Red Lobster’s Cheese Biscuit Loaf

Save this recipe on:

I’ve always loved those warm, buttery Red Lobster cheddar biscuits that melt in your mouth before you can even reach for the second one. So naturally, the idea of transforming that classic flavor into a loaf version was irresistible. The moment I pulled it out of the oven—the cheesy aroma filling the kitchen, the golden crust bubbling just right—I knew I had something special on my hands.

This Red Lobster’s Cheese Biscuit Loaf takes everything we adore about those biscuits and turns it into a crave-worthy loaf that’s soft and fluffy inside, loaded with cheddar cheese, brushed with garlic butter, and perfect for tearing apart piece by piece. Whether you serve it as a dinner side, bring it to a potluck, or snack on it warm with butter, this loaf delivers all the comforting, savory flavors that make it impossible to stop at one bite.

---

Why You’ll Love This Red Lobster’s Cheese Biscuit Loaf

This recipe isn’t just about recreating a restaurant favorite—it’s about making it better at home. The loaf format means you get that cheesy, garlicky goodness in every single bite. It’s ridiculously easy to prepare (no biscuit cutting required), bakes up beautifully golden and fluffy, and works for breakfast, lunch, or dinner. Plus, it stores well and reheats like a dream. If you’re looking for something that makes your kitchen smell amazing and your guests rave, this is it.

---

What Kind of Cheese Should I Use?

Cheddar is the classic go-to for this recipe—it melts well, gives that unmistakable sharp bite, and mirrors the flavor of the original Red Lobster biscuits. I like using a sharp or extra sharp cheddar for maximum impact, and always recommend shredding it fresh off the block. Pre-shredded cheese is often coated in anti-caking agents, which can affect both melt and texture. If you want a little stretch and gooeyness, you can add a bit of mozzarella to the mix—just don’t skip the cheddar.

---

Options for Substitutions

This biscuit loaf is incredibly forgiving, so you can tweak a few things based on what you have on hand or your preferences:

• Flour: If you’re gluten-free, a 1:1 gluten-free baking mix should work in place of all-purpose flour.
• Cheese: Swap out cheddar for Colby Jack, Pepper Jack, or Gruyère if you want a different flavor twist.
• Milk: Whole milk gives the best richness, but you can use 2% or even buttermilk for added tang.
• Butter: Dairy-free butter substitutes will work just fine if needed.
• Herbs: Don’t have parsley? Try chives, thyme, or Italian seasoning to add your own spin.

The loaf is flexible enough to adjust based on what’s in your kitchen, while still delivering that savory, cheesy punch.

---

Ingredients for This Red Lobster’s Cheese Biscuit Loaf

• All-Purpose Flour
  This forms the base of the loaf, giving it structure while keeping the texture soft and tender.
• Baking Powder
  Essential for giving the loaf its rise and fluffiness—don’t skip it.
• Granulated Sugar
  Just a touch helps balance the savory cheese and butter flavors.
• Salt
  Enhances all the other ingredients and keeps the loaf from tasting flat.
• Garlic Powder
  Infuses the entire loaf with that signature garlicky warmth that Red Lobster fans crave.
• Shredded Cheddar Cheese
  The star ingredient. It brings the gooey, melty, cheesy goodness in every bite.
• Whole Milk
  Adds moisture and richness to the batter—room temperature is best for smooth mixing.
• Unsalted Butter
  Used in the batter and brushed on top, it delivers richness and helps form that golden crust.
• Fresh Parsley
  Chopped and sprinkled on top, it gives a pop of color and a hint of freshness that balances the richness.

Each ingredient works together to create a loaf that’s savory, cheesy, buttery, and impossible to resist.

---

Step 1: Prep Your Oven and Pan

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

---

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and garlic powder. Make sure everything is evenly distributed so the rise and flavor are consistent throughout the loaf.

---

Step 3: Add the Cheese

Fold in the shredded cheddar cheese. Coating the cheese with flour helps it stay suspended throughout the loaf instead of sinking to the bottom.

---

Step 4: Stir in the Wet Ingredients

Pour in the milk and melted unsalted butter. Stir until just combined—don’t overmix, or the loaf could turn out dense instead of tender.

---

Step 5: Fill the Pan and Bake

Pour the batter into your prepared loaf pan and spread it evenly. Bake for 45–50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

---

Step 6: Brush with Garlic Butter

While the loaf is still warm, brush the top with a mixture of melted butter and a pinch of garlic powder. Sprinkle fresh parsley over the top for that finishing touch.

---

Step 7: Let It Cool Slightly

Allow the loaf to cool in the pan for 10 minutes, then remove it and let it rest on a wire rack. It’s best served warm while the cheese is still gooey.

---

How Long to Cook the Red Lobster’s Cheese Biscuit Loaf

You’ll want to bake the loaf at 350°F (175°C) for 45 to 50 minutes. Depending on your oven, it may take a few extra minutes, so it’s best to check for doneness by inserting a toothpick into the center—if it comes out clean (aside from any melty cheese), it’s ready. The top should be golden brown and slightly crisp.

