Red Lobster’s Cheese Biscuit Loaf

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I have a serious weakness for those warm, cheesy Red Lobster biscuits—and if you’re anything like me, you’ve probably wished you could enjoy that goodness in a full loaf form. That dream is now very real with this Red Lobster’s Cheese Biscuit Loaf. It’s everything you love about the original biscuits—fluffy texture, golden crust, garlicky butter, and loads of melty cheese—all baked into a pull-apart loaf that’s impossible to resist.

What I love most is how deceptively easy this loaf is to put together. No yeast, no long rising times—just simple pantry ingredients and a good dose of cheddar cheese. I’ve made this loaf for weekend brunches, dinner parties, and even as a gift for friends. It never fails to impress and disappears within minutes of hitting the table.

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

This loaf brings together everything you crave in comfort food. It’s soft and tender inside with a golden-brown, slightly crisp top. The savory blend of cheddar and garlic butter makes every bite rich and satisfying. Plus, it’s baked as a single loaf—no scooping or shaping needed. It’s ideal for serving a crowd, or just indulging at home with a big bowl of soup or a fresh salad.

Whether you’re craving restaurant-style biscuits without the hassle or just want a showstopping side dish, this cheese biscuit loaf is your new go-to.

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What Kind of Cheese Should I Use?

For this Red Lobster’s Cheese Biscuit Loaf, sharp cheddar is the classic choice—and for good reason. It melts beautifully, offers a bold flavor, and pairs perfectly with the buttery biscuit base. But that doesn’t mean you have to stick with just one type. I’ve tried it with a mix of cheddar and Monterey Jack for a creamier finish, and even added a bit of Parmesan on top for extra depth. The key is to use cheese that melts well and has a strong enough flavor to stand out in the loaf.

Pre-shredded cheese works in a pinch, but if you can, shred it fresh. It makes a difference in both texture and meltability.

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Options for Substitutions

Even though this loaf is wonderfully simple, there’s a lot of room to make it your own:

• Cheese: Swap cheddar for pepper jack if you like heat, or use mozzarella for a gooier, milder bite. A blend of cheeses adds complexity.
• Buttermilk: If you don’t have buttermilk, just mix regular milk with a splash of vinegar or lemon juice—let it sit for 5 minutes and it’s good to go.
• Butter: You can use salted or unsalted, just adjust your added salt accordingly.
• Herbs: Dried parsley gives it that classic Red Lobster look, but fresh chives or dill are also delicious.
• Gluten-Free Option: Use a gluten-free all-purpose blend in place of regular flour—just make sure it includes xanthan gum for structure.

This loaf is super forgiving and adaptable, so don’t be afraid to make it fit your pantry or taste preferences.

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Ingredients for Red Lobster’s Cheese Biscuit Loaf

Each ingredient in this loaf plays a role in creating the perfect balance of flavor, texture, and aroma. Here’s what you’ll need—and why.

• All-purpose flour
  The foundation of the loaf, providing structure and that soft, biscuit-like crumb.
• Baking powder
  This is what gives the loaf its rise and fluffiness—don’t skip or substitute.
• Granulated sugar
  Just a touch to balance the salt and enhance the flavor of the cheese.
• Salt
  Enhances every other flavor in the loaf and balances the richness.
• Garlic powder
  Gives that signature savory punch reminiscent of the restaurant version.
• Buttermilk
  Adds tang, moisture, and tenderness—essential for that melt-in-your-mouth texture.
• Unsalted butter
  Melted into the batter for richness, and brushed on top for that golden, buttery crust.
• Shredded sharp cheddar cheese
  The star ingredient—melts into gooey pockets throughout the loaf and adds bold, cheesy flavor.
• Fresh or dried parsley
  Sprinkled on top for color and a hint of herby freshness.

Every one of these ingredients contributes to recreating that unmistakable Red Lobster biscuit experience—just in loaf form.

