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Gluten-Free Cheddar Biscuits Recipe

This is a really good gluten-free cheddar biscuits recipe. It’s a gluten-free copycat recipe of those delicious cheddar biscuits they serve at Red Lobster. My family LOVES Red Lobster’s Cheddar Bay biscuits, but they aren’t gluten-free. Try going to Red Lobster and not eating the biscuits.


This is a substitution-friendly recipe. We use Bob’s Red Mill gluten-free flour blend, but your favorite gluten-free flour blend should work just fine (please let me know if it doesn’t, so others will know not to try that brand). The sugar/sweetener really doesn’t matter. Sugar, honey, agave, stevia – whatever floats your boat.

For the fat, I used coconut oil, but butter, ghee or olive oil works fine too. Really, whatever type of fat you want. But, I must say that butter is my favorite and the most traditional. Any type of milk should work, such as coconut milk or almond milk.

GLUTEN-FREE CHEDDAR BAY BISCUITS RECIPE
These gluten-free Cheddar Bay biscuits taste just like Red Lobster’s – but they are gluten-free. I’m addicted to these!



INGREDIENTS
Dry ingredients:

  • 2 Cups all-purpose gluten-free flour blend (I used Bob’s Red Mill)
  • 1 Tbl sugar (I used coconut palm sugar but anything should work)
  • 1 Tbl baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Real Salt

Wet ingredients:

  • 1/2 Cup melted coconut oil (or unsalted butter)
  • 1 Cup milk (I used almond so anything will work)
  • 1 egg, beaten
  • 1 tsp white vinegar
  • few dashes Tabasco sauce (optional, could also use a little cayenne pepper)

Cheese:

  • 1 1/4 Cup shredded sharp Cheddar
  • 1/4 Cup shredded Parmesan (I bet grated would work too)

Topping:

  • 1-2 Tbl melted coconut oil or butter
  • about 2 Tbl finely chopped fresh parsley
  • a few pinches garlic powder

INSTRUCTIONS

  1. Heat oven to 450 F.
  2. Line a regular cookie sheet with a baking mat or parchment, or spray with nonstick.
  3. Whisk the dry ingredients together in a large bowl.
  4. Whisk the wet ingredients together in a medium bowl.
  5. Stir the wet ingredients into the dry. The dough will be stiff.
  6. Knead/stir in the cheese. It might be easier to use your hands (was for me)
  7. Use a trigger ice cream scoop or a 1/4 c measure to portion out the biscuits onto the sheet.
  8. Bake 12-14 minutes, or until they’re slightly brown on the bottom.
  9. Brush with melted coconut oil or butter and sprinkle with parsley and garlic powder before serving.

Recipe Adapted : Gluten-Free Cheddar Biscuits Recipe @ glutenfreedaddy
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