Gluten Free Red Lobster Biscuits

Ever been sitting at Red Lobster, face-deep in their heavenly biscuits, only to remember your gluten sensitivity with a sudden pang of regret? Or maybe you’re just craving that cheesy, garlicky goodness without wanting to put on real clothes and venture into society? I’ve got you covered with these ridiculously good gluten-free copycat Red Lobster biscuits that’ll make you question why you ever bothered with the restaurant version in the first place.

Why This Recipe is Awesome

Let’s be real—gluten-free baking often turns out like edible hockey pucks that make you question your life choices. Not these bad boys. These biscuits are so close to the original that your gluten-eating friends will be suspicious when you tell them they’re safe. Plus, they take less than 30 minutes from “I’m hungry” to “I’m in heaven,” which means you’ll spend less time cooking and more time stuffing your face. That’s what we call a win-win situation.

Ingredients You’ll Need

For about 8-10 biscuits (or 4 if you’re me with zero self-control):

• 2 cups gluten-free all-purpose flour blend (with xanthan gum, or you’ll be in texture purgatory)
• 1 tablespoon baking powder (yes, a whole tablespoon—don’t wimp out)
• 1 teaspoon sugar (trust me, it needs this)
• 1 teaspoon garlic powder (minimum—I won’t judge if you add more)
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional, but adds that “what’s that flavor?” magic)
• 1 cup sharp cheddar cheese, freshly grated (pre-shredded has anti-caking agents and we’re not about that life)
• ½ cup cold butter, cubed (like, actually cold—straight from the fridge cold)
• ¾ cup cold buttermilk (regular milk with a splash of lemon juice works in a pinch)
• For the garlic butter topping (the reason we’re all here):
• 3 tablespoons melted butter
• ½ teaspoon garlic powder
• 1 teaspoon fresh parsley, chopped (or ½ teaspoon dried if you’re not feeling fancy)
• Pinch of salt

Step-by-Step Instructions

1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper because scrubbing baked cheese is nobody’s idea of fun.
2. In a large bowl, whisk together the gluten-free flour, baking powder, sugar, garlic powder, salt, and cayenne pepper. This is your dry mix dream team.
3. Add the cold butter cubes to your flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until it resembles coarse crumbs. Do not use your warm hands unless you want flat biscuits that make you cry.
4. Stir in the grated cheddar cheese. Make sure it’s evenly distributed—cheese pockets are fantastic but cheese-less pockets are just sad.
5. Pour in the cold buttermilk and stir just until combined. The dough will be sticky and shaggy, kind of like my hair on Monday mornings.
6. Drop spoonfuls of dough onto your prepared baking sheet. Aim for about 1/4 cup per biscuit. Keep them rustic-looking—we’re going for “homemade charm,” not “Martha Stewart perfection.”
7. Bake for 12-14 minutes until golden brown on top and around the edges.
8. While they’re baking, mix all the garlic butter topping ingredients in a small bowl.
9. As soon as those beauties come out of the oven, brush the tops generously with the garlic butter mixture. Be aggressive with it—this isn’t the time for moderation.
10. Let cool for approximately 30 seconds because who are we kidding? You’re going to burn your mouth eating them immediately anyway.

Common Mistakes to Avoid

Let’s save you from yourself with these pro tips:

• Using warm butter: Cold butter creates steam pockets that make your biscuits fluffy. Room temperature butter = sad, flat disappointments.
• Overmixing the dough: Mix just until combined unless you’re trying to create edible weapons.
• Using a gluten-free flour without xanthan gum: This is like trying to build a sandcastle without wet sand. It just falls apart, and then you’re sad.
• Skimping on the cheese: More is more here, people. This isn’t the place to start your diet.
• Forgetting the garlic butter topping: That would be like watching a movie without the ending. