Red Lobster’s Cheese Biscuit Loaf

WANT TO SAVE THIS RECIPE?

I’ve always had a soft spot for Red Lobster’s cheddar bay biscuits. That rich, buttery, cheesy flavor, paired with a warm, flaky texture—how could anyone resist? But one day, while baking at home, I had a lightbulb moment: what if I turned those iconic biscuits into a comforting, shareable loaf? That’s how this Red Lobster’s Cheese Biscuit Loaf was born.

It takes everything you love about the original—sharp cheddar cheese, garlicky butter, a tender crumb—and transforms it into an irresistible pull-apart loaf that’s perfect for brunch, potlucks, or cozy dinners. It’s incredibly easy to whip up with pantry staples and delivers bold flavor with every bite.

---

Why You’ll Love This Red Lobster’s Cheese Biscuit Loaf

This loaf is soft, cheesy, and infused with savory garlic and herbs throughout. It’s a delicious upgrade to basic bread, perfect for serving alongside pasta, soup, or even as a snack on its own. Plus, it’s beginner-friendly—you don’t need to be a seasoned baker to make it come out golden and gooey every time.

If you’re looking for a new twist on comfort food, or just love cheese (who doesn’t?), this loaf might just become your new go-to.

---

What Type of Cheese Works Best for Red Lobster’s Cheese Biscuit Loaf?

I stick with sharp cheddar cheese for this loaf because it brings that iconic Red Lobster flavor—bold, creamy, and just the right amount of tang. But you don’t have to limit yourself. Want to get a little adventurous? Try blending in Monterey Jack or Colby for a smoother melt, or even a touch of Parmesan on top for an extra savory crust.

The cheese you use will shape the personality of the loaf, so choose one (or a combo) that suits your taste buds. Just make sure it’s a cheese that melts well!

---

Options for Substitutions

Not everyone has the same ingredients on hand, so here are some easy swaps if you’re improvising in the kitchen:

• Buttermilk: No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes before using.
• Flour: All-purpose flour works best, but you can sub in whole wheat for a nuttier taste. Just expect a slightly denser texture.
• Cheese: Swap out sharp cheddar for mild cheddar, mozzarella, or pepper jack depending on your preference.
• Garlic powder: Fresh minced garlic or garlic paste works in a pinch, though powdered gives the most even distribution.
• Butter: Salted or unsalted both work—just reduce added salt if using salted butter.
• Parsley topping: No parsley? Use chives, oregano, or a pinch of Italian seasoning for a similar flavor boost.

---

Ingredients for This Red Lobster’s Cheese Biscuit Loaf

All-Purpose Flour
The foundation of the loaf—provides structure and that classic biscuit texture. It gives the bread its soft, tender crumb while still holding everything together.

Baking Powder
A key leavening agent to help the loaf rise and become light and fluffy. Without it, you’d end up with a dense, flat brick.

Garlic Powder
This gives that signature Red Lobster flavor—warm, savory, and slightly sweet. It’s evenly blended into the dough for full garlic coverage.

Salt
Balances out the richness of the cheese and butter and enhances every other flavor.

Unsalted Butter
Used both in the dough and brushed on top. It makes the loaf moist, rich, and buttery, while also giving the crust a golden finish.

Buttermilk
Adds tanginess and tenderness. It reacts with the baking powder to help with rising and keeps the crumb from drying out.

Sharp Cheddar Cheese
The star of the show. Melts into gooey pockets throughout the loaf and delivers bold, cheesy flavor in every bite.

Fresh Parsley (optional topping)
Adds a pop of color and a subtle herbaceous finish to complement the richness of the cheese.

---

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.

---

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt until well combined.

---

Step 3: Cut in the Butter

Add cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.

---

Step 4: Add the Cheese

Fold in the shredded sharp cheddar cheese evenly, making sure it’s coated in the flour mixture so it doesn’t clump together.

---

Step 5: Pour in the Buttermilk

Pour in the buttermilk and gently stir everything together just until combined. The dough should be thick, sticky, and lumpy—that’s what you want.

---

Step 6: Transfer to Loaf Pan

Spoon the biscuit dough into the prepared loaf pan. Smooth out the top gently with a spatula or the back of a spoon.

---

Step 7: Bake

Bake the loaf for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

---

Step 8: Brush with Garlic Butter and Garnish

While the loaf is still warm, brush the top with melted butter mixed with a pinch of garlic powder. Sprinkle chopped fresh parsley on top for extra flavor and color.

---

How Long to Cook the Red Lobster’s Cheese Biscuit Loaf

This loaf bakes beautifully in about 40 to 45 minutes at 350°F (175°C). Keep an eye on it during the last 5 minutes—you’re looking for a golden, crisp top and a fully set center. To be sure it’s done, insert a toothpick or skewer into the center; if it comes out clean or with just a few moist crumbs, it’s ready to come out.

