Light and flaky Gluten Free Cheddar Bay Biscuits. Simple drop biscuits that are super easy to throw together, and taste just like the famous Red Lobster Biscuits. Perfect for any meal!
These are no ordinary gluten free biscuits (not that I really consider any of my gluten free biscuit recipes to be “ordinary”). But these are cheddar bay biscuits.
You know, the kind that Red Lobster serves? And they’re something special indeed. They’re crazy cheddar-cheesy, with just the right amount of garlic, butter and a light sprinkling of fresh parsley.
Unlike many biscuit recipes, with these cheddar bay biscuits, there’s no folding and rolling to create light flaky layers. They’re drop biscuits, which means that you simply drop mounds of batter on a baking sheet.
When I first began making these biscuits, I made them with melted butter, and they still worked beautifully. But over time, I found that that made the recipe a bit more temperamental, and prone to leaking butter during baking. So now I just grate cold butter on a standard-size grater, and mix it into the dry ingredients that way.
The method is slightly different than a regular gluten free drop biscuit. Instead of simply dropping a mound of dough on a baking sheet, the biscuit dough is very lightly shaped into a round, and then pressed gently into a disk. All the while, handling the dough as little as possible.
If you prefer to drop the dough by the mound onto a baking sheet, that’s of course okee dokee. Just flatten down any especially sharp edges so nothing burns during baking.
Shaping these biscuits into disks before baking makes them really well-suited to being sliced in half horizontally and used for sausage, egg and cheese sandwiches, Eggs Benedict, or even as a hamburger slider bun.
I may have even served them as sliders to my family last night. Two biscuits and two mini burgers per person, and they were stuffed and happy. Oh yeah.
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try arrowroot)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 teaspoon garlic powder
6 ounces sharp yellow cheddar cheese, grated
2 tablespoons chopped fresh flat-leaf parsley
8 tablespoons (112 g) unsalted butter, cold and shredded
1 cup (8 fluid ounces) buttermilk, at room temperature
2 tablespoons (28 g) unsalted butter, melted
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and 1/2 teaspoon garlic powder, and whisk to combine well. Add the grated cheese, shredded butter, and 1 tablespoon of chopped parsley, and toss to coat. Create a well in the center of the dry ingredients and add the buttermilk. Mix gently, just until the dough begins to come together. Divide the dough into 10 equal pieces, roll each gently into a ball, flatten lightly into a dish about 3/4 of an inch thick and place about 2-inches apart from one another on the prepared baking sheet. Place the biscuits in the freezer to chill until firm (about 10 minutes).
Remove the baking sheet from the freezer. Add the remaining 1/2 teaspoon garlic powder and remaining 1 tablespoon chopped parsley to the 2 tablespoons of melted butter, and mix to combine. Using a pastry brush, brush the tops and sides of the chilled biscuits with the garlic butter. Place the baking sheet in the center of the preheated oven and bake until firm to the touch, brown on the underside and lightly golden brown on top (about 20 minutes). Remove from the oven, and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
First published on the blog in 2013. The recipe ingredients, method and photographs were all updated in 2016.