Red Lobster Cheddar Biscuits Recipe

I firmly believe a basket of warm, cheesy biscuits can turn any weeknight meal into a celebration. This red lobster cheddar biscuits recipe delivers all that comfort food joy, but with a spicy upgrade that makes them even better than the restaurant version. We’ll capture that soft, fluffy texture and add a smoky, mildly spicy kick from Calabrian chilis. It’s an easy dinner idea that takes less than 30 minutes, perfect for family nights when you need a little something extra.

Ingredients

• All-Purpose Flour: 250 g (2 cups) all-purpose flour. The flour provides the core structure for the biscuits; avoid packing the measuring cup for a tender result. Using a high-protein flour can make them tough; stick to standard AP flour for tenderness.
• Baking Powder: 1 tablespoon baking powder. This leavening agent is critical for lift. Make sure your baking powder is fresh for maximum rise. Do not substitute baking soda here; the recipe relies on the acid from buttermilk.
• Seasoning and Sweetener: 1 teaspoon fine sea salt and 1/2 teaspoon granulated sugar. The salt enhances the savory flavors of the cheese and butter. The small amount of sugar balances the profile without making the biscuits sweet.
• Cold Unsalted Butter (Biscuits): 115 g (1/2 cup) cold unsalted butter, cut into 1 cm (1/2 inch) cubes. Cold butter is essential; it creates steam pockets in the oven for flakiness. I always set my butter in the freezer for 10 minutes before use to ensure it’s firm enough for cutting into the flour.
• Cold Buttermilk: 240 ml (1 cup) cold buttermilk. The acid in buttermilk reacts with baking powder to create a tender, soft crumb. If you don’t have buttermilk, make a substitute by adding 1 tablespoon white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
• Sharp Cheddar Cheese: 180 g (1 1/2 cups) shredded sharp cheddar cheese. Use sharp cheddar for a strong flavor that stands up to the spices; grate it fresh from a block for the best results. Pre-shredded cheese often contains anti-caking agents that can inhibit melting.
• Chili Butter Drizzle Ingredients: 60 g (1/4 cup) unsalted butter, melted; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 tablespoon Calabrian chili paste (or 2 teaspoons finely minced Calabrian chilis in oil); 2 tablespoons fresh parsley, finely chopped, for garnish. Smoked paprika adds a deep, savory layer of smoke that pairs perfectly with the cheese. Calabrian chili paste provides a fruity, moderate heat that is more complex than simple cayenne pepper.

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). While the oven heats, line a large baking sheet with parchment paper. This red lobster cheddar biscuits recipe starts with a preheated oven to ensure a quick rise.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and granulated sugar. Make sure to fully combine the ingredients, ensuring the leavening agent is evenly distributed.
3. Cut in Cold Butter: Add the 115 g (1/2 cup) cold unsalted butter cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. If the mixture feels too warm from handling, place the bowl in the refrigerator for 10 minutes before adding buttermilk.
4. Add Cheese and Buttermilk: Stir in the shredded sharp cheddar cheese until evenly distributed. Pour in the 240 ml (1 cup) cold buttermilk. Mix with a spatula or wooden spoon just until the dough comes together. Be careful not to overmix, as this can lead to tough biscuits.
5. Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a round or rectangle approximately 2.5 cm (1 inch) thick; do not knead excessively. Using a 6-7 cm (2.5-3 inch) round biscuit cutter, cut out biscuits by pressing straight down without twisting.
6. Bake: Place the biscuits about 2.5 cm (1 inch) apart on the prepared baking sheet. Bake for 15-18 minutes, or until the tops are golden brown and the biscuits are cooked through. The finished red lobster cheddar biscuits recipe should be firm to the touch.
7. Prepare Chili Butter Drizzle: While the biscuits are baking, prepare the chili butter drizzle. In a small saucepan, melt the 60 g (1/4 cup) unsalted butter over medium-low heat. Stir in the smoked paprika, garlic powder, and Calabrian chili paste; simmer gently for 1-2 minutes to infuse the flavors.
8. Serve Hot: Once the biscuits are out of the oven, immediately brush or generously drizzle the warm smoked paprika and Calabrian chili butter over the hot biscuits, ensuring the glossy, reddish butter coats them well. Sprinkle generously with fresh, finely chopped parsley for a vibrant green contrast against the golden biscuits and spicy red drizzle. Serve this red lobster cheddar biscuits recipe warm immediately.

