These fluffy gluten free cheddar biscuits capture the familiar, savory taste of the Red Lobster classic. The trick is to keep the butter cold and grated so the dough bakes into flaky layers with pockets of buttery richness. A simple herbed butter brushed on warm biscuits finishes them with a comforting, nostalgic flavor.
These biscuits are consistently one of our most popular recipes on social media, and for good reason — they are light, tender, and full of cheddar flavor. I love serving them alongside savory breakfasts like my gluten free breakfast casserole, or pairing them with hearty favorites such as a Moons Over My Hammy Denny’s copycat. They’re versatile enough for breakfast, dinner, or as a side to seafood and fried chicken.
“These are the best biscuits!” Lucy said — the exact response you hope for when testing a new recipe.
Here’s why you will love them too
Nostalgic restaurant flavor: If you miss the cheddar biscuits you enjoyed at restaurants, these bring that classic taste back with gluten free flours and sharp cheddar. The flavor is familiar and comforting without compromising on texture.
Exceptionally fluffy: The key to height and tenderness is minimal handling. Mix the dough until it just comes together, then gently form a disc and press the top a time or two before cutting. Gather scraps carefully and repeat without overworking the dough to preserve the light layers.
The key biscuit baking ingredients
High-quality butter: Grating very cold butter into the dry ingredients creates tiny pockets that melt during baking, producing flaky layers and rich flavor.
Sharp cheddar: Use a flavorful cheddar for the best results. Fold grated cheddar into the dough so every bite has cheesy notes.
Buttermilk: The tang and moisture from buttermilk help the biscuits rise and provide tender crumb. Cultured dairy often improves texture in gluten free baking.
Ok let’s go bake some biscuits!
Our favorite biscuit accompaniments…
These biscuits pair beautifully with Southern-style mains like gluten free fried chicken. For a seafood-inspired meal reminiscent of Red Lobster, serve them with gluten free fish and chips or creamy gluten free clam chowder. They also work well alongside soups, salads, or as part of a brunch spread.
Gluten Free Cheddar Biscuits (Red Lobster Copycat)
Ingredients
- ⅓ cup brown rice flour
- ⅓ cup sorghum flour
- ½ cup tapioca starch
- ½ cup potato starch
- 3 tablespoons almond flour
- 2 tablespoons arrowroot
- 4 teaspoons baking powder
- 1 teaspoon gelatin
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- ⅔ cup butter cold
- ½ cup buttermilk
- ½ cup sour cream
- 1 teaspoon apple cider vinegar
- 1 cup cheddar, shredded
Butter Herb Topping
- 3 tablespoons salted butter, melted
- ¼ teaspoon garlic powder
- ⅛ teaspoon garlic salt
- 1 tablespoon fresh parsley, chopped (dried works as well)
Instructions
- Preheat oven to 450°F. In a stand mixer or large bowl, whisk together all dry ingredients. Using the large holes of a box grater, grate cold butter into the flour mixture and mix briefly until the texture is crumbly and the butter is well distributed.
- Add buttermilk, sour cream, and apple cider vinegar. Stir just until the dough pulls together; it should be slightly wet. Rest the dough for 20–25 minutes to hydrate the flours.
- Fold in the grated cheddar. Gently shape the dough with your hands into a disc on parchment or a nonstick baking surface to about 1″–1½” thick. For the fluffiest biscuits, avoid heavy rolling. Cut rounds with a biscuit cutter.
- Gather leftover dough carefully and press into another disc to cut more biscuits. Place rounds on a baking sheet lined with parchment or a silicone mat and bake for 13–15 minutes or until lightly golden.
- While the biscuits are warm, whisk together the butter herb topping and brush it over each biscuit with a pastry brush.
Notes
Make ahead, freezing, and reheating instructions
Make ahead: You can form the dough ahead of time and refrigerate or freeze the rounds until ready to bake.
Freezing: Flash-freeze formed dough rounds on a silicone-lined sheet for about 30 minutes or until firm. Transfer to an airtight container or freezer bag and store up to 3 months. Bake from frozen, adding a few extra minutes to the bake time if needed.
How to reheat: Store cooled leftover biscuits in an airtight container. Reheat in a 300°F oven until warmed through.
Tip for best results: Do not overwork the dough. Shape it gently, cut the biscuits, and set aside scraps to press into a new disc rather than reworking repeatedly. This preserves the flaky layers and tenderness.
Nutrition
| Carbohydrates: 23g
| Protein: 2g
| Fat: 11g