Red Lobster Cheddar Biscuit Dupe

These homemade cheddar biscuits are everything you love about the restaurant version—just easier and made with real ingredients.They’re buttery, fluffy, loaded with cheesy goodness, and come together in under 40 minutes. Perfect alongside soups, salads, or as a weekend treat your whole family will devour. Once you try this dupe, you might never go back to the boxed mix again!

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Red Lobster Cheddar Biscuit Dupe

Total Time40 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: biscuit, cheddar biscuit, red lobster biscuit

Servings: 16

Equipment

• 1 medium bowl
• 1 biscuit cutter
• 2 baking sheets
• parchment paper

Ingredients

• 8 tbsp Butter (super cold)
• 3 cup Einkorn flour
• 3 tsp Baking powder
• 1 cup Buttermilk see notes for making easy at home
• 1 ½ tsp Pink Himalayan salt
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 cup Sharp cheddar cheese (shredded from a block)

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Instructions

• Freeze the8 tbsp Butter for 20 minutes and grate into the bowl.
• Immediately cut in the 3 cup Einkorn flour and 3 tsp Baking powder with a pastry cutter. You can also use your hands.
• Mix in the 1 cup Buttermilk, 1 ½ tsp Pink Himalayan salt, 1 tsp Garlic powder, 1 tsp Onion powder, 1 cup Sharp cheddar cheese
• Pop in the refrigerator while you do the next steps.
• Flour your work surface and preheat the oven to 450.
• Pull the bowl out and roll the dough until 1/2 inch thick. Fold over and do the 5 times to get the “layers”. Roll out the final time to 3/4 inch thick. Use a biscuit cutter and cut straight down. If you don’t have one a glass will do, but try not to twist too much. Cut into circles ( makes about 12). Place the biscuits on a lined parchment paper. Pop in the freezer for 5 minutes before placing in the hot oven.
• Bake in the oven for 15 minutes. Remove, let cool and enjoy!

Notes

Freezer Instructions

• Once cooled to room temperature place in a freezer safe Ziploc to store.

Spices

• If you like a little extra kick add in 1 tsp. bay seasoning.

Buttermilk-

To make buttermilk, combine 1 cup of milk with 1 TBSP of white vinegar. Whisk and let rest for 5 minutes.