Gluten Free Cheddar Biscuits

I know we’re all crunchy here, but let’s not pretend like we all don’t have a secret love affair with Red Lobster’s cheddar bay biscuits. Fluffy. Cheesy. Garlicy. Buttery. WARM! All the things that cravings are made of.

I’m a cloven hoof kind of girl so Red Lobster isn’t my restaurant of choice, but I did go a couple times before my gluten free days (which began 10 years ago!). I still think on those biscuits. For me, that was the best part of the meal.

Obviously, I haven’t had a true cheddar bay biscuit in probably a good 12 to 15 years, but I’ve had some knock offs. They’re good. It’s hard to mess up carbs and cheese. But I wanted my own. So I made it!

I took my usual family biscuit recipe that I made easier because cutting butter into flour and rolling then cutting biscuits seems like too much work sometimes when I’m trying to get a meal on the table. I added a bit of garlic to the biscuits themselves because why not. Then I put in sharp cheddar to the dough. I baked these babies up then brushed them with a garlic parsley butter. Man oh man. I’ll be craving these!

Obviously, these are made gluten free, but if you want to use regular flour, it’ll work fine! You can skip the rest time then too. Let me know how addicted you become to these if you try them. Don’t say I didn’t warn you!

Gluten Free Cheddar Biscuits

Biscuit ingredients:

• 2 cups gluten free flour blend

• 1/2 teaspoon salt

• 1/4 garlic powder

• 4 teaspoon baking powder

• 1/2 cup (1 stick) butter, melted, cooled

• 1 1/4 milk, cold

• 4 ounces, 1 cup, sharp cheddar, shredded

Butter ingredients:

• 1/4 cup (1/2 stick) butter, melted

• 1 1/2 teaspoon parsley

• 1/4 teaspoon garlic

Instruction:

For the biscuits, in a medium bowl, mix the flour, salt, garlic, and baking powder together. In a bowl, mix the cooled melted butter and cold milk together with a fork. The butter will cool and make butter clumps. This is what you want it to do. Pour the milk and butter into the flour mixture. Mix it well. Stir in the cheese until well incorporated. Set the dough aside to rest for 30 minutes for the gluten free flour to absorb the milk.

Preheat the oven to 450 degrees F. On a baking sheet (I line mine with parchment paper for easy clean up), take a large muffin scoop or 1/4 to 1/3 cup measuring cup and plop lumps of dough about 1 inch apart on the sheet. Bake for 10-12 minutes or until golden brown.

For the garlic butter, either while the biscuits are in the oven or right when they come out, mix your melted butter, parsley, and garlic together. Brush over warm biscuits. For best results, serve while they are still warm. Enjoy!