The aroma of freshly baked cheese biscuits wafting through the kitchen is one of life’s simple joys. Imagine taking those iconic Red Lobster cheese biscuits and turning them into a gloriously shareable loaf—soft, cheesy, and golden-brown with just the right amount of savory goodness. This is comfort food at its finest, and trust me, once you bake this cheese biscuit loaf, it’ll quickly become a household favorite. Whether you’re serving it with a hearty bowl of soup or simply enjoying it on its own, this recipe is packed with flavor and nostalgia.
I first experimented with this loaf when I wanted to recreate the magic of those famous biscuits but make them easier to slice and share. Turns out, combining my love for baking with the classic cheddar biscuit flavor resulted in something completely irresistible. And the best part? It’s ridiculously simple to make, even for beginner bakers. So, roll up your sleeves, preheat your oven, and get ready to whip up a loaf that will have everyone asking for seconds!
Why You’ll Love This Recipe
- Easy to Make: No fancy techniques or equipment required—just mix, bake, and enjoy.
- Cheesy Goodness: Loaded with sharp cheddar for that signature biscuit flavor.
- Perfect Texture: Soft and fluffy on the inside with a golden-brown crust.
- Versatile: Great as a side for soups, stews, or even breakfast spreads.
- Crowd-Pleaser: A hit with kids and adults alike, making it ideal for family gatherings.
What sets this cheese biscuit loaf apart is the balance of flavors and textures. The addition of buttermilk gives it that tangy richness, while a touch of garlic and herbs elevates the taste from ordinary to extraordinary. Plus, baking it in loaf form means it’s easy to slice and serve, making it perfect for potlucks and dinner parties. Honestly, it’s the kind of recipe you can whip up for any occasion and feel confident that everyone will love it.
What Ingredients You Will Need
This recipe uses simple, pantry-friendly ingredients to deliver the cheesy, savory flavors you crave:
- All-purpose flour: The base for a perfectly tender loaf.
- Baking powder: Helps create a light, fluffy texture.
- Baking soda: Activated by the buttermilk for extra lift.
- Salt: Enhances all the flavors.
- Garlic powder: Adds a subtle, savory kick.
- Dried parsley: For a pop of color and herbal flavor.
- Sharp cheddar cheese: Freshly grated for maximum cheesiness.
- Unsalted butter: Melted and incorporated for richness.
- Buttermilk: The secret to that tangy, moist texture.
- Egg: Helps bind everything together.
If you’re missing buttermilk, don’t worry—you can make your own by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. For the cheese, I highly recommend grating it yourself instead of using pre-shredded. Trust me, the flavor and texture are worth the extra effort!
Equipment Needed
Here’s a quick rundown of the tools you’ll need for this recipe:
- Mixing bowls: One for dry ingredients and one for wet ingredients.
- Whisk: To combine the dry ingredients evenly.
- Spatula: Perfect for folding everything together.
- Loaf pan: Ideally 9×5 inches for even baking.
- Grater: For shredding fresh cheddar cheese.
- Pastry brush: Optional, for brushing melted butter on top.
If you don’t have a loaf pan, you can use a small casserole dish or even a muffin tin for individual portions. Just adjust the cooking time accordingly!
Preparation Method
- Preheat your oven: Set it to 375°F (190°C) and grease your loaf pan with butter or nonstick spray.
- Combine dry ingredients: In a large bowl, whisk together 2 cups (250g) of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of dried parsley.
- Add the cheese: Stir in 1 cup (100g) of freshly grated sharp cheddar cheese, making sure it’s evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk together 1 cup (240ml) of buttermilk, ¼ cup (60ml) of melted unsalted butter, and 1 large egg until smooth.
- Combine wet and dry: Gradually add the wet ingredients to the dry mixture, folding gently with a spatula. Be careful not to overmix—it’s okay if the batter looks a little lumpy.
- Transfer to pan: Pour the batter into your prepared loaf pan, spreading it evenly.
- Bake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.
- Optional finishing touch: Brush the top with melted butter and sprinkle a pinch of parsley for presentation.
Your cheese biscuit loaf is ready to slice and serve! The golden crust and fluffy interior make it perfect for any meal.
Cooking Tips & Techniques
- Don’t overmix: Stirring the batter too much can make the loaf dense instead of fluffy.
- Use fresh cheese: Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Check for doneness: Baking times can vary, so always test with a toothpick.
- Let it cool: Resist the urge to slice immediately—this helps the loaf set properly.
- Season to taste: Feel free to adjust the garlic and parsley to suit your preference.
These tips will ensure your loaf comes out perfect every time!
Variations & Adaptations
- Herb lovers: Add rosemary or thyme for an earthy twist.
- Spicy kick: Mix in ½ teaspoon of cayenne pepper or smoked paprika.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Cheese swap: Try using pepper jack or Gruyère for a different flavor profile.
- Mini loaves: Bake in smaller pans or use a muffin tin for individual servings.
The possibilities are endless, so feel free to get creative!
Serving & Storage Suggestions
This cheese biscuit loaf is best served warm, straight out of the oven. Pair it with a hearty soup, chili, or even scrambled eggs for breakfast. For beverages, a hot cup of tea or coffee complements it beautifully.
To store leftovers, wrap the loaf tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop a slice in the toaster oven or microwave for a few seconds.
If you want to freeze it, wrap slices individually in foil and store them in a freezer-safe bag. Thaw overnight in the fridge and reheat as needed.
Nutritional Information & Benefits
Here’s an approximate breakdown per serving (based on 10 slices):
- Calories: 180
- Protein: 6g
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 1g
The loaf is packed with calcium from the cheese and buttermilk, making it a delicious way to support bone health. Plus, it’s a great source of comfort food without being overly indulgent.
Conclusion
This irresistible cheese biscuit loaf inspired by Red Lobster is everything you love about their famous biscuits, but with a fun and shareable twist. Whether you’re making it for a cozy dinner at home or bringing it to a gathering, it’s sure to impress. The cheesy, garlicky flavor combined with its soft, fluffy texture makes it an instant favorite.
I hope you love this recipe as much as I do! Let me know how you customize it or if you have any creative ideas to share. If you try this recipe, drop a comment below and let me know how it turned out. Happy baking, and enjoy every bite!
FAQs
Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts better and gives a richer flavor.
What can I substitute for buttermilk?
You can mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk as a buttermilk substitute.
How do I prevent the loaf from sticking to the pan?
Grease the pan thoroughly with butter or nonstick spray, or line it with parchment paper.
Can I make this loaf ahead of time?
Absolutely! Bake it a day ahead and store it in an airtight container. Reheat slices before serving.
Can I freeze the loaf?
Yes, wrap individual slices in foil and freeze for up to 3 months. Thaw and reheat as needed.
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