Red Lobster Cheese Biscuit Loaf

This rich cheddar loaf duplicates the unmistakable taste of those famous Red Lobster biscuits but in a handy, sliceable form. When sharp cheddar meets buttery garlic goodness, you'll find family members sneaking back for extra pieces throughout the day.

I whipped this up during a blizzard when we couldn't drive to get our seafood fix. Now my family begs for it every week, and honestly, they swear it beats the restaurant version, especially when it's fresh from the oven with butter melting into every slice.

Ingredients

• Biscuit mix: such as Bisquick creates the ideal foundation, giving that soft texture without any fuss
• Cold water: provides needed moisture while maintaining the batter's right thickness
• Shredded cheddar cheese: brings that key flavor element, go for sharp cheddar to get the most authentic results
• Melted butter: adds that wonderful richness and carries garlic flavor through every bite
• Garlic powder: brings that classic Red Lobster taste profile, try using fresh minced garlic for even tastier results
• Dried parsley flakes: sprinkle in some green color and light herbal notes to cut the richness

Step-by-Step Instructions

Heat Up and Get Ready:

Set your oven to 375°F and coat your loaf pan completely. Don't skip the greasing part as this cheese mixture tends to stick. I like using butter for greasing since it makes the crust taste even better.

Mix Your Batter:

Stir together your biscuit mix, cold water, and cheese in a big bowl. Don't mix too much or you'll end up with a tough loaf. Your dough should feel sticky but workable. If it feels too stiff, add water one spoonful at a time until it looks right.

Cook Your Loaf:

Spoon the mixture into your greased pan, lightly pushing it into the corners for even cooking. Don't worry about making the top smooth, those little bumps will turn golden and crispy. Bake for about 25-30 minutes, and test it at 25 minutes by sticking a toothpick in the middle.

Whip Up the Topping:

As your loaf bakes, mix the melted butter, garlic powder, and parsley in a small dish. Let it sit so the flavors can blend into the butter. For an extra taste boost, throw in a tiny bit of salt to the butter mix.

Add Butter Mixture:

As soon as you take the loaf out, brush all that garlic butter right on top. Use every drop, it'll sink into the hot bread making amazing flavor pockets. The bread's heat helps pull those tastes deep inside.

Let It Rest and Enjoy:

Keep the loaf in its pan for 10 minutes so it won't fall apart when you take it out. Then move it to a rack to cool just enough that you can handle it safely. This bread tastes best when it's still warm from the oven.

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The thing I love most is how the outside gets a bit crunchy while inside stays soft and moist. It takes me back to dinners at my grandma's where bread wasn't just a side but the highlight of every meal. She always said good bread can turn a simple bowl of soup into something special.

Storage Tips

Your loaf will stay good on the counter for 2 days if you wrap it tight in plastic or put it in a sealed container. For keeping it longer, stick it in the fridge for up to 5 days, though it's really best eaten within 2 days. To make day-old slices taste fresh again, toast them quickly or warm them in the oven with a tiny splash of water to bring back some moisture.

Customization Ideas

The standard version tastes great as is, but you can easily switch things up. Try adding some cooked bacon bits for a smoky twist. Play around with cheese combos, like mixing cheddar with Gruyère for more flavor depth. Want some heat? Toss in a bit of cayenne or some chopped jalapeños to the mix.

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Serving Suggestions

This adaptable bread goes perfectly with thick soups like clam chowder or tomato bisque for that Red Lobster feeling at home. It also makes great sandwiches, just cut thick slices and toast them before adding your fillings. For a party starter, cut the loaf into chunks, toast them lightly, and serve with spinach or crab dip.

The History Behind Red Lobster Biscuits

Red Lobster started making their famous Cheddar Bay Biscuits back in 1992, and they quickly became so popular that people would come to the restaurant just for them. They were first called "freshly baked, hot cheese garlic bread" but got renamed after the made-up Cheddar Bay to feel more beachy and fun. This loaf version packs all those beloved flavors while giving you a new way to enjoy this restaurant favorite at home.

Frequently Asked Questions

→ What’s the best way to stop the loaf from sticking?

Make sure to grease your pan really well with butter or non-stick spray. For fuss-free removal, lining it with parchment also works like a charm.

→ Can I swap cheddar for another cheese?

Sure! While cheddar is the classic choice, you can try Monterey Jack, Gruyère, or even combine a few for interesting flavors.

→ What should I serve alongside the loaf?

Pair it with soups, salads, or even with roasted or grilled meats. It’s also fantastic as a standalone snack.

→ Is freezing this loaf possible?

Yep! Wrap it snugly in plastic wrap, then cover with foil before freezing. Reheat in the oven to enjoy later.

→ How long will the loaf stay good?

It’ll stay fresh for 3 days in an airtight container at room temp. For longer storage, pop it in the fridge or freezer.