rotisserie chicken red lobster biscuit recipe

Written ByEmma Smyth Updated on
rotisserie chicken red lobster biscuit recipe

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The Best rotisserie chicken red lobster biscuit recipe

Iā€™ve been making this rotisserie chicken and Red Lobster biscuit for years, and itā€™s one of those dishes that just never gets old. Itā€™s quick, filling, and always a hit with my familyā€”especially the kids, who practically inhale it.
The best part? Itā€™s simple enough for a weeknight dinner but still feels special, like something youā€™d make when you want to treat yourself without spending hours in the kitchen.

Click here for: rice and chicken recipe with cream of mushroom

What I love most about this recipe is how it balances convenience and flavor. Using a store-bought rotisserie chicken saves so much time, and the Red Lobster-style biscuits add that buttery, flaky texture that makes everything taste better. Plus, itā€™s a great way to stretch one chicken into a full meal with leftovers.
Itā€™s also lighter than youā€™d thinkā€”packed with protein from the chicken and just enough carbs to keep everyone satisfied without feeling weighed down. Whether itā€™s a busy Tuesday or a lazy Sunday, this dish always delivers.
Rotisserie Chicken Red Lobster-Style Biscuits

Rotisserie Chicken Red Lobster-Style Biscuits

4.5 from 794 votes

Flaky, buttery biscuits filled with tender rotisserie chicken and a creamy, cheesy sauce, inspired by Red Lobsterā€™s famous cheddar bay biscuits. Perfect for a comforting meal or appetizer.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

šŸ„˜Ingredients

For the Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Ā¼ tsp baking soda
  • 6 tbsp cold unsalted butter, cubed
  • 1 cup buttermilk
  • 1 cup shredded sharp cheddar cheese
For the Chicken Filling
  • 2 cups shredded rotisserie chicken
  • Ā½ cup cream cheese, softened
  • Ā¼ cup sour cream
  • Ā½ tsp dried thyme
  • Ā½ tsp paprika
  • Salt and pepper to taste
For the Garlic Butter Topping
  • 3 tbsp melted butter
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • Ā¼ tsp salt

šŸ‘Øā€šŸ³Directions

  1. 1 Preheat your oven to 425Ā°F (220Ā°C) and line a baking sheet with parchment paper.
  2. 2 In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, and baking soda.
  3. 3 Cut the cold butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
  4. 4 Gradually add the buttermilk, mixing just until the dough comes together. Do not overmix.
  5. 5 Turn the dough onto a lightly floured surface and roll it out to about Ā½-inch thickness. Cut into 8 equal rounds using a biscuit cutter or glass.
  6. 6 In a separate bowl, mix the shredded rotisserie chicken, cream cheese, sour cream, thyme, paprika, salt, and pepper until well combined.
  7. 7 Place a spoonful of the chicken filling onto half of each biscuit round, then fold the other half over to form a half-moon shape. Press the edges to seal.
  8. 8 Arrange the filled biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
  9. 9 While the biscuits bake, mix the melted butter, garlic powder, dried parsley, and salt in a small bowl.
  10. 10 Remove the biscuits from the oven and brush the tops with the garlic butter mixture. Return to the oven for 2-3 minutes to set the topping.
  11. 11 Let the biscuits cool for 5 minutes before serving warm.

šŸ”§Equipment

  • Mixing bowl
  • Pastry cutter or fork
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Small bowl for topping
  • Oven

šŸ“ŠNutrition Facts (per serving)

šŸ”„Calories: 380 kcalšŸ§ˆTotal Fat: 22gšŸ’›Saturated Fat: 12gā¤ļøCholesterol: 85mgšŸ§‚Sodium: 750mgšŸŒ¾Total Carbs: 28gšŸ„¦Dietary Fiber: 1gšŸ¬Sugars: 2gšŸ„©Protein: 16g

šŸ“Notes

Tips: For extra flakiness, ensure the butter is very cold when cutting it into the flour. You can also use pre-made biscuit dough for convenience. Store leftovers in an airtight container in the fridge for up to 3 days.

Watch Video Of How Rotisserie Chicken Red Lobster-Style Biscuits Works

This rotisserie chicken Red Lobster biscuit recipe is one of those simple, crowd-pleasing dishes that just works every time. Itā€™s quick to throw together, packed with flavor, and always disappears fast at family gatheringsā€”whether itā€™s a weeknight dinner or a holiday spread. I love that it feels special without being fussy, and itā€™s a great way to stretch a store-bought rotisserie chicken into something everyone will ask for seconds of.

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ā“ Frequently Asked Questions About Rotisserie Chicken Red Lobster-Style Biscuits

1. Can I make the Red Lobster biscuits without rotisserie chicken?

Yes! The rotisserie chicken is optional and mainly adds extra flavor and protein. You can skip it entirely or substitute it with shredded turkey, ham, or even cooked bacon. The biscuits will still be delicious with just the cheddar cheese and garlic-herb butter.

2. What kind of cheese works best for these biscuits?

Red Lobster uses sharp cheddar cheese for its bold flavor, but you can experiment with other cheeses. Mild cheddar, pepper jack, or a mix of cheddar and mozzarella will also work well. Just make sure the cheese is shredded finely so it melts evenly.

3. Can I use store-bought biscuit dough instead of making it from scratch?

Absolutely! If youā€™re short on time, you can use refrigerated biscuit dough (like Pillsbury Grands). Flatten the dough slightly, add the cheese and chicken (if using), then fold and bake as directed. The texture wonā€™t be exactly the same, but itā€™s a great shortcut.

4. How do I reheat leftover biscuits without drying them out?

The best way to reheat these biscuits is in the oven or toaster oven. Preheat to 300Ā°F (150Ā°C), wrap the biscuits in aluminum foil, and warm for 10ā€“15 minutes. For a quicker option, microwave them for 20ā€“30 seconds with a damp paper towel on top to retain moisture.

5. Can I freeze the biscuits for later?

Yes! Let the baked biscuits cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. Theyā€™ll keep for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350Ā°F (175Ā°C) for 10ā€“15 minutes until heated through.

Hi, Iā€™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. šŸ—āœØ

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