Gluten Free Cheddar Bay Biscuits
Your rating helps support the making of more tested, delicious gluten-free recipes.
Yield: 12 biscuits
Red Lobster Copycat Gluten Free Cheddar Bay Biscuits. Seriously good drop biscuits that will have your mouthwatering. Garnish with fresh parsley, and serve warm with a pat of butter.
Print
Pin
Share
Save
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.
Notes
Pairs well with grilled fish and other seafood such as snow crab legs, lobster, shrimp or shellfish, and even steak.
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.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!