Gluten Free Cheddar Biscuits (Red Lobster Copycat)

No ratings yet

Gluten Free Cheddar Biscuits (Red Lobster Copycat)

These fluffy gluten free cheddar biscuits are spot on in flavor for the Red Lobster classic that you know and love. The secret step is to create those pockets of butter and flaky layers with sharp cheddar. We top them with a delicious herbed butter topping for that final rich nostalgic flavor.

Prep Time30

Cook Time15

Total Time45

Course: Bread

Cuisine: American

Keyword: buttermilk biscuits, gluten-free biscuits, gluten-free buttermilk biscuits

Servings: biscuits

Calories: 190kcal

Author: Chandice Probst

Cost: $10

Ingredients

⅓ cup brown rice flour
⅓ cup sorghum flour
½ cup tapioca starch
½ cup potato starch
3 tablespoons almond flour
2 tablespoons arrowroot
4 teaspoons baking powder
1 teaspoon gelatin
1 teaspoon xanthan gum
1 teaspoon Realsalt
⅔ cup butter cold
½ cup buttermilk
½ cup sour cream
1 teaspoon apple cider vinegar
1 cup cheddar, shredded

Butter Herb Topping

3 tablespoons salted butter, melted
¼ teaspoon galic powder
⅛ teaspoon garlic salt
1 tablespoon fresh parsley, chopped (dried works as well)

Instructions

Preheat oven to o 450°. In a stand mixer, combine all dry ingredients. Using a cheese grater on large or coarse size, grate butter into flours and mix until crumbly.
Add the buttermilk, sour cream and vinegar. Only mix it until it pulls together. Over mixing will yield hard biscuits. The mixture will be slightly wet. Let it rest for 20-25 minutes
Add your grated cheddar then fold the dough over itself and shape the dough with your hands (for REALLY fluffy biscuits, do NOT roll the dough out) on parchment or a non-stick baking sheet, to 1”-1 ½" thick and cut into rounds with a biscuit cutter.
Gather remaining dough and use your hands to create another disc. Cut more biscuits out. Bake on a parchment or silicone mat covered cookie sheet for 13-15 minutes or until lightly browned.
Whisk together the butter herb topping and brush on warm biscuits from the oven with a pastry brush

Video

Notes

Make ahead, freezing, and reheating instructions

Make ahead: You can make the dough ahead of time and freeze or refrigerate when you're ready to serve.

Freezing: Let the dough rounds flash freeze on a siliconed lined baking mat for roughly 30 minutes or until hard. Then, transfer to a ziplock baggie or airtight container and freeze for up to 3 months.

How to reheat: Store leftover gluten free buttermilk biscuits in an airtight container after they've cooled to room temperature. Reheat in the oven at 300 degrees until warm.

For the best biscuits: It is KEY that you not over work them. Only shape them out once then cut your biscuits with a biscuit cutter. Put the extra dough aside and proceed to roll out more from the original batch.

Nutrition