Gluten-Free Cheddar Bay Biscuits

"This is an adaptation of Red Lobster's Cheddar Bay Biscuits. I sometimes bake these in the morning for breakfast leaving out the garlic . They're great for sausage biscuits - something I thought I would never eat again!"
 
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photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
27mins
Ingredients:
7
Yields:
10 biscuits
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Mix dry ingredients together.
  • Cut in butter.
  • Stir in cheddar cheese.
  • Add the beaten egg and the milk.
  • Drop onto an ungreased baking sheet - about a 1/4 cup for each biscuit (I use an ice cream scoop).
  • Bake for 15-17 minutes until golden brown.

Questions & Replies

  1. How did you get the biscuits so brown as in picture?
     
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Reviews

  1. Great biscuits. Made for I Went to Market.
     
  2. These are extremely nice considering they are gluten-free! They have a lovely cheesy taste and are really good for spreading with cream-cheese or some other spread. They are way crumblier and dryer than ordinary biscuits, but compared to other gluten-free baked goods, they are great! Seriously better than anything I could get in the stores here and much less expensive. I only used 1/2 cup milk, so that I could pat down and cut out my biscuits. That worked really well and I ended up with 8 big ones. THANKS SO MUCH for sharing this great recipe with us, LARavenscroft! Made as a big thankyou for my PAC mommy!
     
  3. I selected this recipe for the Aussie/NZ Recipe Swap #14. Was most eager to try it! Made it exactly as posted. Quick and easy to make. They were lovely to look at. Wonderful smell. The texture was perfect. Alas the taste was not good! But, I am determined to try again. I will add more garlic powder and double the cheese. I so wanted this to be what I was so very eager to have in my gluten-free collection of recipes.
     
  4. I think the next time I make these, I'll leave out or reduce the extra baking powder. Pamela's already has some in the mix, and I think that the additional baking powder caused these to be extremely crumbly. Not so good for spreading jams... I also noticed a slight baking powder taste, but all in all... yummy! Thanks for the adaptation.
     
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