Red Lobster GF biscuit mix

Here’s a tried‑and‑true gluten‑free version of Red Lobster’s famous Cheddar Bay Biscuits—a perfect copycat that’s cheesy, garlicky, buttery, and so easy to make:

📝 Gluten‑Free Cheddar Bay Biscuits (Red Lobster Style)

Ingredients (makes ~10–12 biscuits)

• 2 cups (≈280 g) gluten‑free all‑purpose flour blend (plus xanthan gum if blend lacks it)

• ¼ cup (36 g) cornstarch

• 1 Tbsp baking powder

• ½ tsp kosher salt

• 1 tsp garlic powder (plus extra for topping)

• 6 oz sharp cheddar, freshly grated

• 2 Tbsp chopped fresh parsley (reserve half for topping)

• 8 Tbsp (112 g) cold unsalted butter, shredded

• 1 cup cold buttermilk

• 3 Tbsp heavy whipping cream (for brushing)

For the topping:

• 3 Tbsp heavy cream

• ½ tsp garlic powder

• 1 Tbsp chopped parsley

• Instructions

  1. Preheat oven to 375 °F. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and 1 tsp garlic powder.

  3. Add grated cheddar, cold shredded butter, and 2 Tbsp parsley; toss to coat.

  4. Make a well, pour in buttermilk, and mix gently just until dough forms.

  5. Divide dough into ~10 balls (≈2 Tbsp each), shape gently into disks, and place 2″ apart on baking sheet.

  6. Freeze for about 10 minutes until firm.

  7. Meanwhile, combine topping ingredients in a small bowl.

  8. Brush each chilled biscuit lightly with the topping mixture.

  9. Bake ~20 minutes, until golden on top and crisp underneath (add 2–3 min for extra crisp).

  10. Cool 5 min, then transfer to a rack.

  This recipe comes directly from Gluten‑Free on a Shoestring, which recreates Red Lobster’s signature flavor—with that irresistible garlic‑butter and cheesy goodness

• Tips & Variations

  • Cheese: Use freshly grated cheddar; pre‑shredded may dry the dough—add 1–2 Tbsp more buttermilk if using shredded .

  • Flour: Commercial GF blends (e.g., Better Batter, Cup4Cup, Bob’s Red Mill 1:1) work beautifully

  • Buttermilk Substitute: Stir 1 Tbsp lemon juice or vinegar into 1 cup milk; let sit 5–10 minutes
  • Old Bay bonus: Add ¼–½ tsp to the topping butter for that classic seafood‑side flavor
  • Cheater method: Seek out Red Lobster’s boxed Gluten‑Free Cheddar Bay Biscuit Mix—just add cheddar, water (or milk), bake, and top with butter blend

  • Storage & Make‑Ahead

    • Freeze Before Baking: Shape and freeze on the baking sheet, then transfer to a bag. Bake from frozen—add a few minutes.

    • Freeze After Baking: Cool fully, store baked biscuits in freezer bags, and reheat in foil at 300 °F for ~8 min

    • Shelf‑Life: Store at room temperature in an airtight container for up to 3 days; reheat lightly in an oven or toaster oven .

    • Quick Version (No Bake Method)

      For a faster, simpler route:

      • Use the Red Lobster GF biscuit mix: combine with shredded cheddar and water (or milk), scoop into dough, and bake per package instructions.

      • Enhance by grating in a stick of cold butter, adding soda water for fluffiness, then baking