These Whole-wheat Cheddar Garlic Drop Biscuits are a much healthier Red Lobster biscuit copycat recipe. They are simple and quick to make for dinner and they freeze great for later!
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These biscuits might be my family’s new obsession…they are so tasty good! They are almost like a much better (and better for you) version of those Red Lobster biscuits everyone has probably had at one time or another. And they are so quick and easy to make as well. What’s not to love!? :)
Whole-Wheat Cheddar Garlic Drop Biscuits
These Whole-wheat Cheddar Garlic Drop Biscuits are a much healthier Red Lobster biscuit copycat recipe. They are simple and quick to make for dinner and they freeze great for later!
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Servings: 12 biscuits
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Ingredients
- 1 cup whole-wheat flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup cheddar cheese (freshly grated (sharp or mild or a combination))
- 1/2 cup butter (1 stick, melted)
- 1/2 cup milk
Instructions
- Preheat the oven to 375 degrees F.
- In a medium sized bowl whisk together the flour, baking powder, salt, and garlic powder. Use a fork to stir in the grated cheese.
- Mix in the melted butter and milk until well combined, but not over-mixed.
- Drop 12 heaping spoonfuls of the mixture onto a large ungreased baking sheet (evenly spaced). Bake until light brown, about 18 to 20 minutes. Serve warm and enjoy.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Cheddar Garlic Drop Biscuits
Amount Per Serving
Calories 146
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 228mg10%
Potassium 76mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 345IU7%
Calcium 106mg11%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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My family lOVES these biscuits and they are so easy to make! If I wanted to make them a day in advance, would counter storage be sufficient or do they need refrigeration? Best way to reheat? It is for Thanksgiving so I don’t want to experiment lol.
For just a day, counter storage should be fine. I would wrap them in foil and bake for a few minutes at 300 degrees Fahrenheit until warmed. Happy Thanksgiving!
Waaay too much butter. I made a batch with butter and another with olive oil and both were like soaked flat sponges. I’ll cut the fat in half next time and maybe just soften the butter not melt it.
Are these made with freshly milled wheat flour? That’s what I use and I’m wondering how to adjust the amount of ingredients.
No, these were not made with freshly milled wheat flour. We have not tried it with this recipe before. – Nicole
Anyone do this on an air fryer? Tips for temp/time?
We haven’t tried but would love to hear if anyone has been successful. – Nicole
One of our favorite recipes!!
Let me start by saying this recipe is fantastic exactly as written. It is one of my favorites and I make it frequently. I was out of cheddar today so I switched it up a little bit and used onion powder instead of garlic power and Swiss cheese instead of cheddar and it was delicious. I will absolutely make it again with onion and Swiss!
Love these!! I can’t eat just one!
Subbed low fat mozzarella with a little blue cheese. It was a little dry so added some extra milk and Greek yogurt. Baking now, we’ll see how it comes out.
Thumbs-up from the whole family (of 3 haha). The Red Lobster boxed mix was one of our favorites, and these are thankfully just as good, if not better. I melted too much butter so I did what the box mix usually calls for, and added some italian blend to the butter and basted the cooked biscuits with it. Yum!!
Brushed not basted ;)
Salted or unsalted butter?
Hi. You can use either, depending on your preference.
We love these biscuits! The only change I made was 1/4 cup olive oil instead of butter… My grandson loves making these… He even made some for his teachers! He is 11…. Thank you for this recipe!!
This recipe is excellent just the way it is. Any combination of extras could be added, such as sunflower seeds and/or additional spices. These really are nice and cheesy and light. Highly recommended!
After reading the reviews I adjusted this recipe by upping the baking soda to 3 tsps and 1 tsp of garlic powder and halving the butter down to 4 tbsps and keeping it cold in small pea size pieces like most biscuit recipes call for. I also keep my biscuits in the fridge for 15 mins prior to baking. They were amazing.
My family has food allergies and we have to eat gluten free…..so I took your idea and changed it up so that my family could eat them. They were amazing and we all LOVED them! Thanks
I have made this recipe many times for our large family. They are loved! I accidentally added to much milk once so I ended quadrupling the recipe, so why not freeze. Still very yummy reheated and even easier!