Red Lobster Biscuits Gluten Free Recipes

RED LOBSTER® CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.
• Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.
• Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.
• Drop batter by tablespoonfuls onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

GLUTEN-FREE CHEDDAR BISCUITS RECIPE

Steps:

• Heat oven to 450 F.
• Line a regular cookie sheet with a baking mat or parchment, or spray with nonstick.
• Whisk the dry ingredients together in a large bowl.
• Whisk the wet ingredients together in a medium bowl.
• Stir the wet ingredients into the dry. The dough will be stiff.
• Knead/stir in the cheese. It might be easier to use your hands (was for me)
• Use a trigger ice cream scoop or a 1/4 c measure to portion out the biscuits onto the sheet.
• Bake 12-14 minutes, or until they're slightly brown on the bottom.
• Brush with melted coconut oil or butter and sprinkle with parsley and garlic powder before serving.

RED LOBSTER® BISCUITS (GLUTEN FREE)

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Whisk flour, baking powder, salt, 1 teaspoon parsley, onion powder, and 1/2 teaspoon garlic powder together in a bowl. Add milk and vegetable oil; stir until smooth. Mix in Cheddar cheese until dough is combined. Roll dough into 2-inch balls and place 2-inches apart on prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Stir 1/4 cup parsley, melted butter, and 1/2 teaspoon garlic powder together in a bowl. Brush butter mixture onto hot biscuits; let biscuits cool 10 to 15 minutes.

GLUTEN-FREE GARLIC CHEDDAR BISCUITS (RED LOBSTER BISCUIT COPYCAT)

Steps:

• Preheat the oven to 450°F. Line a large baking sheet with parchment paper; set aside.
• In a medium bowl, stir together the flour, baking powder, garlic powder, and salt.
• Using a pastry blender or two knives or a fork, cut the 6 tablespoons cold butter into the dry ingredients until the mixture resembles coarse crumbles.
• Stir in 3/4 cup of the shredded cheese and the parsley or chives.
• Add the milk and beaten egg; stir until the mixture forms a soft slightly sticky dough.
• Using a spoon, drop the dough into 12 mounds on the prepared baking sheet. With damp hands, slightly flatten the mounds. Brush the tops of the dough with the 1 tablespoons melted butter.
• Bake for 9 minutes. Remove biscuits from oven and sprinkle the remaining 1/4 cup cheese over the biscuits while they're still hot and sprinkle with the flakey salt. Return to the oven and bake until the biscuits are golden brown on the bottom and baked throughout, about an additional 3 to 5 minutes. Serve warm.