Save to Pinterest The comforting doughy layers and molten cheddar in this loaf are a full-on homage to Red Lobster’s legendary biscuits reimagined for anyone craving that signature cheesy pull in a shareable bread. Bake this when you want something that draws everyone to the table before you even slice it. My family lights up every time I pull one from the oven and it always vanishes with nothing but a few crumb trails left behind.
I first tried making this loaf version during a snowed-in weekend when our usual dinner rolls felt a bit plain. The gooey layers and buttery crust disappeared so fast I barely grabbed a photo for my recipe book.
Ingredients
- All purpose flour: Brings sturdiness to hold the cheese and a tender bite. Opt for unbleached if you want a heartier flavor
- Baking powder and baking soda: Provide the crucial lift for a soft biscuit texture with a golden top
- Salt: Highlights all the cheesy notes. I use fine sea salt for even mixing
- Buttermilk: Delivers moisture and that classic tang. For best results use real cultured buttermilk. If you only have regular milk you can add a dash of lemon juice
- Butter: Melted right before mixing ensures a deep flavor and gives the loaf its signature tender crumb. Choose unsalted and taste your dough if you make adjustments
- Sugar: Rounds out the salty and cheesy notes without making the loaf sweet
- Shredded cheddar: Brings the bold flavor and melt factor. Visit the deli counter for a block of aged cheddar that shreds best. Mild or sharp both work
- Butter for brushing: Adds a golden finish and ups the decadence. Use fresh high quality butter for the best aroma
- Parsley: Chopped fresh adds a pop of color and herby lift optional but lovely for serving
Instructions
- Prep the Oven and Pan:
- Set oven to 375 degrees Fahrenheit or 190 degrees Celsius. Thoroughly grease your loaf pan so the bread comes out easily later
- Prepare Dry Ingredients:
- In a large mixing bowl whisk flour baking powder baking soda salt and sugar until everything is completely uniform. This keeps your loaf from having pockets of dryness or bitterness
- Combine Wet Ingredients:
- Mix buttermilk and melted butter together. Pour into the dry mix. Stir with a wooden spoon or spatula just until a ragged dough forms. Be careful not to overmix or the loaf will get tough
- Fold in Cheese:
- Add in your shredded cheddar blending lightly through the dough. Make sure the cheese is spread throughout so each bite is full of flavor
- Shape and Fill Pan:
- Scoop dough into your greased pan. Press down gently to even it out but do not compact tightly as you want air for fluffy texture
- Add Topping and Bake:
- Brush the top of the loaf with the melted butter then scatter on more shredded cheddar. Place the pan in your preheated oven
- Bake and Finish:
- Let bake for about twenty to twenty five minutes until the top is golden brown and a toothpick comes out clean. Rest five minutes in the pan before turning out. It should pull apart easily or you can slice and serve warm with a bit of butter
Save to Pinterest Once my son and I tried a blend of sharp white and yellow cheddars and the color and flavor were so much fun. We like to break it up and dip pieces in leftover soup for the ultimate comfort bite.
Storage Tips
Once the loaf is completely cool wrap it tightly and store at room temperature for up to two days. For longer storage pop slices in an airtight container and refrigerate. Warm leftovers in the oven for the best texture rather than the microwave which can make the bread dense
Ingredient Substitutions
Swap in a half cup of pepperjack or Monterey Jack for a spicy kick. If you are out of buttermilk stir a teaspoon of lemon juice into your milk and let sit a few minutes. Gluten free flour blends can work but check they have xanthan gum
Serving Suggestions
Serve fresh and steaming beside a big bowl of tomato or potato soup. Pull apart the loaf and dunk chunks in your favorite dip or pair it with scrambled eggs for brunch. I love to offer it as a hearty side alongside leafy salads for lunch
Save to Pinterest Tear and share, then wrap up leftovers for the best cheesy snack the next day. You will want to make this loaf again and again!
Common Recipe Questions
- → Can I use a different cheese instead of cheddar?
Yes, you can substitute cheddar with your favorite cheese blend for a unique flavor. Monterey Jack or Colby work well.
- → Is buttermilk required for the dough?
Buttermilk provides tenderness and great flavor, but you can use regular milk mixed with a splash of lemon juice as a substitute.
- → How do I know when the loaf is done baking?
The loaf is golden brown on top and a toothpick inserted in the center should come out clean or with a few crumbs.
- → Can this loaf be made in advance?
Yes, bake the loaf ahead and reheat slices in the oven until warm. Best enjoyed fresh but can be stored in an airtight container.
- → Is this loaf suitable for vegetarians?
Yes, as long as the cheese and butter used are vegetarian-friendly, the loaf is suitable for vegetarian diets.
- → How should I serve this cheesy loaf?
Serve warm alongside soups, salads, or as a flavorful side with your favorite main dishes. It’s delicious with a pat of butter.