Thursday, February 21, 2008

Gluten Free Cheddar Garlic Biscuits (A GF Master Mix Recipe)

Red Lobster used to be one of my all time favorite restaurants. When I was growing up, occasionally during summer break, my parents would take my sister and I to lunch at Red Lobster... I LIVED for those cheddary garlic biscuits that they served. I think could still eat a whole basket if it were placed in front of me. Just the aroma of that buttery, salty, cheesy, garlicky goodness makes my mouth water!

We don't visit Red Lobster much anymore, in fact, I can't remember the last time I went... but I still remember those little cheesy biscuits.

This recipe is so super easy I'm a little embarrassed to share it! You will LOVE these biscuits. There are infinite varieties on how you could make and serve them. I've served these biscuits with soup, I've made them without garlic to go with breakfast, I've left out the cheese and garlic entirely and added cinnamon and raisins instead... the list is endless!

If you miss a good biscuit and are short on time... try this recipe. These drop biscuits are really fabulous. They are light and fluffy, cheesy and buttery! So tasty!! Even picky Michael loves them!! I am so delighted with the results of my newly created GF Master Baking Mix. It rises well, it tastes delicious, and it has worked wonderfully in every recipe that I have used it in. Please stay tuned because more excellent recipes using this mix are coming!

I have made these biscuits so that they are lower in fat and calories than normal biscuits. They are definitely "Weight Watcher" friendly at only 2 pts. per biscuit! You can certainly add more butter or cheese if you aren't watching your waistline!

I hope you'll give these delicious little drop biscuits a try and tell me what you think!

Gluten Free Cheddar Garlic Drop Biscuits
(similar to Red Lobster's Cheddar Bay Biscuits)

2 WW pts. per serving
6 servings

1 1/4 cup GF Master Baking Mix
1/3 - 2/3 cup skim milk -or- water
1/3 cup shredded sharp cheddar cheese
1 1/2 tsp. butter, melted
1/2 tsp. powdered garlic (or 1 garlic clove, crushed)
1/4 tsp. salt

Preheat oven to 350 degrees. In a medium sized bowl stir together GF Master Baking Mix and water or milk. Begin with 1/3 cup milk and slowly add more milk if necessary (if it is TOO thick, you'll want to add a little more!) Stir in shredded cheddar. Drop by large spoonfuls onto a greased baking sheet. Mix together melted butter, garlic powder (or crushed garlic), and salt. Brush over tops of drop biscuits. Bake at 350 degrees for 10-15 minutes until biscuits are golden brown. Serve immediately and enjoy!

For a printer friendly version, click here.

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  1. hoorah! i was just talking with a friend about Red Lobster biscuits on Tuesday, which is odd because i don't know the last time I've had a conversation about Red Lobster. I'm hungry and annoyed with my non-napping toddler so maybe i'll go make these for comfort...

  2. looks so good and reminded me of Red Lobster too!

  3. They look wonderful

  4. Those look wonderful! I have just been diagnosed with Celiac and have started a blog about it. I am looking for helpful information, new friends who deal with this, and any other related issues. Please stop by!

  5. Just made these tonight and they are absolutely amazing! When I found out I was wheat intolerant eight months ago, I literally cried over the fact that I couldn't have Red Lobster cheddar biscuits anymore! Even my non-wheat free fiance loved them- he ate six :) Thank you so much for this recipe!

  6. Back when I still ate gluten, a girlfriend and I used to go to Red Lobster for coffee and biscuits. No dinner, just a basket of biscuits. I haven't been to Red Lobster since I went gluten free because I doon't think I could resist! These biscuits are a very good substitute! thank you!

  7. I make a similar recipe casein- and gluten-free by substituting "Follow Your Heart" vegan cheese for the cheddar. My son *loves* these biscuits with the nacho cheese flavor cheese!

    Thanks for the great recipes.


  8. Hi there! I'm just stopping by to say I love your blog. My friend was just talking to me about how she feels so much better since she stopped eating gluten and suggested I do the same. Your blog is great and this recipe looks awesome.

  9. Hi Carrie!
    I am loving your master mix (the pancakes don't even taste gluten-free!!), and I have a question. I tried to make the biscuits from the master mix last night, and they didn't turn out right. I baked at 350 for 15 min, and they still didn't look done. I put them back in for another 30 min, still no luck. Up'd the temperature to 375 and cooked another 30 min until they were officially brick bats. They never got brown and even though the outside was as hard as a rock, the inside was still gummy. I put 2/3 c. water in since only 1/3 c. looked way too dry (and crumbly). Any suggestions? I really want to get this to work!