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Weight Watchers Copycat Red Lobster Cheesy Biscuits


If you like those cheese biscuits from Red Lobster, then you are going to love this lightened up copycat recipe– these Weight Watchers Copycat Red Lobster Cheesy Biscuits are the best lightened up biscuits-you’ll EVER make!

Serving: Makes 10 biscuits

WW GREEN/BLUE/PURPLE: 4 SmartPoints per biscuit
 

What ingredients do I need to make these Weight Watchers Copycat Red Lobster Cheesy Biscuits?

  • All-purpose flour- I like to use Gold Medal all purpose flour. For a gluten free option-you can use Bob’s mill gluten free flour for the same point value. You can find that HERE on Amazon.
  • White granulated zero point sugar sweetener- I use Lakanto Classic Monkfruit sweetener, however any zero point sugar sweetener will work! You can find the Lakanto monk fruit sweetener HERE. Save 20% using promo code POUND20
  • Baking powder
  • Garlic powder
  • Kosher salt
  • Old bay seasoning– this is optional. However; I do highly recommend using it to create the exact taste of those beloved Red Lobster Cheddar Bay Biscuits. You can find it HERE on Amazon or at most grocery stores near the spices. If Old Bay seasoning isn’t available, you can substitute with a blend of paprika, ground mustard, and celery salt.
  • Unsweetened almond milk, unsweetened cashew milk, or skim milk- either one of these will work. However; if you use skim milk-the point value would increase by one point per serving. 
  • I can’t believe it’s not butter baking stick-cold. This needs to be cut into the flour mixture, so it’s best to use the I can’t believe it’s not butter in STICK form! 
  • Reduced fat or fat free cheddar cheese-shredded. I like to use Velveeta Cheese Shreds.
  • Parsley leaves– fresh is best or you can use dried, if you would like. 

How do I make these Weight Watchers Copycat Red Lobster Cheesy Biscuits?

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and old bay seasoning.

Cut butter until flour mixture is a bit crumbly. 
Stir in milk, but DO NOT over mix.
 
Gently fold in cheese.

Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. 

Bake for 10-12 minutes, or until golden brown.

Meanwhile make the butter topping; whisk together melted butter, parsley, and garlic powder in a small bowl.

Using a pastry brush, brush the tops of the biscuits with the butter mixture.

Enjoy!

Store leftovers in an airtight container at room temperature for 1 or 2 days or in the fridge for up to a week.

Ingredients:

  • 2 cups all-purpose flour or gluten free flour-I like to use Gold Medal all purpose flour. For a gluten free option-you can use Bob’s mill gluten free flour for the same point value
  • 2 tsp zero point white granulated sugar substitute. I like to use Lakanto Classic Monkfruit sweetener
  • 1 Tbsp baking powder
  • 1 Tbsp garlic powder
  • 1/2 tsp kosher salt
  • 1 tsp old bay seasoning
  • 1 cup unsweetened almond milk, unsweetened cashew milk, or skim milk.
  • 5 Tbsp “I can’t believe its not butter original” baking stick, cold
  • 1/2 cup reduced fat shredded sharp cheddar cheese-I use Velveeta Cheese Shreds 

Butter Topping:

  • 2 Tbsp light butter, melted. You can use the I can’t believe it’s not butter or Land O’ Lakes light butter made with canola oil
  • 1 Tbsp fresh parsley leaves, chopped or 1 tsp dried parsley
  • 1/4 tsp garlic powder

Directions:

    1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
    2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and old bay seasoning.
    3. Cut butter until flour mixture is a bit crumbly. Stir in milk, but DO NOT over mix.
    4. Gently fold in cheese.
    5. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. 
    6. Bake for 10-12 minutes, or until golden brown.
    7. Meanwhile make the butter topping; whisk together melted butter, parsley, and garlic powder in a small bowl.
    8. Using a pastry brush, brush the tops of the biscuits with the butter mixture after they are removed from the oven. 
    9. Enjoy! 
 

Serving: Makes 10 biscuits

GREEN/BLUE/PURPLE: 4 SmartPoints per biscuit
 
 
Author Notes:
  • If you use any other brand other than what is listed, please be sure to check the points using the ww recipe builder.
  • The point value would increase by one point per serving if using skim milk vs. unsweetened almond or cashew milk.
  • Store leftovers in an airtight container at room temperature for 1 or 2 days or in the fridge for up to a week.
Yield: 10

Copycat Red Lobster Cheesy Biscuits

Copycat Red Lobster Cheesy Biscuits

If you like those cheese biscuits from Red Lobster, then you are going to love this lightened up copycat recipe- these Weight Watchers Copycat Red Lobster Cheesy Biscuits are the best lightened up biscuits-you'll EVER make!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 2 minutes
Total Time 22 minutes

Ingredients

  • 2 cups all-purpose flour- I use Gold Medal. For a gluten free option-you can use Bob's mill gluten free flour
  • 2 tsp zero point white granulated sugar substitute- I like to use Lakanto Monkfruit sweetener  
  • 1 Tbsp baking powder
  • 1 Tbsp garlic powder
  • 1/2 tsp kosher salt
  • 1 tsp old bay seasoning
  • 1 cup unsweetened almond milk or skim milk
  • 5 Tbsp I can't believe its not butter original" baking stick, cold
  • 1/2 cup reduced fat or fat free shredded sharp cheddar cheese-I use Velveeta Cheese Shreds

Butter Topping

  • 2 Tbsp light butter, melted. I use Land o' Lakes light butter made with canola oil
  • 1 Tbsp fresh parsley leaves, chopped 
  • 1/2 tsp garlic powder

Instructions

    1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
    2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and old bay seasoning.
    3. Cut butter until flour mixture is a bit crumbly. Stir in milk, but DO NOT over mix.
    4. Gently fold in cheese.
    5. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. 
    6. Bake for 10-12 minutes, or until golden brown.
    7. Meanwhile make the butter topping; whisk together melted butter, parsley, and garlic powder in a small bowl.
    8. Using a pastry brush, brush the tops of the biscuits with the butter mixture after they are removed from the oven. 
    9. Enjoy!

    Serving: Makes 10 biscuits

    GREEN/BLUE/PURPLE: 4 SmartPoints per biscuit


Notes

      • Store leftovers in an airtight container at room temperature for 1 or 2 days or in the fridge for up to a week.
      • The point value would increase by one point per serving if using skim milk vs. unsweetened almond or cashew milk.
      • If you use any other brand of ingredients other than what is listed in the recipe please be sure to check the point value using the ww recipe builder for point accuracy.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 116Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 536mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 7g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

 

michelle Rose king

Saturday 22nd of May 2021

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