These Gluten Free Cheddar Bay Biscuits are just like the ones from Red Lobster — soft, cheesy, and garlicky! They’ll be on your table in under 30 minutes!
why you should make these biscuits
- Easy
- Quick (takes less time than driving to the store for a boxed mix–and far superior!)
- Can be made ahead and frozen, baked or unbaked
- Short list of ingredients
- Delicious!
here’s what you’ll need
- Gluten free flour blend — I always use my own blend, Kim’s all purpose gluten free flour blend, but a store bought substitute may be tried (note that this has not been tested by me).
- Sharp cheddar cheese, grated — grate it from a block versus buying it pre-shredded.
- Heavy cream — takes the place of butter and buttermilk in a traditional biscuit dough.
let’s make these yummy savory biscuits
- Stir dry ingredients, spices, and cheese in a large bowl. Pour heavy cream into bowl and stir to combine well.
- Scoop dough using a ¼-cup scoop (affiliate link).
- Drop two inches apart onto parchment-lined baking sheet.
- Bake for 12-16 minutes, or until puffed and golden brown.
- Brush immediately with butter mixture.
Gluten Free Cheddar Bay Biscuits
These Gluten Free Cheddar Bay Biscuits are just like the ones from Red Lobster — soft, cheesy, and garlicky! They’ll be on your table in under 30 minutes!
Prep Time 5 minutes
Cook Time 12 minutes
Course Appetizer
Cuisine American
Servings 24 biscuits
Ingredients
- 2 cups (280 g) Kim’s all purpose gluten free flour blend a store bought blend MAY work, but hasn’t been tested
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 6 oz (170 g) sharp cheddar cheese, shredded
- 2 cups (480 ml) heavy cream
Topping
- 2 tablespoon butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon minced fresh parsley
Instructions
- Preheat oven to 425° F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, stir together flour, baking powder, salt, garlic powder, cayenne, and cheddar cheese.
- Pour heavy cream over dry ingredients in bowl and stir until a wet dough forms.
- Using a large scoop or spoon to scoop out portions of dough and place them two inches apart on prepared baking sheets. Bake for 12 minutes, or until puffed and lightly golden brown.
- While baking, stir together the topping ingredients.
- Upon removing the biscuits from the oven, immediately brush them with the melted butter mixture. Serve warm or at room temperature.
Notes
*To freeze unbaked, scoop portions out onto baking sheet and freeze for one hour. Then place frozen biscuit portions into gallon-sized freezer bag. Bake from frozen, adding a few minutes to baking time.
**To freeze baked, place cooled biscuits in gallon-sized freezer bag.
***To reheat, wrap in foil and bake at 350 degrees F for 8-10 minutes, or until heated through.
