The seafood? Not my thing. The basket of warm, fluffy buttermilk cheddar biscuits? That’s the reason I said yes to dinner. Golden, cheesy, fresh from the oven, and the kind of thing that makes everyone slow down, pass the plate, and share a little more than just food.
My version is inspired by those famous Red Lobster cheddar biscuits, only fluffier with the addition of buttermilk.
I wouldn’t even have to tell you. Just the look of them and the mention of garlic butter gives away that they’re those famous restaurant biscuits. They’re dangerous because you can’t stop at one. The little extra effort it takes to get these golden beauties from mixing bowl to table is worth it. They make amazing bases for breakfast sandwiches or are perfect all on their own. The buttermilk makes them extra fluffy, and I shred fresh, sharp cheddar right off the block for perfect strands of cheesy goodness marbled throughout. Want more cheese inside? Go for it. Craving extra garlic in the buttery topping? Done.
These beautiful mounds of biscuit perfection are easy to customize and even easier to love, and that first pull-apart bite of a steaming, fresh biscuit makes every bit of effort worth it.
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🧀 Ingredients
Here’s everything you’ll need to make these fluffy buttermilk cheddar biscuits. Simple pantry staples, fresh cheese, and a little garlic butter magic come together for the ultimate batch.
- Flour
- Butter
- Garlic
- Buttermilk
- Cheddar Cheese
See recipe card for quantities.
How do you make Red Lobster biscuits at home?
You’ll need a few pantry staples, fresh shredded cheddar, buttermilk, and a quick garlic butter topping. The magic comes from keeping the butter cold, mixing just enough, and baking hot so they puff up perfectly. I walk you through the exact measurements and steps in the recipe card below.
Can I make these biscuits gluten-free?
Yes. Swap the all-purpose flour for a good-quality 1:1 gluten-free baking blend that already contains xanthan gum. The texture will be slightly different, but you’ll still get cheesy, garlicky goodness. For best results, keep your butter cold and avoid overmixing, just like the original recipe.
Perfect for Brunch and Beyond
These homemade buttermilk cheddar biscuits aren’t just a dinner side, they’re a brunch star. Serve them warm with scrambled eggs, layer them into breakfast sandwiches, or pair them with fresh fruit for a cozy weekend spread.
Does Buttermilk Make Better Biscuits?
Absolutely. The acidity in buttermilk reacts with baking soda to create little pockets of air, giving you a lighter, fluffier biscuit. It also adds a subtle tang and helps keep them tender and moist, perfect for these cheesy garlic beauties.
Storage
Store cooled buttermilk cheddar biscuits in an airtight container at room temperature for up to 2 days. After that, move them to the fridge for up to 3 more day
Store cooled buttermilk cheddar biscuits in an airtight container at room temperature for up to 2 days, or freeze for longer storage. To reheat, warm in a 350°F oven for a few minutes or give them a quick 10–15 seconds in the microwave.
If you’re in the mood for more homemade bakes, my Carrot Cake Muffins are another cozy, anytime treat that works for breakfast or a mid-day snack
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📖 Recipe
Homemade Buttermilk Biscuits with Cheddar & Garlic (Better than the Restaurant)
Ingredients
- 2 ½ cups all-purpose flour scooped and leveled
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon sugar optional
- ½ cup unsalted butter cold and grated or finely cubed
- 1 ½ cups freshly shredded sharp cheddar cheese not pre-shredded
- 1 ¼ cups cold buttermilk
Garlic Butter Topping
- 3 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped or dried parsley
- Pinch of sea salt optional
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and sugar.
- Cut in the cold butter using a pastry blender, your hands, or a fork until the mixture is crumbly with pea-sized pieces. Tip: Freeze grated butter for 5 minutes before mixing.
- Stir in cheddar until evenly distributed.
- Add buttermilk all at once. Fold gently with a spatula or fork until just combined. Do not overmix. Dough will be sticky.
- Drop ¼-cup mounds of dough onto the prepared baking sheet, spacing slightly apart.
- Bake for 14–16 minutes, or until tops are golden brown.
- While biscuits bake, melt butter and stir in garlic powder and parsley.
- Brush garlic butter generously over warm biscuits. Sprinkle with flaky salt if desired.
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