Anyone who has ever darkened the door of a Red Lobster is familiar with the warm garlic and cheese biscuits they serve. I am not writing this to recommend the “Lobster” however I do give their cheese biscuits a five-star rating. Made as a loaf instead of drop biscuits, this recipe is a quick and easy addition to your table.
I think I will use the left over bread to make a ham and cheese sandwich, or better yet….. how about a grilled cheese?
Red Lobster Cheesy Biscuit Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Red Lobsters famous cheese biscuits baked as a loaf of bread.
Course:
Breads
Cuisine:
American, Pub Fare
Servings: 12
Ingredients
- 3 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 4 ounces cheddar cheese cut into 1/4 inch cubes
- 1 1/4 cups milk
- 3/4 cup sour cream
- 3 Tablespoons butter melted
- 1 egg lightly beaten
Method
-
Heat oven to 350°F and grease a 9×5 loaf pan.
-
In a bowl, whisk together the first 5 ingredients.
-
Carefully stir in cheese cubes until covered in flour mixture. This will help prevent your cheese sinking to the bottom of your loaf of bread.
-
In a separate bowl whisk together the remaining ingredients.
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Fold the wet mixture into the flour and cheese mixture. Stir until just combined. Do not over stir. Batter will be thick and sticky.
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Spread the mixture into the loaf pan.
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Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan.
-
Allow to cool for one hour before slicing and serving.
Cooks Notes
This bread would make an awesome Ham & Cheese sandwich, or better yet….. a grilled cheese!
The pictures look like something else in the bread, bacon or pimento? Not listed in recipe. Just curious.
Ida I made the post quite a while back and honestly don’t remember if I added some bacon. It is very possible I did. If not it would make a great addition for sure. ?
Wondering if I could make this this recipe with almond flour ?
Almond flour is quote a bit denser than AP flour so the rising would be somewhat affected. Also not sure how the flavor profile would change. Might be a fun experiment, please let me know how it turns out if you give it a try. ?