Red Lobster Cheddar Biscuit Copycat

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Note to self: Continuing with the buttermilk theme, I decided to make a copycat version of the Red Lobster cheddar biscuits. I haven’t had those biscuits in forever and was totally craving them. But the only reason this even happened was because of Adil and Krista. They were at Red Lobster eating while we had a group chat going on. It was such a fun/embarrassing day. Adil found this old promotional video of me from the Al Maghrib days on YouTube and told Moudi about it. More like extorted it and then blackmailed it to my husband ::eye roll::. It was a fight to the death trying to prevent him from seeing it…We had a man down, casualties, and had to call a temporary truce so we could patch up the wounds I inflicted to poor poor Moudi. Well not so much poor Moudi because afterwards Moudi ended up locking himself in the room so he could watch it and then ended up cutting out all my bits and looping them together into one video and making all these gifs about me. Hilarious but oh so OOC (out of control).

Anyways, I adapted this recipe from and while the biscuits were really moist and cheesy it wasn’t an exact copycat of the Red Lobster biscuits. It went really well with the fried chicken, mashed potatoes and mushroom gravy from the recipe posted earlier! Look at the cheesiness inside and how incredibly fluffy and moist it looks.

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  • 1 cup flour
  • ½ Tbsp baking powder
  • ½ Tbsp sugar
  • ½ Tbsp garlic powder
  • ½ tsp + ¼ tsp salt
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • ¼ cup melted butter
  • ½ cup buttermilk
  • 4 oz cheddar cheese, shredded
  • ½ tsp dried parsley, or basil


  • 1/4 cup buttermilk
  • 1 tsp dried parsley
  • 1 tsp paprika


  1. Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl whisk together 1 cup flour, ½ tbsp baking powder, ½ tbsp sugar, ½ tbsp garlic powder, ½ tsp + ¼ tsp salt, ¼ tsp cayenne pepper, ½ tsp paprika and ½ tsp dried parsley, or basil
  3. In a medium bowl stir ½ cup buttermilk, and ¼ cup melted butter
  4. Add the buttermilk mixture to the flour mixture and mix gently with a spatula. Add cheese and mix until the cheese is well incorporated.
  5. Drop heaping spoonfuls or use a 1/4 cup measuring cup to scoop out dough onto the prepared baking sheet. Make sure to leave at least 1 inch in between biscuits.
  6. Brush with buttermilk then sprinkle with paprika and dried parsley.
  7. Bake for 10 to 12 minutes or until golden brown.

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Original Recipe adapted from:


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