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Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment paper for easy removal. This step sets you up for a smooth bake and easy cleanup.

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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—this helps prevent clumps and ensures a uniform rise.

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Step 3: Stir in the Cheese

Add the shredded cheddar cheese to the dry mix and toss gently to coat. This keeps the cheese from sinking to the bottom and helps it disperse evenly throughout the loaf.

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Step 4: Combine Wet Ingredients

In a separate bowl or measuring cup, whisk together the buttermilk and melted butter until fully blended. The mixture might look a little curdled—that’s totally normal.

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Step 5: Bring It All Together

Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until just combined. The batter will be thick, and that’s exactly what you want. Don’t overmix or the loaf may turn out tough.

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Step 6: Transfer to Loaf Pan

Spoon the thick batter into your prepared loaf pan and smooth the top with the back of your spoon or a spatula. Try to spread it evenly for a uniform bake.

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Step 7: Bake Until Golden

Place the loaf in the center of your preheated oven and bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

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Step 8: Add the Buttery Finish

While the loaf is still hot, brush the top with a little melted butter and sprinkle with parsley. This step gives it that signature Red Lobster finish and an extra layer of flavor.

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Step 9: Cool and Serve

Let the loaf rest in the pan for 10 minutes before removing. Slice and serve warm for the full cheesy, garlicky experience.

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

This loaf typically takes 40 to 45 minutes in a preheated 350°F (175°C) oven. You’ll know it’s ready when the top is beautifully golden and a toothpick inserted into the center comes out clean. Depending on your oven and the exact size of your loaf pan, you might need to add or subtract a few minutes—just keep an eye on that color and texture.

If the top browns too quickly before the inside is done, loosely tent it with foil during the last 10 minutes of baking.

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Tips for Perfect Red Lobster’s Cheese Biscuit Loaf

• Use freshly shredded cheese – Pre-shredded cheese is convenient but often coated in anti-caking agents that affect meltability. Freshly grated cheese gives you the best gooey texture.
• Don’t overmix – Like biscuits or muffins, this loaf benefits from a light hand. Overmixing will make it dense and tough instead of soft and fluffy.
• Let it rest after baking – Give the loaf at least 10 minutes to settle before slicing. This helps the cheese set slightly and prevents it from crumbling apart.
• Brush with butter right away – Do this while the loaf is still hot so the butter seeps into the top, adding flavor and that iconic Red Lobster look.
• Make it spicy – Add a pinch of cayenne or chopped jalapeños for a little kick if you’re into heat.
• Use a metal loaf pan for best results – It conducts heat more evenly than glass or ceramic, giving a better rise and browning.

With these little adjustments, your biscuit loaf will turn out bakery-worthy every time.

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Watch Out for These Mistakes While Cooking

Even though Red Lobster’s Cheese Biscuit Loaf is a fairly simple recipe, there are a few easy-to-make missteps that can affect your final result:

• Using cold ingredients
  Let your buttermilk and melted butter come to room temp before combining, so they blend smoothly and evenly into the batter.
• Overmixing the batter
  Stirring too much activates the gluten in the flour, which can make the loaf tough instead of light and fluffy.
• Skipping the baking powder check
  Old or expired baking powder won’t give you the lift you need. Always test it with a bit of hot water—it should fizz right away.
• Using too much cheese
  It’s tempting, but overloading the batter with cheese can make the loaf greasy and heavy. Stick to the measured amount or add a little extra on top instead.
• Not greasing the pan properly
  The loaf can stick badly, especially with all that cheese. A thorough greasing (or parchment lining) is essential for easy release.
• Cutting too soon
  Slice while it’s too hot and the cheese will ooze out before it sets. Letting it cool a bit gives a better slice and texture.

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

This loaf can work as a snack, side, or even a main event with the right pairings. Here’s what I recommend:

Creamy Tomato Soup

The classic tomato-cheddar pairing never fails. Dunk a warm slice right into the bowl.

