Introduction

Hey there, fellow foodies! Today, I want to share with you a recipe that will have your taste buds dancing with delight – Red Lobster’s Cheese Biscuit Loaf. This cheesy, buttery delight has become a staple in many households, mine included. Every time I bake this loaf, it brings back memories of cozy family dinners and gathering around the table to devour every last crumb. Trust me when I say, this recipe is a winner!

Why You’ll Love This

I make this Cheese Biscuit Loaf when I want to impress guests or simply treat myself to something indulgent. The combination of sharp cheddar cheese, garlic, and buttery goodness is simply irresistible. My family goes crazy for this because it’s incredibly addictive – you won’t be able to stop at just one slice! Plus, it’s super easy to make, so you don’t need to be a master chef to enjoy this flavorful delight.

Ingredients

For this Cheese Biscuit Loaf, you’ll need:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 cup unsalted butter, cold and cubed
• 1 cup sharp cheddar cheese, shredded
• 3/4 cup milk
• 2 tablespoons butter, melted
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder

Optional Substitutions: If you’re in a hurry, you can use self-rising flour instead of all-purpose flour and omit the baking powder and salt. You can also experiment with different types of cheese, like pepper jack or Gruyere, to add your own twist to this recipe.

Directions

1. Preheat your oven to 425°F (220°C). Grease a loaf pan and set aside.

2. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.

3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs.

4. Stir in the shredded cheddar cheese until well combined.

5. Make a well in the center of the mixture and pour in the milk. Stir until just combined.

6. Transfer the dough to the greased loaf pan and spread it evenly.

7. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. In a small bowl, mix together the melted butter, dried parsley, and garlic powder.

9. Remove the loaf from the oven and brush the butter mixture over the top.

10. Let the loaf cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

11. Slice and serve the Cheese Biscuit Loaf warm. Enjoy the cheesy, buttery goodness!

Notes

I’ve found that using cold butter and handling it as little as possible helps create a flaky texture in the loaf. Also, don’t worry if the dough seems a bit sticky – it will come together beautifully in the oven. And here’s a little secret: this loaf tastes even better the next day, so don’t hesitate to save some for leftovers!

Variations

I love experimenting with different flavors in this recipe. One variation I’ve tried is adding cooked bacon bits to the dough before baking. The salty, smoky flavor pairs perfectly with the cheesy goodness. However, I once tried adding sun-dried tomatoes, and it didn’t work out so well. The tomatoes made the loaf too moist and changed the texture.

Equipment

A loaf pan is essential for baking this Cheese Biscuit Loaf. However, if you don’t have one, you can use a square baking dish or even shape the dough into individual biscuits and bake them on a baking sheet.

Storage Information

Though honestly, in my house, this Cheese Biscuit Loaf never lasts more than a day! But if you happen to have leftovers, store them in an airtight container at room temperature for up to 3 days. To reheat, simply pop a slice in the toaster or warm it in the oven for a few minutes.

Serving Suggestions

I love serving this Cheese Biscuit Loaf alongside a warm bowl of tomato soup. The combination of the cheesy bread and the tangy soup is simply heavenly. You can also slice the loaf and use it as the base for a delicious breakfast sandwich with scrambled eggs and crispy bacon. Yum!

Pro Tips

Through my own trial and error, I’ve learned a couple of lessons that I’d like to share with you. Firstly, make sure your butter is cold and cubed. This helps create those beautiful pockets of flaky goodness in the loaf. Secondly, don’t rush the baking time. It’s tempting to take the loaf out of the oven as soon as it looks golden brown, but trust me, those few extra minutes ensure that the center is fully cooked and not doughy.

FAQ

Q: Can I freeze the Cheese Biscuit Loaf?

A: Absolutely! Simply wrap the cooled loaf tightly in plastic wrap and place it in a freezer bag. It will keep well for up to 2 months. To thaw, leave it at room temperature for a few hours or pop it in the oven at a low temperature until it’s heated through.

Q: Can I use a different type of cheese?

A: Of course! While sharp cheddar cheese is the classic choice, you can experiment with different cheeses to suit your taste. Go ahead and try a combination of cheeses like mozzarella and Parmesan for a more complex flavor.

Q: Can I make this recipe gluten-free?

A: Definitely! You can substitute the all-purpose flour with gluten-free flour blend. Just make sure to check the packaging for any additional adjustments needed.

Q: Can I use fresh garlic instead of garlic powder?

A: Absolutely! Fresh garlic will add a more intense flavor to the loaf. Simply mince a couple of cloves and add them to the dough when you mix in the cheese.

Q: Can I make mini cheese biscuit loaves instead?

A: Absolutely! Instead of using a loaf pan, divide the dough into smaller portions and shape them into mini loaves. Adjust the baking time accordingly, as they will bake faster than a larger loaf.

Q: Can I use buttermilk instead of regular milk?

A: Yes, you can! Buttermilk will add a tangy flavor to the loaf and make it even more tender. Just remember to reduce the baking powder to 1 teaspoon if using buttermilk.

Q: Can I add herbs or spices to the dough?

A: Absolutely! Feel free to get creative with your seasonings. Fresh herbs like rosemary or thyme would be a delicious addition to the dough. You can also add a pinch of cayenne pepper to give it a little kick.

Q: Can I double the recipe?

A: Definitely! If you’re feeding a crowd or simply want more of this delectable loaf, go ahead and double the recipe. Just make sure you have a larger loaf pan or divide the dough into two smaller pans.

Q: Can I use this dough for biscuits instead of a loaf?

A: Absolutely! If you prefer individual biscuits, simply drop spoonfuls of the dough onto a baking sheet and bake them at the same temperature for 12-15 minutes, or until golden brown.

Q: Can I make the dough ahead of time?

A: Yes, you can! Prepare the dough as instructed, then wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, simply remove the dough from the fridge, let it come to room temperature, then proceed with the baking instructions.

Q: Can I add additional mix-ins to the dough?

A: Absolutely! You can add cooked and crumbled sausage, chopped jalapenos, or even caramelized onions to the dough for a flavor-packed twist. Just make sure to adjust the seasonings accordingly.

Q: Can I use this recipe to make individual cheese biscuits?

A: Definitely! Instead of shaping the dough into a loaf, drop spoonfuls onto a baking sheet and bake them at the same temperature for 12-15 minutes, or until golden brown.

Q: Can I make this recipe without an oven?

A: Unfortunately, this recipe requires baking in an oven to achieve the perfect texture and golden crust. However, you can try experimenting with alternative cooking methods like a toaster oven or even a stovetop oven if you have one.

Q: Can I use this dough for savory bread rolls?

A: Absolutely! Simply shape the dough into small balls and place them close together in a greased baking dish. Bake them at the same temperature for 15-20 minutes, or until golden brown.

Q: Can I use this recipe to make gluten-free cheese biscuits?

A: Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend and follow the rest of the recipe as instructed.

Conclusion

And there you have it – Red Lobster’s Cheese Biscuit Loaf, a crowd-pleasing recipe that will have everyone reaching for seconds. I hope you enjoy baking and savoring this cheesy delight as much as I do. Remember, cooking is all about having fun, experimenting, and making delicious memories in the kitchen. So go ahead, gather your ingredients, and let the aroma of freshly baked cheese biscuits fill your home. Happy baking!