These gluten free cheddar bay biscuits are the ultimate addition to any meal. Red Lobster is famous for serving these, but now you can make them gluten free right at home! Turn to this biscuit recipe when you need a bread that's easy, impressive, and perfectly seasoned!
One of my first tastes of the famous Red Lobster biscuits was many, many years ago, and I remember thinking wow, these are some amazing biscuits and I think I can make a meal out of them. And I may have a time or two! With this gluten and dairy free version, I can enjoy them just like old times. They’re full of flavor and taste exactly like the biscuits I remember. They even have that buttery topping of parsley and garlic (with no dairy!) that's simply unbeatable!
Looking for more gluten free rolls to go with dinner? Check out these best-ever dinner rolls, these sourdough bread rolls, and these crescent rolls.
Why this recipe is the best!
If there was ever a bread that's supposed to go with dinner but ends up being the star, it's these easy cheddar bay biscuits. They will easily feed (and impress) a crowd, and have everyone reaching for more! Here are a few more reasons you'll love these biscuits:
- They're so tender and delicious, you can't even tell they are gluten free!
- You only need 15 minutes of prep time for these biscuits.
- This recipe makes 10-12 biscuits and you can adjust the biscuit size accordingly.
- These biscuits complement virtually any dinner - who doesn't want a perfectly seasoned biscuit with their meal?
Ingredients & substitutions
- Gluten free flour mix - This gluten free flour mix was used in this recipe. Other brands may work, but they have not been tested.
- Granulated sugar - The sugar can be substituted with Swerve sweetener.
- Baking powder - There is no substitute for the baking powder.
- Xanthan gum - The xanthan gum can be substituted with one of these alternatives.
- Garlic powder - There is no substitute for the garlic powder.
- Salt - The salt can be omitted if you are following a low salt diet.
- Cayenne pepper - There is no substitute for the cayenne pepper.
- Vegan sour cream - I recommend the Forager brand of vegan sour cream. Other brands may work but haven't been tested.
- Vegan butter - Country Crock and Earth Balance vegan butter both work equally well in this recipe.
- Shredded vegan cheddar cheese - I recommend using the Violife brand of shredded vegan cheese.
- Dried parsley - There is no substitute for the dried parsley.
Measurements for each ingredient, along with instructions for making the biscuits are in the recipe card below.
Note about xanthan gum
If you don't have xanthan gum or you prefer to not use it, check out these 5 alternatives. I recommend using psyllium husk powder because I've found that it works the best in this recipe. Chia seeds and flaxseed meal don't give the height that I like my biscuits to have.
Gluten Free Cheddar Bay Biscuits step by step
Step 1: Combine and whisk the flour mix, sugar, baking powder, xanthan gum, garlic powder, salt and cayenne pepper in a large bowl.
Step 2: In a small bowl, combine the sour cream and butter.
Step 3: Pour the wet mixture into the dry ingredients and stir with a sturdy wooden spoon until combined.
Step 4: Add the shredded cheddar cheese.
Step 5: Fold in the cheese with a rubber spatula.
Step 6: Use a large scoop to measure equal portions of batter onto a baking tray lined with parchment paper. A large scoop will measure 12 medium size biscuits. Place the tray in the refrigerator for 30 minutes.
Baking & serving
Step 7: Toward the end of the chill time, preheat the oven to 425F. Bake the biscuits for 17-21 minutes or until they are golden brown.
Step 8: Combine the topping ingredients in a small bowl and brush over the biscuits. Serve them while they are nice and warm!
💭Pro tips for making these cheddar biscuits
1. Weigh the flour mix
I recommend weighing out the gluten free flour mix with a digital scale. This is the most accurate way to measure flour.
2. Refrigerate the biscuits
Chilling the dough before it goes into the oven allows the biscuits to firm up and keep their shape when they bake. We want them to bake nice and tall, instead of the butter and cheese immediately melting when they go into the oven!
3. Choose your scoop size
The number of biscuits this recipe makes depends on the size of cookie scoop you use for the dough. Using a larger scoop will give you less biscuits but they will be bigger. Using a smaller scoop will give you more biscuits that are smaller in size.
4. Serve the biscuits warm
There are some foods that are best served warm, and these definitely are! If you will be serving these with dinner, try to time it to where the biscuits are coming out of the oven right before dinner starts.
Gluten Free Cheddar Bay Biscuits FAQs
You can store any leftover biscuits in an airtight container at room temperature, but I've never experienced having any of these biscuits left over... Just saying!
I don't recommend putting the biscuits straight into the oven without chilling them. The chill time is essential because it gives them time to firm up so that they'll be nice and tall when they bake!
Yes! They are gluten and dairy free. Unless of course you want to substitute the vegan sour cream and vegan butter for the dairy versions.
Other bread recipes you may like!
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Gluten Free Cheddar Bay Biscuits: Dairy Free & Perfectly Seasoned
- 260 grams gluten free flour mix about 2 cups
- 15 grams granulated sugar about 1 Tablespoon
- 1 Tablespoon baking powder
- ½ teaspoon xanthan gum
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup vegan sour cream
- ½ cup vegan butter melted
- 1 cup shredded vegan cheddar cheese
- 3 Tablespoons vegan butter melted
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- Place parchment paper on a baking sheet. Set aside.
- In a large bowl, combine the flour mix, sugar, baking powder, xanthan gum, garlic powder, salt and cayenne pepper. Mix with a whisk until combined.
- In a small bowl, combine the dairy free sour cream and vegan butter.
- Pour mixture into the dry ingredients and stir with a sturdy spoon until combined.
- Using a rubber spatula, fold in the cheddar cheese.
- Using a large scoop, measure equal portions of batter onto baking tray. Batter will make 12 medium size biscuits.
- Place the tray in the refrigerator for 30 minutes.
- Toward the end of the chill time, preheat oven to 425 F. Bake biscuits for 17 – 21 minutes or until golden brown. Remove from oven.
- Combine topping ingredients in a small bowl. Brush over warm biscuits.
- Serve warm.
- This the the gluten free flour mix used in the recipe. Other brands may work, but they have not been tested.
- There is no substitute for the baking powder.
- The sugar does not add sweetness to the biscuits.
- There is no substitute for the seasonings.
- Use xanthan gum or try a replacement for the xanthan gum.
- The Forager brand of vegan sour cream is recommended for these biscuits. Other brands may work but they have not been tested.
- Country Crock or Earth Balance vegan butter work equally well in this recipe.
- Violife shredded cheese is recommended.
- Placing the biscuits in the refrigerator before baking helps the biscuits bake up nice and tall rather than flattening with the warm butter and cheese.
- For the best gluten free cheddar bay biscuits, serve them warm.
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