Why This Recipe Works

There are several key elements that make these garlic cheddar biscuits stand out and deliver that authentic Red Lobster taste and texture:

• Uses milk for a nice rich taste! The combination of milk and a touch of vinegar creates a homemade buttermilk substitute, which is crucial. This acidic mixture reacts with the baking powder, producing a beautifully airy, tender, and incredibly moist biscuit. The added fat from the milk also contributes to their rich flavor.
• Uses oil instead of butter for a less crumbly biscuit. While traditional biscuits often rely on cold butter cut into flour, using a neutral oil here results in a softer, more uniform crumb. This prevents the biscuits from becoming too dense or falling apart easily. Don’t worry, they still get a generous, flavorful drizzle of melted butter on top after baking, ensuring that classic buttery finish!
• NO rolling out! These are true garlic drop biscuits, designed for ease and convenience. Forget messy flour-dusted countertops, rolling pins, and precise cutting. Simply scoop the dough and drop it onto your baking pan. This method saves significant time and effort, making homemade biscuits accessible to even the busiest home cooks.
• No added sweeteners – Many biscuit recipes include a pinch of sugar, but in my experience, these savory biscuits simply don’t need it. Omitting extra sugar allows the natural flavors of the cheddar cheese and garlic to shine through, creating a perfectly balanced savory profile without any unnecessary sweetness.
• Easy to customize! This recipe provides a fantastic base that’s incredibly versatile. It’s super easy to add your own personal touch, whether you want to incorporate finely chopped green onions for a fresh bite, crumbled cooked bacon for extra smoky flavor, or even MORE cheese to intensify that cheesy goodness.

• Milk – The foundation of our homemade buttermilk substitute, milk adds essential fat and richness to the biscuits, ensuring they stay beautifully moist and tender from the inside out. Whole milk is recommended for the best flavor and texture.
• Cheddar Cheese – The star of the show! I typically use a mild cheddar or Colby Jack cheese for a balanced, creamy flavor that melts wonderfully. Don’t hesitate to use pre-shredded cheese; the anti-caking additives won’t negatively affect the biscuits’ texture or taste at all. For an extra punch, sharp cheddar is also a fantastic choice.
• White Vinegar – Just a little bit of white vinegar transforms regular milk into a quick buttermilk substitute. The acid not only enhances the flavor profile but also crucially reacts with the baking powder, creating air pockets that make the biscuits wonderfully light and fluffy. This chemical reaction is key to their tender crumb.
• Butter – While not mixed into the biscuit dough itself, melted butter is an absolutely essential finishing touch. Brushing the warm, baked biscuits with melted butter adds an irresistible layer of richness and gloss, enhancing the overall flavor and aroma, much like the famous Red Lobster version.
• Baking Powder – This is our primary leavening agent. It’s responsible for the impressive rise and airy texture of these drop biscuits. Unlike yeast, baking powder works quickly, making these biscuits a fast-bake option without any proofing time required.
• Oil – Using a neutral-flavored oil such as vegetable or canola oil in the dough contributes significantly to a moist, soft crumb. It helps achieve a less crumbly texture compared to using solid butter, ensuring your biscuits are tender and delightful every time.

Step 1. In a small bowl or measuring cup, pour the white vinegar into the milk. Stir the mixture gently and then let it rest for 5 minutes. This brief resting period is essential as it allows the milk to curdle slightly, effectively creating a quick and easy buttermilk substitute, which is key for tender biscuits.

Step 2. In a separate medium-sized mixing bowl, combine all the dry ingredients: flour, garlic powder, salt, black pepper, and baking powder. Whisk them together thoroughly to ensure all the leavening agents and seasonings are evenly distributed throughout the flour mixture.

Step 3. Once the dry ingredients are well combined, stir in the shredded cheddar cheese. Make sure to toss the cheese with the flour mixture until it’s evenly coated. This helps prevent the cheese from clumping together and ensures every bite of biscuit is cheesy.

Step 4. Pour the milk and vinegar mixture (your homemade buttermilk) and the oil into the bowl with the dry ingredients and cheese. Gently stir the biscuit batter until it’s just combined. It’s crucial not to overmix here; stop mixing as soon as there are no visible pockets of dry flour. The dough will be quite sticky, which is perfectly normal and contributes to the soft texture of drop biscuits.

Step 5. Prepare a baking sheet by lining it with parchment paper or greasing it lightly with baking spray. Using a 2-3 Tablespoon dough scoop (a standard cookie scoop works perfectly) or two spoons, portion the sticky dough into about 16 uniform balls, approximately 50g each. Arrange them on the prepared baking sheet, leaving some space between each biscuit for even baking.

Step 6. Bake the drop biscuits in the preheated oven at 375℉ (190°C) for 15-18 minutes. Keep an eye on them; they are done when the tops are just barely golden brown and they feel firm to the touch. While they are baking, melt the butter for brushing. Once baked, immediately brush the tops of the warm biscuits generously with the melted butter using a pastry brush (silicon ones are super easy to clean!). If you don’t have a brush, you can always drizzle the butter on with a spoon. Serve and enjoy them warm for the best experience!

The irresistible appeal of Cheddar Bay biscuits (and their homemade copycats) lies in their perfect balance of flavors and textures. It’s the harmonious combination of rich, savory cheddar cheese, pungent garlic, and a generous coating of buttery goodness, all encapsulated within a fluffy, tender, and slightly flaky biscuit. This unique blend creates a truly addictive side dish that enhances any meal.

Cheddar biscuits are incredibly versatile and pair well with a wide variety of dishes, adding a comforting, savory element. Here are some fantastic ideas of what to serve with these cheesy delights:
• Any kind of chili, especially a hearty Creamy White Chicken Chili, where the biscuit can soak up all the flavorful broth.
• All the soup! They are perfect for dipping into rich broths, creamy purees, or chunky stews. Try them with a classic Homemade Tomato Soup Recipe, or any vegetable or meat-based soup.
• Seafood is a natural companion. From baked salmon and crab legs to a comforting Shrimp and Corn Chowder, or even some delicious southern-style Cheesy Grits and Shrimp, these biscuits complement the fresh flavors of the ocean beautifully.
• Pasta dishes also benefit from a cheesy biscuit on the side. They’re excellent with lighter options like Lemon Chicken Gnocchi or richer sauces such as Creamy Pumpkin Pasta, offering a delightful texture contrast.

For the most tender, flaky, and richly flavored biscuits, milk or buttermilk is consistently the best choice. This is primarily due to their fat content and, in the case of buttermilk, its acidity. The fat contributes to a moist and soft crumb, while the acid in buttermilk reacts with leavening agents like baking soda or powder to create a light and airy texture. It truly makes a delicious difference!.

• To maintain their freshness, store your baked cheddar drop biscuits at room temperature on the countertop. Place them in an airtight container or a resealable bag, and they will stay fresh and delicious for up to 3 days.
• To Freeze: For longer storage, these cheddar drop biscuits freeze exceptionally well! Once they have completely cooled, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 3 months without losing their quality.
• To enjoy them later, simply pop them in the oven or microwave to warm them up. Reheating in the oven at a low temperature will help restore some of their original crispness.
• I wouldn’t recommend storing them in a container with other baked goods like breads or cookies, as the distinctive garlic taste and aroma may easily transfer over to the other foods, altering their flavors.

Did you try this recipe? Make sure to leave a ⭐️ star rating and a comment below the recipe card, I love hearing from you, and it is so helpful to other readers.

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Garlic Cheddar Drop Biscuits