Red Lobster’s Cheese Biscuit Loaf

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I’ve always had a soft spot for Red Lobster’s famous cheddar bay biscuits—the warm, buttery, garlicky bites are honestly irresistible. But recently, I took those addictive biscuits to the next level by transforming them into a pull-apart loaf. Imagine everything you love about those classic cheese biscuits, but in the form of a shareable, golden-baked bread that you can slice or tear into at the dinner table. It’s cozy, satisfying, and a total show-stopper.

This Red Lobster’s Cheese Biscuit Loaf is fluffy inside, golden and crisp on top, and loaded with melty cheddar and garlic-herb goodness throughout. I make this when I want something comforting that doesn’t take a ton of effort—but tastes like it did. Whether it’s for brunch, a family dinner, or a quick snack, this loaf always disappears fast.

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

It’s everything you adore about the original biscuits, but in an easy-to-slice, loaf-style version. The cheese melts perfectly into the dough, the garlic butter seeps into every corner, and it all bakes into a pull-apart texture that’s both light and rich. No scooping or shaping individual biscuits—just mix, pour, bake, and devour. It pairs beautifully with soups, salads, and especially seafood. If you’re looking for an easy dinner side or a new twist on a classic, this is the recipe to try.

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What Kind of Cheese Works Best in Red Lobster’s Cheese Biscuit Loaf?

Cheddar is the classic choice—and for good reason. Its sharp, bold flavor stands up beautifully to the garlic and butter, and it melts into gooey perfection without overpowering the dough. I personally go for a sharp or extra sharp cheddar, and if you have time, grating it fresh makes a huge difference in both taste and texture. You could also mix in a bit of Monterey Jack or Colby for extra meltiness, or even pepper jack if you want a little kick.

Avoid pre-shredded bagged cheese if possible—it’s often coated in anti-caking agents that prevent it from melting smoothly into the loaf.

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Options for Substitutions

Don’t worry if you don’t have all the original ingredients. This recipe is incredibly forgiving and customizable:

• Cheese: Try mozzarella for a stretchier loaf, smoked gouda for depth, or a blend of cheddar and parmesan for added savoriness.
• Butter: Swap with margarine or even a quality olive oil if needed, though butter gives the most authentic flavor.
• Milk: Whole milk is ideal for richness, but 2% or even unsweetened almond milk works in a pinch.
• Flour: All-purpose flour is standard, but a 1:1 gluten-free flour blend can be used if you’re avoiding gluten.
• Garlic: Fresh minced garlic adds punch, but garlic powder works too for a quicker option.
• Fresh Herbs: No parsley? Use chives, green onions, or even a sprinkle of Italian seasoning.

This loaf is flexible—adapt it to what’s in your fridge or pantry without sacrificing flavor.

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Ingredients for Red Lobster’s Cheese Biscuit Loaf

All-Purpose Flour
The foundation of the loaf, giving it structure and that biscuit-like crumb we love.

Baking Powder
Crucial for creating the lift and fluffy texture—don’t skip it!

Sugar
A small amount balances the savory flavors and enhances browning.

Garlic Powder
Infuses the loaf with that signature garlicky warmth found in every Red Lobster biscuit.

Salt
Brings out the richness of the cheese and butter and enhances overall flavor.

Unsalted Butter
Used both in the batter and brushed on top—melty, golden, and buttery perfection.

Whole Milk
Adds moisture and richness to create a soft, tender loaf.

Shredded Sharp Cheddar Cheese
The star ingredient—melted into the loaf and sprinkled on top for a gooey, cheesy finish.

Fresh Parsley
Sprinkled on after baking for color and a pop of freshness that cuts through the richness.

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal. This helps the loaf slide out clean and keeps the edges golden, not stuck.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, garlic powder, and salt. This ensures everything is evenly distributed before adding wet ingredients.

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Step 3: Add Butter and Milk

Pour in the melted unsalted butter and whole milk. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—just enough to moisten the flour and form a thick batter.

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Step 4: Fold in the Cheese

Gently fold in most of the shredded sharp cheddar cheese, reserving a small handful for topping. Make sure it’s evenly spread throughout the batter so every slice gets that cheesy goodness.

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Step 5: Transfer to Loaf Pan and Top

Spoon the batter into your prepared loaf pan and smooth out the top. Sprinkle the remaining cheese on top, pressing lightly so it adheres. This layer will form that irresistible cheesy crust.

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Step 6: Bake Until Golden

Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The cheese should be bubbly and slightly crisped.

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Step 7: Brush and Finish

While still warm, brush the top with a little extra melted butter and a sprinkle of chopped fresh parsley. Let the loaf rest for 10–15 minutes before slicing.

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How Long to Cook Red Lobster’s Cheese Biscuit Loaf

You’ll want to bake the loaf at 350°F (175°C) for about 40 to 45 minutes. The exact time can vary slightly depending on your oven and the pan you use. You’ll know it’s ready when the top is deeply golden, the cheese is melted and slightly crisped, and a toothpick inserted into the center comes out clean (except maybe for a little melted cheese). Let it cool in the pan for 10–15 minutes before slicing so it doesn’t fall apart.

