Gluten-Free Cheddar Bay Biscuits

These gluten-free Cheddar Bay biscuits taste just like Red Lobster's - but they are gluten-free. I'm addicted to these!

Gluten-Free Cheddar Bay Biscuits Recipe


Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 237 kcal

Ingredients
Dry ingredients:

•     2 Cups all-purpose gluten-free flour blend (I used Bob's Red Mill)
•     1 Tbl sugar (I used coconut palm sugar but anything should work)
•     1 Tbl baking powder
•     1 tsp garlic powder
•     1 tsp onion powder
•     1/2 tsp Real Salt

Wet ingredients:

•     1/2 Cup melted coconut oil (or unsalted butter)
•     1 Cup milk (I used almond so anything will work)
•     1 egg, beaten
•     1 tsp white vinegar
•     few dashes Tabasco sauce (optional, could also use a little cayenne pepper)

Cheese:

•     1 1/4 Cup shredded sharp Cheddar
•     1/4 Cup shredded Parmesan (I bet grated would work too)

Topping:

•     1-2 Tbl melted coconut oil or butter
•     about 2 Tbl finely chopped fresh parsley
•     a few pinches garlic powder

Directions:

1.     Heat oven to 450 F.
2.      Line a regular cookie sheet with a baking mat or parchment, or spray with nonstick.
3.     Whisk the dry ingredients together in a large bowl.
4.     Whisk the wet ingredients together in a medium bowl.
5.     Stir the wet ingredients into the dry. The dough will be stiff.
6.     Knead/stir in the cheese. It might be easier to use your hands (was for me)
7.     Use a trigger ice cream scoop or a 1/4 c measure to portion out the biscuits onto the sheet.
8.     Bake 12-14 minutes, or until they're slightly brown on the bottom.
9.     Brush with melted coconut oil or butter and sprinkle with parsley and garlic powder before serving.

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