Better Than Red Lobster Sourdough Cheddar Biscuits

Better Than Red Lobster Sourdough Cheddar Biscuits

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If you love those famous cheddar biscuits from Red Lobster, you’re going to fall hard for this sourdough version. They’re soft and fluffy inside, golden and buttery on the outside, and packed with sharp cheddar and garlicky goodness. Best of all, they’re a perfect use for sourdough discard, so no waste and no long fermentation required.

These biscuits come together quickly, bake up beautifully, and disappear fast. Whether you’re serving them with soup, chili, seafood, or just eating one straight off the baking sheet (no judgment), this recipe delivers cozy comfort with a little sourdough magic.

Why You’ll Love These Sourdough Cheddar Biscuits

  • A great way to use unfed sourdough discard
  • No rise time, no waiting
  • Ultra-soft interior with crisp, buttery edges
  • Loaded with real cheddar cheese
  • Brushed with garlic butter while warm (the secret step)

Ingredients

Biscuits

  • 2 ½ cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 2 tsp garlic powder
  • ½ cup unsalted butter, cold and cubed
  • 1 cup sourdough discard (unfed, room temperature)
  • ½ cup whole milk
  • 1 ½ cups shredded sharp cheddar cheese

Garlic Butter Topping

  • ½ cup unsalted butter, melted
  • 1 tsp garlic powder
  • 1 Tbsp finely chopped fresh parsley

How to Make Sourdough Cheddar Garlic Biscuits

1. Prep the oven

Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper so the biscuits don’t stick and clean-up stays easy.

2. Combine the dry ingredients

In a large bowl, whisk together the flour, baking powder, salt, and garlic powder until evenly mixed.

3. Work in the butter

Add the cold butter cubes to the bowl. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture looks crumbly, with small pea-sized pieces of butter throughout. Those little butter pockets are what make the biscuits tender.

4. Add the sourdough discard and milk

Stir in the sourdough discard and milk just until a soft, slightly shaggy dough forms. Avoid overmixing. Stop as soon as everything comes together.

5. Fold in the cheese

Gently fold in the shredded cheddar so it’s evenly distributed without overworking the dough.

6. Scoop and bake

Drop generous spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart. These biscuits are meant to be rustic, so no shaping required.

Bake for 18 to 22 minutes, until the tops are lightly golden and the biscuits are baked through.

7. Make the garlic butter

While the biscuits bake, stir together the melted butter, garlic powder, and parsley in a small bowl.

8. Finish with flavor

As soon as the biscuits come out of the oven, brush them generously with the garlic butter. Let it soak in, then serve warm.

Tips for Perfect Biscuits

  • Use cold butter for the fluffiest texture
  • Sharp cheddar gives the best flavor, but white cheddar or a cheddar-Gruyère blend works beautifully
  • If the dough feels too thick, add 1–2 tablespoons of milk
  • For extra indulgence, brush with garlic butter twice

Storage & Reheating

  • Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 3 days
  • Reheat in a 325°F oven for 8–10 minutes or in an air fryer for a quick refresh
  • These biscuits can be frozen after baking and reheated straight from frozen

Final Thoughts

These sourdough cheddar garlic biscuits are everything you love about the classic version, with an extra layer of flavor and that subtle sourdough tang. They’re quick enough for a weeknight dinner and special enough for guests, holidays, or cozy weekends at home.

Once you make them, don’t be surprised if they become a regular request.

DOWNLOAD the Recipe HERE

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