CHEDDAR BAY BISCUITS (Gluten Free)

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Stop what you’re doing! Whatever it is, this is more important. What I’m about to tell you will change your life.

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I’ve found the answer. To what you ask? Why Red Lobster has such a hate for people with gluten intolerances? Kind of. I’ve found the answer to the question, “HOW CAN I MAKE THEIR BISCUITS???”


I originally found the recipe from Damn Delicious  who makes amazing Red Lobster copycat biscuits. I first made that recipe and decided to tweak just a few things to make my experience with them closer to my memories at Red Lobster.

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Does anyone else have the same pro- …

Nevermind. I KNOW I’m not the only one who pretty much just went to Red Lobster for the biscuits. They’re DEFINITELY in the top ten “foods I miss as a celiac” list. The only problem now is that I’m back to ruining my appetite when these are available.

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I might not have ruined an appetite specifically when I made these the first time. But, that’s because it was midnight. Nevertheless, I ate four and had a hard time sleeping…. I have no regrets.

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I. have. NEVER… had something gluten free that has a texture like this. NEVER! Not before these. These biscuits are fluffy, moist, and they pull apart for optimal gratification. Think back upon those glorious memories. The old familiar feeling of bread that doesn’t crack when you touch it, but instead stretches and only gently crumbles. Ah… Well you can meet that memory, right here, in the present.

Cheddar Bay Biscuits are back.


*NOTES*

  • These guys are drop biscuits. This means that you get to just drop the mounds on the pan at whatever size you`d like. This means so much less cleanup, and no fussy cookie cutters

  • Makes about 10 biscuits. If sized ten biscuits per batch, the nutrition info is below. I warn, these are not supposed to be a healthy treat. These are a treat “treat”. ENJOY


NUTRITION

274
13.6
8.6
0.5
37.9
477
34
32
0.2
1.5
4
115.4
1.0
130.8
0.3
0.1
0.3
0.0
0.1
0.7
4.0
0.0
0.1

INGREDIENTS

2 cups all-purpose flour (I used Bob`s: buy it here)

1/4 cup cornstarch

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoons garlic powder

1 tbsp dried parsley

1 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

1 cup milk (I used lactose-free milk) + 1 tbsp vinegar

1/2 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

For the topping

  • 3 tablespoons unsalted butter, from other butter

  • 1 tablespoon chopped fresh parsley leaves

  • 1/2 teaspoon garlic powder

DIRECTIONS

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

  • Mix the milk and vinegar (to make buttermilk) in a small bowl and set aside for about 10 minutes

  • In a large bowl, combine AP flour, cornstarch, cheese, sugar, baking powder, garlic powder, dried parsley, salt and cayenne pepper, if using.

  • Form a well in the first mixture, then pour only 8 tbsp on butter over into it. Stir using a silicone spatula just until incorporated. Try not to over-mix so that the recipe stays fluffy.

  • For the topping, whisk together the rest of the butter (or 3 tbsp), parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

  • Scoop the batter (I prefer a 1/4 cup measuring cup) evenly onto the prepared baking sheet. Place into oven and bake for 15-20 minutes, or until golden brown. Allow to cool for a few minutes before digging in.

  • Serve and ENJOY

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