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:
Gluten-Free Bread Recipes for a More Normal Life
9 of the Very Best Gluten-Free Chickpea Flour Recipes
PrintGluten-Free Cheddar Bay Biscuits Recipe
These gluten-free Cheddar Bay biscuits taste just like Red Lobster’s – but they are gluten-free. I’m addicted to these!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Bread, Side Dish
- Cuisine: Gluten-Free
Ingredients
Dry ingredients:
- 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
Wet ingredients:
- 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)
Cheese:
- 1 1/4 Cup shredded sharp Cheddar
- 1/4 Cup shredded Parmesan (I bet grated would work too)
Topping:
- 1–2 Tbl melted coconut oil or butter
- about 2 Tbl finely chopped fresh parsley
- a few pinches garlic powder
Instructions
- 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.
Keywords: gluten free flour, cheese, Cheddar Biscuits
How many carbs per biscuit?
I finally put the nutrition label on the recipe, so you can get the information now!
Thanks for this recipe, I’m celiac, and these were amazing! However, I had to use 3-4 cups of flour to get the right consistency. Can you tell me what I might have done wrong? But once I added the extra flour, they were perfect!
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Wow. That’s a lot more flour than I had to use. Did you use a different gluten-free flour blend? Also, they are drop biscuits, so the dough is supposed to be a lot more wet than regular biscuits. I’ll have to work on making that more clear in the instructions and maybe taking a photo or video of what the dough should be like, so thanks for the comment.
I see. Perhaps I was confused by Instruction #5, where it says the dough should be stiff. But they worked nicely anyway!
I used King Arthur Gluten Free Flour and followed your recipe as written. My biscuits were flat bread (like Naan). Not sure what happened but the taste was great.
It could be the flour difference or you baking powder could have been bad. Or could have even been humidity or altitude. Was the dough stiff when you dropped it on to the pan?
These were amazing! Thank you so much for the recipe, it was one of the happiest bread moments my bread loving hubby has had since he was diagnosed with Celiac 9 months ago. My dough wasn’t stiff at first, but I was halving the recipe, so it may have thrown it off. I just added tbs of flour until it was stiff and it came out perfect 🙂 the whole family loved it, thank you!
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Thanks for your feedback. It seems the amount of flour people have to use varies a ton based on the brand, weather, type of milk, etc.
Can the dough be prepare and stored in the fridge? And for how many days?
I’m not sure. I haven’t tried it, but every dough I’ve tried something like that with hasn’t turned out, so I wouldn’t think so. Maybe another reader has some tips has to make it work?
I left it in the fridge for a few hours, they still turned out lovely. Saved space and time on thanksgiving. Can’t wait to make them again.
★★★★★
Added the chesee into the dry ingredients before mixing in the wet. Otherwise followed instructions exactly and they came out perfect! Big hit at home and at work potluck.
★★★★★
I’m so glad you liked them. Thanks for commenting!
How many thanks I owe you! My family and I enjoyed these like they were actually “normal.” I was concerned about using a tablespoon of flaxmeal instead of the egg but it was beautiful. Now I have a gluten free AND vegan bun recipe. Please list it as vegan as well, because you don’t need the egg whatsoever. I used a generous tablespoon flaxmeal in the dry along with 1.5 cups vegan shredded chedder cheese. I placed 1 tbs apple cider vinegar to a cup of hemp milk and allowed it to work overnight in the fridge. I also used the 2 tbs olive oil. My batter needed a half cup more of flour to hold it’s consistency better. Thank you so much, so very much. Even my husband that’s stubborn against allergy friendly breads admitted it does taste good. Only thing is I’d use a whole teaspoon salt instead of a half. Such a nice recipe. You lived up to your praise of this recipe!
★★★★★
I’m so glad you liked the recipe and I love the Vegan substitution ideas. My readers often ask about Vegan substitutions and it’s so good to know that they will work and exactly what to do. It’s especially impressive to hold up to the husband test!
I tried your recipe for the GF cheddar biscuits. They are amazing! Thank you for this lovely gift!
★★★★★
You’re welcome. I’m glad you like them and thanks for taking the time to comment!
Thank you so much for these mouth watering drops of goodness! I used 4 1/2 cups of Bob Mills Tapicoa Flour and they didn’t take form of a biscuit so I made it kind of like a cornbread recipe in a cookie sheet. DELICIOUS THOUGH! Thank you!
Thanks for the heads up. I’m not surprised they didn’t have the correct texture since it’s way different a gluten-free flour blend, but it’s good they at least tasted good.
delish! But mine just ran together and make like a biscuit cake in the pan!! I’d like to halve the recipe for just my husband and I… wonder if just an egg white would work for the egg if I am cutting everything else in half?
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I haven’t halved it myself, but if I were going to try I would probably do an egg yolk cause it would get kinda messy and time consuming cracking an egg in a cup, missing it and trying to take half out. Although, you could make a tiny little scrambled egg with it . . . As for the runniness, my guess would be that different GF flour are quite different and you need to add a bit more of the brand you have until it is more stiff. Either that or the milk you are using. Who knows really. You should be able to spoon them on to the pan.
I used pure rice flour and had to add a little over an extra 1/2 cup of it to get the consistency to be dough like. Perhaps I was thrown off by the “dough will be stiff” comment in the instructions ( it never became stiff for me) but they still turned out amazing! I also found that they taste even better with Italian seasoning on them. I have had Celiac’s since 2008 and these are truly some of the best biscuits I have tried since then (I have tried more than I can even remember). Thank you for sharing this amazing recipe.
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You’re welcome! Thanks for the suggestion of using extra flour, especially when using rice flour. I’m sure it will help other people.
These were great! Just as good if not better than the regular recipe. I used Bob’s red mill and Cup4Cup flour. I also used lactose free whole milk. Sticking the dough in the fridge for a few minutes may help with the sticky texture, but either way it doesn’t effect the way they come out. Great recipe, thank you!
★★★★★
That’s so good to hear. I’m glad they turned out for you! Thanks for commenting.