Gluten Free Cheddar Bay Biscuits

4.73 from 44 ratings

These Cheddar Bay Biscuits are the gluten free version of Red Lobster Biscuits. They're a basic gluten free drop biscuit flavored with spices, herbs, and cheese.

Prep Time: 15

Cook Time: 16

Additional Time: 30

Total Time: 1 1

Servings: 12 Biscuits

By: Sharon Lachendro

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Ingredients

For the Biscuits

2 cups gluten free flour blend see notes
1 teaspoon xanthan gum omit if your flour blend contains it
1 tablespoon 12 g baking powder
1 Tbsp 15 g granulated sugar
1 teaspoon 5 g garlic powder
3/4 teaspoon 3 g fine sea salt
1/2 teaspoon 3 g baking soda
1/4 teaspoon Old Bay Seasoning
1 tablespoon fresh parsley minced
6 tablespoons unsalted butter cubed and cold
1 cup 4 oz. sharp cheddar cheese, shredded
1 cup buttermilk cold

For the Topping

2 tablespoons unsalted butter melted
1/4 teaspoon Old Bay Seasoning
2 teaspoons fresh parsley minced

Instructions

Line a baking sheet with a silicone baking mat and set aside.
In a large bowl, whisk together the gluten free flour, xanthan gum (if using), baking powder, sugar, garlic powder, salt, baking soda, and Old Bay Seasoning. Whisk in the parsley.
Add the butter to the flour mixture and cut in with a pastry blender until it resembles coarse crumbs. If you're using frozen grated butter, just stir it in until it's coated with the flour.
Stir in cheese. Once the cheese is mixed in, stir in the buttermilk and mix until all the dry ingredients are incorporated.
Use a large scoop to portion your dough into 12 even biscuits. Drop the biscuit dough onto the prepared baking sheet and gently press down to flatten the top of the biscuits. Arrange the biscuits on the baking sheet so that they're about 1/2 an inch between the biscuits.
Place the biscuits in the refrigerator and chill for 30 minutes before baking. Then preheat your oven to 425 degrees and let it come to temperature while the biscuits are chilling.
Once the biscuits have chilled, brush the top of each biscuit with a little buttermilk and then bake at 425 degrees for 14-18 minutes or until baked all the way through.
While the biscuits are baking, make the topping by stirring together the melted butter and Old Bay Seasoning.
When the biscuits are done, brush the tops of the biscuits with the butter topping and then sprinkle the fresh parsley over the tops of the biscuits. Serve immediately or at room temperature.

Notes

I used Cup4Cup in this recipe and omitted the xanthan gum. 2 cups of Cup4Cup is 274g.
You can stir frozen grated butter into the flour instead of cutting cubed butter in with a pastry cutter.
Leftover biscuits can be stored in an air-tight container at room temperature up to 2 days. The biscuits can also be frozen. To reheat the frozen biscuits, wrap in aluminum foil and heat at 400 degrees until warmed all the way through.