Red Lobster Cheese Biscuit Loaf – Buttery, Cheesy Comfort in Every Slice

If you’ve ever been to Red Lobster, you know the biscuits — those warm, cheesy, garlicky, melt-in-your-mouth clouds of perfection that steal the show before the seafood even arrives. Well, imagine that same irresistible flavor baked into one glorious loaf of bread. That’s what this Red Lobster Cheese Biscuit Loaf is all about — the same soft, buttery magic in sliceable form.

This recipe brings restaurant-quality flavor straight to your kitchen, with the same comforting aroma that fills the air the moment butter and cheddar meet the oven. I still remember the first time I made this loaf on a lazy Sunday afternoon — no seafood dinner planned, no occasion necessary. Just that craving for something warm, cozy, and undeniably cheesy.

It’s quick, foolproof, and pairs with everything from soups to breakfast eggs. And honestly, if you eat it warm from the oven, slathered in garlic butter… you may never go back to the restaurant version again.

---

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon onion powder (optional)
• 1 cup shredded sharp cheddar cheese
• 1 cup whole milk
• 1/3 cup unsalted butter, melted
• 1 large egg

For the Garlic Butter Topping:

• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley

---

Instructions:

1. Preheat and prepare:
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the dry ingredients:
   In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and onion powder (if using).
3. Add the cheese:
   Stir in the shredded cheddar until it’s evenly coated with the flour mixture. This prevents clumping and ensures cheesy goodness in every bite.
4. Combine wet ingredients:
   In a separate bowl, whisk together milk, melted butter, and egg until smooth.
5. Bring it all together:
   Pour the wet mixture into the dry ingredients. Stir gently until just combined — the batter should be thick and slightly lumpy. Overmixing will make it dense.
6. Bake the loaf:
   Pour the batter into the prepared pan, smoothing the top lightly. Bake for 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
7. Brush with garlic butter:
   While the loaf is still warm, mix melted butter, garlic powder, and parsley in a small bowl. Brush generously over the top.
8. Cool slightly and serve:
   Let cool for 10 minutes, then slice and serve warm. Perfect with soups, seafood, or all on its own.

---

Tips & Tricks

• Cheese choice: Sharp cheddar gives that authentic flavor, but you can mix in Monterey Jack or Colby for extra richness.
• Fresh herbs: Swap dried parsley for fresh chopped parsley for a more vibrant color.
• No loaf pan? Bake the batter in a muffin tin for mini cheese biscuit muffins — they bake in 18–20 minutes!
• Storage: Wrap leftovers tightly and reheat slices in the toaster oven for that fresh-from-the-oven taste.

---

Variations

• Jalapeño Cheddar Loaf: Stir in 1 finely chopped jalapeño for a little kick.
• Bacon Cheddar Loaf: Add ½ cup cooked, crumbled bacon to the batter for a smoky twist.
• Herb Garlic Loaf: Add a teaspoon of Italian seasoning or fresh rosemary for an aromatic upgrade.
• Four-Cheese Biscuit Loaf: Use a mix of cheddar, mozzarella, Parmesan, and Monterey Jack.

---

Serving Suggestions

This loaf is comfort food at its finest. Serve it alongside creamy potato soup, clam chowder, or even chili for the ultimate cozy meal. It’s also amazing toasted for breakfast with a fried egg on top — trust me, it’s life-changing.

For entertaining, slice it thick, brush with extra garlic butter, and serve warm as an appetizer board centerpiece.

---

Storage Information

Store cooled loaf slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. To freeze, wrap slices individually and store up to 2 months. Reheat gently in the oven or toaster to restore that fresh, buttery texture.

---

FAQ

Can I make this ahead of time?
Yes! Bake it a day ahead and warm it in the oven before serving — the garlic butter topping can be brushed fresh.

Can I use self-rising flour?
You can, but reduce baking powder to 1 teaspoon and omit the salt.

Can I use buttermilk instead of milk?
Absolutely. It adds a pleasant tang and makes the loaf extra tender.

Why is my loaf dense?
Overmixing is the usual culprit. Stir gently — this is a quick bread, not a yeast loaf!

---

History / Fun Facts

The story of Red Lobster’s Cheddar Bay Biscuits goes back to 1992, when the restaurant introduced them as a side for seafood dinners — but they quickly became the main attraction. This loaf version is the home baker’s way of stretching that magic into a family-sized format.

Turning the biscuits into a loaf means less scooping, less mess, and the same nostalgic flavor. Plus, it fills the house with that mouthwatering aroma of cheddar and garlic butter. Whether you’re making it for guests or a quiet dinner at home, one thing’s certain — this bread disappears fast.

So preheat that oven, melt some butter, and make your kitchen smell like your favorite seaside restaurant.