Red Lobster’s Cheese Biscuit Loaf

Red Lobster’s Cheese Biscuit Loaf brings all the warm, cheesy, and buttery comfort of your favorite restaurant rolls straight to your kitchen—but in an irresistible loaf form. If you’ve ever dreamed of turning those flaky, cheddar-stuffed biscuits into a sliceable, shareable masterpiece, you’re in for a treat. This recipe takes the signature flavors you know and love—sharp cheddar, rich garlic, and tender crumb—and bakes them into one golden, aromatic loaf that’s perfect for weeknight dinners or weekend brunches.

You’ll love how easy it is to pull together with simple pantry staples, yet it delivers that savory, crave-worthy flavor you’d expect from a seasoned baker. Whether you serve it warm with a slather of butter or alongside your favorite seafood dish, Red Lobster’s Cheese Biscuit Loaf is the kind of comfort food that disappears fast. Get ready to make this your new go-to cheesy bread!

Why You’ll Love This Recipe

• All the Flavor, Less Fuss: You get the iconic cheddar biscuit taste without having to scoop individual portions. Just one loaf pan and you’re done!
• Perfectly Sliceable: Unlike traditional biscuits, this loaf is easy to cut and serve. It holds its shape while staying fluffy and tender on the inside.
• Cheesy, Buttery Goodness: Packed with sharp cheddar and brushed with garlic butter, each bite is loaded with savory, comforting flavor.
• Crowd-Pleaser for Any Meal: Whether it’s brunch, a potluck, or a cozy dinner, this loaf fits right in. It pairs with soups, salads, seafood, and more.
• No Fancy Tools Required: No stand mixer or rolling pin needed. You’ll only need a bowl, spoon, and a loaf pan to bring this dish to life.
• Great for Make-Ahead Meals: This loaf stores and reheats beautifully, so you can bake it in advance and enjoy it all week.
• A Fun Twist on a Classic Favorite: It’s a creative way to enjoy everything you love about Red Lobster’s Cheese Biscuit Loaf, but in a whole new form that feels both rustic and restaurant-worthy.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon sugar
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/4 cups buttermilk
• 1/4 cup unsalted butter, melted (plus extra for brushing)
• 1 teaspoon dried parsley flakes (optional)
  
  

How to Make the Recipe (Step-by-Step)

1. Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or nonstick spray. This keeps the loaf from sticking and gives you easy release after baking.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon sugar

Whisking helps evenly distribute the leavening agents so your loaf rises evenly.

3. Add the Cheese

Toss in 1 1/2 cups shredded sharp cheddar cheese and stir to coat the cheese in the flour mixture. This keeps the cheese from sinking and spreads the flavor throughout every bite.

4. Combine Wet Ingredients

In a separate bowl or large measuring cup, mix:

• 1 1/4 cups buttermilk
• 1/4 cup melted unsalted butter

Stir well. This blend gives the loaf a rich flavor and tender texture.

5. Bring It All Together

Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix—it’s okay if the batter is a little lumpy. Overmixing can make the loaf dense or tough instead of fluffy and light.

6. Pour and Smooth

Transfer the batter into your prepared loaf pan. Use a spatula to spread it evenly and smooth the top.

7. Bake

Place the pan in the center of your oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp.

8. Add the Garlic Butter Finish

As soon as the loaf comes out of the oven, brush the top with a little extra melted butter mixed with a pinch of garlic powder and dried parsley. This step adds that final Red Lobster-inspired flair.

Pro Tips and Variations

Pro Tips for the Best Biscuit Loaf

• Use freshly shredded cheese
  Pre-shredded cheese often has anti-caking agents that affect meltability. Grate your own for the gooey, rich texture you want.
• Don’t overmix the batter
  Once the wet and dry ingredients are combined, stir just until there are no visible dry spots. Overmixing can lead to a dense loaf instead of that soft, biscuit-like texture.
• Test for doneness in the center
  Insert a toothpick into the middle of the loaf—if it comes out clean or with a few moist crumbs, it’s ready. If it’s still doughy, give it another 5 minutes and test again.
• Let it rest before slicing
  Even though it smells amazing, give it 10–15 minutes to cool slightly. This helps the loaf set and makes cleaner slices.

