November 27, 2023
Gluten Free Cheddar Bay Biscuits
Prep time:
10 min
Cook time:
20 min
Total time:
40 min
Gluten Free Cheddar Bay Biscuits
Get ready to rock your taste buds with our Gluten Free Cheddar Bay Biscuits recipe – the ultimate party in your mouth! These bad boys are a cheeky nod to the iconic Red Lobster treat, but guess what? We’ve made them gluten-free magic using Hand + Heart Gluten Free All Purpose Flour (1 to 1). So, buckle up for a gluten-free ride that’s as cheesy and garlicky as it gets!
These biscuits are light, buttery, and bursting with that unmistakable Red Lobster flavor. It’s like a flavor explosion in your mouth, and the best part? You can enjoy these babies straight out of the oven or save ’em for a next-day snack. And oh, did we mention they can also be dairy-free for those rocking the lactose-free lifestyle?
So, if you’ve ever been swept away by the enchantment of Red Lobster’s Cheddar Bay Biscuits, here’s your golden ticket to recreate the magic at home. Whip up a batch, share the love, and watch the instant spark of recognition in the eyes of anyone who’s ever had the pleasure. These biscuits are not just gluten-free – they’re a party in every bite!
Gluten Free Cheddar Bay Biscuits
Prep time:
10 min
Cook time:
20 min
Total time:
40 min
Yield:
12 biscuits
Author:
made by hand, from the heart
Ingredients
- 2 1/2 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk or dairy free milk mixed with 1.5 tablespoons vinegar
- 3 tablespoon granulated sugar
- 3 tablespoon light olive oil
- 2 large eggs
- 1/2 cup shredded sharp cheddar cheese or dairy free cheddar, add up to 1/4 cup more if you like
Garlic butter:
- 4 tablespoons unsalted butter
- 1/4 teaspoons salt
- 1 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons dried parsley or Italian seasoning
Instructions
- Preheat oven to 425ºF.
- Line large baking sheets with parchment paper or for best results, spray muffin tins (mini for bite sized biscuits) with gluten-free oil spray.
- In a large bowl, whisk together gluten free flour, baking powder, baking soda, and salt, set aside.
- In a separate mixing bowl, whisk together the buttermilk, granulated sugar, oil and eggs until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Add cheddar cheese and fold.
- Scoop about 3-4 tablespoons dough onto the baking sheet or use a large ice-cream scoop 3 inches apart. For mini muffin pans, fill all the way to the top).
- Bake 18 – 20 minutes until golden brown and a toothpick inserted into the center comes out dry.
- While the biscuits are baking, in a microwave safe bowl, add the all the spices and butter. Microwave on 50% power 1 minute at a time until butter is melted.
- Once biscuits finishes baking, brush garlic butter on top and serve.
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