Key Techniques for Perfect Biscuits

Mastering a great red lobster cheddar biscuits recipe means focusing on a few key techniques. The first is keeping everything cold. The cold butter creates steam in the oven, which pushes the biscuit layers up, creating a light and airy texture. If your kitchen is warm, chill your mixing bowl and ingredients before starting.

Don’t Overwork the Dough

The number one mistake in biscuit making is overmixing or kneading. When you overwork the dough, you develop gluten, which results in tough, dense biscuits. Mix only until the dough comes together, and gently pat it into shape rather than rolling extensively.

Cutting Technique Matters

When cutting the biscuits, press the cutter straight down without twisting. Twisting seals the edges, preventing the biscuits from rising properly. If you are rerolling scraps, do it quickly and gently to minimize working the dough.

How to Store and Reheat Leftovers

To make this red lobster cheddar biscuits recipe part of your family’s easy dinner ideas, try preparing the dough in advance. I always make a double batch of this red lobster cheddar biscuits recipe on Sundays, freezing half to bake fresh later in the week for quick high-protein snacks or side dishes.

Make-Ahead Dough

To prepare ahead, cut the biscuits as instructed and place them on a parchment-lined sheet pan. Freeze until solid, then transfer to an airtight container or freezer bag. Bake directly from frozen (adding 5-10 minutes to baking time) or thaw overnight in the fridge.

Storage and Reheating

Store leftover baked biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They lose quality quickly, so plan to serve them within the first 24 hours for best results.

Reheat leftover biscuits in a 350°F oven for 5-10 minutes, or in an air fryer at 325°F for 3-5 minutes, until warm and slightly crispy on the outside. Avoid the microwave, which makes them rubbery.

FAQs

What can I serve with these biscuits?

This red lobster cheddar biscuits recipe pairs perfectly with seafood like baked salmon or shrimp scampi. They also work well alongside hearty stews, chili, or roasted chicken. For a complete family-friendly meal, try serving them with a side of steamed vegetables.

Why didn’t my biscuits rise properly?

The most common reasons are using warm butter, old baking powder, or overmixing the dough. Ensure your butter and buttermilk are very cold to create flaky results in this red lobster cheddar biscuits recipe. Always check the expiration date on your leavening agents.

Can I make a less spicy version of this recipe?

Absolutely. If you prefer the classic Red Lobster flavor without the heat, simply omit the Calabrian chili paste from the drizzle. The combination of garlic powder, melted butter, and parsley will still provide that familiar savory taste, allowing you to tailor this red lobster cheddar biscuits recipe to different palates.

How can I substitute buttermilk?

If you don’t have buttermilk, place 1 tablespoon of white vinegar or lemon juice in a measuring cup and fill the rest with regular milk (dairy or non-dairy). Let it sit for 5 minutes before adding to the dough. This creates the necessary acid for the baking powder reaction.

Is it better to grate my own cheese?

Yes, pre-shredded cheese often contains anti-caking agents that can interfere with melting. For a truly smooth and gooey interior, grate the sharp cheddar cheese from a block. This ensures a better texture for a premium ingredient feel.

How can I tell when they are done baking?

Biscuits are done when the tops are golden brown and firm to the touch. If they still feel soft, continue baking for another minute or two. The smoked paprika and butter drizzle should be glossy on top, indicating they are ready to serve.

Conclusion

This red lobster cheddar biscuits recipe delivers all the comfort food joy of the original, with a spicy twist that elevates it to a whole new level for a family dinner. I always make extra of this red lobster cheddar biscuits recipe for easy meal prep during the week. Save this recipe to Pinterest for quick access on busy weeknights.

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