Name: Red Lobster’s Cheese Biscuit Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: Dry Ingredients:; 2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon garlic powder; ½ teaspoon onion powder (optional); ½ teaspoon salt; ¼ teaspoon cayenne pepper (optional); Cold Ingredients:; ½ cup (1 stick) unsalted butter, cold and cubed; 1 cup sharp cheddar cheese, freshly shredded; Wet Ingredients:; 1 cup buttermilk; 1 large egg; Topping:; 2 tablespoons melted butter; ¼ teaspoon garlic powder; 1 teaspoon dried or 1 tablespoon fresh parsley

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If you’ve ever been obsessed with Red Lobster’s iconic Cheddar Bay Biscuits, this Cheese Biscuit Loaf is about to become your new favorite comfort food. All the buttery, garlicky, cheesy flavor you love—baked into one glorious, golden loaf you can slice, pull apart, and serve hot from the oven.

Perfect for holidays, weeknight dinners, or brunch spreads, this loaf is soft, fluffy inside with crispy edges and gooey cheddar in every bite. Bonus? It’s super easy to make and customizable for whatever you’ve got in your kitchen.

Red Lobster’s Cheese Biscuit Loaf

Why You’ll Love This Recipe

Red Lobster flavor at home – All the cheesy, garlicky goodness without needing a reservation.
Pull-apart perfection – Biscuit-style layers create a soft interior and crispy, golden top.
No yeast, no kneading – This is a quick bread, so it’s ready fast and totally beginner-friendly.
Flexible ingredients – Swap in your favorite cheese, add bacon, or adjust spices to make it your own.
Crowd-pleaser – Great for dinner parties, potlucks, or cozy nights in.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon garlic powder
½ teaspoon onion powder (optional)
½ teaspoon salt
¼ teaspoon cayenne pepper (optional)

Cold Ingredients

½ cup (1 stick) unsalted butter, cold and cubed
1 cup sharp cheddar cheese, freshly shredded

Wet Ingredients

1 cup buttermilk
1 large egg

Topping

2 tablespoons melted butter
¼ teaspoon garlic powder
1 teaspoon dried parsley or 1 tablespoon fresh parsley (chopped)

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

Flour
Baking powder
Baking soda
Garlic powder
Onion powder (if using)
Salt
Cayenne pepper (if using)

Step 3: Cut in the Butter

Add cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Pro Tip: Grate frozen butter for easier incorporation!

Step 4: Add the Cheese

Fold in shredded cheddar until evenly distributed.

Step 5: Mix the Wet Ingredients

In a separate bowl, whisk together the buttermilk and egg. Pour into the dry mixture and stir gently until just combined. Do not overmix—lumpy is perfect.

Step 6: Layer the Dough

Spoon the dough into the pan in dollops/layers to create a biscuit-like pull-apart texture. Optional: sprinkle extra cheese and herbs between layers.

Step 7: Bake

Bake for 40–45 minutes, until golden brown and a toothpick inserted comes out clean. If the top browns too quickly, tent with foil during the last 10 minutes.

Step 8: Brush with Butter Topping

While warm, brush with melted butter mixed with garlic powder and parsley. Let rest in the pan for 10 minutes, then transfer to a rack to cool slightly before slicing.

Variations

Cheddar + Jalapeño: Add chopped pickled or fresh jalapeños for a spicy kick.
Bacon + Chive: Fold in cooked bacon bits and chopped chives for a savory brunch twist.
Garlic Herb: Use Italian seasoning or fresh dill in place of parsley for variety.
Gluten-Free: Substitute a 1:1 gluten-free flour blend (results may vary slightly in texture).
Cheese Swap: Try Monterey Jack, Gruyère, or a sharp white cheddar.

Storage & Reheating

To Store: Wrap tightly and store at room temperature for 2 days or in the fridge for up to 4 days.

To Reheat:

Oven: Wrap in foil and reheat at 325°F for 10–12 minutes.
Microwave: Warm slices for 20–30 seconds.
Air Fryer: Reheat slices at 350°F for 3–4 minutes for crispy edges.

To Freeze: Slice the loaf, wrap individually, and freeze for up to 2 months. Reheat from frozen or thaw first for best results.

FAQ

Can I use pre-shredded cheese?
Freshly shredded cheese melts better and gives a smoother texture, but pre-shredded will work in a pinch.

Do I need buttermilk?
Yes—for that signature tang and moisture. If you don’t have it, you can make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar.

Can I double this recipe?
Yes! Use two loaf pans or a larger 9×13 baking dish. Adjust baking time as needed.

Why layer the dough?
It mimics a pull-apart texture, making the loaf more biscuit-like instead of a single dense mass.

Conclusion

This Red Lobster-Inspired Cheese Biscuit Loaf is a dream for carb lovers—fluffy, cheesy, garlicky, and irresistibly golden. It’s easy enough for beginners, delicious enough for special occasions, and flexible enough to make it your own. Serve it warm and watch it disappear slice by slice.