We all have memories of eating a meal at Red Lobster. Whether you went there to celebrate something special, or just for a dinner out, it was a special treat. One of my greatest memories is eating the cheese biscuits they set on the table, often eating way too many of them. Now you can enjoy the same flavors at home, and a lot easier with this Red Lobster’s cheese biscuit in a loaf recipe.
The base of the loaf is cheese biscuits without yeast; 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.
Enjoy these cheese biscuits without buttermilk or without palm oil, reducing the amount of fat in this recipe.
No more kneading, rolling, or cutting your biscuits. Just mix the ingredients together and throw it right into a loaf pan, bake, slice, and serve!
HOW TO MAKE CHEESE BISCUITS IN A LOAF:
- Preheat oven to 350 degrees 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 the mixture into the prepared loaf pan and bake in preheated oven for 45 minutes.
- Remove from the oven, cool for 10 minutes then remove from pan and let cool on wire rack.
You can pretty much add anything into 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
- Mix it up with the cheese you use – 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. Just throw it in the oven at 350 degrees F to warm 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 in a layer of tin foil and place in a freezer bag and freeze for up to 3-months.
- 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
RED LOBSTER’S CHEESE BISCUIT LOAF
- 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
- Preheat oven to 350 degrees 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 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 the mixture into the prepared loaf pan and bake in preheated oven for 45 minutes
- Remove from the oven, cool for 10 minutes then remove from pan and let cool on wire rack
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
Ashley - 100krecipes
I have not! But please do and let me know how it went! Thank you, Susan.