Red Lobster Style Bread

These copycat cheddar biscuits are the fastest path to that Red Lobster experience at home. Bisquick, cold water, and shredded cheddar get mixed together and dropped onto a baking sheet. That’s the whole dough. No rolling, no cutting, no fuss.

The garlic-herb butter brushed on top right after baking is what makes these addictive. Melted butter mixed with garlic powder, Italian seasoning, and parsley soaks into the hot biscuit surfaces, giving you that glistening, savory coat that tastes like it belongs in a restaurant bread basket.

Cold water instead of milk keeps the dough from getting too soft, which helps the biscuits hold their shape in the oven’s high heat. At 450°F, they bake fast: 8-10 minutes for a golden outside and a fluffy, cheese-streaked interior.

Kitchen Tips

• Don’t overmix the dough. Stir just until combined. Lumpy, shaggy dough makes the best biscuits. Smooth dough means you’ve overworked it.
• Use sharp cheddar for the strongest cheese flavor. Mild cheddar disappears in the baking.
• Brush the garlic butter on immediately after they come out of the oven, while the biscuits are still steaming hot. It absorbs better.
• Space them 2 inches apart on the sheet. They spread slightly and need room for air to circulate for even browning.

Variations

• Add a pinch of cayenne pepper to the butter for biscuits with a warm kick.
• Fold in crumbled cooked bacon with the cheese for a loaded cheddar-bacon version.
• Use Old Bay seasoning in the butter instead of Italian seasoning for a more seafood-friendly pairing.