These Gluten Free Cheddar Bay Biscuits are mouth-watering.
If you’ve ever been to Red Lobster, then you’re most likely a fan of these scrumptious drop biscuits. Being someone who had to go gluten-free in 2016, at one point I thought I would never get to taste them again. Well the world of gluten-free has changed for the better, and there is nothing you can’t make gluten-free anymore.Jump to Recipe
What makes Gluten Free Cheddar Bay Biscuits so good?
- Freshly-grated cheddar cheese. I chose a block of Wisconsin Sharp Cheddar cheese. I strongly suggest grating your own cheddar cheese as nothing compares to the flavor and soft texture. Pre-shredded cheeses often contain powders for anti-caking and preservative purposes. We don’t need that in our biscuits.
- Freshly chopped parsley. You can definitely swap in dried parsley here if it’s what you have on hand, but fresh parsley makes for a beautiful and fresh presentation.
- Old Bay seasoning. Would they be Cheddar BAY biscuits without it? Being born and raised as a Marylander, I won’t shoot an opportunity to use Old Bay down.
- Garlic & Onion powder. Not the typical things we think of when we think of biscuits, but trust me; it’s what these biscuits are all about. 100% crucial
- Buttermilk. Buy it from the store (it’s super cheap!) or make it yourself. To make a homemade version of buttermilk: In a liquid measuring cup, pour 1 tbsp. white vinegar and then fill the rest up with milk to the 1 cup line.
What to do with leftover buttermilk when bought from the store? Easy. Make buttermilk fried chicken, buttermilk pancakes, add a little bit to mashed potatoes, add a little to mac and cheese, or make even more biscuits!
- As with most biscuits, this recipe works best with cold butter and buttermilk.
- Tip: Be sure to put your unbaked biscuits on a cookie sheet or plate that will fit in the refrigerator. These biscuits need to chill for half an hour before baking. While biscuits are chilling, clean up your work station and get to prepping for other components of your meal.
- Serves well with grilled fish and vegetables (I paired with salmon and broccoli), other seafood such as snow crab legs, lobster, shrimp or shellfish, and even steak.
- Tip: You can turn these into breakfast sandwich biscuits to pair with sausage and egg by simply omitting the Old Bay. You may also omit the garlic and onion powder if you want only a cheddar cheese flavored biscuit.
- These are drop biscuits. Do not try to roll the dough into balls – it will stick. Simply scoop them out with a spoon and then give the spoon a little shake for the biscuit to drop onto the cookie sheet. You may drizzle a little bit of neutral-flavored oil onto your hands, such as canola or coconut, in order to pat down or smooth the tops.
- Store the leftovers in the refrigerator and eat within 2-3 days. Simply heat them back up in the oven when serving. Any leftover biscuits can be frozen and thawed/re-heated in the oven. Tip: Do not leave a topping of fresh parsley on biscuits that will become frozen. Leaves may become soggy and unpleasant.
For more Gluten Free Baking;
Gluten Free Cheddar Bay Biscuits
For the Cheddar Bay Biscuits:
- 2 cups gluten-free all purpose flour with xanthum gum - (I used Great Value – stay away from blends that contain chickpea/garbanzo bean flour)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tbsp granulated white sugar
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp Old Bay Seasoning
- 1 tbsp freshly chopped parsley - (or 1 tsp dried)
- 6 tbsp cold unsalted butter - cut into little cubes
- 1 cup sharp cheddar cheese - freshly grated
- 1 cup cold buttermilk
To top the biscuits:
- 2 tbsp melted butter
- fresh parsley - minced
- Prep. Grease a cookie sheet, or line with parchment paper or a silicone mat. Grate cheese and set aside. Rinse, dry, and chop parsley.
- Whisk together dry ingredients in a large mixing bowl; flour, baking powder, baking soda, salt, sugar, garlic powder, onion powder, and old bay. Stir in fresh parsley.
- Cube cold butter and add to the flour mixture. Use your hands to scrunch and knead the butter in with the flour, breaking it down into smaller pieces until the mixture resembles coarse crumbs. It will take several minutes to get to the right consistency.
- Stir in cheese until spread evenly throughout. Add buttermilk and stir until mixture forms a dough and is well incorporated. Using an oiled (canola or coconut oil will work) tablespoon measurement, scoop dough into 12 biscuits. Tip: These are drop biscuits. Do not roll them in your hands – the dough will stick. Simply flick or shake your spoon and let the dough drop onto the cookie sheet. Leave at-least 1/2 inch between the biscuits and the sides of the pan.
- Chill unbaked biscuits in the refrigerator for 30 minutes. Meanwhile, preheat oven to 425 F.
- Once biscuits are done chilling, brush with a little more buttermilk. Bake biscuits 15-20 minutes, or until lightly golden brown and cooked through. You can poke them with a toothpick to check, if unsure.
- To top biscuits; melt butter in the microwave. Spoon butter overtop of fresh warm biscuits and sprinkle fresh parsley overtop. Serve with your meal.