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Red Lobster Cheddar Biscuits

Red Lobster Cheddar Biscuits with Sourdough Discard

311kcal
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Prep 15 minutes
Cook 12 minutes
Total 27 minutes
These super tender, Red Lobster-inspired cheddar biscuits are an exceptional and savory way to utilize your leftover sourdough discard. Baked at a high heat, they develop a wonderfully craggy, golden crust packed with sharp cheddar cheese and garlic, all finished with a rich, brushed layer of melted parsley butter.
Servings 10 Biscuits
Cuisine American

Ingredients

The Iconic Garlic Butter Topping
  • 240 g Unbleached all-purpose flour
  • 20 g Granulated sugar
  • 5 g Salt
  • 1 tbsp Baking powder
  • 1/4 tsp Cayenne pepper
  • 2 tsp Garlic powder
  • 113 g Unsalted butter (Melted completely)
  • 200 g Buttermilk
  • 50 g Sourdough discard (Optional—see Notes block for yeast-free straight baking variation)
  • 200 g Shredced cheddar cheese (About 1 cup)
The Iconic Garlic Butter Topping
  • 50 g Melted butter
  • 1 tsp Garlic powder
  • Fresh or dry parsley (Finely chopped, to taste)

Equipment

Method

Dry Blending & Emulsifying Wet Ingredients
  1. 8:00 AM: Preheat your oven completely to a blistering 450°F (230°C) and line a large baking tray neatly with a sheet of parchment paper.
  2. In a large mixing bowl, combine the 240g of unbleached all-purpose flour, 20g of granulated sugar, 5g of salt, 1 tablespoon of baking powder, 1/4 teaspoon of cayenne pepper, and 2 teaspoons of garlic powder. Whisk the dry ingredients vigorously together until uniform.
  3. In a separate bowl, whisk together the 113g of completely melted unsalted butter, 200g of buttermilk, and 50g of sourdough discard until a smooth, emulsified liquid forms.
Combining & Craggily Drop Shaping
  1. Pour the wet buttermilk mixture directly into the bowl of dry spiced flour ingredients.
  2. Add all 200g of shredded cheddar cheese into the bowl. Using a flexible spatula or wooden spoon, mix everything together gently just until the flour is completely hydrated and a thick, uniform drop batter builds. Note: Do not overmix the batter, or the biscuits will bake up tough rather than tender.
  3. Using a standard tablespoon or cookie scoop, scoop uniform mounds of the wet batter and place them evenly onto your prepared baking tray. You should easily yield exactly 10 beautifully craggily biscuits.
High-Heat Blister Baking & Glossy Finish
  1. Slide the tray into the preheated oven and bake at 450°F (230°C) for exactly 12 minutes until the outer ridges turn a beautiful, deep golden brown.
  2. Prepare the Topping: While the biscuits bake, whisk together your 50g of melted butter, 1 teaspoon of garlic powder, and your fresh or dried parsley in a small bowl.
  3. Remove the hot biscuits from the oven. Using a pastry brush, immediately spread the aromatic garlic-parsley butter topping generously over the piping hot top crusts. Serve immediately while hot and melting!

Nutrition

Calories311kcalCarbohydrates23gProtein8gFat21gSaturated Fat13gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat1gCholesterol58mgSodium349mgPotassium91mgFiber1gSugar3gVitamin A663IUVitamin C0.1mgCalcium244mgIron1mg

Notes

  • The Sourdough Discard Flavor Enhancer: The 50g of sourdough discard inside this formula is included purely as a flavor asset rather than a leavening mechanism. The accumulated lactic and acetic acids inside the un-fed discard react beautifully with the chemical baking powder, introducing a rich, subtly tangy backdrop that deepens the savory profile of the cheddar cheese.
  • No-Discard Modification Path: If your sourdough culture is currently dormant or you simply don't have any discard on hand on baking day, you can still make this copycat recipe flawlessly. Simply skip the 50g sourdough addition entirely during step 3. The foundational chemical structure of the buttermilk and baking powder will still guarantee a perfect, sky-high biscuit rise.
  • Preserving Flaky Tenderness by Mixing Less: The critical technical secret to achieving a delicate, melt-in-your-mouth biscuit interior is preventing gluten development. Once you combine your dry and wet elements, fold the batter together carefully until the dry flour pockets just barely disappear. Overworking the batter will develop the wheat proteins, turning your light pastries into tough, rubbery rolls.
  • Storage and Reheating Strategy: These biscuits are absolutely best enjoyed warm straight from the baking pan, but they store beautifully for quick weekday snacks. Let any leftovers cool down completely, store them inside a sealed container in your refrigerator, and simply pop them into the microwave for 15 to 20 seconds to melt the internal fats before serving.

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