Got a hankering for a Red Lobster biscuit? This gluten-free cheddar bay biscuit recipe will have you coming back for more! Quick and easy to whip up, full of cheddar cheese, topped with a delicious garlic herb butter!
Jump to:
- Gluten-Free Cheddar Biscuits
- What is a Cheddar Bay Biscuit?
- Recipe Testing Notes
- Ingredients
- Buttermilk Substitutes:
- Equipment
- How to Make Gluten-Free Cheddar Bay Biscuits
- Storage
- What to Serve With Cheddar Bay Biscuits
- Top Recipe Tips
- Recipe FAQs
- More Gluten-Free Quick Bread Recipes
- Still Hungry? Subscribe Here!
- Recipe
- Comments and Ratings
Gluten-Free Cheddar Biscuits
If you've ever been to Red Lobster, you know the real star of the show wasn't the seafood-it was the basket of Cheddar Bay Biscuits. Back in my gluten-eating days, those cheesy, garlicky biscuits were a highlight of any visit. Since going gluten-free, I've missed them, but I'm happy to say this recipe brings all the flavor and nostalgia right to my kitchen! And now, yours too!
I've been on a bit of a biscuit binge lately! From savory to sweet, I've whipped up several varieties, and honestly, I see no end in sight. So buckle up, kids-this biscuit train isn't stopping anytime soon!
- Gluten-Free Buttermilk Biscuits-a classic recipe anyone should master!
- Gluten-free Drop Biscuits-perfect for slathering in sausage gravy or topping a casserole!
- Gluten-Free Cinnamon Raisin Biscuits-A sweet breakfast treat that rivals a cinnamon roll!
What is a Cheddar Bay Biscuit?
A cheddar bay biscuit is a soft, fluffy biscuit flavored with cheddar cheese, garlic, and buttery herbs. Made famous by Red Lobster, these savory biscuits are brushed with a garlic herb butter after baking, giving them their signature flavor and irresistible texture. They're the ultimate comfort food side dish, perfect for pairing with soups, salads, or seafood-or just eating straight from the cookie sheet!
Recipe Testing Notes
If you're after a truly authentic Cheddar Bay biscuit that captures all the nostalgic flavor, there's one key ingredient you can't skip-and it might surprise you!
Think about it: these biscuits hail from Red Lobster, the home of seafood. And there's a seasoning that's practically synonymous with seafood. (Hint: it's right in the name!) That's right-Old Bay Seasoning! Adding it to the buttery topping is the secret to recreating that unmistakable Cheddar Bay flavor we all know and love!
Ingredients
- Gluten-Free Flour Blend: Cup4Cup multipurpose flour is my top recommendation for this recipe. You can also use my homemade cup4cup flour blend, if you prefer! If you try this recipe with another blend, be sure to let me know in the comments section! I've tested this recipe with other flour blends, but so far Cup4Cup has been the best for texture and flavor.
- Buttermilk: I love using real buttermilk in biscuits, but if you need a substitute, see below for some options!
- Butter: I tend to use salted butter in everything, but unsalted butter will also work just fine! For a dairy-free option, use Earth Balance Vegan Buttery Sticks.
- Baking Powder and Baking Soda: If you want fluffy biscuits, make sure your leavening agents are fresh! Replace baking powder or baking soda if they are expired or have been open for a year or more.
- Cheddar Cheese: I find that coarsely shredding a block of cheddar cheese works best, especially if you want those pockets of melted cheese after baking.
- Old Bay Seasoning, Garlic Powder, Dried Parsley: Fear not, Old Bay seasoning is made my McCormick spices and is labeled gluten-free. The others you likely already have in your spice rack!
- Chives: When I tested this recipe I had an abundance of chives growing in my garden. While these are a delicious addition, feel free to omit them if you like, as it won't affect the recipe much if you do!
*Refer to the recipe card for full ingredient information.
Buttermilk Substitutes:
While I highly recommend using real buttermilk, sometimes you just need a substitute! Here's some options with ingredients you may have on hand.
- Milk + Lemon Juice or Vinegar: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly.
- Milk + Yogurt: Thin out plain yogurt, regular or greek, with milk until it reaches a thick, liquid consistency similar to buttermilk.
- Milk + Sour Cream: Similarly to yogurt, you can thin out sour cream with a bit of milk.
- Dairy-Free Option: Combine 1 cup of unsweetened non-dairy milk (like almond or soy) with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes.
Equipment
The only "special" equipment needed for this recipe is something to grate the butter and cheese. I find grating the butter is quicker and easier than using a pastry blender. Use a box grater, rotary grater, or the grater on your food processor.
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How to Make Gluten-Free Cheddar Bay Biscuits
- Grate the butter and place in the freezer while you prepare the dry ingredients. In a large mixing bowl, whisk together the gluten-free flour, chives, baking powder, baking soda, sugar, and salt.
- Add frozen, grated butter to the bowl. Use your hands to toss and pinch the butter into the flour mixture.
- Stir in the shredded cheddar cheese.
- Pour in the cold buttermilk.
- Stir the buttermilk into the flour until well combined.
- Don't overmix the batter to avoid melting the butter.
- Scoop ¼ cup portions of dough onto a parchment-lined baking sheet using a cookie scoop.
- Chill the dough for 15 minutes before brushing the tops with buttermilk and baking according to the instructions below.
- While the biscuits bake, mix the melted butter with old bay seasoning, garlic powder, and dried parsley.
