Gluten Free Cheddar Dinner Biscuits, a new twist on Red Lobster's Cheddar Bay Biscuits

This idea is not a new one.  The internet is loaded with copycats of this recipe.  Red Lobster hit pay-dirt when the started to serve this with their meals.  The flavor combination of butter and garlic perfectly matches the seafood they serve (if you ask me).  I had to try it out gluten free ~ I could almost hear it calling me..... ;-)

I found a few recipes to try online but was running into a few problems with the recipes.   The old Gluten Free bread collapse thing reared its ugly head.  The flavor was very good.  Well, good as I ever had it since going gluten free anyway.  It just needed to be worked on a bit.  I added more flour, more cheese some spices......a little of this and a little of that.....until I finally got right.  This is the recipe I want to share with you and all my friends looking for a great dinner roll / biscuit.

This was intended to be a drop biscuit recipe but it ended up being more like a roll.  I guess that is what happens when you mess around with recipes ~ LOL. Im sure it would make nice biscuits if you "gently" roll out the dough being careful not to over work the batter and cut it out.  I am usually making this for dinner and in a mad rush to go though all that trouble!  ;-)

1 cup Potato Starch
1 cup Brown Rice Flour
1/2 cup Tapioca Starch
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper (optional)
1 Tablespoon Baking Powder
1 teaspoon Xanthan Gum
1/3 cup Butter
1/4 cup Shortening
3/4 cup Milk
1 Egg
1 1/2 cups shredded Extra Sharp Cheddar Cheese

Another 1/4 cup Butter, melted and mixed with
1/2 teaspoon Garlic Powder

Preheat oven to 400 degrees
Line Baking Sheet with Silicone Baking Mat or Parchment Paper

  • In food processor Add Tapioca, Brown Rice Flour, Potato Starch, Salt, Baking Powder and Xanthan Gum.  Blend for a few seconds to fully blend the dry ingredients.
  • Cut in butter and shortening and pulse a few times until butter and shortening start to develop into pea sized bits.
  • Add milk, egg and cheese and process until the batter forms into a ball.  Batter will not be sticky and you should be able to roll it between your hands without sticking.
  • Scoop out an ice cream scoops worth of dough (about 1/4 cup) and gently roll into a ball with your hands.  Place on cookie sheet and press down slightly.  Biscuit will be about slightly less than 3/4's to 1" thick.
  • Bake for 15 minutes, take out of the oven and brush tops with melted butter/garlic mixture.  
  • Continue to bake for 3 more minutes or until ever so lightly browned. 

Check out these other great recipes on the web:
Life as a Plate has a Grain-Free version of this classic
This is the Robyn Ryberg version at

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