This is a really good gluten-free cheddar biscuits recipe. It’s a gluten-free copycat recipe of those delicious cheddar biscuits they serve at Red Lobster. My family LOVES Red Lobster’s Cheddar Bay biscuits, but they aren’t gluten-free. Try going to Red Lobster and not eating the biscuits. Not so fun. Especially not fun to tell your child they can’t eat them but their siblings can. So not fun.
Sometimes we just end up saying if one of us can’t eat them, no one can. Not fun either. Needless to say, we don’t go to Red Lobster much anymore. But now we don’t need to because we can make our own gluten-free Cheddar biscuits. Bonus – they have healthy ingredients you can feel good about eating.
This is a substitution-friendly recipe. We use Bob’s Red Mill gluten-free flour blend, but your favorite gluten-free flour blend should work just fine (please let me know if it doesn’t, so others will know not to try that brand). The sugar/sweetener really doesn’t matter. Sugar, honey, agave, stevia – whatever floats your boat.
For the fat, I used coconut oil, but butter, ghee or olive oil works fine too. Really, whatever type of fat you want. But, I must say that butter is my favorite and the most traditional. Any type of milk should work, such as coconut milk or almond milk.
When I use the coconut milk from the can, it’s thick and can make your biscuits dense, so when I use full-fat canned coconut milk, I generally use 1/2 coconut milk to 1/2 cup water to make it a better consistency (think of it as skim coconut milk). Also, instead of the milk and vinegar, you can use equal parts buttermilk.
Try these gluten-free cheddar biscuits and let me know how you like them. After not being able to eat biscuits at Red Lobster for a long time, I am really delighted to be able to make these and eat them. I really missed them.
If you like these Gluten-Free cheddar biscuits, you may also like these recipes:Print
These gluten-free Cheddar Bay biscuits taste just like Red Lobster’s – but they are gluten-free. I’m addicted to these!
- 2 Cups all-purpose gluten-free flour blend (I used Bob’s Red Mill)
- 1 Tbl sugar (I used coconut palm sugar but anything should work)
- 1 Tbl baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Real Salt
- 1/2 Cup melted coconut oil (or unsalted butter)
- 1 Cup milk (I used almond so anything will work)
- 1 egg, beaten
- 1 tsp white vinegar
- few dashes Tabasco sauce (optional, could also use a little cayenne pepper)
- 1 1/4 Cup shredded sharp Cheddar
- 1/4 Cup shredded Parmesan (I bet grated would work too)
- Heat oven to 450 F.
- Line a regular cookie sheet with a baking mat or parchment, or spray with nonstick.
- Whisk the dry ingredients together in a large bowl.
- Whisk the wet ingredients together in a medium bowl.
- Stir the wet ingredients into the dry. The dough will be stiff.
- Knead/stir in the cheese. It might be easier to use your hands (was for me)
- Use a trigger ice cream scoop or a 1/4 c measure to portion out the biscuits onto the sheet.
- Bake 12-14 minutes, or until they’re slightly brown on the bottom.
- Brush with melted coconut oil or butter and sprinkle with parsley and garlic powder before serving.
- Calories: 237
- Sugar: 3
- Sodium: 217
- Fat: 16
- Saturated Fat: 12
- Carbohydrates: 17
- Fiber: 2
- Protein: 6
- Cholesterol: 29