Red Lobster Cheese Biscuit Loaf (Print Version)

Golden cheesy loaf, Red Lobster–style, with melty cheddar, soft buttermilk dough, and buttery topping.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon sugar
06 - 1 cup buttermilk
07 - 2 tablespoons butter, melted

→ Cheese Filling and Topping

08 - 1 1/2 cups shredded cheddar cheese, plus extra for topping
09 - 2 tablespoons melted butter, for brushing
10 - Chopped parsley, optional

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Grease a standard loaf pan with butter or non-stick spray.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar until evenly distributed.
03 - Pour in buttermilk and melted butter. Mix just until a shaggy dough forms; do not overmix.
04 - Gently fold in shredded cheddar cheese. Transfer the dough into the prepared loaf pan, pressing lightly to distribute evenly.
05 - Brush the surface with melted butter and sprinkle additional cheddar cheese on top. Place in the oven and bake for 20 to 25 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
06 - Allow the loaf to cool for 5 minutes in the pan. Loosen edges, then gently remove and serve warm. Slice or pull apart to enjoy.

# Additional Tips::

01 -
  • Pulls apart easily into fluffy pieces you can dip tear and share
  • Ready in under an hour with simple prep
  • Uses just a handful of pantry and fridge basics
  • Full of real cheddar so every bite is rich and savory
02 -
  • This loaf is made for sharing and always a hit with kids and adults
  • Can be prepped ahead and baked when ready so it is perfect for potlucks
  • Naturally vegetarian and lovely with soup stews or salads
  • The cheddar flavor shines brightest when you splurge a little on a good block of cheese
03 -
  • Do not overmix once you add the wet ingredients or the bread will be dense
  • Let the loaf cool just enough so the cheese is molten but the crumb is set
  • For a golden crust always brush with real melted butter before baking

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