Gluten Free Red Lobster Biscuits

Total time24 min

Prep time10 min

Cook time14 min

These drop-biscuits deliver everything you want from the copycat classic: craggy golden tops, sharp cheddar in every bite, and a warm garlic-parsley butter brushed on the second they leave the oven. The dough comes together fast with cold butter worked into pea-sized crumbs, so the crumb stays tender instead of dense, and cayenne adds just enough heat to keep things interesting. Twelve generous mounds bake up in under 15 minutes, making this a quick side for weeknight dinners or a seafood feast at home. It's a great pick for a gluten free table, letting you enjoy that cheesy, garlicky bite without missing a thing.

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Ingredients

12 servings

For the biscuits

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp baking powder
1 tsp garlic powder
½ tsp salt
¼ tsp cayenne pepper (optional)
6 tbsp cold unsalted butter, cut into small cubes
1 ½ cups sharp cheddar cheese, shredded
¾ cup whole milk
¼ cup sour cream

For the garlic butter

3 tbsp unsalted butter
½ tsp garlic powder
¼ tsp salt
1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne (if using).

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