teaspoon dried parsley
- 1 tablespoon salted butter, melted
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, salt and garlic powder.
- Add the cold cubed butter and cut it in with a pastry blender or your fingers until it resembles course crumbs.
- Stir in the shredded cheese and parsley.
- Stir in the milk just until incorporated.
- Using a large scoop, place biscuits 2 inches apart on baking sheet.
- Bake for 15-17 minutes until the tops are starting to turn a golden brown.
- Brush tops of biscuits with melted butter.
- Let the biscuits cool for a few minutes then serve warm.
Roberta Grapes says
I made them at work for the guys that I cook for. They loved them and wanted more !