Red Lobsters Cheddar Bay Biscuit Loaf (Printable)

Buttery, fluffy loaf loaded with sharp cheddar and herbs, topped with garlic butter for ultimate flavor.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - 1 teaspoon granulated sugar
06 - 1 teaspoon salt

→ Cheese & Herbs

07 - 1½ cups shredded sharp cheddar cheese
08 - 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

→ Wet Ingredients

09 - 1 cup whole milk
10 - ⅓ cup unsalted butter, melted and cooled
11 - 1 large egg

→ Garlic Butter Topping

12 - 2 tablespoons unsalted butter, melted
13 - ½ teaspoon garlic powder
14 - 1 tablespoon chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, garlic powder, onion powder, sugar, and salt.
03 - Stir in shredded cheddar cheese and parsley until combined and cheese is coated with flour mixture.
04 - In a separate bowl, whisk together milk, melted butter, and egg.
05 - Pour wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
06 - Spread batter evenly into the prepared loaf pan.
07 - Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
08 - While the loaf bakes, mix the topping butter, garlic powder, and parsley in a small bowl.
09 - Remove loaf from oven. While still hot, brush the loaf generously with the garlic butter topping.
10 - Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.

# Helpful Tips:

01 -
  • This loaf captures everything you love about those restaurant biscuits but in a form that actually lasts longer than five minutes on the dinner table
  • The cheese stays melted and gooey inside while the crust gets this incredible golden crunch from the garlic butter finish
02 -
  • Overmixing the batter will make your loaf tough and dense, so stop stirring as soon as you no longer see dry flour
  • Brush the garlic butter on immediately after removing the loaf from the oven while the surface is still hot enough to absorb every drop
03 -
  • Place your loaf pan on a baking sheet to catch any butter that might drip over the edges during baking
  • If the top browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking

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