- When you remove the biscuits from the oven, immediately brush each biscuit with the melted butter mixture. Garnish with chopped fresh parsley, if desired.
Storage
Biscuits are best consumed warm and freshly baked! They will keep well in an airtight container in the refrigerator for several days, with a quick reheat in the microwave of about 15 seconds per biscuit!
What to Serve With Cheddar Bay Biscuits
Cheddar Bay Biscuits pair perfectly with seafood dishes like shrimp, crab legs, or chowder. They're also great with soups, stews, salads, or classic comfort foods like fried chicken and pot roast. For breakfast, try them as a base for sandwiches or alongside eggs and bacon. Their cheesy, garlicky flavor complements just about any meal!
Top Recipe Tips
- Use Cold Butter: Keep your butter cold to create light, fluffy biscuits. Grate it for easy mixing and freeze it briefly before adding to the dry ingredients.
- Don't Overmix: Stir the dough just until it comes together. Over-mixing can melt the butter and lead to dense biscuits.
- Brush with Garlic Herb Butter: Don't skip this step! Brushing the biscuits with the herb butter mixture is what gives these biscuits their classic taste!
- Serve Fresh: These biscuits are best enjoyed warm, straight from the oven.
Recipe FAQs
The Cheddar Bay Biscuits served at Red Lobster are not gluten-free. They are made with wheat flour, which does contain gluten.
No, Red Lobster does not have an option for gluten-free biscuits in their restaurants.
Red Lobster now offers a gluten-free Cheddar Bay biscuit mix and frozen, ready-made gluten-free biscuits. However, you can make them at home in a more cost-effective way with this recipe.
To make these biscuits vegan, use a dairy-free buttermilk substitute, vegan butter, and vegan cheese.
More Gluten-Free Quick Bread Recipes
If you' enjoyed this recipe, be sure to check out more of my gluten-free quick bread recipes!
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Recipe
Gluten-Free Cheddar Bay Biscuits (Red Lobster Copycat)
Ingredients
- ¼ cup butter (cold)
- 1 cup Cup4Cup gluten-free flour
- 1 Tablespoon chives (chopped (optional))
- ¾ Tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sugar
- ⅛ teaspoon salt
- 1 cup cheddar cheese (grated)
- ½ cup + 2 Tablespoons buttermilk (cold)
Herb Butter Topping
- 2 Tablespoons butter (melted)
- ¼ teaspoon garlic powder
- ¼ teaspoon Old Bay seasoning
- ⅛ teaspoon dried parsley
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Grate the cold butter using a box grater. Spread the grated butter in a single layer on a plate or baking sheet. Freeze for 15 minutes, or just until solid, while you prep the remaining ingredients.
- In a large bowl, whisk together the flour, chives, baking powder, baking soda, sugar, and salt.
- Add the frozen, grated butter to the flour mixture. Use your fingertips to gently toss and pinch the butter into the flour until it's evenly distributed and resembles coarse crumbs. Be careful not to overwork the butter to prevent it from melting or becoming too warm.
- Stir in the shredded cheddar cheese.
- Pour in the cold buttermilk and stir just until the dough comes together.
- Use a cookie scoop to scoop ¼ cup portions of dough onto a parchment-lined baking sheet.
- Chill the biscuits in the refrigerator for about 15 minutes before baking.
- Brush the tops of the biscuits with buttermilk. Bake for 12-14 minutes, or until golden brown.
- While the biscuits bake, melt the remaining 2 Tablespoons of butter. Stir in the old bay seasoning, garlic powder, and dried parsley.
- As soon as the biscuits come out of the oven, brush the tops with the butter mixture. Serve warm.
Notes
- Recipe yields about 8 biscuits but may vary depending on the size you make the biscuits.
- Note that ovens vary, so use your best judgement for baking times, you may need a few more/less minutes to achieve the golden brown color.
- For the best results, use the recommended gluten-free flour (Cup4Cup or my copycat version). Refer to the blog post for more tips and substitutions. The recipe is pretty fool-proof but I have provided weighted measurements for accuracy; click the "metric/grams" button at the top of the ingredients list to access those measurements.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Janet says
I used some items I had on hand as I didn't plan ahead for this recipe. But, they came out pretty good! One question. The recipe states 1/2 cup plus 2 Tablespoon buttermilk. Was the 2 tablespoons supposed to be for brushing the top of the biscuits before baking? I used it in the mix and my biscuit batter was quite soupy and came out flatter than yours. I wonder if you meant to put the 2 tablespoons butter under the herb butter topping ingredients. Thank you! I have been gluten free for less than a year and this is my first time baking from scratch. I am pleased overall with the results.
Katie Olesen says
Thanks so much for trying the recipe! I'm glad you were pleased with the results overall, especially for your first time baking gluten-free from scratch!
To answer your question: yes, all 1/2 cup plus 2 tablespoons of buttermilk goes into the biscuit dough itself (none is reserved for brushing). The batter should be thick and scoopable, not soupy.
I'd love to know what substitutions you made, that would help me figure out what happened. The most common mistake people make is not using the recommended flour brand. It really does need to be Cup4Cup specifically; I've tested it with Bob's Red Mill and King Arthur, and the results just don't come out the same. If you used a different flour, that's almost certainly why your batter was too thin.
Gluten-free baking can be tricky because it's much more sensitive to substitutions than regular baking, even small changes can throw things off. Let me know what you used and I'm happy to troubleshoot further!