Red Lobster Cheese Garlic Biscuits

These biscuits taste just like the ones Red Lobster serves hot at the table, and they come together from five pantry ingredients in under 20 minutes. Bisquick, shredded cheddar, and milk get mixed into a shaggy dough, dropped onto a baking sheet, and baked at high heat until golden.

The garlic butter brushed on while the biscuits are still warm is what makes these addictive. Melted butter mixed with garlic powder soaks into the hot surface and creates a garlicky, glossy crust that you can smell from across the room.

Beat the dough vigorously for 30 seconds after mixing. This develops just enough gluten for structure while keeping the biscuits tender. Under-mixing leaves them crumbly; over-mixing makes them tough.

Pro Tips

• Drop the dough in rough, craggy mounds. Don’t smooth them out. Those peaks and ridges crisp up and create the best texture.
• Bake at 450°F (230°C) for a quick, high-heat bake that puffs the biscuits up fast and browns the outside while the inside stays fluffy.
• Brush the garlic butter on immediately after pulling from the oven. Hot biscuits absorb the butter; cool ones just sit there greasy.
• Serve warm. These are at their absolute best fresh from the oven.

Variations

• Herb biscuits: Add a teaspoon of dried parsley and a pinch of Italian seasoning to the dough.
• Jalapeño cheddar: Fold in diced pickled jalapenos for a spicy kick.
• Everything seasoning: Sprinkle everything bagel seasoning on top before baking for an extra savory crust.