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Copycat Red Lobster Biscuits

These popular cheese and garlic biscuits are perfectly easy to make and delicious to eat. Use Bisquick or your favorite baking mix (or make your own) and freshly grated cheddar cheese for best results.

recipe at a glance
Rating: 5/5 5 stars
46 reviews

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   6


recipe id: 2438

Red Lobster Biscuits Recipe
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2 cups Bisquick baking mix
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/4 cup margarine or butter, melted
1/4 teaspoon garlic powder


Preheat oven to 450 degrees F.

Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

cook's notes

Substitute several cloves of chopped garlic for the garlic powder and let stand in melted butter while preparing biscuits.


283 calories, 17 grams fat, 27 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Sandy Foster

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ratings & reviews

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Guest at

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I make these almost once a week now. They are super easy to whip up and the whole family likes the biscuits. They go with a lot of different dishes too so it's just an easy side bread to serve. My daughter likes to make little sandwiches with the biscuits cutin halves.

Guest at

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I love this recipe. I've made these biscuits numerous times and they are always good. To me they are better than RL's. They are very easy to make and they make good leftovers too. They're not exactly like RL biscuits but they are similar to them and delicious.

Guest at

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Very good and close to RL. I add some chopped parsley to the mix.

Guest at

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If these don't turn out for you, your Bisquick mix is bad. It has a limited shelf life. Beyond that, these are foolproof. I always use whole milk. Great excuse to heat up the oven on a cold day!

Guest at

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very good and yummy! It is very similar to the red lobster biscuits and I couldn't stop eating them! :)

Guest at

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I'm with everyone else, these are just like RL! The only thing I didn't do was "beat vigorously", I just mixed it until fully mixed. I was afraid that overbeating it would make the biscuits too dense. I used real butter not margarine and fresh garlic as recommended (simmered it in the butter over very low heat before basting the biscuits). Super easy to make too and goes with any meal. Has anyone tried freezing these? I'm wondering how to best reheat them (I think they'll freeze fine just not sure how to reheat). Would I brush the butter on after reheating?

Guest at

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These are exactly like Red Lobster's biscuits. We love these!

Guest at

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These are exactly like Red Lobster. If they don't turn out for you to be just like RL, then it's your problem not the recipe. I have made these three times now and they turn out each time and taste just like RL.

Guest at

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This was a GOD-AWFUL RECIPE!! 1.) the biscuits tasted nothing like the red lobster biscuits. They didn't have the flavor or fluffy texture that red lobster biscuits had. It was a crying shame I was forced to waste my time making these monstrosities. I had leftovers and they ended up in the garbage. 2.) I've tasted way better biscuits.

Guest at

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These are exactly like Red Lobster - exactly! They are my favorite! Honestly, it's the only thing I like at Red Lobster so now I can make them at home instead of going and battling the crowds.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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