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Red Lobster’s Cheese Garlic Biscuits Recipe


How to Make Red Lobster’s Cheese Garlic Biscuits at Home

Red Lobster's Cheese Garlic Biscuits


If you want to make your version of Red Lobster’s Cheese Garlic Biscuits, you have come to the right place. These buttery and garlicky biscuits can be made at home without fuss. Just follow this simple recipe to get the perfect batch.

Sometime in the past years, a copycat recipe for Red Lobster’s dinner rolls appeared in the Food section of the Express-News

Red Lobster’s Cheese Garlic Biscuits (Cloned)


  • 2 cups buttermilk baking mix (such as Pioneer or Bisquick)
  • 2/3 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup butter or margarine, melted
  • 1/4 teaspoon garlic powder


  • Till a soft dough forms, combine baking mix, milk, and cheese.
  • 30 seconds of intense beating.
  • Add a spoonful of dough to an ungreased cookie sheet.
  • Bake in a preheated 450-degree oven for 8 to 10 minutes until golden brown.
  • Mix butter and garlic powder; brush over warm biscuits before removing them from the cookie sheet.
  • Serve warm.

Grilled Lobster With Herb Butter

Serves 2, or 4 as a starter

I grill on a flat plate with a Teflon oven screen or mat. The mat softens the heat a little, and nothing sticks to it.

If that is not an option, start the lobster’s shell-side down in a heavy pan, baste with the butter and finish under a hot grill.

The herbs are mutable, with a few substitutions or omissions in order. They should be delicate without being overwhelmingly aniseed.

1. Make the sauce first. Melt the butter and add the ingredients, softening in the warm butter. Season well with salt and black pepper. Keep warm but not hot on the side of the stove.

2. Place a lobster on a chopping board, holding the head firmly down on the board. Put the point of a large, heavy cook’s knife on the center of the head and plunge vertically down between the eyes.

3. Continue by bringing the knife down through the front. Turn the lobster around and repeat the cut the other way, down straight through the tail, separating the lobster in half. 

Remove the hard stomach sac behind the eyes and the thin intestinal tract that runs along the tail. 

Avoid touching the red roe that will be present in the female or the green tomalley in the head. With the back of the large knife, break the claws. The second lobster should be prepared similarly.

4. Place the grill mat on the griddle plate. Brush the lobster’s flesh with butter and season with a pinch of acceptable salt. 

Place the lobster flesh on the mat and leave to seal everything in place, and lightly color the meat. 

Turn the lobsters over after a minute or two and cook on the shells, brushing the meat with a little more of the butter. 

The lobsters will cook very quickly: take them off when you see the heat bubbling up through the shells. 

The claws may need a minute or two more. Serve the lobsters generously dressed with butter, some new potatoes, and a green salad.


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