Easy Cheese Biscuits


I haven’t been to a Red Lobster in years, but back in the day it was one of the places I liked to eat if we got to go to a town big enough to have one. I especially liked their little cheese biscuits.

Recently I noticed you can buy a box mix to whip up your own red lobster like biscuits. I’ve been making them from scratch for years and they are really easy and quick to make.

Shortly after I was married I told Granny I just couldn’t get my biscuits to taste like hers. Sometimes they were good sometimes they were awful! She said maybe I ought to make them like Pap’s mother, my mamaw, did. She used White Lily self-rising flour and heavy cream. I gave the simple recipe a try and I’ve been making biscuits that way ever since.


I use a two to one ratio. Two cups of self-rising flour to one cup of heavy cream. The recipe is easily increased or decreased by using the ratio. To make cheese biscuits I simply add in a good handful of cheddar cheese and sprinkle garlic powder to taste.


Instead of rolling out the dough and cutting out biscuits, I drop spoonfuls of batter onto an ungreased baking sheet and bake at 450 until gold brown.


Most cheese biscuit recipes call for brushing the tops of the biscuits with melted butter once they’re remove from the oven. I never brush with butter and the cheese biscuits are still might tasty.


Subscribe for FREE and get a daily dose of Appalachia in your inbox

You Might Also Like


  • Reply
    W. Hip.
    February 12, 2018 at 9:55 pm

    Tipper, thank you for sharing that recipe. Never made a biscuit in my life….. but must try it.

  • Reply
    b. Ruth
    February 12, 2018 at 7:57 pm

    This is another “cowinkydinky”…telling my husband even this morning that we need to make a lunch treat trip to the Red Lobster while lobster fest is going on…I love their cheese biscuits…and today up popped your recipe for cheese biscuits…I use the Bisquick recipe most of the time…I do paint mine with butter, a sprinkle of course garlic salt and parsley…
    Dad made the best biscuits I ever ate…took just a minute to mix with his hands…roll them out of the bowl on a floured surface, knead a time or two, pat out sometimes he would roll them out, cut them out and bake…He told me the secret is not to mix them too much and/or knead them just barely…They were so light and puffed up like clouds…Mom taught me to make drop biscuits in a hot greased iron skillet…very good as well and quick…
    My biggest hit making biscuits was when I mixed up some dough early, knocked over a glass of orange juice in them…we were running very late with breakfast and had company as well…Mom said roll them out and put in the oven they will think it is butter…They were the best biscuits they ever ate they said…after laughing at the catastrophe of my first time cooking breakfast for company….Company breakfast was always ham/bacon/sausage, eggs, grits, gravy, fruit and biscuits…with honey, lasses and homemade jelly or jam…We game choice on the meat serving three, but only had scrambled eggs…no choice of frying, omelet, etc…
    Great post,
    going to try those biscuits…
    Thanks Tipper,

  • Reply
    February 12, 2018 at 7:49 pm

    Those biscuits sure look delicious. It’s been a while since I made them. I’m going to try your recipe.

  • Reply
    David Templeton
    February 12, 2018 at 6:15 pm

    Well, there’s White Lily flour and then there’s all the rest. If it’s Appalachian and floured, it just has to have White Lily. I was raised on biscuits and gravy, beans and cornbread … fried potatoes. Momma always, from my first consciousness, used White Lily. Seventy-some years of memories. We still use it.

  • Reply
    February 12, 2018 at 2:32 pm

    Boy, those biscuits shore look good, I bet they taste good too. Like Papaw said, it’d be awful good, split open and a piece of Tenderloin inside.

    When I got here I made Chili with homeade, canned tomatoes. I can eat on that stuff for about 3 days. Since I have trouble makin’ biscuits, I buy mine in a can at Ingles. …Ken

  • Reply
    Paula Rhodarmer
    February 12, 2018 at 1:18 pm

    My grandmother Price could make biscuits that tasted just like they came from Heaven. No, seriously, I have never tasted any others so good. Every time I watched her make them she did the same thing I did and used the same ingredients. I just don’t understand. Something about the fact that she had made them twice a day for nearly 80 years may have been what was different. Anyway, she died forty years ago so all I have is memories. We loved them best with butter and molasses or butter and honey, however, they were still tasty cold with nothing on them. She made delicious gravy too, so they were always appreciated when we had chicken, pork chops or beef for supper. Another thing, she always mixed them with her hands but I could never bring myself to do that. I didn’t like the feel of cold wet flour, so I used a spoon. Maybe there was something about getting your hands into it that made a difference…