---

Tips for Perfect Red Lobster’s Cheese Biscuit Loaf

• Use Cold Butter: Just like with scones or biscuits, cold butter is key for a flaky texture. Warm butter will melt into the dough too early and make it greasy and dense.
• Don’t Overmix: Stir just until the ingredients are combined. Overworking the dough can make the loaf tough instead of tender.
• Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can affect melt and texture. For the best gooey results, grate your cheese fresh.
• Let It Rest Before Slicing: Once baked, let the loaf cool for 10–15 minutes before slicing. It allows the cheese and crumb to settle so you get clean slices.
• Use a Metal Pan for Best Browning: Metal loaf pans conduct heat better and help develop that golden, crusty top.

---

Watch Out for These Mistakes While Cooking

• Using Warm Butter: Soft or melted butter won’t create the flaky pockets that give the loaf its biscuit-like texture. Always start with cold butter straight from the fridge.
• Overmixing the Dough: Stirring too much after adding buttermilk can make the loaf dense and chewy. Mix until just combined—even if the batter looks a little rustic.
• Using Pre-Shredded Cheese: Pre-packaged shredded cheese contains starches that prevent smooth melting. Freshly grated cheese melts better and tastes creamier.
• Overbaking: Leaving it in too long can dry it out. Use a toothpick to test for doneness around the 40-minute mark.
• Skipping the Garlic Butter Topping: This final step adds a ton of flavor and gives the loaf that signature Red Lobster touch. Don’t skip it!

---

What to Serve With Red Lobster’s Cheese Biscuit Loaf?

Creamy Tomato Soup

The rich cheese and garlic pair perfectly with a bowl of tangy, velvety tomato soup.

Spaghetti Alfredo

Use this loaf to mop up every bit of that creamy Alfredo sauce—pure comfort food.

Caesar Salad

Crispy romaine, tangy dressing, and this biscuit loaf? A balanced meal that’s light and satisfying.

Scrambled Eggs and Bacon

For a weekend brunch twist, slice it up and serve alongside your favorite breakfast classics.

Beef Stew or Chili

This loaf holds up beautifully with heartier mains like a slow-cooked stew or spicy chili.

Baked Salmon or Tilapia

Keep it in the seafood family with a buttery baked fish dish.

Cheese Board or Charcuterie

Slice and toast it into wedges for an upscale party snack with dips and spreads.

Shrimp Scampi

The garlicky flavors of this loaf go hand-in-hand with buttery shrimp and pasta.

---

Storage Instructions

To keep your Red Lobster’s Cheese Biscuit Loaf fresh, let it cool completely before storing:

• Room Temperature: Wrap tightly in foil or plastic wrap and store for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. Reheat slices in the oven or toaster oven to bring back that fresh-baked texture.
• Freezer: Wrap the entire loaf or individual slices in foil, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge and reheat at 325°F until warmed through.

---

Estimated Nutrition (Per Slice – based on 10 slices)

• Calories: 220
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 400mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugars: 1g
• Protein: 6g

Please note: values can vary slightly based on brand and portion size.

---

Frequently Asked Questions

What’s the best way to reheat leftover cheese biscuit loaf?

Wrap slices in foil and warm in a 325°F oven for about 10 minutes, or pop them in a toaster oven. This keeps them soft inside and crisps the edges.

Can I make this loaf ahead of time?

Absolutely! Bake it a day in advance and store at room temp or in the fridge. Reheat before serving for that fresh-from-the-oven taste.

Can I make this loaf gluten-free?

Yes—use a 1:1 gluten-free flour blend that includes xanthan gum. The texture will be slightly different but still delicious.

What type of pan should I use?

A standard 9×5-inch metal loaf pan works best. It bakes evenly and gives the loaf a crisp outer crust.

Can I double the recipe?

Yes! Just use two loaf pans or bake one larger loaf, adjusting the bake time as needed. Check doneness with a toothpick in the center.

Can I use milk instead of buttermilk?

You can, but the texture and flavor will change. For a closer match, add a teaspoon of vinegar or lemon juice to the milk and let it sit for 5–10 minutes.

Is it okay to use margarine instead of butter?

Butter is definitely preferred for the best flavor and texture, but margarine will work in a pinch—just expect a slightly different taste.

How do I make the loaf spicier?

Add a pinch of cayenne pepper, crushed red pepper flakes, or use pepper jack cheese for a subtle kick.

---

Conclusion

This Red Lobster’s Cheese Biscuit Loaf brings the restaurant magic right to your kitchen—cheesy, garlicky, and buttery in all the right ways. It’s simple to prepare, endlessly comforting, and incredibly versatile. Whether you’re pairing it with a cozy bowl of soup, serving it at brunch, or enjoying it on its own, this loaf guarantees flavor in every bite. Give it a try, and don’t be surprised if it becomes a new family favorite.

---

Print