The Best Cheesy Garlic Drop Biscuits {Red Lobster Knockoff}
No seriously, these really are the best cheesy garlic drop biscuits (think: Red Lobster knockoff but a million times better). And they are SO easy!
I have made these cheesy garlic drop biscuits countless times over the last several years and can heartily endorse them as next-level, best-ever and whatever other superlative you want to throw at them.
They are buttery and cheesy and perfectly garlicky.
Not only that, but they are also ridiculously easy. No cutting in butter or kneading or messing with fussy biscuit terminology and techniques. Modeled after these drop biscuits, they come together dangerously fast.
Drop biscuits for the win
For a simple drop biscuit, these buttery, cheesy biscuits are amazingly flaky and tender.
Reminiscent of the much sought after Red Lobster biscuits, I can honestly say these homemade cheesy garlic biscuits are just as good if not better. And they can be yours in a matter of minutes.
The dough is simple:
- whisk together dry ingredients
- add cheese (freshly grated pretty, pretty please – so much more flavorful and melty than preshredded!)
- toss together until cheese is coated with flour
- add buttermilk and butter
Don’t over mix
Just like any good biscuit, drop or not, one of the keys to success is not over mixing the dough. It’s going to look kind of dry and a little shaggy as you start mixing.
You may want to just ditch the rubber spatula completely and get in there with your hands to get it fully mixed.
No matter if you mix with a spatula or your little fingies, go easy and mix just until combined and no dry streaks remain.
It’s ok if the dough looks kind of lumpy. That’s the nature of drop biscuit dough and the sooner we can all make peace with it in our hearts, the better our biscuits will be.
Scoop out the dough with a 1/4 cup measure or large #20 cookie scoop and drop it on to parchment-lined baking sheets.
Don’t fuss with shaping the biscuits into perfectly round shapes. The imperfections create the most beautiful nooks and crannies that will greatly benefit your taste buds later (they become the most perfect crevices for the garlic butter…).
Be Patient
Bake the biscuits for 12-14 minutes until golden. Right about now, your house is going to smell amazing.
But don’t be tempted to dig into those biscuits quite yet! The best part is yet to come. You don’t want to skip this next step.
Immediately out of the oven, brush the buttery topping (butter, garlic powder, dried parsley) on top of the sizzling hot biscuits.
No really, you’ll actually hear some sizzling action as that butter glides it’s way over the top of the golden biscuits. It’s the best sound in the world.
But it’s no match for what that garlic butter does for the flavor of these cheesy garlic drop biscuits. Oh my.
And if you thought your house smelled pretty great while the biscuits were baking, there’s no comparison to the cheesy, buttery, garlic aroma now flaunting around like it’s the only air freshener the world really needs.
Served hot, these biscuits are unreal. They literally melt in your mouth.
The cheese. The butter. The garlic.
The soft and flaky biscuit.
Honestly, words cannot do these cheesy biscuits justice. It is guaranteed when I make these that not all of them will actually make it to the dinner table.
And when the noticeably empty spots on the baking sheet are pointed out by random husbands or well-intentioned children, you better believe this momma is avoiding contact with anyone and everyone. (Alternate title: You’d Think They’d Learn By Now)
Best Meal Ever
One of my favorite meals in the history of ever starts with side dishes.
- these cheesy garlic drop biscuits
- cheesy bacon and garlic smashed red potatoes (sensing a garlic butter theme here)
- simple skillet green beans (go ahead, throw some garlic and butter in there, too)
And then I add either this crazy delicious Monterey chicken or this long-time favorite sweet balsamic glazed pork.
The deliciousness of this meal with all its parts cannot be surpassed. I use it as a take-in meal constantly, and it’s very often the meal I serve to anyone and everyone who visits us.
With all that deliciousness going on, it’s the cheesy garlic drop biscuits that steal the show every single time.
