Discover the secret to making soft, cheesy, and buttery Cheddar Garlic Biscuits right at home! These drop-style biscuits, inspired by Red Lobster’s famous Cheddar Bay Biscuits, are loaded with shredded cheddar, garlic, and a touch of Old Bay seasoning. Perfect as a side for dinner, lunch, or brunch, they’re incredibly easy to prepare from scratch using self-rising flour, milk, and butter.

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Ingredients

Biscuits:

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2 cups self-rising flour
1/2 stick (4 tbsp) unsalted butter, frozen and grated
1 cup shredded cheddar cheese, plus extra for topping
3/4 cup milk (whole or buttermilk recommended)
1 tsp garlic powder
1/2 tsp Old Bay seasoning
1 tbsp oil (for greasing skillet)

Garlic Butter Sauce:

2 tbsp unsalted butter, melted
1/4 tsp garlic powder
1/2 tsp dried parsley

Instructions

Prepare Ingredients:
Freeze your butter for at least 15-30 minutes. Chill your mixing bowl if possible. Preheat oven to 425°F (220°C) and preheat a cast iron skillet.
Mix Dry Ingredients:
In a large bowl, whisk together self-rising flour, garlic powder, and Old Bay seasoning.
Incorporate Butter:
Grate frozen butter into the flour mixture and stir until well combined.
Add Cheese:
Fold shredded cheddar cheese into the mixture until evenly distributed.
Combine with Milk:
Pour in milk gradually, stirring until just combined. The dough should be slightly sticky – avoid overmixing.
Prepare Skillet:
Carefully remove the hot skillet from the oven, brush with oil to coat the bottom and sides.
Form Biscuits:
Using a large cookie scoop, drop 6 portions of dough into the skillet. Sprinkle extra cheddar on top if desired.
Bake:
Bake for 12-15 minutes or until golden brown.
Add Garlic Butter:
While baking, melt 2 tbsp butter with garlic powder and parsley. Immediately brush over hot biscuits once removed from the oven.
Serve Warm:
Enjoy your biscuits fresh and golden!

Pro Tips

Do Not Overmix: Keeps biscuits light and fluffy.
Grate Frozen Butter: Ensures even distribution for a tender, layered texture.
Milk Options: Buttermilk adds extra richness; plain milk works fine too.
Size Variations:
- 6 large biscuits – large scoop
- 9 medium biscuits – medium scoop
- 12 small biscuits – small scoop

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Why This Recipe Works

Quick, drop-style biscuits require no rolling or cutting.
Perfectly soft, cheesy, and garlicky every time.
Uses simple ingredients you likely already have.

Substitutions & Variations

Cheese: Try pepper jack or smoked cheddar for a different flavor.
Gluten-Free: Use a gluten-free self-rising flour blend.
Vegan: Substitute plant-based butter and cheese.

Make-Ahead, Storage & Reheating Guide

Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat: Oven at 325°F for 8 minutes, or microwave individually for 15-30 seconds.

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Serving Ideas

Serve alongside pasta, seafood, soups, stews, or roast dinners.
Breakfast twist: pair with scrambled eggs and bacon.

Nutrition (Per Serving Estimate)

Calories: 210 kcal
Fat: 14 g
Carbohydrates: 18 g
Protein: 6 g

Frequently Asked Questions

Q: Can I use all-purpose flour instead of self-rising?
A: Yes, add 1 1/2 tsp baking powder and 1/2 tsp salt per cup of flour.

Q: Can I freeze the dough?
A: Yes, scoop and freeze biscuits on a tray, then bake directly from frozen, adding a few extra minutes to cook time.

Q: Do I need a cast iron skillet?
A: Any oven-safe pan will work, but cast iron gives the best golden crust.

These homemade Cheddar Garlic Biscuits are a foolproof copycat of Red Lobster’s famous biscuits. Soft, cheesy, and infused with garlic butter, they’re perfect for any meal and easy enough for weeknight dinners. Once you try them, you’ll want to make them again and again!