  • Reply
    February 12, 2018 at 1:03 pm

    Your mention of the White Lily flour triggered a memory. Back ‘about a hundred years ago’ Our teacher in elementary school would let us have a talent show on Friday afternoon. Some girls would sing, boys would read a poem, groups would act out a script, some would tell jokes. We had a tv and I was familiar with commercials. In the middle of the show I got up and said, “Time for a commercial break.” I sang and danced the Marthe White jingle. It was a hit and I was called on to do it often.
    Another time I demonstrated how my mother put her girdle on. The teacher came to our house to tell my mom about it. After mom got through with me I had many requests for repeat performances but declined

  • Reply
    Dee Parks
    February 12, 2018 at 12:37 pm

    We love those cheese biscuits at Red Lobster. Might get there once a year but they are delicious. In the grocery store I found a box Cheese Biscuit Mix. It is really good too. You just drop them on the cookie sheet and they came out looking just like yours. My parents were the best ever in biscuit making and I just never could get it right but your biscuits look really good so I am going to give them a try. Who doesn’t love biscuits. Yum, Yum.

  • Reply
    Melissa P (Misplaced Southerner)
    February 12, 2018 at 11:32 am

    Wow! Tipper! White Lily is my “go to” even up here. Heavy cream is the only add (unless you want to add the cheddar – and why would you not)? Heck! I’ve been way over-complicating things.

  • Reply
    February 12, 2018 at 11:05 am

    Do they split apart good? I bet they would be good with a piece of fresh fried tenderloin in them. Or a couple of pieces of crispy bacon and maybe a dollop of creamy scrambled eggs. I bet they would be good with just about anything in them or just plain. If I could make a good biscuit I would try them but my biscuits never turn out right. They always remind me of a scolded pup. They just crouch down try to slink away.

  • Reply
    Wanda Devers
    February 12, 2018 at 11:01 am

    We love homemade cheese biscuits but I do brush the tops after they’re done with garlic butter with parsley. We love all biscuits around here–actually bread of all kinds. We both have diabetes now & I miss homemade yeast bread. Had so many good recipes.

  • Reply
    Rick Shepherd
    February 12, 2018 at 9:55 am

    Gettin the makins today!…..Mighty big thanks!…..I’ve made the box biscuits but this recipe suits our taste better!…..Rick and Mary

  • Reply
    February 12, 2018 at 9:22 am

    The recipe sounds so fattening but easy. Those copy-cat recipes floating around on the internet is the one I use to make the Red Lobster biscuits I love. It’s as simple as stirring up Bisquick and tossing in garlic powder and cheese. I figure that if I’m going to indulge, I may as well do it up real good and pour on tons of melted butter.

  • Reply
    Ron Stephens
    February 12, 2018 at 8:35 am

    You make me want some! I can guess what diverted you from going to RL, the same thing that did for us – children. As the pediatrician said, “They’ll change your life.” And they did and do which is a sweet thing.

    I like the ‘drop biscuit clouds’. That is a good description that I would never have thought of.

    Our burning bush started blooming last week and we have daffodils with big fat buds. And I have a white camelia inching toward opening. It is acting like the proverbial watched pot. I’m going to say spring is out of the bottle. And it won’t go back.

  • Reply
    Miss Cindy
    February 12, 2018 at 7:58 am

    You do make very good biscuits, Tip, and the Deer Hunter makes good biscuits too! It has truly been years since I made cheese biscuits but it seems to me that I added a little sugar to them.
    Quite a lot of rain we had, my creek was full but did not overflow!

  • Reply
    Grandma Cate
    February 12, 2018 at 6:02 am

    Thanks for this recipe tip.
    Mama used to call these “drop biscuits” when she didn’t roll them out. They were faster to get to the plate, & butter & honey didn’t care. Sometimes when the weather’s fair with the wind pushing around bunches of poffy white clouds, the clouds look like these, flat on the bottom & puffy on top. Mom called them “drop-biscuit clouds”!!

  • Leave a Reply