Buttery Gluten-Free Cheddar Bay Biscuits (Copycat)

Move over Red Lobster! This copycat recipe for gluten-free cheddar biscuits have a spot-on, knockout taste and texture, complete with tender, cheesy, and buttery goodness and a hint of garlic. My easy tricks for a fool-proof success, like resting the dough and using a combination of yogurt and milk for a tender crumb, makes these savory treats soft, fluffy, and never dry!

Prep Time 15

Cook Time 15

Chill 30

Total Time 1

Servings biscuits

Author Melissa Erdelac

Ingredients

2 cups (307 g) all-purpose gluten free flour blend I recommend Cup4Cup gluten-free flour
4 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon baking soda
3 tablespoons (42 g) butter chilled and cut into small pieces
¾ cup (200 g) plain whole-milk yogurt
½ cup (114 g) milk
1 large egg
2 tablespoons (27 g) oil
2 teaspoons lemon juice I’ve substituted vinegar for this with good results
1½ cups (141 g) freshly grated Sharp cheddar cheese

For Topping

2 tablespoons melted butter
1 tablespoon fresh minced parsley or 1/2 teaspoon dried parsley
⅛ teaspoon salt

Instructions

Whisk flour, baking powder, garlic powder, sugar, salt, and baking soda in a large bowl. Add the butter to the mixture cut in with a pastry blender, fork, or fingers until small, pea-size pieces remain.
2 cups all-purpose gluten free flour blend, 4 teaspoons baking powder, 1 teaspoon garlic powder, 1 teaspoon sugar, ½ teaspoon salt, ¼ teaspoon baking soda, 3 tablespoons butter
In a separate bowl whisk together yogurt, milk, egg, oil, and lemon juice. Stir the yogurt mixture and cheddar into the flour mixture until no flour pockets remain. Cover bowl with plastic wrap and chill for 30 minutes to allow the starches to blend with the liquids and make the dough easier to shape. Preheat oven to 425ºF (230ºC)
¾ cup plain whole-milk yogurt, ½ cup milk, 1 large egg, 2 tablespoons oil, 2 teaspoons lemon juice, 1½ cups freshly grated Sharp cheddar cheese
Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Use a large trigger scoop (4 tbsp size) or grease a 1/4 cup measuring cup with nonstick cooking spray and scoop the batter into it. Drop on prepared baking sheet, spacing the scones only about 1 inch apart in the center of the sheet (this traps a little extra steam between the scones and makes them more tender).
Bake until golden, about 15-17 minutes, watching carefully and rotating pan halfway through. When they come out of the oven stir the topping ingredients together and brush on. Serve warm.
2 tablespoons melted butter, 1 tablespoon fresh minced parsley , ⅛ teaspoon salt

Notes

Storing and Freezing

These are best served warm and freshly baked. To make ahead of time, bake and cool, before brushing on the butter. Store in airtight container for 1-2 days. Rewarm and brush on butter before serving.

For longer storage, wrap the cooled biscuits individually and freeze in an airtight container or ziplock freezer bag. Thaw, rewarm, and brush on butter before serving.

Nutrition