Grilled or Roasted Chicken

The savory, cheesy bread balances beautifully with a juicy, herbed roast chicken or simple grilled breast.

Shrimp Scampi

Keep the seafood theme going with garlicky shrimp pasta for a restaurant-style dinner at home.

Fresh Garden Salad

Add a crisp, refreshing side with plenty of greens and a tangy vinaigrette to contrast the richness.

Scrambled Eggs or Omelet

Perfect for a cozy weekend brunch—serve the loaf warm with soft scrambled eggs or a veggie-packed omelet.

Chili

A hearty bowl of chili and a slice of cheesy bread? Absolute comfort food heaven.

Sausage Gravy

Turn this loaf into a Southern-style breakfast by pouring creamy sausage gravy over a thick slice.

Roasted Vegetables

Toss seasonal veggies with olive oil and herbs, roast until golden, and serve them alongside a slice of this loaf for a light dinner or lunch.

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Storage Instructions

If you’ve got leftovers (which is rare in my house), this cheese biscuit loaf stores beautifully. Let it cool completely before wrapping it tightly in foil or transferring to an airtight container. It will stay fresh at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

To reheat, wrap a slice in foil and warm it in the oven at 300°F for about 10 minutes, or pop it in the microwave for 20–30 seconds. For that fresh-from-the-oven taste, brush it with a little melted butter before reheating.

You can also freeze the loaf! Slice it first, then freeze the slices on a baking sheet before storing them in a freezer-safe bag. Reheat directly from frozen—no need to thaw.

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Estimated Nutrition

Keep in mind that this is a rich, indulgent loaf—meant to be enjoyed in moderation or fully embraced on cheat day. Here’s a general estimate per slice (based on 10 slices per loaf):

• Calories: ~270
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 410mg
• Carbohydrates: 23g
• Sugar: 2g
• Fiber: 1g
• Protein: 7g

These numbers can vary depending on the exact ingredients used (like full-fat vs. low-fat cheese or whole vs. low-fat buttermilk), so adjust accordingly if you’re watching macros.

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Frequently Asked Questions

What’s the best kind of cheese to use for this loaf?

Sharp cheddar is the classic go-to for bold flavor and perfect melt. However, a combo of cheeses like Monterey Jack, mozzarella, or even a little Parmesan works beautifully.

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Can I make this loaf ahead of time?

Yes! You can bake it the day before and reheat slices in the oven or microwave. If making for guests, I recommend baking it fresh the same day for the best texture and flavor.

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Is there a way to make it spicier?

Absolutely. Add ¼ teaspoon of cayenne pepper or fold in some chopped jalapeños or crushed red pepper flakes to the batter for a spicy twist.

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Can I use gluten-free flour?

Yes, a good 1:1 gluten-free flour blend with xanthan gum will work well. The texture might be slightly different, but still delicious.

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Do I have to use buttermilk?

Buttermilk gives the loaf its signature tang and tender crumb, but if you don’t have any, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

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Why is my loaf dense instead of fluffy?

Overmixing is often the culprit. Stir the batter just until combined, and make sure your baking powder is fresh. Also, use room temperature ingredients for better texture.

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Can I add herbs or mix-ins?

Definitely. Fresh chives, parsley, thyme, or even crumbled cooked bacon are fantastic mix-ins that add extra flavor and flair.

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How do I keep the loaf from sticking to the pan?

Be generous with greasing or use parchment paper. The cheese can cause sticking, so lining the pan ensures easy release and cleaner slices.

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Conclusion

Red Lobster’s Cheese Biscuit Loaf is the ultimate comfort food mashup—taking everything you love about those famous biscuits and transforming it into a shareable, sliceable loaf. Whether you’re baking it for brunch, a cozy dinner side, or just because you’re craving something cheesy and savory, this recipe delivers big flavor with minimal fuss. It’s one of those recipes that looks impressive but comes together in minutes, and you’ll find yourself making it again and again.

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