Texas Roadhouse Biscuits Copycat Recipe

Nothing beats pulling apart a warm, buttery roll while dinner is still hitting the table. This Texas Roadhouse Biscuits Copycat Recipe gives you that soft, slightly sweet, golden bread basket magic at home, without needing to put on real pants and wait for a table.

Watch How to Make It

I call them biscuits because that is what plenty of folks search for, but texture-wise, we are making pillowy yeast rolls with tender middles and buttery tops. They are the kind of rolls that make people suddenly forget the actual meal exists.

The best part is that these are not fussy bakery rolls. We are using instant yeast, a stand mixer, two quick rises, and a baking dish that keeps the rolls snug together so the sides stay ridiculously soft.

Why You'll Love This Recipe

These rolls come out fluffy, lightly sweet, and rich from milk, butter, and egg. The tops bake up glossy and golden, then get brushed with melted butter while they are still hot, which is when the whole kitchen starts smelling unfairly good.

I also love that the dough is meant to be a little sticky. That extra moisture is what keeps the crumb tender instead of turning your rolls into tiny bread bricks. Nobody wants to gnaw through dinner, especially when there is butter involved.

You get 20 pull-apart rolls from one batch, so this is solid holiday food, weeknight comfort food, soup-night food, and bring-a-pan-to-the-potluck food. These disappear faster than a cold beer in July, trust me.

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Ingredients & Tools You'll Need

You will need all-purpose flour, instant or rapid-rise yeast, granulated sugar, salt, warm milk, softened butter, one room-temperature egg, and melted butter for brushing over the finished rolls. The flour gets added in stages, which gives you control over the dough instead of blindly dumping it all in and hoping for the best.

Warm milk wakes up the yeast and gives the rolls a softer, richer bite than water-based dough. Keep the milk warm but not hot – it should feel pleasantly warm on your wrist, not like it is trying to remove a tattoo.

For tools, grab a stand mixer with a dough hook, a large mixing bowl, a clean kitchen towel, a lightly greased 9 by 13 baking dish, and a pastry brush. You can make dough by hand if you are feeling ambitious, but the mixer keeps this easy and saves your arms for important things, like eating two rolls before dinner starts.

How To Make It

The rhythm here is simple – mix the dough, let it rise, shape it into equal balls, let it rise again, then bake until golden and buttery. Both rises matter because the first one builds that fluffy interior, while the second one makes the shaped rolls light enough to pull apart with barely any effort.

I like to keep the dough covered with a towel at room temperature rather than trying to create some elaborate proofing chamber. If your kitchen is chilly, place the covered bowl somewhere gently warm, but do not put it directly on a hot surface or near blasting heat.

Preparation

Start by stirring 3 cups of the flour with the instant yeast, sugar, and salt in your stand mixer bowl. Add the warm milk, softened butter, and room-temperature egg, then mix on the lowest speed until the dry flour disappears and the bowl looks shaggy and messy.

Scrape down the bowl as needed, then turn the mixer to medium and beat for 2 minutes. The dough should start looking smoother and stretchy, with a soft, slightly tacky feel instead of a wet batter situation.

Add 1 half cup flour, mix until it disappears, then add another 1 half cup flour and mix again for 1 to 2 minutes. Add up to the remaining 1 half cup only if needed, stopping when the dough forms a ball that pulls away from the bowl sides but still feels a little sticky when you touch it.

This is where most recipes go wrong – they keep adding flour until the dough feels dry and easy to handle, but I leave mine slightly sticky because that moisture bakes into a much softer, fluffier roll.

Transfer the dough to a lightly greased bowl, cover it with a towel, and let it rise for 30 minutes at room temperature. When it is ready, it should look puffy and expanded, and a gentle fingertip press should leave a soft dent instead of springing right back.

Punch the dough down lightly to release the excess air, then divide it into 20 equal pieces and roll each one into a smooth ball. They do not need to be perfect little dough beauty queens, but keeping them close in size helps every roll bake at the same pace.

