“Red Lobster Like” Cheddar-Bay Biscuits Gluten-Free

Dry Ingredients & Butter Free Use - Copy

This is our version of the “Cheddar-Bay Biscuits” served at Red Lobster. 

  • 2 cups Gluten-Free Bisquick
  • 2/3 cup Milk (we use Goat Milk)
  • 1/2 cup grated Cheddar Cheese (we use Manchego Sheep Cheese)
  • 1/2 cup Butter, melted
  • 4 Tablespoons Olive Oil, divided
  • 1/4 cup plain, Kefir (we use Goat Milk Kefir) or canned milk (Goat or Cow)
  • 1/2 teaspoon chopped Garlic, divided
  • 1/4 teaspoon dry Parsley Flakes
  • 2 pinches Sea Salt

Biscuit Round Edges Free Use


Heat oven to 450 degrees.

  1. Mix Gluten-Free Bisquick, Parsley Flakes, 1 pinch Sea Salt, 2 tablespoons Olive Oil, Goat Milk, the Kefir, 1/4 teaspoon Garlic and Cheese until a soft dough forms.
  2. Drop by spoonfuls onto an parchment paper covered cookie sheet.
  3. Bake 6-8 minutes or until golden brown.
  4. Mix Butter with 2 tablespoons Olive Oil, 1 pinch Sea Salt and 1/4 teaspoon chopped Garlic.
  5. Brush mixture over warm biscuits before removing from cookie sheet.

These are really good, and even our non-gluten-free eaters love them!  They are best eaten the very day they are made.  Just like all gluten-free “breads,” they dry out rapidly after the first day.  Store them covered tightly in refrigerator or freezer.

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