Gluten Free Cheddar Bay Biscuits

Teresa Ambra

These amazing Red Lobster copycat Cheddar Bay Biscuits are made with gluten free flour and taste divine. You'll never know you're eating gluten free with the texture and taste of these delicious biscuits. Great for breakfast or dinner.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breads, Rolls and Muffins

Cuisine American

Servings

Calories 202 kcal

Equipment

1 large cookie sheet pan
1 large mixing bowl
1 pastry blender
1 small mixing bowl
1 pastry brush
measuring cups
measuring spoons
1 large 1/4 cup cookie scoop
1 microwave oven (or use a sauce pan on top of the stove to melt butter)

Ingredients

BISCUITS:

2 1/2 - 3 cups gluten free flour (I used 3 cups)
1 to 1 1/2 tsp. baking powder (see note below)
1/2 tsp. baking soda
1/2 tsp. pink Himalayan sea salt
8 tbsp. unsalted butter cold, (1/2 cup)
1 1/2 cups sharp cheddar cheese shredded
2 cups half-and-half (I use either 2% or half-and-half since I never buy whole milk)
1/4 tsp. garlic powder

BUTTER GLAZE:

4 tbsp. unsalted butter
3/4 tsp. garlic powder
1 tsp. dried parsley flakes
3/4 tsp. pink Himalayan sea salt as desired (I used ¾ tsp.)
1 tsp. fresh, snipped chives as desired (I used 1 large chive = about 1 teaspoon fresh, snipped chives

Instructions

BISCUITS:

Preheat oven to 400°.
Spray a cookie sheet with cooking spray.
Combine gluten free flour, baking powder, baking soda and salt in a mixing bowl.
Cut in cold butter using a pastry blender.
Don’t overmix.
Add cheddar cheese, half-and-half and garlic powder.
Stir gently with a wooden spoon until combined, but don't over mix.
Use a 1/4 cup cookie scoop and drop 1/4 cup portions of the dough onto the lightly greased cookie sheet.
Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.
(Mine took 20 minutes).

BUTTER GLAZE:

While the biscuits are baking, melt butter is a small bowl in the microwave.
Stir in garlic powder, dried parsley flakes, chives and 1/3 tsp. salt.
Use a brush to spread the garlic butter over the tops of all the biscuits.
Sprinkle a little additional sea salt on the freshly coated biscuits.

Notes

NOTE: If you use milk rather than half-and-half you will need to decrease the amount by almost a half, as you will not need as much to make the batter moist.

NOTE: I don’t use my lower oven very often, so these biscuits cooked slower. They took over 20 minutes to cook completely.

NOTE: This mixture will not work for regular all-purpose flour. You will have to decrease the half-and-half significantly because regular flour doesn't absorb the liquid the same way gluten free flour does.

NOTE: If I want to drench the biscuits in the garlicky butter sauce, I use 6 tbsp. unsalted butter, melted, about 1 1/4 tsp. garlic powder, 1 1/2 tsp. parsley, 1 tsp. sea salt and several large fresh chives, snipped. Brush butter mixture generously on top of biscuits after they come out of the oven.

NOTE: If you want the biscuits to spread a little more, use 1 1/2 tsp. baking powder.

NOTE: I used Pamela's artisan blend because that was available at the time, but it is not the best GF flour available these days. The taste and texture are both off. My favorite gluten free flour for baking is Cup4Cup. But I have had excellent results with King Arthur, Pillsbury, Krusteaz and even the Great Value (Walmart brand) gluten free flour.

NOTE: If you prefer to make this recipe without gluten free flour, here's my regular version of Red Lobster's Cheddar Bay Biscuits.

Nutrition

Calories: 202kcalCarbohydrates: 14gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 294mgPotassium: 57mgFiber: 2gSugar: 2gVitamin A: 453IUVitamin C: 1mgCalcium: 137mgIron: 1mg

Keyword biscuits, bread, breakfast, brunch, cheese

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