Skillet Red Lobster Biscuits
Make these famous Skillet Red Lobster Biscuits at home in mere minutes. High-heat cast iron and a secret flip delivers cheesy, flaky layers and a crispy garlic bottom.
Ultimate Copycat Red Lobster Biscuit Recipe
If you have ever found yourself mindlessly devouring three baskets of warm, flaky, garlic-drenched cheddar biscuits before your main course even arrives at a certain restaurant, welcome. You are my people.
I love those garlic-y biscuits. That's why I was determined to create a homemade version to share with my family (and you!) And guess what!? I think mine are even better. With even more cheese and garlic, but also I share the ultimate crispy-bottom cheat code: your cast iron skillet and a blazing hot oven.
Make them and see if you agree.
Serve a pan of these alongside a juicy Reverse Seared Pork Tenderloin for a dinner that feels like a full-blown event, or whip up a batch to mop up every drop of bowl-licking gravy from your favorite weekend Pot Roast.
Or skip the mixes in my fan favorite casseroles and make these homemade versions: Red Lobster Biscuit Chicken Casserole or Cheesy Bacon Ranch Red Lobster Biscuit Casserole.
The Ingredients (And Why They Matter)
- All-Purpose Flour: Provides the perfect structural baseline for a tender crumb without making the biscuits overly cakey.
- Baking Powder: The chemical workhorse here. A full tablespoon gives us an aggressive rise, ensuring airy pockets inside the dense cheddar lattice.
- Cold Butter: Essential for flakiness. As the cold butter hits the high heat of the oven, the water inside converts to steam instantly, creating ultra-flaky layers.
- Milk + White Vinegar: Our quick homemade buttermilk hack. The acid tenderizes the gluten strands for a melt-in-your-mouth texture while reacting with the baking powder for maximum lift.
- Extra Sharp Cheddar Cheese: Don't settle for mild here! Extra sharp cheddar holds its bold, tangy flavor profile against the heavy garlic and butter. Hand-grating your cheese is crucial-pre-shredded bags are coated in cellulose that prevents seamless melting.
- Garlic Powder, Dried Parsley, and Dill Weed: The signature flavor trifecta. The subtle addition of a touch of dill brings an elevated, aromatic bite.
- Canola Oil: Coating the bottom of the skillet in oil fry-bakes the bottom crust, creating a deep golden, shatteringly crispy base.
See recipe card for quantities.
How to Make Red Lobster Biscuits
1. Create the Quick Buttermilk Base: Add the white vinegar into the milk and set it aside to curdle slightly. This simple acid addition softens the flour proteins, ensuring a soft biscuit interior while adding a subtle tangy depth.
2. Mix the Dry Base and Cut the Fat: Whisk together the dry ingredients and herb spices in a large bowl. Incorporate the cold butter into the dry mixture using your fingertips or a pastry cutter until small, pea-sized pockets form. Leaving these visible bits of cold butter intact is the secret to getting distinct, flaky layers rather than a cake-like texture.
3. Combine and Fold in the Shredded Cheddar: Fold in the freshly shredded extra sharp cheddar. Gently stir the milk mixture into the dry ingredients with a fork just until a shaggy dough comes together. Over-mixing leads to tough, chewy bread, so handle the dough with a light touch.
4. Shape in the Skillet and Bake High: Pour the dough directly into your oiled cast iron skillet, flatten it out, and flip it once so both sides are lightly coated with oil to ensure maximum crust development. Cut into biscuits with a knife or bench scraper, then bake at a scorching 500°F until puffed and deeply golden. The intense heat cooks the dough rapidly while frying the bottom crust in the skillet oil.
5. Glaze with Garlic Herb Butter: Whisk the garlic powder, parsley, and dill into melted butter while the biscuits are baking. The moment the skillet comes out of the oven, brush this herb butter generously over the hot tops so it soaks directly into every nook and cranny.
Cooking for One or Two
If you aren't feeding a crowd, you can easily cut this recipe in half and bake it in an 8-inch cast-iron skillet or a small cake pan. Reduce the baking time slightly to 14-16 minutes. Alternatively, bake the full batch, freeze the leftovers individually, and pop one out whenever a craving strikes!
"In a Pinch" Ingredient Swaps
Canola Oil: Any neutral oil can be used to coat the pan without smoking at high temperatures.
Milk + Vinegar: Swap with an equal amount of real full-fat buttermilk or plain unsweetened yogurt thinned with a splash of milk.
Dried Dill Weed: Fresh dill works brilliantly (double the amount), or substitute dried chives for an onion-forward twist.
Creative Variations
- Bacon & Jalapeño: Fold ¼ cup of finely diced pickled or fresh jalapeños and ½ cup of crispy bacon bits into the dough along with the cheddar for a spicy, smoky kick.
- Smoked Gouda & Thyme: Replace the extra sharp cheddar with freshly grated smoked gouda and swap the dried parsley for fresh thyme leaves to pair with rich meats.
- Everything Bagel Crust: Sprinkle a tablespoon of everything bagel seasoning over the garlic-butter glaze right after brushing for an extra savory crunch.
Storage & Reheating Tips
Can You Freeze It?: Absolutely. Wrap individual fully-cooled biscuits in foil and place them in a freezer-safe zip-top bag for up to 3 months. Reheat from frozen in a 350°F oven for 10-12 minutes until warmed through and crisp.
The Countertop Life: Store leftover biscuits in an airtight container at room temperature for up to 2 to 3 days.
The Container Matters: Avoid wrapping hot biscuits in plastic wrap or sealing them in airtight bags while warm, as trapped steam will destroy the crispy outer crust. Let them cool completely first.
Pro Tip: Freeze Your Butter and Grate It
Instead of cutting cold butter into cubes with a pastry cutter or your fingers, toss your butter stick in the freezer for 15 minutes, then run it down a box grater.
Tossing the cold, shredded butter directly into your dry ingredients creates uniform fat pockets instantly without warming up the butter from hand heat, guaranteeing ultra-flaky, airy layers.
FAQ
Dense biscuits are almost always caused by over-working the dough or using warm butter. Make sure your butter is very cold, straight from the fridge, and use a light hand when combining the liquid with the flour. Mix only until the dry spots disappear.
Yes! If you prefer drop biscuits, simply drop large spoonfuls of dough onto an oiled skillet or baking sheet. Reduce the baking temperature to 450°F and bake for 12-15 minutes until golden brown.
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Ingredients
Method
- Preheat oven to 500℉.
- Pour canola oil in the bottom of a 10 inch cast iron skillet. Set aside.
- In a small bowl, add white vinegar to the milk and set aside.
- In a large bowl, combine flour, baking powder, kosher salt, sugar, garlic powder, and parsley.
- Add butter to the flour mixture and gently mix in with your finger tips until the butter is the size of peas or so. Do not overmix.
- Add milk mixture and stir with a fork, just until combined.
- Pour the batter into the skillet. Flatten into the pan, then flip over so both the top and bottom are coated with oil. Gently press the batter into the pan. Cut into biscuits using a pastry scraper or a knife.
- Bake for 18 to 20 minutes or until golden brown.
- Melt the butter in a small bowl in the microwave. Add garlic powder, dried parsley, and dill weed. Stir to combine. Brush on top of hot biscuits. Serve.