If you love the famous Red Lobster Cheddar Bay Biscuits, you’ll fall head over heels for this Red Lobster Cheese Biscuit Loaf. It transforms the restaurant’s beloved cheesy biscuits into a warm, sliceable loaf that’s buttery, savory, and full of sharp cheddar goodness.

Each bite delivers the same melt-in-your-mouth texture and garlicky aroma that made those biscuits iconic—but in a no-fuss, oven-baked loaf form. Whether you serve it alongside soups, seafood, or a cozy family dinner, this homemade bread will steal the show.

Why You’ll Love This Recipe

Easy to make: No kneading or yeast needed—ready in under an hour.
Cheesy perfection: Every bite is packed with melted sharp cheddar flavor.
Family favorite: A guaranteed hit for both kids and adults.
Perfect side dish: Complements soups, stews, or seafood dinners beautifully.
Budget-friendly: Uses simple pantry staples and affordable ingredients.

Ingredient Breakdown

All-Purpose Flour – Forms the base of the loaf, giving it a soft, tender crumb.
Baking Powder – Provides lift and fluffiness, replacing the need for yeast.
Granulated Sugar – Adds just a touch of sweetness to balance the savory cheese.
Salt – Enhances overall flavor and balances the cheddar.
Garlic Powder – Gives the loaf its signature Red Lobster-style savory kick.
Buttermilk – Adds moisture and tang, ensuring a soft, flavorful texture.
Unsalted Butter – Brings rich flavor and a golden crust.
Sharp Cheddar Cheese – Melts perfectly for that gooey, cheesy texture.
Parsley – Adds color and freshness when sprinkled on top.

Pro Tips for the Best Cheese Biscuit Loaf

Use fresh sharp cheddar: Pre-shredded cheese often contains anti-caking agents that affect texture.
Don’t overmix: Overworking the batter leads to dense bread instead of tender crumbs.
Line the pan: Makes it easier to lift the loaf out cleanly.
Brush immediately: Brushing butter on a hot loaf helps it soak in for that signature flavor.

Ingredient Swaps or Variations

Different cheeses: Try Colby Jack, Monterey Jack, or Pepper Jack for a twist.
Add-ins: Crumbled bacon, jalapeños, or chopped green onions for extra flavor.
Garlic butter glaze: Mix melted butter with a pinch of garlic powder before brushing on top.
Herb version: Add rosemary, thyme, or Italian seasoning for a savory aroma.

Serving Suggestions

This Red Lobster Cheese Biscuit Loaf pairs perfectly with hearty comfort food:

Serve warm with clam chowder, tomato soup, or creamy pasta.
Slice and toast for breakfast sandwiches or brunch.
Enjoy with grilled chicken, steak, or seafood dinners.
Cut into cubes for party appetizers or use in a savory bread pudding.

Make Ahead + Storage Tips

Make ahead: Prepare batter up to 1 day in advance; refrigerate until ready to bake.
Storage: Store cooled slices in an airtight container at room temperature for 2 days or refrigerate for up to 5.
Freezing: Wrap cooled loaf tightly in foil or plastic wrap and freeze up to 2 months. Thaw at room temperature before reheating.
Reheating: Warm slices in a 300°F oven for 5–10 minutes or toast lightly for a crisp edge.

Cultural or Historical Notes

Red Lobster’s signature Cheddar Bay Biscuits have been a fan favorite since the 1990s, representing the perfect balance of buttery, cheesy, garlicky goodness. This loaf version captures that same nostalgic flavor with the convenience of a single pan—ideal for busy home cooks who love Southern-style comfort food with a restaurant-quality twist.

Frequently Asked Questions (FAQ)

Can I use milk instead of buttermilk?
Yes, substitute with 1 cup milk mixed with 1 tablespoon vinegar or lemon juice. Let sit 5 minutes before using.

Can I use self-rising flour?
Yes—just omit the baking powder and reduce the salt to ¼ teaspoon.

Can I make this recipe gluten-free?
Use a 1:1 gluten-free flour blend for best results.

Can I double the recipe?
Absolutely! Bake in two loaf pans or a 9×13-inch pan, adjusting bake time slightly.

Can I make muffins instead?
Yes—divide batter into muffin tins and bake 18–20 minutes for perfect mini cheese biscuits.

Emily

Red Lobster’s Cheese Biscuit Loaf

This savory cheese biscuit loaf brings all the flavor of Red Lobster’s famous Cheddar Bay Biscuits into one easy-to-slice bread. Soft, buttery, and packed with cheddar and garlic, it’s the perfect side for soups, salads, or seafood dinners.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings: 10 slices

Course: Bread

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

1 ¾ cups all-purpose flour
1 tbsp baking powder
1 tbsp granulated sugar
¾ tsp salt
½ tsp garlic powder
1 cup buttermilk
⅓ cup unsalted butter, melted
1 ½ cups shredded sharp cheddar cheese
1 tbsp fresh or dried parsley (for topping)
1 tbsp melted butter (for brushing on top)

Equipment

loaf pan
Mixing bowls
Whisk
Spatula or spoon
Oven
Pastry brush

Method

Preheat oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, salt, and garlic powder.
Stir in the shredded cheddar until evenly coated with flour.
In another bowl, whisk together buttermilk and melted butter.
Pour wet ingredients into the dry and stir gently until just combined—do not overmix.
Spoon batter into the prepared loaf pan and smooth the top.
Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
While hot, brush with melted butter and sprinkle parsley on top.
Let cool in the pan for 10 minutes before slicing and serving.

Notes

For extra flavor, add a pinch of cayenne or paprika to the dry mix. You can also use half whole wheat flour for a heartier texture. Serve warm with a brush of garlic butter for the classic restaurant-style taste.

Red Lobster Cheese Biscuit Loaf