Gluten-Free Cheddar Bay Biscuits (Red Lobster Copycat)
This gluten-free cheddar bay biscuit recipe is quick and easy to whip up, full of cheddar cheese, and topped with a delicious garlic herb butter!
Servings: 8 biscuits
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.
