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Red Lobster biscuit casserole recipe featured
Avatar photoLia Patel

Easy Red Lobster Biscuit Casserole Recipe | Cheesy Copycat

Recreate the iconic flavor of Red Lobster's Cheddar Bay Biscuits in a rich, pull-apart casserole loaded with garlic butter, sharp cheddar, and fluffy biscuits. Perfect for brunch, dinner, or potlucks—this copycat version captures the warmth and comfort of a Southern seafood classic.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 (16.3 oz) tube refrigerated buttermilk biscuits (8-count), quartered
  • ½ cup (1 stick / 113g) unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (115g) shredded sharp cheddar cheese
  • ½ cup (55g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Flaky sea salt, to taste

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Saucepan
  • Spatula
  • Knives
  • Measuring spoons and cups

Method
 

  1. Red Lobster biscuit casserole recipe recipeCard1
  2. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or softened butter to prevent sticking and promote even browning. Use a light-colored pan to avoid over-browning the edges.
  3. Cut each biscuit into four pieces and scatter half across the bottom of the dish. Sprinkle with half the cheddar, mozzarella, and Parmesan cheeses, followed by half the parsley and a pinch of onion powder. Repeat the layer with remaining biscuits and cheeses.
  4. In a small saucepan over medium-low heat, melt the butter. Add minced garlic and cook for 2–3 minutes until fragrant but not browned—this draws out sweetness and eliminates raw heat. Remove from heat and stir in garlic powder, paprika, and cayenne (if using).
  5. Slowly pour the warm garlic butter mixture evenly over the layers, using a spoon to drizzle into gaps. Sprinkle remaining parsley and a pinch of flaky sea salt on top for flavor and presentation.
  6. Bake in the preheated oven for 25 minutes or until the top is golden brown and cheese is bubbling at the edges. Rotate the pan halfway through for even baking. If browning too quickly, tent with foil after 15 minutes.
  7. Remove from oven and let rest for 5–7 minutes. The casserole will set slightly, making it easier to serve. Scoop or pull apart with forks, and brush with extra butter if desired for a glossy finish.

Nutrition

Calories: 320 | Carbohydrates: 35 | Protein: 8 | Fat: 18 | Fiber: 1 | Sugar: 4

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F for 10 minutes or microwave at 50% power in 1-minute intervals.
MAKE AHEAD: Assemble up to 24 hours in advance and refrigerate. Bring to room temperature 30 minutes before baking. Add 5-7 minutes if baking cold.
SUBSTITUTIONS: Use gluten-free biscuits for a GF version. Olive oil can replace butter for a lighter option. Nutritional yeast adds flavor in dairy-free versions.
PRO TIPS: Always grate cheese fresh—pre-shredded contains anti-caking agents that ruin melt. Bloom garlic gently in butter; never let it brown. Layer biscuits loosely for even cooking.
SERVING SUGGESTIONS: Serve with a crisp green salad, grilled corn, or as a side to seafood. Pairs beautifully with BBQ dishes or breakfast spreads.
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