Rosemary Garlic Parmesan Biscuits Recipe

Few treats are as popular as red lobster’s rosemary garlic parmesan biscuits when it comes to taste and warmth. The popular seafood restaurant serves these delicious cookies all the time, and people from all over the world love them.

We’ll show you how to make the red lobster rosemary garlic parmesan biscuits in this post. Prepare to go on a culinary adventure that will delight your taste buds and make your friends clamor for more.

Rosemary Garlic Parmesan Biscuits Recipe

Here are the recipes for the Rosemary Garlic Parmesan Biscuits:-


For the cookies

  • 2 cups flour for all purposes
  • 1 tablespoon of baking powder
  • 1 teaspoon sugar, broken up
  • 1/2 teaspoon of salt
  • 1/2 cup (1 stick) cold, chopped unsalted butter
  • Two cloves of chopped garlic
  • 1 tablespoon of chopped fresh rosemary
  • 1 cup of milk

For the topping of garlic butter

  • Three tablespoons of melted unsalted butter and two minced garlic cloves
  • Two tablespoons of chopped fresh parsley and 1/4 cup of grated Parmesan cheese


  • Pre-heat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  • Mix together the flour, baking powder, sugar, and salt in a large basin.
  • Combine the cubes of chilled butter with the dry ingredients. Using your fingertips or a pastry cutter, cut the butter into the dough until it resembles coarse crumbs.
  • Add the fresh rosemary and chopped garlic and mix well.
  • Add the buttermilk and mix it in until the dough comes together. Don’t mix it too much; it’s okay if there are some lumps.
  • Place the dough on a gently floured surface and knead it several times to bind it.
  • Make the dough about an inch thick.
  • Cookies can be made with a round biscuit maker. Leave a little space between each one when you put them on the baking sheet that has been prepared.
  • The biscuits should be baked in a hot oven for 10 to 12 minutes, or until they are golden brown.
  • You can make the garlic butter topping while the biscuits are baking. Put the chopped garlic in a small saucepan and melt the butter. After a minute or two, the garlic should smell good but not turn brown. Add the chopped parsley and mix well.
  • Once the biscuits are done baking, brush the garlic butter topping on top of them right away while they are still hot. Add grated Parmesan cheese on top.
  • Rosemary Garlic Parmesan Biscuits that you made yourself are great when served warm.

A Few Tips For Making Rosemary Garlic Parmesan Biscuits

Of course! To make the best Rosemary Garlic Parmesan Biscuits, follow these tips:

1. Use butter That Is Cold

For the cookie dough, you must use cold butter. The biscuits have a flaky and soft texture because the butter is cold. Put the butter in the fridge until you’re ready to use it.

2. Mix Too Much

Don’t mix the dough too much after adding the buttermilk. Just until it comes together. Tough cookies can happen if you mix them too much. It’s okay if the dough has some small lumps.

3. Rosemary That Is Fresh

The best taste will come from fresh rosemary. Make sure to cut it up very small so that it’s spread out evenly in the dough.

4. How To Cut A Biscuit Right

Cut the cookies out with a sharp biscuit cutter. If you twist the cutter as you cut, the ends might get sealed, which will stop the biscuits from rising as high.

5. Biscuits Of Even Size

Try to make the biscuits all the same size. This makes sure they bake the same way every time and have the same structure.

6. Paper On parchment

Putting parchment paper on the baking sheet will keep the biscuits from sticking and make it easy to clean up.

6. Warm Oven

Warm the oven up to 230°C (450°F). The high heat will make the cookies rise and turn golden brown on the outside, but they will stay soft on the inside.

How To Keep Rosemary Garlic Parmesan Biscuits Fresh

These easy steps will help you store Rosemary Garlic Parmesan Biscuits so they stay fresh for later use:

  • Let the cookies cool down: If you want the biscuits to cool down faster, put them on a wire rack after baking. If you let them cool, they won’t get soggy when you store them.
  • Wrap or Cover: To store the biscuits, you can do a few different things:
  • Wrap in plastic: Wrap each cookie in its own piece of plastic wrap. You can keep them this way for a few days or a week.
  • Sealed Container: Make sure the biscuits are sealed tightly in a container that won’t let air in. This method can also help them stay fresh longer.
  • Bags for Freezer: You can use freezer bags if you want to freeze the biscuits for a long time. Make sure to get rid of as much air as you can before you seal.
  • Write the date and label (if freezing): If you’re going to be keeping the biscuits for a long time, write the date on the container or bag. This will help you remember how fresh they are.
  • Room temperature (for a short time): You can leave the biscuits out at room temperature for up to two days if you plan to eat them that soon. They should stay fresh, but if you’re somewhere warm or wet, you might want to put them in a container that won’t let air in.
  • Keep cool (for up to a week): It is best to put the biscuits in the fridge if you want to keep them for a longer time. In the fridge, they should stay good for up to a week.
  • Freezing for a Long Time: You can freeze the cakes to keep them for a longer time.Place them in a freezer-safe bag or container, and chill them. They can be frozen for up to three months. Before putting them in the freezer bag, you can wrap each one in plastic wrap to keep them from getting freezer burn.
  • Warm up: When you’re ready to eat the biscuits that you saved, put them back in an oven that has been warmed to 350°F (175°C) for a few minutes until they are warm and fresh.

We’ll show you how to make Red Lobster’s famous Rosemary Garlic Parmesan Biscuits step by step, so you can now enjoy the taste of your favorite seafood spot at home. This recipe has everything you need, whether you want to wow your family and friends with a delicious starter or you just want a taste of comfort food heaven.
Thaks for reading.

Leave a Comment