---

Tips for Perfect Red Lobster’s Cheese Biscuit Loaf

• Don’t Overmix: Stir the batter just until everything is incorporated. Overmixing can lead to a dense, rubbery texture.
• Use Freshly Shredded Cheese: It melts better and gives a creamier texture. Pre-shredded cheese contains anti-caking agents that affect melt.
• Grease the Pan Well: Make sure to either grease or line your loaf pan to prevent sticking, especially with all that cheesy goodness.
• Cool Before Slicing: Give the loaf at least 10 minutes to rest so it slices cleanly and doesn’t fall apart.
• Use Room Temp Ingredients: This helps everything combine smoothly and ensures even baking.

Following these simple tips will make sure your loaf comes out tender, cheesy, and absolutely addictive every time.

---

Watch Out for These Mistakes While Cooking

• Using Cold Ingredients
  Cold milk or butter can cause uneven mixing and affect the loaf’s texture. Always bring your dairy to room temperature.
• Skipping the Garlic Butter Topping
  It’s what gives the loaf its signature Red Lobster flavor. Don’t skip this step—it makes a big difference.
• Underbaking
  The loaf might look golden on top but still be doughy in the center. Use a toothpick to test doneness before removing from the oven.
• Using Pre-Shredded Cheese
  It might seem convenient, but it won’t melt as well and can leave the loaf feeling dry.
• Overmixing the Batter
  It’s tempting to stir until smooth, but you want a slightly lumpy batter to avoid toughness.

---

What to Serve With Red Lobster’s Cheese Biscuit Loaf?

Creamy Tomato Soup

The sharp cheddar pairs beautifully with the acidity of a rich tomato soup.

Grilled or Roasted Chicken

A great way to make a simple dinner feel hearty and satisfying.

Shrimp Scampi or Garlic Butter Shrimp

Leaning into the seafood roots of the original biscuits, this combo is buttery heaven.

Chili

The savory, cheesy loaf makes a perfect companion to a bold, spicy chili bowl.

Salads with Tangy Dressings

A fresh garden salad with balsamic or lemon vinaigrette balances out the richness of the loaf.

Fried or Baked Fish

Whether it’s cod, tilapia, or salmon, a flaky fish is right at home next to a slice of this loaf.

Eggs and Bacon for Breakfast

Warm up a slice and add it to a savory breakfast plate—it’s an easy upgrade to your usual toast.

Steamed Veggies or Roasted Broccoli

Let the loaf be the indulgent part of your plate, balanced out with something green and simple.

---

Storage Instructions

This Red Lobster’s Cheese Biscuit Loaf stores incredibly well. Once completely cooled, wrap it tightly in foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. To freeze, wrap individual slices or the entire loaf in foil and place in a freezer-safe bag—it’ll keep for up to 2 months. Reheat in the oven at 325°F until warmed through, or microwave individual slices for 20–30 seconds.

---

Estimated Nutrition

Please note, these values are approximate and may vary slightly based on the exact ingredients used and portion size.

• Serving Size: 1 slice (based on 10 slices per loaf)
• Calories: ~210
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 320mg
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 1g
• Protein: 6g

This loaf is rich and satisfying, making it a flavorful side or snack that doesn’t need to be eaten in large portions.

---

Frequently Asked Questions

Can I make this loaf gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking mix. Just make sure it includes a leavening agent like xanthan gum for structure.

Can I use a different type of cheese?

Absolutely. While sharp cheddar is traditional, you can use Colby Jack, Pepper Jack for heat, or Gruyère for a more gourmet twist.

How do I know when the loaf is done?

Insert a toothpick into the center. If it comes out clean (aside from melted cheese), it’s ready. The top should also be golden brown.

Can I make this recipe ahead of time?

Yes, you can bake it a day in advance and store it wrapped at room temperature or in the fridge. Warm it up before serving for best results.

Why is my loaf dry?

This can happen if you overbake it or use pre-shredded cheese, which doesn’t melt as smoothly. Be sure to follow the baking time and use freshly shredded cheese.

Is this loaf freezer-friendly?

Yes! Wrap it tightly and freeze either whole or in slices. Reheat in the oven or microwave before serving.

Can I add herbs or spices?

Definitely. Feel free to mix in dried thyme, rosemary, or even a pinch of cayenne for a little kick.

Do I need a mixer for this?

Nope. A whisk and spatula are all you need. In fact, mixing by hand helps prevent overworking the batter.

---

Conclusion

This Red Lobster’s Cheese Biscuit Loaf brings all the magic of those iconic biscuits into a sliceable, shareable loaf that’s warm, cheesy, and ridiculously satisfying. It’s perfect for busy weeknights, cozy weekends, or whenever you want to impress with minimal effort. One bite and you’ll see—this isn’t just a side dish; it’s a crowd-pleasing comfort food experience. Whether you’re serving it with soup, seafood, or eggs in the morning, this loaf belongs on your table. Every. Single. Time.

---

Print

Save this recipe on: