These Cheddar Bay Biscuits are the gluten free version of Red Lobster Biscuits. They’re a basic gluten free drop biscuit flavored with spices, herbs, and cheese.

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Gluten Free Cheddar Bay Biscuits

I’ve been doing a ton of biscuit baking around here because this month is Biscuit Month. Not officially, but we’re baking biscuits for the January Gluten Free Baking Challenge, in case you weren’t aware.

This is the second new gluten free biscuit recipe I’ve posted this month, I hope you’ve had a chance to try some of the others this month!

These Cheddar Bay Biscuits (aka Red Lobster Biscuits) are a gluten free drop biscuit made with buttermilk and flavored with garlic, spices, herbs, and cheese. Once they’re baked, they’re brushed with melted butter that’s been flavored with Old Bay Seasoning and then sprinkled with fresh parsley.

If that’s not enough flavor for you, I don’t know what is! These biscuits are 🔥

I can see why people go to Red Lobster just to get the biscuits. Gluten free friends, you’re not missing out any more. You can easily make them yourself any time the craving strikes!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Can I make this recipe dairy free?

Personally, I haven’t tried it and it may take quite a bit of tweaking to get it right. There’s a lot of dairy to replace in this recipe – butter, buttermilk, and cheese.

I’ve had readers successfully make my regular gluten free biscuits, buttermilk biscuits, and drop biscuits with dairy free replacements but the cheese in this recipe is a wild card. Dairy free cheese doesn’t always melt right and the quality of dairy free cheeses varies wildly among brands.

If you want to try this dairy free, I would use an unsweetened/unflavored dairy free milk plus 1 tablespoon white vinegar to replace the buttermilk. For a butter sub, I would use shortening or plant based butter sticks. For cheese, use a dairy free “cheddar” cheese. Try to pick one that you know melts ok for dairy free cheese.

If you make this dairy free, leave a comment on this post with what you used for your subs and what brands you recommend. Other dairy-free readers will find it helpful!

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Key Ingredients for Cheddar Bay Biscuits

• Buttermilk – I’m a big fan of buttermilk in biscuits. Since these biscuits are flavored with spices, herbs, and cheese you can sub the buttermilk with whole milk or cream if you don’t have buttermilk on hand. It will produce a biscuit that isn’t quite as tender as a buttermilk biscuit but they’ll still be very, very good.
• Butter – When making biscuits, I prefer using a butter with at least 84% butterfat. 
• Old Bay Seasoning – Old Bay Seasoning flavors the biscuit dough and the melted butter that’s brushed on at the end of baking. These wouldn’t be Red Lobster Cheddar Bay Biscuits without it.
  • There are several flavored varieties available but I use the original Old Bay Seasoning in this recipe.
• Spices – I use garlic powder and fresh parsley in the biscuit dough. I prefer using fresh parsley in the dough since I sprinkle the finished biscuits with it at the end. If you don’t have fresh parsley, mix 1 teaspoon dried parsley into the biscuit dough and mix 1/4 – 1/2 teaspoon into the Old Bay Butter.
• Gluten Free Flour – Cup4Cup is my go-to gluten free flour blend for biscuits. You can also use my Brown Rice Flour Blend, just be sure to add 1 teaspoon xanthan gum when mixing your dry ingredients for the biscuits. 

Is Old Bay Seasoning Gluten Free?

A representative for McCormick has said,

“Original Old Bay does not contain wheat/wheat products or soybean/soybean based products. Gluten and gluten products, when present, will always be declared on the product label by the common name of the gluten source such as “barley”, “wheat”, “rye”, “oats” or “triticale”. McCormick takes the safety and quality of our products very seriously and you can be certain that we exercise the utmost care in the production and packaging of our products. Our employees are trained in the importance of correct labeling and the necessity of performing thorough equipment clean-up and change over procedures to minimize cross-contact of ingredients.

Another representative has also responded with,

If any product has a Gluten Free claim, the product and the manufacturing line has been certified Gluten Free. Old Bay Seasoning does not contain any of the following ingredients: wheat”, “barley”, “rye”, “oats”, “spelt”, “triticale”, “kamut” oand hybridized strains of these grains in our ingredient statement. Gluten will never be hidden under the notations of “spices” or “natural flavors”. Our McCormick facilities have allergen, sanitation, and hygiene programs in place. Our employees follow good manufacturing practices and are trained in the importance of correct labeling and the necessity of performing thorough equipment clean-up and change over procedures to minimize cross-contact of ingredients. 

Since it isn’t clearly stated on the package itself, it’s always a good call to check yourself if you have Celiac Disease. Products and manufacturing process could change over time so asking first hand will always give you the most accurate, most up-to-date information. I’ve found that messaging McCormick on their Facebook page is a quick and easy way to get in contact with them.

Where do I find Old Bay Seasoning?

Old Bay Seasoning can be found in the Seafood Department at your grocery store or it can be found in the spice aisle. You can also purchase it on Amazon.

Can I use shredded cheddar?

Yes you can. While shredding the cheddar yourself is preferred, you can use a high-quality pre-shredded cheddar. I tested this recipe with Kerrygold Savory Shredded Cheddar Cheese with good results. Pre-shredded cheddar has anti-caking agents so it can make your biscuits a little drier than if you were to shred the cheddar yourself.

But for the best results, shred your own Sharp or Extra Sharp Cheddar.

Equipment Needed to Make Gluten Free Biscuits

• Pastry Cutter or Box Grater – You can use a pastry cutter to blend the butter into the dry ingredients or you can grate frozen butter to stir into the flour. I’ve tried it both ways and the grating frozen butter method is growing on me!
• Large Scoop – I use a Large OXO Scoop to portion the biscuit dough. This recipe makes 12 slightly heaping scoops of biscuit dough.
• Baking Pan – my favorite baking sheets are Nordic Ware Half Sheet Pans. 
• Silpat – I prefer baking with silicone baking mats on my half sheet pans because they’re reusable and reliable. You can also use parchment paper or a greased pan. 
• Pastry Brush – I use a pastry brush to brush a small amount of buttermilk on top of the biscuits before baking them because it helps them brown. I use the brush again to brush the butter/Old Bay mixture on top of the biscuits when they come out of the oven.

How to Make a Copycat Red Lobster Biscuit Recipe

Step 1. Line a baking sheet with a silicone baking mat and set aside.

Step 2. In a large bowl, whisk together the gluten free flour, xanthan gum (if using), baking powder, sugar, garlic powder, salt, baking soda, and Old Bay Seasoning. Whisk in the parsley.

Step 3. Add the butter to the flour mixture and cut in with a pastry blender until it resembles coarse crumbs. If you’re using frozen grated butter, just stir it in until it’s coated with the flour.

Step 4. Stir in cheese. Once the cheese is mixed in, stir in the buttermilk and mix until all the dry ingredients are incorporated.

Step 5. Use a large scoop to portion your dough into 12 even biscuits. Drop the biscuit dough onto the prepared baking sheet and gently press down to flatten the top of the biscuits. Arrange the biscuits on the baking sheet so that they’re about 1/2 an inch between the biscuits.

Step 6. Place the biscuits in the refrigerator and chill for 30 minutes before baking. Then preheat your oven to 425 degrees and let it come to temperature while the biscuits are chilling.

Step 7. Once the biscuits have chilled, brush the top of each biscuit with a little buttermilk and then bake at 425 degrees for 14-18 minutes or until baked all the way through.

Step 8. While the biscuits are baking, make the topping by stirring together the melted butter and Old Bay Seasoning.

Step 9. When the biscuits are done, brush the tops of the biscuits with the butter topping and then sprinkle the fresh parsley over the tops of the biscuits. Serve immediately or at room temperature but warm/hot is best.

Tips for Making Cheddar Bay Biscuits

• Refrigerate the biscuits for 30 minutes before baking. This ensures that the biscuits are nice and cold.
• Use good quality ingredients. I know this is very Ina-esque but the better quality ingredients, the better flavor you’re going to get. Spring for the good butter and the good cheddar for this recipe, it really makes a difference.
• Don’t skip the Old Bay Seasoning. The “Bay” part of Cheddar Bay Biscuits is from the Old Bay Seasoning. Without it, you’ll just have cheese biscuits.

Other Gluten Free Biscuit Recipes To Try

• The OG – my original recipe for Gluten Free Biscuits
• Buttermilk Biscuits
• Gluten Free Drop Biscuits
• Parmesan Black Pepper Biscuits
• Gluten Free Biscuits with Garlic and Herbs

Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!

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Gluten Free Cheddar Bay Biscuits

4.74 from 45 ratings

These Cheddar Bay Biscuits are the gluten free version of Red Lobster Biscuits. They're a basic gluten free drop biscuit flavored with spices, herbs, and cheese.

Prep Time: 15 minutes minutes

Cook Time: 16 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 1 minute minute

Servings: 12 Biscuits

By: Sharon Lachendro

Print Rate Pin

Ingredients

For the Biscuits

• 2 cups gluten free flour blend see notes
• 1 teaspoon xanthan gum omit if your flour blend contains it
• 1 tablespoon 12 g baking powder
• 1 Tbsp 15 g granulated sugar
• 1 teaspoon 5 g garlic powder
• 3/4 teaspoon 3 g fine sea salt
• 1/2 teaspoon 3 g baking soda
• 1/4 teaspoon Old Bay Seasoning
• 1 tablespoon fresh parsley minced
• 6 tablespoons unsalted butter cubed and cold
• 1 cup 4 oz. sharp cheddar cheese, shredded
• 1 cup buttermilk cold

For the Topping

• 2 tablespoons unsalted butter melted
• 1/4 teaspoon Old Bay Seasoning
• 2 teaspoons fresh parsley minced

Instructions

• Line a baking sheet with a silicone baking mat and set aside.
• In a large bowl, whisk together the gluten free flour, xanthan gum (if using), baking powder, sugar, garlic powder, salt, baking soda, and Old Bay Seasoning. Whisk in the parsley.
• Add the butter to the flour mixture and cut in with a pastry blender until it resembles coarse crumbs. If you're using frozen grated butter, just stir it in until it's coated with the flour.
• Stir in cheese. Once the cheese is mixed in, stir in the buttermilk and mix until all the dry ingredients are incorporated.
• Use a large scoop to portion your dough into 12 even biscuits. Drop the biscuit dough onto the prepared baking sheet and gently press down to flatten the top of the biscuits. Arrange the biscuits on the baking sheet so that they're about 1/2 an inch between the biscuits.
• Place the biscuits in the refrigerator and chill for 30 minutes before baking. Then preheat your oven to 425 degrees and let it come to temperature while the biscuits are chilling.
• Once the biscuits have chilled, brush the top of each biscuit with a little buttermilk and then bake at 425 degrees for 14-18 minutes or until baked all the way through.
• While the biscuits are baking, make the topping by stirring together the melted butter and Old Bay Seasoning.
• When the biscuits are done, brush the tops of the biscuits with the butter topping and then sprinkle the fresh parsley over the tops of the biscuits. Serve immediately or at room temperature.

Notes

1. I used Cup4Cup in this recipe and omitted the xanthan gum. 2 cups of Cup4Cup is 274g.
2. You can stir frozen grated butter into the flour instead of cutting cubed butter in with a pastry cutter.
3. Leftover biscuits can be stored in an air-tight container at room temperature up to 2 days. The biscuits can also be frozen. To reheat the frozen biscuits, wrap in aluminum foil and heat at 400 degrees until warmed all the way through.

Recommended Products

Old Bay Seasoning

Spring Chef Dough Blender

OXO Good Grips Large Scoop

Silicone Pastry Brush

Silpat Silicone Baking Mat, Half Sheet

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

All-Clad Measuring Cups

All Clad Measuring Spoons

Pyrex 100 2 Cup 100th Anniversary Measuring Cup, Turquoise

Silicone Baking Utensils

Nutrition Information

Serving: 1g | Calories: 170kcal

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.