Red Lobster Cheddar Bay Biscuits (copycat)
These Red Lobster Cheddar Bay Biscuits are the perfect copycat of your favorite restaurant version, made with buttermilk and shredded cheddar cheese and topped with a seasoned melted butter right before serving!
Servings: 10 biscuits
Calories: 269kcal
Ingredients
- 2 cups gluten free all-purpose flour 1:1
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup sharp cheddar cheese shredded
- 1/2 cup unsalted butter cold
- 1 cup buttermilk cold
Seasoned Butter Topping
- 1/4 cup unsalted butter melted
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk together the gluten free flour, baking powder, salt, sugar, and garlic powder until well combined.
- Add pieces of the cold butter to the dry ingredients. Using your hands or a pastry cutter, work the butter and flour together until combined.
- Stir the cheddar into the flour mixture until evenly distributed. Slowly stir in the buttermilk with a rubber spatula, adding more or less as-needed until the dough is wet and pulls away from the sides of the bowl.
- Drop spoonfuls of the biscuit dough onto a baking sheet, leaving about 2 inches between each biscuit. Brush the tops of the biscuits lightly with buttermilk.
- Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Once the biscuits come out of the oven, stir together the melted butter, parsley, and garlic powder. Brush the tops of the biscuits with the seasoned butter topping before serving.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate cheddar bay biscuits for 3-4 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months. Reheat the biscuits in the oven for 5-10 minutes before serving.
Cooking Tips
- To make it easier, use an ice cream scoop to "drop" the biscuits onto the baking sheet.
- Using a parchment-lined baking sheet is the easiest way to prevent them from sticking. Make sure your parchment paper can handle 450°F, the temperature limits should be on the box. You can also use a silicone baking mat.
- Use a cheese grater to grate the butter instead of cutting it into smaller pieces. It will be a lot easier to work into a dough with the smaller butter pieces.
- Tossing the cheese with the flour mixture helps coat the pieces and keeps them from clumping together. Make sure to add it before the liquid.
- If the dough gets too warm, let it sit in the refrigerator for 10-15 minutes before scooping the biscuits onto the baking sheet.
- Keep your cookie sheet on the middle rack, so it's not too close to either of the heating elements on the top and bottom of the oven.
Nutrition
Calories: 269kcal | Carbohydrates: 21g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 219mg | Potassium: 174mg | Fiber: 3g | Sugar: 3g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 1mg
