This Gluten Free Cheddar Bay Biscuits Recipe is mouth-watering.
If you've ever been to Red Lobster, then you're most likely a fan of these scrumptious drop biscuits. As someone who had to go gluten-free in 2016, I thought I would never get to taste them again. Well, I'm a firm believer that anything can be made gluten-free.
Savory cheddar bay biscuits have a tender, flaky texture and a rich, cheesy flavor, which comes from the generous amount of cheddar cheese baked into them. They have a golden-brown crust that's slightly crisp on the outside, and they're incredibly buttery and soft on the inside.
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Looking for More Gluten Free Baked Goods?
- Gluten Free Rolls Recipe (that rise!) - Great Value Recipe
- Gluten Free Sourdough Cheddar Biscuits | Best Sourdough Discard Recipes - The gluten free sourdough version of these biscuits!
- Gluten Free Breadsticks | Olive Garden Breadsticks
- Gluten Free Soft Pretzel Bites | Best Sourdough Discard Recipes
- Gluten Free Sourdough Pizza Crust - Best Sourdough Discard Recipes
- Gluten Free Sourdough Bread Recipe | Dutch Oven Method
- Gluten Free Cornbread - Fluffy, Easy Dinner Side
- Gluten Free Bread Recipe - Soft Sandwich Bread that Rises
Pairing these with lobster? Then you'll want to read this: How to Cook Lobster the Maine Way
Ingredients for Gluten Free Cheddar Bay Biscuits
Dry Ingredients:
- High quality gluten free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
- Granulated sugar
- Baking powder
- Baking soda
- Garlic powder
- Onion powder
- Old Bay seasoning. Being born and raised as a Marylander, I won't shoot an opportunity to use Old Bay down.
- Fresh or dried parsley
- Salt
Wet Ingredients:
- Buttermilk. You can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. This method also applies to dairy-free milk.
- Butter
- Cheddar cheese
What to do with leftover buttermilk? Easy. Make buttermilk fried chicken, buttermilk pancakes, add a little bit to mashed potatoes, add a little to mac and cheese, or make even more biscuits!
How to Make Gluten Free Cheddar Bay Biscuits:
- Grease a cookie sheet with butter or nonstick cooking spray, or line with parchment paper or a silicone baking mat. Be sure to use a cookie sheet that can fit inside the fridge.
- Whisk together the dry ingredients in a large mixing bowl: gluten free flour, baking powder, baking soda, salt, sugar, garlic powder, onion powder, parsley, and Old Bay seasoning.
- Add in the cubed, cold butter and use a dough cutter to work the butter into the flour until it resembles small peas. You can also grate the butter with a cheese grater.
- Stir in the shredded cheddar cheese until spread evenly throughout.
- Add in the buttermilk. Mix until the mixture forms a dough and is well incorporated.
- Using a cookie scoop, scoop the dough into 12 biscuits and drop them onto the prepared cookie sheet. These are drop biscuits. If making for breakfast sandwiches without seasonings, you can flatten them with your hands. Leave at least ½ inch between the biscuits and the sides of the pan.
- Chill the unbaked biscuits in the refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 425 F.
- Remove the biscuits from the fridge and brush them with additional buttermilk.
- Bake the biscuits for 15-20 minutes, or until golden brown and cooked through.
- Remove from the oven and immediately brush with melted butter. Top with fresh chopped parsley. Allow to cool completely before storing.
Equipment
You only need basic kitchen tools to make Gluten Free Cheddar Bay Biscuits. I recommend:
- A large cookie sheet is helpful so you only have to bake one batch and be done.
- A cheese grater for shredding your own cheese.
- I like to use a cookie scoop for scooping the drop biscuits.
- You can use a handheld electric mixer or stand mixer for mixing the biscuit dough. I tend to mix it by hand with a dough cutter.
- A basting brush or pastry brush for the buttermilk and melted butter.
How to Store Gluten Free Cheddar Bay Biscuits:
You can store these gluten free red lobster biscuits in an airtight container at room temperature for 2 to 3 days. If you want your biscuits to last longer, refrigerate them for up to 5 days.
You can also freeze these biscuits. To reheat: Thaw in the fridge or at room temp for 30 minutes, then warm in the microwave for 15-30 seconds, or in an oven heated to 350 F for 6-7 minutes. I froze and made breakfast biscuit sandwiches.
Do not top any biscuits that will become frozen with fresh parsley. Leaves may become soggy and unpleasant.
How to Make the best Gluten Free Cheddar Bay Biscuits:
- As with most biscuits, this recipe works best with cold butter and buttermilk.
- Be sure to chill the unbaked biscuits on a cookie sheet or plate that will fit in the refrigerator for half an hour before baking.
- These work best as drop biscuits. Simply scoop them out with a spoon and then give the spoon a little shake for the biscuit to drop onto the cookie sheet. Pat them flat for breakfast sandwiches.
- Turn these into breakfast sandwich biscuits (gluten free cheddar biscuits) by simply omitting the Old Bay. You may also omit the garlic and onion powder if you want only a cheddar cheese-flavored biscuit.
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Gluten Free Cheddar Bay Biscuits
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Equipment
Ingredients
For the Cheddar Bay Biscuits:
- 2 cups high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon Old Bay seasoning
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried
- 1 cup sharp cheddar cheese freshly grated
- 1 cup cold buttermilk
- 6 tablespoon cold unsalted butter cut into little cubes
To top the biscuits:
- 2 tablespoon melted butter
- fresh parsley minced
Instructions
- Grease a cookie sheet with butter or nonstick cooking spray, or line with parchment paper or a silicone baking mat. Be sure to use a cookie sheet that can fit inside the fridge.
- Whisk together the dry ingredients in a large mixing bowl: gluten free flour, baking powder, baking soda, salt, sugar, garlic powder, onion powder, parsley, and Old Bay seasoning.
- Add in the cubed, cold butter and use a dough cutter to work the butter into the flour until it resembles small peas. You can also grate the butter with a cheese grater.
- Stir in the shredded cheddar cheese until spread evenly throughout.
- Add in the buttermilk. Mix until the mixture forms a dough and is well incorporated.
- Using a cookie scoop, scoop the dough into 12 biscuits and drop them onto the prepared cookie sheet. These are drop biscuits. If making for breakfast sandwiches without seasonings, you can flatten them with your hands. Leave at least ½ inch between the biscuits and the sides of the pan.
- Chill the unbaked biscuits in the refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 425 F.
- Remove the biscuits from the fridge and brush them with additional buttermilk.
- Bake the biscuits for 15-20 minutes, or until golden brown and cooked through.
- Remove from the oven and immediately brush with melted butter. Top with fresh chopped parsley. Allow to cool completely before storing.
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