One Year Ago: Little Toasted Coconut Lime Bars
Two Years Ago: Perfect Lemon Poppy Seed Muffins
Three Years Ago: Chopped Thai Salad with Honey Garlic Dressing
Four Years Ago: Lemon Blueberry Cake with Whipped Lemon Cream Frosting
Five Years Ago: Scripture Bars {i.e. Mud Hen Bars or Marshmallow Chocolate Chip Cookie Bars}
Six Years Ago: Slow Cooker Beef and Barley Soup
Seven Years Ago: Slow Cooker Tomato Basil Soup
Eight Years Ago: Overnight Maple & Brown Sugar Oatmeal
The Best Cheesy Garlic Drop Biscuits
Ingredients
Biscuits:
- 2 cups (284 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 ½ cups (171 g) shredded sharp cheddar cheese (see note)
- 1 cup buttermilk (see note)
- 6 tablespoons (85 g) salted butter, melted
Topping:
- 3 tablespoons (43 g) salted butter, melted
- ¼ teaspoon crushed dried parsley
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 425 degrees F. Line a half sheet pan with parchment paper; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar and salt. Add the cheese and toss to combine until the cheese is evenly coated with the flour mixture.
- Add the buttermilk and melted butter. Stir just until combined and no dry streaks remain. Don’t over mix. The batter might appear a little lumpy; that’s ok.
- Using a greased 1/4-cup measure or large #20 cookie scoop, scoop the dough and drop onto the prepared baking sheet, spacing about 1 1/2 inches apart.
- Bake for 12-14 minutes until the biscuits are golden.
- While the biscuits bake, whisk together the topping ingredients. Immediately out of the oven, brush the top of the hot biscuits evenly with the butter topping. Serve the biscuits warm or at room temperature.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (originally published in my eCookbook that is no longer for sale) – I have another version of cheesy herb biscuits on my site, but this recipe is easier and a million times better
Amazing taste and texture. Making a 2nd batch for a holiday gathering to offer savory option instead of sweet option. Thank you Mel!
Years ago I was visiting my friend in England and we went to Cambridge. We got there first thing in the morning and, while waiting for our tour, we went for breakfast in a nearby café. There I bought the most delicious, fluffy and cheesy scones I’ve ever eaten. Since then I’ve been trying to recreate those scones, using recipes from both sides of the pond, and I’ve found some good ones, but nothing came close. Until now. Because I swear that those biscuits taste just like those scones back in England – and are so much easier to do! It’s such a hassle-free recipe and, after baking then the second time and still loving them just as much as when I tried them for the first time, I had to leave a review.
Also, I know it’s probably not a thing you had a chance to try, but I can attest that when stored in an airtight container, they’re still delicious and soft even four days later. So if anyone wants to make them ahead of time and re-heat, go for it. They are the best when straight from the oven, but are still amazing later on.
Thanks for the review on this recipe, Alex! So happy you were able to recreate something similar to what you enjoyed in Cambridge!
These turned out so good!! They came together so quickly and pair perfectly with fall soups. I think we’ll be making a second batch this week—they’re that good. Thanks, Mel!
I just made the plain version of these from the cookbook. Turns out I added 182 grams of butter, instead of 82! They actually still taste amazing. Excited to try it with the right ratios!
Love, love…these biscuits. Made a batch and they came out perfectly. Used 1/2 cup sour cream and 1/2 cup milk for the buttermilk. I will definitely keep this recipe as my go to for biscuits.
Can I make these ahead of time and then reheat?
Yes – I think they’re best fresh, but they do reheat pretty well.
These are the best! I’ve made them so many times I’ve lost count. They are amazing with seafood, soups, stews; pretty much everything!
Made these for Thanksgiving for the first time and they were so moist and delicious. Super easy to make as well. Used fresh chives instead of dried parsley for the topping.
These are so good! Thanks for all the recipes!
You’re my go to for everything I make!
These were so delicious! I never leave reviews, but these biscuits were that good; they absolutely melt in your mouth. Soft and fluffy on the inside with a delicious crispness on the outside. A little bit of extra work but so worth it.
So delicious!! I doubted my abilities to make from scratch Red Lobster Biscuits and here is Mel to the rescue! So very yummy! Thank you!!!
Love this recipe! I saw it a couple of days ago and was waiting to get some parsley, when a neighbor unexpectedly gave me some out of her garden. So I am baking them as I write, and of course I had to taste one right out of the oven. My only regret is that I used mild cheddar that I had on hand. I know they would’ve had a more cheesy flavor if I’d used sharp instead. Next time, and there WILL be a next time!