Absolutely flaky, soft, fluffy, and full of flavor, these Gluten-Free Cheddar Bay Biscuits are the best! Made with all gluten-free ingredients, freshly grated mozzarella and cheddar cheeses, great amounts of herbs, and topped with a nice melted butter-herb mixture---- these biscuits are really hard to resist. A new family staple for sure!
I remember my husband taking me to Red Lobster when we were dating and him always obsessing over their cheddar bay biscuits. At first, I couldn't understand it, but once I tried them myself----I became even more obsessed.
Fast forward years later and I still enjoy cheddar bay biscuits, but homemade. Usually, my husband enjoys making these fluffy biscuits from scratch and while they are my staple biscuits to eat now at home, I wanted to try making them gluten-free as a way of balance.
These Best Gluten-Free Cheddar Bay Biscuits are really really delicious! Gluten-free baking can be so tricky, especially with certain foods, but these biscuits are pretty easy to whip together----even for the person who isn't an avid baker.
While these biscuits are intended for an appetizer or snack, you can change things up a bit for the entire family by eating this as a part of your weeknight meal for dinner or breakfast or brunch, if you're into savory early in the mornings. So versatile and the savory flavor is dynamite.
Are These Like Red Lobster Cheddar Bay Biscuits?
Absolutely! You're looking at the literal gluten-free version of Red Lobster's version of cheddar bay biscuits. Other recipes have used old bay seasoning, however, I chose to stick to a handful of herbs which creates a beautiful kick of flavor which works together to act as a nice reminder taste of it's original counterpart.
Herbs that I use: dried parsley (You can also use fresh parsley), garlic powder, smoked paprika (you can use regular paprika), salt, black pepper, and cayenne pepper.
Homemade Vs. Store-bought Biscuits.
While these biscuits are super easy to whip together, if you’re pinched for time or just don’t feel like making biscuits, you can always use store-bought biscuits---specially the Red Lobster Cheddar Bay biscuit mix that's available in many grocers and big box retailers. Simply take them out of their packaging, mix together ingredients instructed, and placing them evenly on the baking sheet and let it bake. Wallah!
Ingredients for Gluten-Free Cheddar Bay Biscuits
GF Flour – I love to use Bob's Red Mill 1-to-1 GF Baking flour, however, if using any other GF flour, be sure to add xanthan gum if not already included.
Mozzarella – Adds such rich cheesy flavor. You can use sharp or mild cheddar
Cheddar Cheese – Makes things rich in cheese flavor in addition to mozzarella
Herbs + Seasonings – A great addition of flavor. Adds such savoriness nice + a beautiful kick of spice
Unsalted Butter – Used to make biscuits soft and flaky and adds a nice savory flavor
Baking powder + baking soda – The leaveners for the biscuits
Buttermilk – Used to add a nice texture and acidity to dough
How Do I Store Gluten-Free Cheddar Bay Biscuits? Can I Freeze?
At room temperature, leftovers can be tightly stored and last 2-3 days. For longer storage, you can freeze biscuits (once fully cooled and placed in a freezer-safe ziplock bag) for up to 3 months.
Can I Make these Cheddar Bay Biscuits Dairy-Free?
Of course! If you're looking to make these GF Cheddar Bay Biscuits also dairy-free, simply swap the butter, cheese, and buttermilk for dairy-free alternatives. I talk more about creating dairy-free buttermilk in the recipe notes below. As for the butter and cheese, simply use vegan butter in the space of unsalted butter and dairy-free cheese alternatives like Violife, So Delicious Dairy-Free, etc. in place of the cheese.
GRATE + CUBE THE BUTTER!
Yes—I know. You might be wondering why I’ve stated this but it works. Since we’ll be using 1 stick in this recipe, I simply grate the entire stick of butter. However, if you were using more than 1 stick----then you could grate 1 stick and cube the other. Honestly, I think that the variation in the butter pieces helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other.
Other Gluten-Free Recipes You’ll Love
Fans of my Gluten-Free Cheddar Bay Biscuits will also love these recipes!
1cupbuttermilk(milk + 1 teaspoon lemon juice; See Notes!)
2Tbspsunsalted butter, melted
Pinch ofcayenne pepper
TO MAKE THE BISCUITS:
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk together the GF flour, baking powder, baking soda, parsley, garlic powder, smoked paprika, black pepper, and sea salt in a medium bowl.
Add in the cold cubed (or grated) butter and using a pastry cutter or fork, cut the butter into the flour mixture until it looks like 'pea-sized' clumps.
Fold in both cheeses until combined. Slowly add in the buttermilk and gently stir everything together until combined and the dough is moist and comes together. NOTE: DON'T OVER-MIX! If the dough is too wet, add additional flour (1 tablespoon at a time); if too dry, add additional milk (1 tablespoon at a time).
Using an ice cream scoop, scoop about 2 Tbsps of dough into your hands, gently rolling into an imperfectly semi-round shape and placing it unto prepared baking sheet. Repeat until all biscuits are formed---keeping them about 1-inch apart.
Brush tops of biscuits with egg wash or heavy cream and bake for 15-20 minutes or until biscuits are golden brown and fully baked through.
Once biscuits are golden, remove from oven and let them cool for 5 minutes or so before serving them warm.
MAKE THE TOPPING + BRUSH:
When warm (right before serving), in a bowl, mix together the melted butter, garlic powder, parsley, and pinch of cayenne pepper until combined. Brush butter topping atop each biscuit and enjoy!
Tips & Tricks
STORAGE: At room temperature, leftovers can be tightly stored and last 2-3 days. For longer storage, you can freeze biscuits (once fully cooled and placed in a freezer-safe ziplock bag) for up to 3 months.
BISCUITS (TIP): If making perfect, traditional biscuits, make sure that you don't twist the biscuit cutter into the dough to avoid the biscuits from baking awkwardly; try to remove the biscuit cutter straight up.
BUTTERMILK: To make 'dairy-free' buttermilk, add 1 cup of your fave plant-based milk + 1 tablespoon of lemon juice or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thicken the mixture.
GRATED BUTTER: To grate your butter, add the stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
GLUTEN-FREE FLOUR: If you need to know the best brand of GF flour-----I love Bob’s Red Mill 1-to-1 Baking Flour which is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes these donuts just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
DAIRY-FREE OPTION: If you're looking to make these GF Cheddar Bay Biscuits also dairy-free, simply swap the butter, cheese, and buttermilk for dairy-free alternatives. I talk more about creating dairy-free buttermilk in the recipe notes below. As for the butter and cheese, simply use vegan butter in the space of unsalted butter and dairy-free cheese alternatives like Violife, So Delicious Dairy-Free, etc. in place of the cheese.