Before my diagnosis in 2005, my family and I would often visit our local Red Lobster and We all loved their Cheddar Bay Biscuits. So…..20 years later, I was still missing them so I started scouring the web for Gluten-Free red lobster recipe Hacks – and i found a lot. So I tried a few and made some tweaks using my All purpose flour blend – and here is the result! I’m always thrilled with I get all thumbs up from my (very discriminating) family! Honestly, these little gems are so delicious you might want to double the recipe.
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Best Gluten-Free HACK! Red Lobster Cheddar Bay Biscuits
Author: Gluten-Free Prairie
Recipe type: Biscuit
Cuisine: American
Prep time:
Cook time:
Total time:
This little biscuit tastes just like the original that I remember. Simple and delicious. No one will believe they're Gluten-Free.
Ingredients
- 3 cups Gluten-Free Prairie All Purpose Flour Blend
- 2 teas. pure psyllium husk (I love the NOW brand)
- ¼ cup cornstarch
- 1 TB baking powder
- 1teas kosher salt
- 1½ teas garlic powder
- 6 oz sharp grated cheddar cheese
- 2 TB fresh parsley - chopped
- 8 TB (1 stick) cold unsalted butter - shredded
- 1 cup buttermilk
- 3 TB heavy whipping cream
Instructions
- Line a rimmed baking sheet with parchment paper. Set aside
- In a large bowl, whisk together the flour blend, psyllium husk cornstarch, baking powder, salt and 1 teas. garlic powder.
- Add shredded butter, grated cheese, 1 TB of chopped parsley toss all until well combined
- Divide the dough in 10 equal pieces, roll each in the ball and flatten a bit. Place 2 in apart on baking sheet.
- Place biscuits in freezer to chill until firm (about min)
- While the biscuits chill, preheat oven to 375 degrees
- Mix remaining ½ teas garlic powder and 1 TB chopped parsley with whipping cream. Using pastry brush, brush tops and sides of chilled biscuits.
- Bake until lightly brown and crispy on top - about 30--35 min
- Cool for 5 min. Then transfer to wire rack to cool completely.
- Enjoy!