I love recreating classic flavors at home, and this Red Lobster-inspired cheese biscuit loaf is one of my favorites. It captures that irresistible cheesy, buttery goodness in a loaf form, making it super easy to slice and share alongside soups, salads, or any main dish.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
3/4 cup whole milk
1 large egg
2 tablespoons melted butter (for brushing)
1/4 teaspoon dried parsley (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder.
Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs.
Stir in the shredded cheddar cheese until evenly distributed.
In a separate bowl, whisk the milk and egg together, then pour into the dry ingredients. Stir gently until just combined—don’t overmix to keep the loaf tender.
Transfer the dough to the prepared loaf pan and smooth the top.
Bake for 30-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Remove from the oven and immediately brush the top with melted butter.
Sprinkle dried parsley over the top if using, and let the loaf cool for a few minutes before slicing.
Servings and Timing
This recipe yields about 8 servings. Preparation takes about 10 minutes, and baking time is around 35 minutes, making the total time approximately 45 minutes.
Variations
For a spicier twist, I like adding a pinch of cayenne pepper or diced jalapeños into the dough.
Swap sharp cheddar for a blend of cheddar and Monterey Jack for a milder, creamier flavor.
Mix in cooked bacon bits or finely chopped green onions for added texture and taste.
Use buttermilk instead of whole milk for a tangier biscuit loaf.
To make it gluten-free, substitute the all-purpose flour with a gluten-free baking mix, adjusting liquids if needed.
Storage/Reheating
I store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freezing works well—just slice the loaf first, then freeze in a sealed bag for up to 3 months. To reheat, I thaw slices at room temperature or microwave briefly until warm, or toast slices in the oven for a crispier texture.
FAQs
Can I use shredded cheese other than cheddar?
Absolutely! Cheddar gives the classic flavor, but I’ve had great results using mozzarella, pepper jack, or even gouda for different tastes.
What if I don’t have a loaf pan?
You can bake this biscuit dough on a baking sheet as drop biscuits instead. Adjust the baking time to about 15-20 minutes or until golden.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before baking.
How do I know when the loaf is done?
I check by inserting a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, it’s ready.
Is this recipe suitable for freezing?
Definitely! The loaf freezes well sliced. I recommend thawing before reheating for the best texture.
Conclusion
This cheese biscuit loaf has become a staple in my kitchen whenever I want a quick, comforting bread with bold cheddar flavor. It’s easy to make, versatile, and pairs beautifully with so many dishes. Whether serving it alongside a bowl of soup or enjoying it on its own, I always find this recipe hits the spot.
Recipe:
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Red Lobster’s Cheese Biscuit Loaf
- Total Time: 40-45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting and easy-to-make cheese biscuit loaf inspired by Red Lobster’s famous biscuits, featuring a golden crust and rich cheddar flavor, perfect for slicing and sharing alongside meals.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
3/4 cup whole milk
1 large egg
2 tablespoons melted butter (for brushing)
1/4 teaspoon dried parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder.
- Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs.
- Stir in the shredded cheddar cheese until evenly distributed.
- In a separate bowl, whisk the milk and egg together, then pour into the dry ingredients. Stir gently until just combined—don’t overmix to keep the loaf tender.
- Transfer the dough to the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and immediately brush the top with melted butter.
- Sprinkle dried parsley over the top if using, and let the loaf cool for a few minutes before slicing.
Notes
For a spicier twist, add cayenne pepper or diced jalapeños to the dough.
Swap sharp cheddar for a cheddar and Monterey Jack blend for a milder flavor.
Add cooked bacon bits or finely chopped green onions for extra texture.
Use buttermilk instead of whole milk for a tangier biscuit loaf.
Substitute all-purpose flour with gluten-free baking mix to make it gluten-free, adjusting liquids as needed.
Store leftovers at room temperature up to 2 days or freeze sliced for up to 3 months.
Reheat by microwaving briefly or toasting slices in the oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