Creative Variations to Try

• Add jalapeños for a spicy kick
  Dice up one fresh jalapeño (seeds removed for less heat) and mix it into the batter for a spicy, savory variation.
• Swap the cheddar
  Try pepper jack for a little heat, or gouda for a smoky depth. Mixing cheeses adds complexity to the flavor.
• Make it gluten-free
  Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different, but still tasty.
• Turn it into muffins
  Pour the batter into a greased muffin tin for individual servings. Bake at 350°F for 18–22 minutes, or until golden and firm.
• Mix in cooked bacon or scallions
  A handful of crispy bacon bits or sliced green onions adds extra flavor and texture.

Best Side Dishes to Serve With

• Creamy Clam Chowder
  The soft, buttery slices soak up this classic soup perfectly. The creamy texture of the chowder complements the loaf’s savory garlic and cheese notes.
• Grilled or Baked Salmon
  Light and flaky salmon pairs well with the dense, cheesy loaf. Add a squeeze of lemon for freshness and balance.
• Garlic Butter Shrimp
  If you’re leaning into the seafood theme, sautéed shrimp tossed in garlic butter makes an irresistible combo with Red Lobster’s Cheese Biscuit Loaf.
• Fresh Garden Salad
  A crisp, tangy salad with vinaigrette helps cut through the richness of the loaf. Toss in cherry tomatoes, cucumbers, and red onions for crunch.
• Roasted Vegetables
  Try a medley of carrots, zucchini, and bell peppers. Their sweetness and charred edges make a flavorful contrast to the loaf’s softness.
• Tomato Basil Soup
  This cozy classic offers acidity and brightness to balance the hearty, cheesy loaf—perfect for dipping.
• Crispy Fried Chicken
  For a true comfort food feast, pair the loaf with crunchy fried chicken. You get crunch, softness, spice, and cheese all in one bite.

Storage and Reheating

If you manage to have leftovers of Red Lobster’s Cheese Biscuit Loaf (it’s that good!), don’t worry—this loaf stores well and reheats beautifully. Here’s how to make the most of it:

Storing in the Refrigerator

• Let the loaf cool completely before wrapping.
• Wrap it tightly in foil or place it in an airtight container.
• Store in the fridge for up to 4 days.

This keeps the loaf moist while preventing it from absorbing fridge odors.

Freezing for Later

• Slice the loaf before freezing so you can grab one or two pieces at a time.
• Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container.
• Freeze for up to 2 months.

To prevent freezer burn, press out as much air as possible before sealing.

How to Reheat

• Oven (Best Method)
  Preheat to 325°F. Wrap slices or the whole loaf in foil and heat for 10–15 minutes. This method brings back the soft texture and warm center without drying it out.
• Microwave (Quick Option)
  Place one slice on a microwave-safe plate with a damp paper towel over it. Microwave for 15–20 seconds. It’s fast but can make the loaf slightly chewy.
• Toaster Oven
  Great for slices. Heat at 300°F for about 5–8 minutes for a slightly crisped edge and warm interior.

Common Mistakes to Avoid

1. Overmixing the Batter

What happens: Your loaf turns out dense and tough instead of light and tender.
How to fix it: Stir just until the dry and wet ingredients are combined. A few lumps are totally okay—think “barely mixed,” not smooth.

2. Using Pre-Shredded Cheese

What happens: The cheese doesn’t melt as well and the flavor is muted.
How to fix it: Always shred your own cheddar. It melts better and gives you that ooey-gooey texture you want in every slice of Red Lobster’s Cheese Biscuit Loaf.

3. Skipping the Buttermilk

What happens: The loaf loses its tangy richness and moist crumb.
How to fix it: Don’t swap in regular milk unless you turn it into a quick buttermilk substitute (milk + lemon juice or vinegar).

4. Not Testing for Doneness

What happens: You slice into your loaf and it’s gooey in the middle.
How to fix it: Always check the center with a toothpick. If it doesn’t come out clean, bake for another 5 minutes and check again.

5. Forgetting the Garlic Butter Finish

What happens: You miss out on the final flavor punch.
How to fix it: As soon as the loaf comes out of the oven, brush it with melted butter mixed with garlic powder and parsley. This gives you that true Red Lobster touch.

Frequently Asked Questions