Monday, June 18, 2012

Gluten Free Red Lobster’s Cheddar Bay Biscuits Copycat

Gluten Free Copycat of Red Lobster's Cheddar Bay Biscuits

People have been copycatting Red Lobster’s Cheddar Bay Biscuits since they were first introduced but for those suffering from either gluten intolerance or celiac disease this knockoff is a necessity.   Gluten Free Cheddar Bay Biscuits may have seemed like the impossible dream but by combining an awesome recipe with readily available gluten free Bisquick, the dream is easily realized. These biscuits are incredibly close to the ones you’ll find at Red Lobster.  Unfortunately these are not one of my lighter recipes.  I’ve provided lower calorie options in the notes but you won’t get quite the same level of luxury you’ll find in this recipe.  Once you see how simple it is to make this restaurant favorite you’ll be making these cheesy cheddar bay biscuits all the time.    

Red Lobster’s Cheddar Bay Biscuits – A Gluten Free Copycat
Prep time:  10 min
Cook time:   18 min

Ingredients list

  •          2 cups gluten free Bisquick
  •          5 tbsp cold diced butter
  •          1 ½ cups of grated sharp cheddar
  •          3 eggs
  •          2/3 cup heavy cream 
  •          3 tbsp melted butter
  •          ¼ tsp garlic powder
  •          ¼ tsp old bay seasoning
  •          ½ tsp dried parsley

Video Tutorial: 


  1. Preheat the oven to 400°F (or 205 °C).
  2. To make the seasoned butter, stir the garlic powder, parsley, and old bay seasoning into the melted butter and set aside.
  3. To make the biscuits, in a medium bowl beat the eggs, and heavy cream together and set aside.
  4. In a larger bowl, using a pastry cutter or two knives cut the butter into the Bisquick until you have a coarse crumbly mixture with pieces of butter no larger than a small pea. 
  5. Stir in the grated cheddar then the wet ingredients and mix until a soft dough forms. 
  6. Dollop the biscuit dough onto the baking sheet to form 10 rounded drop biscuits. 
  7. Bake for 13 minutes, brush with seasoned butter then bake for an additional 4-5 minutes or until you they’re a light golden color.

Notes:  For lower fat biscuits substitute low fat cheddar for the regular variety and low fat milk for the heavy cream.  If you’re not following a gluten free diet you can use regular Bisquick.


  1. I think you may be my new favorite person! I can't wait to try these!!!

    1. Why thank you. These biscuits are awesome. I appreciate the kind words.

  2. I used Pamela's Baking Mix, which is way cheaper than Bisquick Baking Mix. I thought the biscuits were too large, so next time I will make 20 instead of 10. I also thought the biscuits spread out too much, so maybe the next time I will raise my oven heat to 450 and cut back on the time to cook. I thought these were tasty and as close to Red Lobster's Cheddar Bay Biscuits as we can get being GF. Thank you!

    1. Thanks for the feedback Lisa. Great suggestions. I've got to look into where to buy Pamela's baking mix. Do you purchase it online or is Pamela's sold in the supermarkets? Anything cheaper than gf Bisquick definitely piques my interest.

  3. I have made these biscuits twice. I used the Pamela's baking and pancake mix and my biscuits come out spread out almost flat. I was wondering if it is because the cheese takes the leavening away? Should I add more baking powder? They are delicious even flat, but I'd really like them to come out nice and fluffy. :-) Oh, you can buy Pamela's at Sprouts and most health food stores and it is way cheaper then Bisquick.

    1. You're the second person that used the Pamela baking mix only to have the biscuits come out flat. Does the mix already contain baking powder? Adding more may give the biscuits a strange taste and may not even work. If you want a cheaper option than gf bisquick you can try out my gluten free Bisquick copycat recipe which works nicely for these biscuits. I hope this helps.


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