red lobster biscuit and chicken recipe

Written ByEmma Smyth Updated on
red lobster biscuit and chicken recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best red lobster biscuit and chicken recipe

I’ve been making Red Lobster-style biscuits and chicken for years, and it’s one of those recipes that never fails to get everyone excited at the table. The biscuits are buttery, flaky, and just slightly cheesy, with that perfect golden crust that makes them impossible to resist. My kids ask for them all the time—whether it’s for a quick weeknight dinner or a weekend treat—and honestly, I don’t blame them. They’re easy to make, and the whole house smells amazing while they bake. The chicken is just as simple and just as good. I usually go with a basic buttermilk marinade to keep it tender, then coat it in a mix of flour and spices for that crispy, savory crust. It’s a great way to get a protein-packed meal on the table without a lot of fuss, and it pairs perfectly with the biscuits. Plus, you can adjust the seasoning to make it as mild or as bold as you like, which is great for picky eaters. What I love most about this recipe is how versatile it is. It works for a casual family dinner, but it’s also nice enough for when we have friends over. And since it’s made with real ingredients—no weird additives or processed shortcuts—it feels good to serve. The biscuits have a decent amount of calcium from the buttermilk and cheese, and the chicken is lean protein. It’s comfort food that doesn’t leave you feeling weighed down afterward.
Copycat Red Lobster Cheddar Bay Biscuits with Garlic Butter Chicken

Copycat Red Lobster Cheddar Bay Biscuits with Garlic Butter Chicken

4.6 from 1047 votes

Enjoy the iconic Red Lobster cheddar bay biscuits paired with tender garlic butter chicken. This recipe brings the restaurant experience to your kitchen with flaky, cheesy biscuits and juicy, flavorful chicken.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk
  • 1 cup shredded sharp cheddar cheese
For the Garlic Butter Topping
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/4 tsp dried parsley
  • 1/8 tsp salt
For the Garlic Butter Chicken
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

👨‍🍳Directions

  1. 1 Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. 2 In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda, garlic powder, and onion powder.
  3. 3 Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. 4 Stir in the buttermilk and shredded cheddar cheese until just combined. Do not overmix.
  5. 5 Drop 6 equal-sized mounds of dough onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
  6. 6 While the biscuits bake, prepare the garlic butter topping by mixing melted butter, garlic powder, dried parsley, and salt in a small bowl.
  7. 7 Remove the biscuits from the oven and brush the tops with the garlic butter mixture. Set aside.
  8. 8 Season the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder on both sides.
  9. 9 Heat a skillet over medium-high heat and melt 3 tbsp of butter. Add the minced garlic and sauté for 30 seconds until fragrant.
  10. 10 Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
  11. 11 Remove the chicken from the skillet and let it rest for 5 minutes before slicing. Garnish with fresh parsley.
  12. 12 Serve the garlic butter chicken alongside the warm cheddar bay biscuits.

🔧Equipment

  • Mixing bowl
  • Whisk
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Skillet or frying pan
  • Measuring cups and spoons
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 130mg🧂Sodium: 950mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 30g

📝Notes

Tips: For extra flaky biscuits, ensure the butter is cold and handle the dough as little as possible. You can also add a pinch of cayenne pepper to the biscuit dough for a subtle kick. For the chicken, pound the breasts to an even thickness for more consistent cooking.

Watch Video Of How Copycat Red Lobster Cheddar Bay Biscuits with Garlic Butter Chicken Works

This Red Lobster biscuit and chicken recipe is one of those foolproof dishes that always delivers, no matter the occasion. It’s hearty, comforting, and easy to scale up for a crowd, making it perfect for family dinners, potlucks, or even a lazy weekend meal. The buttery biscuits and tender chicken pair so well together that you’ll find yourself reaching for seconds—and so will everyone else at the table.

❓ Frequently Asked Questions About Copycat Red Lobster Cheddar Bay Biscuits with Garlic Butter Chicken

1. What makes Red Lobster’s biscuits so flaky and buttery?

Red Lobster’s biscuits get their signature flaky, buttery texture from a combination of cold butter, self-rising flour, and buttermilk. The cold butter creates steam when baked, forming layers, while buttermilk adds tanginess and tenderness. The key is not overworking the dough and keeping the butter cold until baking.

2. Can I make the biscuits ahead of time and reheat them?

Yes! You can bake the biscuits ahead of time and reheat them. To keep them fresh, store them in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5–10 minutes or until warm. For longer storage, freeze baked biscuits and reheat straight from the freezer (add a few extra minutes).

3. What’s the best way to season the chicken for the copycat recipe?

For a flavor close to Red Lobster’s, use a mix of garlic powder, paprika, onion powder, salt, black pepper, and a pinch of cayenne for slight heat. Some recipes also include a touch of dried thyme or oregano. Coat the chicken in buttermilk or egg wash before dredging in seasoned flour for extra crispiness.

4. Why do my biscuits turn out dense instead of fluffy?

Dense biscuits usually result from overworking the dough or using warm butter. Handle the dough as little as possible—just mix until combined. Also, ensure your baking powder is fresh (it loses potency over time). If your kitchen is warm, chill the dough for 10–15 minutes before cutting to prevent butter from melting prematurely.

5. Can I substitute the buttermilk in the biscuit recipe?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. Alternatively, use plain yogurt or sour cream thinned with a little milk. The acidity in buttermilk is key for tenderness, so avoid skipping it entirely.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

Similar Posts