Gluten-Free Cheddar Bay Biscuits
Published
I love those buttery, cheesy biscuits at Red Lobster—the kind that hit the table warm and never last more than five minutes. When I went gluten-free, recreating them was high on my list. After testing and tweaking (and plenty of taste testing), I finally landed on a version that checks every box. These gluten-free cheddar bay biscuits are fluffy, golden, full of garlic and cheddar flavor, and totally gluten-free. They’ve become a family favorite, and I love baking a double batch to freeze for later. They only take 30 minutes start to finish, so if you’ve missed those iconic biscuits, you’re going to love this homemade take.
One of the best things about these biscuits is how much flavor you get with so little effort. They’re flaky and buttery with golden edges, loaded with sharp cheddar and just the right touch of garlic. I use a simple gluten-free flour blend and cold butter to create that tender, pull-apart texture, and the dough comes together in just one bowl. A quick fold gives you those bakery-style layers, and brushing the tops with warm garlic butter makes them completely irresistible. If you love my gluten-free buttermilk biscuits, you’ll definitely want to try this cheesy twist. Whether it’s a weeknight dinner or a special occasion, they’re always a hit.
Make your own variation by adding herbs like rosemary, thyme, or chives. You can also try different cheeses—pepper jack, smoked gouda, or whatever you love!
Gluten-Free Cheddar Bay Biscuits
Ingredients
Biscuits
- 2 cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum, omit if your flour blend already contains it
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp garlic powder
- ¾ tsp salt
- 6 tbsp cold unsalted butter, cubed, for dairy-free, use Smart Balance butter
- 1 cup shredded sharp cheddar cheese
- 1 cup cold buttermilk*, for dairy free, use coconut milk or almond milk
- 1 large egg
Garlic Butter Topping
- 4 tbsp unsalted butter, melted, for dairy free, use Smart Balance butter
- ½ tsp garlic powder
- 1 tbsp finely minced fresh parsley
- ¼ tsp salt
Instructions
- In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, baking soda, garlic powder, and salt.
- Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese. Create a well in the center.
- Pour the buttermilk and egg into the well and gently stir just to combine. The dough will be thick and sticky.
- Lightly flour a piece of parchment paper and place the dough on top.
- Lightly dust the dough with additional flour and flatten it into a rectangle about 1 inch thick using your fingers.
- Gently fold the dough in half. If necessary, add just enough flour to make the dough manageable.
- Fold the dough in half again.
- Shape the dough into a 2-inch-thick circle with your hands.
- Using a biscuit cutter, cut out 2-inch biscuits in one straight motion without twisting or turning the cutter—this helps ensure the biscuits rise properly by keeping the edges from sealing. Reshape the dough and continue cutting until all the dough is used; you should have 12 biscuits.
- Place the biscuits in a lightly greased cast iron pan and freeze them while the oven preheats.
- Preheat oven to 425°F.
- Remove the biscuits from the freezer and bake for 15-18 minutes, until golden brown.
- While biscuits are baking, combine melted butter, garlic powder, fresh parsley, and salt in a small bowl.
- When biscuits come out of the oven, immediately brush with the garlic butter mixture.
- Serve warm and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Cheddar Bay Biscuits Step by Step
Gather all the ingredients together.
Mix the dry ingredients: In a large mixing bowl, whisk together 2 cups gluten-free flour, 1 tsp xanthan gum (if your flour doesn’t already have it), 1 tbsp baking powder, ¼ tsp baking soda, 1 tsp garlic powder, and ¾ tsp salt.
Cut in the butter: Using a pastry cutter or two knives, cut in 6 tbsp cubed cold unsalted butter. The mixture should resemble coarse, crumbly sand.
Add the cheese: Stir in 1 cup shredded sharp cheddar cheese, and then create a well in the center of the flour mixture.
Add the wet ingredients: Add 1 cup cold buttermilk and 1 cold egg to the center and gently mix until just combined. The dough should be thick and a little sticky.
Prep the surface: Lightly flour a sheet of parchment paper with gluten-free flour and transfer the dough onto it.
Shape the dough: Dust the top of the dough with a bit more flour and gently press it into a rectangle about 1-inch thick using your fingers.
First fold: Carefully fold the dough in half, adding a sprinkle of extra gluten-free flour only if needed to make it easier to handle.
Second fold: Fold it in half once more.
Shape the dough: Use your hands to shape the dough into a 2-inch-thick circle.
Cut the biscuits: Using a 2-inch biscuit cutter, cut out biscuits by pressing straight down—don’t twist, as this can seal the edges and prevent rising. Gather and reshape the dough scraps as needed, and continue cutting until you have 12 biscuits total.
Chill the biscuits: Place the biscuits in a lightly greased cast-iron pan and transfer them to the freezer while you preheat the oven to 425°F.
Bake the biscuits: Bake the biscuits straight from the freezer at 425°F for 15–18 minutes, until golden brown.
Make the garlic butter: While they bake, stir together 4 tbsp melted butter, ½ tsp garlic powder, 1 tbsp minced parsley, and ¼ tsp salt. As soon as the biscuits come out of the oven, brush them generously with the garlic butter.
Serve and enjoy: Serve warm and enjoy!
Gluten-Free Baking Tips
- Gluten-free flour absorbs moisture differently. If your dough feels too sticky, add 1–2 tbsp of flour and let it rest for 5 minutes before shaping.
- Make sure your baking powder and baking soda are fresh. Keep the butter cold and avoid twisting the biscuit cutter to help them rise properly.
- To avoid dense biscuits, mix the dough just until combined and avoid adding too much flour when shaping. A soft, manageable dough makes the fluffiest biscuits.
- Keep your butter and buttermilk cold—this helps create steam as they bake, giving the biscuits a flaky, tender texture with golden, crisp edges.
Serving Suggestions
These biscuits are so versatile—I love pairing them with cozy bowls of soup or gluten-free chili, or serving them with seafood dishes for that classic combo. They’re perfect fresh out of the oven with a pat of butter. I’ll even use leftovers to make quick breakfast sandwiches the next morning, bring them to holiday parties, or serve them during the week when I need something easy and crowd-pleasing.
Storage Instructions
Store leftover biscuits in an airtight container at room temperature for 1–2 days, or pop them in the fridge for up to 5 days if you want them to last a bit longer.
I like to freeze a few for later—they keep well for up to 3 months. Just reheat in a 350°F oven for 5–7 minutes to bring back that fresh-from-the-oven feel, or microwave for 15–20 seconds if you’re in a hurry.
