Red Lobster’s Cheese Biscuit Loaf

Save this recipe on:

Soft, savory, and irresistibly cheesy—Red Lobster’s Cheese Biscuit Loaf transforms the beloved flavor of their iconic Cheddar Bay Biscuits into a shareable, pull-apart bread. Golden on top with a tender, buttery interior, this loaf is flecked with sharp cheddar and a touch of garlic, making it an instant favorite at any dinner table. Whether served as a comforting side or a standout centerpiece, it brings restaurant-level indulgence to your home kitchen.

The aroma of melted cheese mingled with herbs and freshly baked bread is enough to gather everyone around before it even hits the plate. What sets this biscuit loaf apart is not just its flavor, but its texture—a perfect harmony of fluffy and rich, with a touch of crispness on top from the golden cheese crust. It’s a must-try for fans of Red Lobster or anyone who appreciates the magic of warm, cheesy bread.

---

Ingredients for this Red Lobster’s Cheese Biscuit Loaf

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup buttermilk
• 1 large egg

Topping:

• 2 tablespoons melted butter
• 1/2 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
• 1/4 teaspoon garlic powder

---

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

---

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. This ensures an even distribution of the leavening agents and seasonings.

---

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. This step gives the loaf its signature biscuit texture.

---

Step 4: Add Cheese

Stir in the shredded cheddar cheese. Make sure it’s evenly distributed throughout the flour mixture for that cheesy goodness in every bite.

---

Step 5: Add Wet Ingredients

In a small bowl, whisk together the buttermilk and egg. Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing, which can make the loaf dense.

---

Step 6: Fill the Pan

Spoon the batter into the prepared loaf pan. Smooth out the top gently with a spatula to level it.

---

Step 7: Bake

Place the pan in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

---

Step 8: Prepare and Brush Topping

While the loaf bakes, mix the melted butter with garlic powder and parsley. Once the loaf comes out of the oven, brush the hot top generously with the garlic-parsley butter. Let it rest in the pan for 10 minutes, then remove and cool slightly before slicing.

---

Storage Instructions

To keep your biscuit loaf fresh and flavorful:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: For longer freshness, refrigerate for up to 5 days. Wrap in foil or place in a sealed container.
• Freezer: Wrap tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm slices in the oven at 300°F (150°C) for about 10 minutes, or microwave individual portions for 20–30 seconds.

---

Estimated Nutrition

(Per slice, based on 10 servings)

• Calories: 245
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 380mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 7g

Note: Nutrition will vary based on exact ingredients and portions.

---

Frequently Asked Questions

What makes this different from Red Lobster’s biscuits?

This recipe transforms the individual Cheddar Bay Biscuits into a soft loaf format, making it ideal for slicing and sharing.

Can I use pre-shredded cheese?

Yes, but freshly grated cheddar melts better and gives a more even, gooey texture throughout the loaf.

What can I use instead of buttermilk?

You can substitute with a mixture of 3/4 cup milk plus 2 teaspoons of lemon juice or white vinegar—let it sit for 5 minutes before using.

Can I make this loaf gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend with xanthan gum for best results.

How do I know when it’s fully baked?

Insert a toothpick into the center; it should come out clean with no wet batter. The top should be golden brown.

Can I add herbs or other cheeses?

Yes! Try adding chives, rosemary, or a blend of cheddar and mozzarella for added depth.

Is it okay to skip the topping?

You can, but the garlic butter topping adds that signature Red Lobster flavor. Highly recommended!

Can I make it ahead of time?

Yes, the loaf can be baked a day in advance. Just reheat gently before serving for best flavor and texture.

---

Print

Save this recipe on: