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Gluten-Free Cheddar Biscuits Recipe (Red Lobster Copycat)

March 15, 2018 Rebecca Baron 68 Comments

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Gluten-Free Cheddar Biscuits Recipe

This is a really good gluten-free cheddar biscuits recipe. It's a gluten-free red lobster biscuits copycat recipe of those delicious cheddar biscuits they serve at Red Lobster. My family LOVES Red Lobster's Cheddar Bay biscuits, but they aren't gluten-free. Try going to Red Lobster and not eating the biscuits. Not so fun. Especially not fun to tell your child they can't eat them but their siblings can. So not fun.

Sometimes we just end up saying if one of us can't eat them, no one can. Not fun either. Needless to say, we don't go to Red Lobster much anymore. But now we don't need to because we can make our own biscuits. Bonus - they have healthy ingredients you can feel good about eating.

Gluten-Free Cheddar Biscuits Recipe

This is a substitution-friendly recipe. We use Bob's Red Mill gluten-free flour blend *, but your favorite gluten-free flour blend should work just fine (please let me know if it doesn't, so others will know not to try that brand). The sugar/sweetener really doesn't matter. Sugar, honey, agave, stevia - whatever floats your boat.

For the fat, I used coconut oil, but butter, ghee or olive oil works fine too. Really, whatever type of fat you want. But, I must say that butter is my favorite and the most traditional. Any type of milk should work, such as coconut milk or almond milk.

When I use the coconut milk * from the can, it's thick and can make your biscuits dense, so I generally use ½ parts milk to ½ parts water to make it a better consistency (think of it as skim coconut milk). Also, instead of the milk and vinegar, you can use equal parts buttermilk.

Gluten-Free Cheddar Biscuits

Try these biscuits and let me know how you like them. After not being able to eat biscuits at Red Lobster for a long time, I am really delighted to be able to make these and eat them. I really missed them.

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gluten free cheddar biscuits

Gluten-Free Cheddar Biscuits Recipe

★★★★★ 5 from 37 reviews
  • Author: Rebecca Baron
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Bread, Side Dish
  • Cuisine: Gluten-Free
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Description

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


Ingredients

Scale

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
  • ½ tsp Real Salt *

Wet ingredients:

  • ½ 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 ¼ Cup shredded sharp Cheddar
  • ¼ 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

Instructions

  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 ¼ 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.

Keywords: gluten free, copycat, easy, fun

Gluten-Free Cheddar Biscuits

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Reader Interactions

Comments

  1. Pegg

    January 20, 2022 at 2:34 pm

    I’ve made these and they are good I would like to share a tip. If you put the cheese in with the dry ingredients it is so much easier than trying to add it after you mix the wet and dry ingredients. Mix the cheese with the dry ingredients and then add the liquid. Much easier.

    ★★★★★

    Reply
  2. Monisha persaud

    March 18, 2021 at 5:13 pm

    ABSOLUTELY AMAZING DELICIOUS OMG I CANT get over it !
    I followed recipe exactly used Bobs Red Mill
    1 to1 and all Old cheddar cheese and omg these are WAYYYYYYY better than red lobster
    I'm in heaven

    ★★★★★

    Reply
  3. Shannon's Grotto

    September 23, 2020 at 10:11 am

    We will make these again. Very yummy!

    ★★★★★

    Reply
  4. Sunshine

    August 24, 2020 at 3:25 pm

    These were an instant hit in my home!

    ★★★★★

    Reply
    • Mo

      January 10, 2021 at 7:33 pm

      Didn’t know it was this easy 😩. I cut my cold butter in at the same time as the cheese (not sure if that makes a difference or not) but they are good! Also, my cheese was cubed, so it made for nice cheese pools and pulls!

      ★★★★★

      Reply
      • Rebecca Baron

        January 18, 2021 at 5:08 pm

        I'm glad you liked them and thought they were easy. They really are easy - and good! We made them for Christmas dinner this year at my daughter's request.

        Reply
  5. Priscilla P

    August 15, 2020 at 3:07 pm

    Success!!!

    ★★★★★

    Reply
  6. Carrie

    August 08, 2020 at 10:12 am

    Loved these! Will make them again!

    ★★★★★

    Reply
  7. Bailey Nichols

    August 02, 2020 at 3:30 pm

    Added rosemary to garnish!

    ★★★★★

    Reply
  8. Brenda

    July 18, 2020 at 10:14 am

    I will definitely make these again. They were so tasty and easy!!! I used coconut oil but will try butter next time.

    ★★★★★

    Reply
  9. Rylee

    June 20, 2020 at 10:18 am

    I don’t even like biscuits, but I LOVED these gluten free cheddar biscuits! I used butter, real milk, and tapatio... and my family and I are big fans for sure! These were super easy to make and included ingredients we already had, so that made everything easier as well.

    ★★★★★

    Reply
  10. LLC

    June 11, 2020 at 3:25 pm

    OH MY THESE ARE GOOOOOOD

    ★★★★★

    Reply
  11. Bella

    May 28, 2020 at 10:20 am

    Tried them out and they worked great! I used pure rice flour and had to add about an additional 1/2 cup of flour but they still worked out!

    ★★★★★

    Reply
  12. Caroline Henson

    May 22, 2020 at 3:28 pm

    Followed the recipe exactly! Cook for 12 minutes! So good!

    ★★★★★

    Reply
  13. Janet O'Day

    May 09, 2020 at 10:44 am

    Could you use coconut flour?

    Reply
    • Rebecca Baron

      May 12, 2020 at 4:11 pm

      Sorry, but coconut flour is very different from a gluten-free flour blend.

      Reply
  14. Donna

    April 28, 2020 at 10:20 am

    Delicious! I didn't add the butter topping.

    ★★★★★

    Reply
  15. Lisa Henderson

    April 14, 2020 at 12:44 pm

    These tasted as delicious as they look!

    ★★★★★

    Reply
  16. Melissa Parolin

    March 30, 2020 at 12:41 pm

    We made these this time using our own GF flour blend and they turned out amazing as always. A family favorite in our house!! Thanks for sharing this recipe 😁

    ★★★★★

    Reply
  17. Suzanne

    March 03, 2020 at 12:51 pm

    This looks so good! Does this dough base work for any other kinds of biscuits?

    Reply
    • Rebecca Baron

      March 06, 2020 at 3:48 pm

      I haven't tried it for regular drop biscuits without the cheese but I don't know why it wouldn't work. Regular biscuits you roll out would require a bit of testing but could be as simple as adding more flour until it doesn't stick anymore.

      Reply
      • Cindie Winquist

        March 26, 2020 at 10:16 am

        This is an amazing recipe. I'm chiming in here because I make this as a drop-biscuit and it is fabulous. My whole family loves it -- even the ones who do not have to eat GF. I also discovered that the dough keeps well in the fridge for a few days so that I can bake them up a few at a time.

        I have also used the dough as a topper for a chicken pot-pie. I just use a small scoop and drop bits all over hot filling, then bake until the little biscuits are golden brown. Perfect!

        ★★★★★

        Reply
        • Rebecca Baron

          March 26, 2020 at 2:21 pm

          I love the tips!

          Reply
  18. Roman

    February 28, 2020 at 10:15 am

    I used maple syrup instead of sugar, olive oil instead of melted butter, and I didn't have eggs so I subbed more Maple syrup and a little extra milk. They came out fantastic, and tasted great!

    Reply
    • Rebecca Baron

      March 02, 2020 at 12:00 am

      I like your substitutes! Healthifying recipes is not that simple.

      Reply
  19. Becky Lee

    December 22, 2019 at 1:07 pm

    Fabulous!! Will make often!

    ★★★★★

    Reply
  20. Cindie Winquist

    December 18, 2019 at 1:06 pm

    Scrumptious! Dough was easy to work with and made a nice drop-biscuit.

    ★★★★★

    Reply
  21. Renee Griffith

    November 15, 2019 at 1:18 pm

    Delicious!

    ★★★★★

    Reply
  22. Lauri Palumbo

    October 31, 2019 at 10:00 am

    Oh my goodness, I just made this recipe and it is the best by far. Taste is just like Red Lobster, I used the exact recipe and wouldn't change a thing!!! Thank you for this recipe!!!!

    ★★★★★

    Reply
    • Rebecca Baron

      November 06, 2019 at 5:35 pm

      That makes me so happy! It's amazing how relatively simple they are too. My daughter makes them all the time. . .

      Reply
  23. Bonnie Grant

    October 18, 2019 at 1:10 pm

    Awesome!!!

    ★★★★★

    Reply
  24. Heather

    September 22, 2019 at 6:45 am

    Has anyone tried to freeze these prior to or after baking? I would love to make a bunch and have some on hand later.

    Reply
    • Melissa

      March 18, 2020 at 10:32 pm

      My family and I love these biscuits, they are our new favorite! This time around we made a double batch and left some of them plain to have with jam etc. And they turned out great. My kids ages 5& 3, love to help measure and mix the batter up too!

      Reply
      • Rebecca Baron

        March 19, 2020 at 8:18 pm

        I'm so glad you like them. Thanks for taking the time to comment!

        Reply
  25. Kelly Matthews

    September 18, 2019 at 5:16 pm

    Yummmmmmm, I used egg substitute (‘Just Egg’) and I used Violife vegan cheese ?

    ★★★★★

    Reply
  26. loryn oliva

    September 15, 2019 at 12:07 pm

    They came out amazing!!!

    ★★★★★

    Reply
  27. Yvonne Peace

    August 28, 2019 at 1:12 pm

    Just made these and they are amazing. I used a gluten free baking mix and omitted the baking powder and sugar. I also added an addition 1/4 c of the baking mix. I shredded the cheddar myself and grated the parmesan myself as well. We have already eaten most of them and there are only 3 of us in the house! Ridiculous!

    Reply
    • Rebecca Baron

      September 09, 2019 at 10:24 am

      I'm so glad you like them! They are really are good and addicting. Glad to help you out.

      Reply
  28. Melissa Ramsay

    June 13, 2019 at 10:35 am

    I love them!

    ★★★★★

    Reply
  29. Ashley Lyle Seward

    April 02, 2019 at 11:52 am

    Pretty yummy!

    ★★★★★

    Reply
  30. Lauren

    January 19, 2019 at 9:40 pm

    These were great! Just as good if not better than the regular recipe. I used Bob's red mill and Cup4Cup flour. I also used lactose free whole milk. Sticking the dough in the fridge for a few minutes may help with the sticky texture, but either way it doesn't effect the way they come out. Great recipe, thank you!

    ★★★★★

    Reply
    • Rebecca

      January 25, 2019 at 2:20 pm

      That's so good to hear. I'm glad they turned out for you! Thanks for commenting.

      Reply
  31. Donna Kartzinel

    January 02, 2019 at 11:58 am

    Delicious! I didn't add the butter topping.

    ★★★★★

    Reply
  32. Bella

    August 29, 2018 at 8:41 pm

    I used pure rice flour and had to add a little over an extra 1/2 cup of it to get the consistency to be dough like. Perhaps I was thrown off by the "dough will be stiff" comment in the instructions ( it never became stiff for me) but they still turned out amazing! I also found that they taste even better with Italian seasoning on them. I have had Celiac's since 2008 and these are truly some of the best biscuits I have tried since then (I have tried more than I can even remember). Thank you for sharing this amazing recipe.

    ★★★★★

    Reply
    • Rebecca

      August 31, 2018 at 5:43 pm

      You're welcome! Thanks for the suggestion of using extra flour, especially when using rice flour. I'm sure it will help other people.

      Reply
  33. Dwaina

    August 24, 2018 at 1:39 am

    delish! But mine just ran together and make like a biscuit cake in the pan!! I'd like to halve the recipe for just my husband and I... wonder if just an egg white would work for the egg if I am cutting everything else in half?

    ★★★★

    Reply
    • Rebecca

      August 30, 2018 at 9:30 pm

      I haven't halved it myself, but if I were going to try I would probably do an egg yolk cause it would get kinda messy and time consuming cracking an egg in a cup, missing it and trying to take half out. Although, you could make a tiny little scrambled egg with it . . . As for the runniness, my guess would be that different GF flour are quite different and you need to add a bit more of the brand you have until it is more stiff. Either that or the milk you are using. Who knows really. You should be able to spoon them on to the pan.

      Reply
  34. Amanda Hale

    July 24, 2018 at 10:22 am

    Great gluten free option! We did butter milk and salted butter (said was optional instead of vegan choices) and came out great. Followed every other part of recipe to a T. Very close to Red Lobster just a bit more dense.

    ★★★★★

    Reply
  35. Marina

    February 19, 2018 at 6:33 am

    Thank you so much for these mouth watering drops of goodness! I used 4 1/2 cups of Bob Mills Tapicoa Flour and they didn’t take form of a biscuit so I made it kind of like a cornbread recipe in a cookie sheet. DELICIOUS THOUGH! Thank you!

    Reply
    • Rebecca

      February 23, 2018 at 9:57 pm

      Thanks for the heads up. I'm not surprised they didn't have the correct texture since it's way different a gluten-free flour blend, but it's good they at least tasted good.

      Reply
  36. Karen Hammac

    February 15, 2018 at 8:59 pm

    I tried your recipe for the GF cheddar biscuits. They are amazing! Thank you for this lovely gift!

