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–+ servings

RED LOBSTER’S CHEESE BISCUIT (IN A LOAF)

A copycat version of Red Lobster's cheesy biscuit baked in a loaf — tender, buttery, and loaded with sharp cheddar and garlic.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

Main Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 0.5 cup unsalted butter cold, cut into cubes
  • 1.5 cups sharp cheddar cheese freshly grated
  • 1 cup buttermilk
  • 0.5 cup sour cream
  • 1 teaspoon garlic powder
  • 4 tablespoons unsalted butter melted, for brushing
  • 2 tablespoons fresh parsley finely chopped, optional

Instructions
 

Preparation Steps

  • Preheat the oven to 375°F (190°C). Grease a 9x5 inch loaf pan and line with parchment paper for easy removal.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
  • Cut the cold cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • Stir in the grated cheddar until coated with the flour mixture to prevent clumping, reserving a small handful to sprinkle on top if desired.
  • In a separate bowl, whisk together the buttermilk, sour cream, and garlic powder. Pour the wet ingredients into the dry ingredients and fold gently until just combined — do not overmix.
  • Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved cheddar over the batter.
  • Bake for 22 to 28 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
  • Brush the warm loaf with melted butter and sprinkle with chopped parsley. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve warm, sliced.

Notes

Serve warm. For best texture, grate your own cheddar and use cold butter. Leftovers keep well wrapped at room temperature for 1 day or refrigerated for 3 days.
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