If you love cheese and carbs, this Cheesy Quick Biscuits Recipe will become your new best friend. Make them like Red Lobster biscuits or experiment to find your favorite flavor combination. Either way, they’re always delicious!
Cheesy biscuits are one of my favorite carb-filled treats. They are, in my opinion, far superior to all other biscuits and I will prepare them at any chance I get. I’ve tried many recipes trying to find the perfect recipe for quick, easy cheesy biscuits and with this Cheesy Quick Biscuits Recipe, I finally found it. This Cheesy Quick Biscuits Recipe requires only a handful of ingredients, they’re quick and easy to make and full of cheesy goodness.
The most important part of this recipe is using cold butter. I find that putting it in the freezer for 15 minutes works best. Warm butter will melt too quickly and the biscuits will not have the right consistency or flavor. To mix the butter into the dough, you can cut it into small cubes but I find that using a cheese grater to grate the butter works best for mixing and an even distribution of butter throughout the door.
The other important ingredient in these biscuits is, of course, the CHEESE! Feel free to get creative with the cheese you use. I personally use half mozzarella and half cheddar for a mix of flavors. However, if what you’re after is the famous cheesy biscuits from Red Lobster, skip the mozzarella and use only cheddar. You’ll end up with something pretty close to a Red Lobster cheddar biscuit copycat recipe.
You can also experiment with other types of cheese too, such as parmesan or even a pepper jack for a bit of spice.
The possibilities are also endless when it comes to seasoning these biscuits. I kept things simple in this recipe but I’ve added other herbs and seasonings for different flavor combinations, like Mozzarella Basil Cheesy Biscuits. Garlic lovers would probably also find garlic to be a tasty addition to these cheesy biscuits.
What do you serve these Easy Cheesy Quick Biscuits with? If you’re me, anything and everything! I love to serve them as a side whenever I can. They’re delicious with pastas, soups, and chilis and I’m also a fan of serving them with my Instant Pot Roast.
Cheesy Quick Biscuits are best served warm, so I like popping these in the oven just before I set the table or guests start to arrive. You can reheat them the next day but they’re never as good as they are fresh…which is just a perfect reason to eat more than one!
If cheese and carbs are two of your favorite things – or you find yourself asking for a second basket of biscuits at Red Lobster – then this Cheesy Quick Biscuits Recipe is for you!
Here’s How to make Cheesy Quick Biscuits:
Place butter in the freezer for 10-15 minutes.
Mix dry ingredients together in a bowl.
Once butter is partially frozen, shred it using a cheese grater.
Combine cheese with dry ingredients.
Add shredded cheese to the dry ingredients and butter. Stir.
Slowly add milk to the biscuit mixture to form the dough. Be careful to not over-stir.
Drop heaping spoonfuls of dough onto parchment paper.
Bake for 15 minutes. Cool slightly. Serve warm. Enjoy
Quick Cheesy Biscuits
If you love cheese and carbs, this Cheesy Quick Biscuits Recipe will become your new best friend. Make them like Red Lobster biscuits or experiment to find your favorite flavor combination. Either way, they're always delicious!
- 2 cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup shredded cheese (I used half mozzarella and half cheddar, but you can get creative here!)
- 4 tablespoons (½ stick) cold butter
- 1 ⅓ cup milk
- 1 tsp garlic powder (or to taste)
- 1 tsp parsley (or to taste)
Quick Cheesy Biscuits Recipe:
Preheat your oven to 415 degrees.
Put a stick of butter into the freezer for 10-15 minutes. You don’t want it to totally freeze but it’s much easier to work with when it’s hardened a bit.
Mix flour, baking powder, salt, garlic, and parsley together in a large bowl.
Remove your chilled butter from the freezer and dice it into small pieces. You can use a knife and cutting board to chop your butter into little cubes, but I actually prefer to use a cheese grater to shred my butter! I find it much easier to incorporate the shreds of butter into the flour mix than cubes. However, you handle it, incorporate the cold butter into the flour mix until it resembles coarse crumbs. You can use a fork, a pastry knife, or your own two hands to incorporate the ingredients at this stage in the process.
Stir in your shredded cheese.
Then, add your milk. Make a small well in the center of the flour and cheese mixture, add some of your liquid, and stir with a fork to combine. Continue to add milk and stir until it becomes a soft dough and all of the flour has been incorporated into the mix. Be careful - don’t overstir or overwork your dough unless you want to end up with flat biscuits.
The dough should be slightly wet but workable. If your dough seems too wet, add a tablespoon or two of flour - or a bit more shredded cheese - and see if that solves your problem.
Drop biscuit dough in heaping tablespoonfuls onto parchment paper or an ungreased baking sheet, leaving a couple of inches between each biscuit. Bake for 15 minutes or until the tops of the biscuits start to turn golden. Cool slightly on a wire rack before serving.
- 245 Calories
Want to recreate the cheddar biscuits from Red Lobster? Cut the mozzarella and double up on the cheddar. Alternately, mozzarella-basil biscuits are a huuuge hit in my house!