Weekend Cooking: Cheesy Garlic Biscuits
11 May 2014

Weekend Cooking: Cheesy Garlic Biscuits

11 May 2014

When I was younger, the word ‘biscuit’ would bring to mind crunchy, sweet discs, some with nuts and some with chocolate chips, basically what we also call ‘cookies.’  The first time I ate a fluffy, buttery biscuit was when I was in the States, when Jeanny took me to Popeyes for the first time.  When Popeyes arrived in Malaysia I was thrilled, but the biscuits they served were not as I remembered.  Then came Texas Chicken, which served perfect, fluffy, absolutely delicious glazed biscuits, and life was good.

However, I still crave for a nice, savory type of fluffy biscuit, which led to me trying out this recipe 365 Days of Baking.  They turned out great, and I served them together with the Popcorn Chicken I made.  Try it out!

Updated on Oct 3 2020, with new pictures.

Cheesy garlic biscuits – Red Lobster copycat recipe

Makes about 20


  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 185 grams (3/4 cups) unsalted butter, melted
  • 1 cup full cream milk
  • 125 grams (1 cup) sharp cheddar cheese, shredded
  • 125 grams (1 cup) mild cheddar cheese, shredded
  • 2 teaspoons dried parsley


Preheat oven to 230 degrees C (fan 210 degrees C).

Prepare a baking sheet by lining it with parchment.

Make the biscuits. In a large mixing bowl, add the flour, baking powder, sugar, garlic powder, Cajun seasoning and 1/4 teaspoon salt, and whisk to combine.

Add the 125 grams (8 tablespoons) of the melted butter and milk, and mix until just combined.  

Gently stir in the shredded cheese.

Drop by heaping tablespoonfuls onto the prepared baking sheet. I use my 4-cm ice cream scoop and it works like a charm. [Note that in this picture I forgot to line my tray with parchment. Make sure you don’t forget, else the biscuits will stick to the tray no matter how much you have greased it.]

Transfer the tray to the oven and bake, until lightly golden, 10 to 12 minutes.

While the biscuits are baking, make the butter topping. In a small bowl, add the remaining 60 grams (4 tablespoons) melted butter, dried parsley and remaining 1/4 teaspoon salt, and stir to combine.

Brush the tops of the baked biscuits generously with the butter mixture.

Serve warm. Enjoy!

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