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Tips for Perfect Red Lobster’s Cheese Biscuit Loaf

• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that affect melt quality. Freshly grated melts better and tastes richer.
• Don’t Overmix the Dough: Stir until just combined to avoid a tough texture—this loaf thrives on being tender.
• Use Room Temperature Milk: It helps the batter come together more smoothly and bakes more evenly.
• Line the Pan with Parchment: For easy lift-out and a loaf that won’t stick or break apart.
• Let It Rest Before Slicing: The loaf will hold its shape better and won’t ooze hot cheese if you give it a few minutes to cool.
• Add Extra Garlic if You Love Bold Flavor: A little minced fresh garlic or garlic salt on top can take it to the next level.

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Watch Out for These Mistakes While Cooking

• Using Cold Ingredients: Cold milk or butter can cause uneven mixing and dense texture. Let them come to room temperature first.
• Overmixing the Batter: It’s tempting to keep stirring, but this toughens the dough. Mix just until everything is combined.
• Overbaking: If you bake too long, the loaf can dry out. Start checking at 40 minutes and pull it when the center is just set.
• Skipping the Top Cheese Layer: That cheesy golden crust is a big part of what makes this loaf crave-worthy—don’t forget it!
• Neglecting to Grease or Line the Pan: This loaf sticks easily, so prep your pan well to avoid messes and broken slices.
• Not Letting It Rest After Baking: Slicing too soon can make the loaf crumble. Let it cool for 10–15 minutes.

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

Creamy Tomato Soup

The rich garlic-cheese flavor balances perfectly with the tang of a smooth, tomato-based soup.

Grilled or Blackened Salmon

A flaky, flavorful fish dish pairs naturally with this biscuit-style bread.

Caesar Salad

The cool crunch of romaine, parmesan, and creamy dressing complements the warm, cheesy loaf.

BBQ Pulled Pork

This loaf is amazing for soaking up bold, smoky barbecue flavors—serve it on the side or use as sandwich bread.

Buttermilk Fried Chicken

Golden fried chicken with this biscuit loaf? Southern comfort food at its best.

Creamy Pasta Alfredo

The loaf is a great contrast to a rich, creamy pasta and can soak up all that sauce.

Breakfast Scramble

Slice and toast it for breakfast, served with eggs, sausage, or hash browns.

Garlic Butter Shrimp

Double down on the garlic and serve this loaf with buttery sautéed shrimp for a seafood-forward meal.

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Storage Instructions

Once cooled completely, wrap the Red Lobster’s Cheese Biscuit Loaf tightly in foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, refrigerate it—just make sure it’s well-wrapped to avoid drying out. It keeps well in the fridge for up to 5 days.

To freeze, slice the loaf and wrap individual pieces in parchment and then place them in a freezer bag. They’ll last up to 2 months. Reheat slices in the oven or toaster oven at 300°F for about 10 minutes or until warmed through. Microwaving works too but won’t keep the crust as crisp.

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Estimated Nutrition

Per slice (based on 10 slices per loaf):

• Calories: ~240
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 22g
• Sugar: 1g
• Fiber: 1g
• Protein: 6g
• Sodium: ~400mg
• Cholesterol: 35mg

Note: Values may vary depending on brand of ingredients used and portion sizes.

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Frequently Asked Questions

What type of cheddar is best for this loaf?

Sharp or extra sharp cheddar works best—it adds bold flavor and melts beautifully into the loaf.

Can I make this loaf gluten-free?

Yes! Just substitute a 1:1 gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add some separately for structure.

Can I use garlic salt instead of garlic powder?

You can, but reduce or omit the added salt in the recipe to avoid over-seasoning.

Do I need to use fresh parsley on top?

Not necessarily. Fresh parsley adds color and freshness, but dried parsley, chives, or even green onions work as alternatives.

What can I use instead of milk?

Unsweetened almond milk, oat milk, or even a mix of water and sour cream can work. Whole milk gives the richest flavor, though.

How do I know when it’s done baking?

The top will be golden, cheese bubbling slightly, and a toothpick inserted in the center will come out clean (except for melted cheese).

Can I make this loaf ahead of time?

Yes. You can bake it, let it cool, and store it for up to 2 days at room temperature or 5 days in the fridge. Reheat before serving.

Can I double the recipe?

Definitely. You can double it and bake in two loaf pans or use a larger baking dish—just adjust the baking time as needed.

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Conclusion

This Red Lobster’s Cheese Biscuit Loaf brings all the bold, buttery, cheesy flavor of those iconic restaurant biscuits into a comforting loaf that’s easy to make and even easier to devour. Whether you’re serving it with soup, seafood, or a hearty weekend brunch, it delivers warm, garlicky satisfaction in every bite. It’s simple, crowd-pleasing, and packed with that craveable cheddar-herb magic. Once you bake it, don’t be surprised if it becomes a go-to in your kitchen—I know it has in mine.

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