Cooking

Place the dough balls in a lightly greased 9 by 13 baking dish, leaving them close enough that they can rise together and create those soft pull-apart edges. Cover the pan with a towel and let the rolls rise another 30 minutes at room temperature.

By the end of the second rise, the rolls should look plump, rounded, and friendly, with little gaps between them getting smaller. If they still look tight and dense, give them a few more minutes before baking – rushing the second rise is how you get rolls that look okay but eat heavy.

Preheat the oven to 375 degrees F while the rolls finish rising. Bake them for 15 to 17 minutes, but watch the color more than the clock – you want tops that are evenly golden brown, bottoms that look baked through, and a warm yeasty smell that makes everyone wander into the kitchen pretending they need a drink.

The pan should give a gentle sizzle around the edges from the butter and enriched dough, and the tops should feel set rather than squishy when lightly tapped. If the tops are browning too fast before the centers are done, loosely tent the pan with foil so they can finish baking without getting too dark.

As soon as the rolls come out, brush the tops with the 2 tablespoons of melted butter. Do not wait around here – the hot rolls drink in that butter and get shiny, soft, and extra rich while they cool.

Serving & Variations

Serve these warm with dinner, especially alongside chili, barbecue, roast chicken, steak, creamy soups, or a big holiday spread. They are also ridiculously good split open the next morning and warmed up with a little extra butter.

A common consensus among home cooks is that these stay good at room temperature for several days when sealed tightly, and that is true here too. Let the rolls cool completely, store them in an airtight container or zip-top bag, and warm them briefly before serving so the centers get soft again.

My pro-tip is to brush the rolls with melted butter right after baking, then cover the pan loosely with a clean towel for 5 minutes before serving. That little covered rest traps just enough steam to keep the tops tender instead of drying out, while the bottoms stay nicely baked and never turn gummy.

If you are feeding a smaller crowd, you can freeze cooled rolls in an airtight container and reheat them later. Wrap them loosely in foil and warm until the butter smells fresh again and the center feels soft when squeezed.

Wrapping Up

These are the rolls I make when I want that restaurant-style bread basket feeling without turning my kitchen into a full-time bakery. Keep the dough slightly sticky, let both rises do their thing, and butter those hot tops like you mean it.

Once you make these, you will see why homemade yeast rolls are worth the tiny bit of patience. Recipe created by @TheBitchyBaker for Trust Me Try It.

Texas Roadhouse Biscuits Copycat Recipe

Print Pin Rate

Prep Time: 1 hour hour

Cook Time: 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 20

Ingredients

• 4 1/2 cup all-purpose flour, divided into 3 cups and 1 1/2 cups.
• 1 1/2 tbsp instant yeast, rapid rise.
• 1/4 cup granulated sugar.
• 1 tsp salt.
• 1 1/4 cup warm milk.
• 4 tbsp butter, softened.
• 1 egg, room temperature.
• 2 tbsp butter, melted . for the top of the finished rolls

Instructions

• Add 3 cups of flour, yeast, sugar, salt in the bowl of a stand mixer. Stir together. Add warm milk, softened butter, and egg.
• Attach the dough hook and turn the mixer on to the lowest speed, mix until the flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase speed to medium and beat for 2 minutes.
• Add ½ cup flour and blend with the dough hook until incorporated. And another ½ cup flour and repeat, mixing at medium speed for another 1-2 minutes until a ball of dough is formed. Add up to ½ of additional flour until the dough ball is slightly sticky and pulling away from the sides of the bowl.
• Transfer the dough to a lightly greased bowl and cover with a towel and let rise for 30 minutes at room temperature.
• Remove the towel and deflate the dough by punching down lightly.
• Pinch off pieces of the dough to form 20 equally sized dough balls.
• Transfer the rolls to a lightly greased 9×13 baking dish. Cover with a towel and let rise for an additional 30 minutes at room temperature.
• Preheat the oven to 375°F. Bake the rolls for 15-17 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
• Remove rolls and brush hot rolls with the melted butter.