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!
I haven't been to a Red Lobster in I-don't-even-know-how long. It's been YEARS, probably since my young 20's at least. I remember when my friend and I both worked down the street from a Red Lobster and used to go there for lunch a lot. At the time, Red Lobster offered a 15-minutes-or-it's-free lunch. The waiter or waitress would put a timer on our table as soon as she took our order. If that timer went off before she returned with the food, we got our entire lunch for free! In fact, all of the restaurants around that area used to offer the same thing at the time. I guess they realized they were losing money left and right because it was very short lived.
Still, they never stopped serving those cheddar bay biscuits. I can vividly remember them coming to the table, hot and wrapped in a towel-lined basket. That cheesy soft biscuit with the taste of garlic and a touch of spice always stuck in my head. So when I first bit into one of these gluten free cheddar bay biscuits straight from the oven, those memories came flooding back to me. It's as if I had just eaten one, hot from the restaurant, the day before.
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.
frequently asked questions
I'm sure it would work fine, although this recipe has not been tested with a store bought gluten free flour blend.
No, they will last in an airtight container or wrapped in foil at room temperature for up to 3 days.
Yes, cheddar bay biscuits can be frozen baked or unbaked. Before baking, scoop biscuits onto baking sheet and freeze for one hour before placing frozen biscuits in a ziptop bag. They can be baked from frozen with a few more minutes added to the baking time. For already baked biscuits, place in ziptop bag and freeze for up to three months. To reheat, wrap in foil and bake at 350 F for 8-10 minutes, or until warmed.
more gluten free biscuit recipes
- Soft and Fluffy Cream Biscuits
- Basil Cream Biscuits
- Buttermilk Biscuits
- Sweet Potato Biscuits
- Cinnamon Raisin Biscuits (Hardee's Copycat Recipe)
If you're craving the nostalgia of those Red Lobster Cheddar Bay Biscuits, make these and you'll be transported back to the last time you had them. I promise!
Gluten Free Cheddar Bay 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
Inspired by Brown Eyed Baker's Red Lobster Cheddar Bay Biscuits
Cindy Wright says
Oh my word, these are the best gluten free biscuits I have ever made. My husband said thank you! I can't thank you enough Kim for all that you do. Love your videos.
Kim says
Awe, it is my pleasure, Cindy! It makes me so happy when I hear that people love my recipes 🥰🥰🥰
Amanda says
What could cause the biscuits to fall flat? I made these with no substitutions but did increase the cheese to 7 oz freshly grated Colby Jack. My baking powder is brand new as well. Any tips? They still taste amazing but they end up deflating after they’ve cooled.
Kim says
Probably the colby jack cheese as it is softer than sharp cheddar.
Sarah Cureton says
Has anyone tried using bobs red mill 1:1 gluten free flour for these? Thanks!
Lisa huebner says
Made these for our Sunday dinner tonight. Amazing!! I used Walmart gf flour and it worked perfectly for this recipe.
Tammy Reynolds says
Can I use your bread flour blend instead of this blend for this recipe?
Kim says
I've never tried it, but you can try!
Ms. San Diego says
These biscuits are ABSOLUTELY AMAZING! I have hated doing this gluten-free-thing, but this recipe has finally brought me joy! I am so thankful to have found your site! 🙏🏻❤️
amanda coello says
can your recipes, be reduced?, like in half, or quarts to make smaller batches?
Kim says
Yes, absolutely! I do it all the time because most of the time it's just me and my husband.
Debbie says
Can I use 1 cup buttermilk & 1 cup heavy cream instead of 2 cups heavy cream.
Kim says
Without experimenting, I really don't know. The fat is really needed from the heavy cream so if you do decide to experiment, I would use whole fat buttermilk.