By Celeste Noland of Life After Wheat
Whip up these flavor-packed and tender biscuits in your blender in minutes! If you’ve been to Red Lobster, you’ve surely tasted their famous Cheddar Bay biscuits and now you can make them at home with a few simple ingredients.
Chances are, you’ve seen copycat Cheddar Bay Biscuit recipes flooding Pinterest lately, but let’s talk about why this recipe is the one you’ll want to make! First off, it’s gluten free, and we all know how difficult it is to come by a great-tasting, fluffy, gluten free biscuit. Next reason? You can make it in your blender. Yep, you heard me! I’m sure you’ve already figured this out, but your Blendtec can do so much more than smoothies. I used the Wildside+ jar for this job, and you’ll love that it cuts the butter in for you. No pastry blender needed!
These Cheddar Bay Biscuits are a great compliment to just about any meal. We’ve served them alongside pasta dishes, chicken and rice, and (of course) seafood. Because these are soft drop biscuits, you won’t notice a grainy texture like you would get from some gluten free baked goods. No one will know they’re gluten free, it’s a recipe everyone will enjoy!
Recipe Notes (read before you make!):
- When measuring flour, stir it first, then scoop it into your measuring cup and level it with a knife.
- Use cold butter, straight from the fridge
- If you need to, you can easily reduce the salt by using reduced sodium baking powder, omitting or reducing the salt, and/or using unsalted butter.
- The dough should be sticky and spoon-able, like drop biscuits.
Gluten Free Cheddar Bay Biscuits
Makes 10-12 biscuits
2 cups high quality gluten free flour mix (I have used Cup4Cup and Gluten Free Mama’s Almond Blend)
3/4 tsp xanthan gum (omit if flour mix contains xanthan or guar gum)
1 tbsp gluten free baking powder
1 tbsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/4 cup cold, salted butter, cut into chunks
3/4 cup milk
1 cup shredded cheddar cheese, packed (I used sharp)
1/4 cup butter, melted
1/4 tsp garlic powder
1 tsp dried parsley
- Preheat oven to 450° F.
- In Blendtec (I used the Wildside+ jar), combine flour, xanthan gum (if needed), baking powder, sugar, salt, and garlic powder and pulse 3-5 times until ingredients are mixed.
- Add butter and pulse until butter is incorporated into the flour and mixture resembles coarse crumbs. There shouldn’t be many noticeable chunks of butter.
- Add milk and pulse or blend on high just until you have a smooth, wet dough.
- Add cheese and pulse a few times to incorporate.
- Line a large baking sheet with parchment and scoop the biscuit dough with a large cookie scoop or 1/4 cup measuring cup. You should have 10-12 biscuits.
- Bake 10 minutes, until biscuits are set and beginning to turn a golden brown color.
- While the biscuits are baking, whisk together the seasoned butter ingredients.
- Immediately after you remove biscuits from the oven, generously brush them with the seasoned butter and serve.
- These are best served warm, but if you have leftovers you can store them in an airtight container in the fridge and re-warm in the microwave.