    ★★★★★

    Reply
    • Rebecca

      February 15, 2018 at 9:00 pm

      You're welcome. I'm glad you like them and thanks for taking the time to comment!

      Reply
  37. Nat Sam

    February 11, 2018 at 4:32 pm

    How many thanks I owe you! My family and I enjoyed these like they were actually "normal." I was concerned about using a tablespoon of flaxmeal instead of the egg but it was beautiful. Now I have a gluten free AND vegan bun recipe. Please list it as vegan as well, because you don't need the egg whatsoever. I used a generous tablespoon flaxmeal in the dry along with 1.5 cups vegan shredded chedder cheese. I placed 1 tbs apple cider vinegar to a cup of hemp milk and allowed it to work overnight in the fridge. I also used the 2 tbs olive oil. My batter needed a half cup more of flour to hold it's consistency better. Thank you so much, so very much. Even my husband that's stubborn against allergy friendly breads admitted it does taste good. Only thing is I'd use a whole teaspoon salt instead of a half. Such a nice recipe. You lived up to your praise of this recipe!

    ★★★★★

    Reply
    • Rebecca

      February 12, 2018 at 11:03 pm

      I'm so glad you liked the recipe and I love the Vegan substitution ideas. My readers often ask about Vegan substitutions and it's so good to know that they will work and exactly what to do. It's especially impressive to hold up to the husband test!

      Reply
  38. Moriah

    December 11, 2017 at 10:31 am

    Added the chesee into the dry ingredients before mixing in the wet. Otherwise followed instructions exactly and they came out perfect! Big hit at home and at work potluck.

    ★★★★★

    Reply
    • Rebecca

      December 11, 2017 at 11:32 pm

      I'm so glad you liked them. Thanks for commenting!

      Reply
  39. Juliana

    November 19, 2017 at 6:25 pm

    Can the dough be prepare and stored in the fridge? And for how many days?

    Reply
    • Rebecca

      December 12, 2017 at 12:55 am

      I'm not sure. I haven't tried it, but every dough I've tried something like that with hasn't turned out, so I wouldn't think so. Maybe another reader has some tips has to make it work?

      Reply
      • Juliana

        December 12, 2017 at 1:37 am

        I left it in the fridge for a few hours, they still turned out lovely. Saved space and time on thanksgiving. Can’t wait to make them again.

        ★★★★★

        Reply
  40. Kristin

    September 12, 2017 at 3:05 am

    These were amazing! Thank you so much for the recipe, it was one of the happiest bread moments my bread loving hubby has had since he was diagnosed with Celiac 9 months ago. My dough wasn't stiff at first, but I was halving the recipe, so it may have thrown it off. I just added tbs of flour until it was stiff and it came out perfect 🙂 the whole family loved it, thank you!

    ★★★★★

    Reply
    • Rebecca

      September 13, 2017 at 1:57 am

      Thanks for your feedback. It seems the amount of flour people have to use varies a ton based on the brand, weather, type of milk, etc.

      Reply
  41. Christine

    August 23, 2017 at 3:20 am

    I used King Arthur Gluten Free Flour and followed your recipe as written. My biscuits were flat bread (like Naan). Not sure what happened but the taste was great.

    Reply
    • Rebecca

      October 27, 2017 at 12:30 am

      It could be the flour difference or you baking powder could have been bad. Or could have even been humidity or altitude. Was the dough stiff when you dropped it on to the pan?

      Reply
  42. Alyssa

    July 14, 2017 at 9:19 pm

    Thanks for this recipe, I'm celiac, and these were amazing! However, I had to use 3-4 cups of flour to get the right consistency. Can you tell me what I might have done wrong? But once I added the extra flour, they were perfect!

    ★★★★★

    Reply
    • Rebecca

      September 12, 2017 at 9:54 pm

      Wow. That's a lot more flour than I had to use. Did you use a different gluten-free flour blend? Also, they are drop biscuits, so the dough is supposed to be a lot more wet than regular biscuits. I'll have to work on making that more clear in the instructions and maybe taking a photo or video of what the dough should be like, so thanks for the comment.

      Reply
      • Alyssa

        September 12, 2017 at 10:17 pm

        I see. Perhaps I was confused by Instruction #5, where it says the dough should be stiff. But they worked nicely anyway!

        Reply
  43. Bethany

    March 14, 2017 at 3:06 am

    How many carbs per biscuit?

    Reply
    • Rebecca

      October 27, 2017 at 12:28 am

      I finally put the nutrition label on the recipe, so you can get the information now!

      Reply

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Hi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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