Gluten-Free Cheddar Bay Biscuits Recipe

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 any more. But now we don’t need to, because we can make our own gluten-free Cheddar Bay 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 oil 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.