I love Red Lobster’s cheese biscuits. If you love them too, now you can enjoy them at home, and a lot easier with this Red Lobster’s cheese biscuit in a loaf recipe. I always serve it with Red Lobster’s Shrimp Scampi.
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The ingredients in this loaf are flour, cheddar cheese, sour cream, milk, and a hint of spice from cayenne and black pepper. You likely already have most of these ingredients right in your fridge and pantry.
No more kneading, rolling, or cutting your biscuits. Just mix the ingredients, throw them right into a loaf pan, bake, slice, and serve!
HOW TO MAKE CHEESE BISCUITS IN A LOAF:
- Preheat oven to 350 F and grease a 9×5-inch loaf ban with non-stick cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, cayenne, and black better.
- Mix in the cheese cubes until they are coated in the flour mixture.
- In a separate bowl, whisk together the milk, sour cream, melted butter, and egg.
- Gently fold the wet mixture into the flour mixture until just combined. The mixture will become thick.
- Spread it into the prepared loaf pan and bake for 45 minutes.
- Remove from the oven, cool for 10 minutes, remove from the pan, and let cool on a wire rack.
RECIPE VARIATIONS:
You can pretty much add anything to this loaf, but here are some of the flavors I recommend:
- Try adding in ¼ cup diced jalapenos to make this a delicious spicy cheesy biscuit loaf
- Use your favorite cheese– try mozzarella, pepper jack, or either one of your favorites and mix in some freshly chopped herbs
MAKE AHEAD AND FREEZING INSTRUCTIONS:
This loaf can be made up to 2 days ahead and will remain fresh until ready to serve. Warm it up in a 350 F oven for 10-15 minutes. Leftovers can be stored in an airtight container on the counter for up to 5-days.
To freeze this loaf, allow it to cool completely, wrap it in a layer of tin foil, place it in a freezer bag, and freeze for up to 3 months.
RECIPE TIPS:
- For best results, use room temperature ingredients (milk, sour cream, and egg). This ensures all ingredients are mixed evenly.
- If the dough becomes too hard to mix with a spatula, you can use clean hands instead. Just make sure to not overmix.
- Brush the top of the loaf with melted butter and sprinkle with coarse sea salt to get an extra yummy top.
OTHER RECIPES YOU MIGHT ENJOY
- JAMAICAN BANANA BREAD
- EASY YOGURT BREAD
- PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD
RED LOBSTER’S CHEESE BISCUIT LOAF
No more kneading, rolling, or cutting your biscuits. Just mix the ingredients together, throw them right into a loaf pan, bake, slice, and serve!
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Course: Breakfast, Brunch, Dessert, Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 1 loaf (8 slices)
Calories: 342kcal
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¼ tsp cayenne pepper
- 1/8 tsp black pepper
- 4 ounces cheddar cheese, cut into ¼ inch cubes
- 1 ¼ cups milk
- 3/4 cup sour cream
- 3 tbsp salted butter, melted
- 1 egg, lightly beating
Instructions
Preheat oven to 350 F and grease a 9x5-inch loaf ban with non-stick cooking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, cayenne, and black pepper.
Mix in the cheese cubes until they are coated in the flour mixture.
In a separate bowl, whisk together the milk, sour cream, melted butter, and egg.
Gently fold the wet mixture into the flour mixture until just combined. The mixture will become thick.
Pour the batter into the prepared loaf pan, and bake for 45 minutes.
Remove from the oven, cool for 10 minutes, remove from pan, and let cool on a wire rack.
Nutrition
Calories: 342kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g
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Reader Interactions
Comments
Susan Have you ever used the box mix of Red Lobster to make the loaf. That is what I wanted to do. I have several boxes of the gluten free red lobster biscuit mix and love the biscuits but would like to make a loaf from it. Thank you for your time, Susan
Reply
- Ashley - 100krecipes
I have not! But please do and let me know how it went! Thank you, Susan.
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