A Red Lobster copycat, these biscuits are cheesy, buttery, garlicky, and so easy to make.
They arrive at the table hot and buttery, impossible to resist.
These biscuits are seasoned with garlic andOld Bay seasoning, which goes really well with the pops of cheddar.
Simply Recipes / Ciara Kehoe
The nooks and crannies created by the craggy tops and sides create delightful bits of crispiness and texture.
Drop Biscuits vs.
Regular Biscuits
Drop biscuitshave more milk or other liquid added to the dough than rolled biscuits.
Simply Recipes / Ciara Kehoe
They tend to be fluffy and tender, while some rolled biscuits have defined flakes.
Overall, drop biscuits are quicker and easier to make than other biscuits.
Make the dough as instructed, portion it onto a parchment-lined baking sheet, and freeze until solid.
Simply Recipes / Ciara Kehoe
Transfer the frozen balls of dough to an airtight container and freeze for up to three months.
Bake for three to five minutes longer if baking from frozen.
This recipe was developed by Julia Levy.
Drop 12 (1/4-cupfuls) of dough, about 1 1/2 inches apart, onto the prepared baking sheet.
Bake until lightly browned on top and around the edges, about 18 minutes.
Remove from the oven and let cool about 5 minutes.
Brush the warm biscuits with the butter mixture and serve warm.
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