Copycat Cheddar Bay Biscuits

Inspired by the famous Red Lobster Cheddar Bay Biscuits, these biscuits were one of the first things I remember making from scratch when I cut out gluten. I add hot honey to the garlic butter topping for a touch of spicy sweetness. They are truly addictive and I blame them for fueling my deep obsession with all things biscuit.

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Servings : about 8-12 biscuits

Prep Time : 15 minutes

Bake Time : 12 minutes

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Ingredients

2 cups (280g) 1:1 gluten-free flour, See Recipe Notes

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon granulated sugar

3/4 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried parsley

1/4 teaspoon cayenne pepper

a pinch of white pepper

1 cup shredded sharp cheddar

1 cup cold buttermilk

1/2 cup (114g) unsalted butter, melted then cooled slightly

For the Garlic Butter Topping

4 tablespoons melted butter

1 tablespoon hot honey

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley

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Directions

1. Preheat the oven to 450°F and line a large baking sheet with parchment paper.

2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, salt, black pepper, garlic powder, onion powder, parsley, cayenne pepper and white pepper. Then mix in the shredded cheese and set aside.

3. In a separate small bowl, whisk together the cold buttermilk and melted butter until small lumps form.

4. Pour the buttermilk and butter mixture into the large bowl with the dry ingredients and fold together gently until a soft dough has formed. Be careful not to over mix the dough or your biscuits will not be as fluffy.

5. Lightly grease a 1/3 or 1/4 cup measuring cup with butter and scoop the dough with it. Pack the dough down evenly into the cup for a more shapely biscuit. Place onto the prepared baking sheet, leaving about an inch between each biscuit.

6. Bake for about 10-12 minutes, until they are golden brown on top and a toothpick comes out clean.

7. While the biscuits are baking prepare the topping. Combine the melted butter, hot honey, garlic powder and dried parsley in a small bowl.

8. Brush the tops of the biscuits immediately with the garlic butter when they come out of the oven and serve warm.

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Notes

• I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for the best results.

• Recipe adapted from Stephanie Melchione at The Cozy Cook

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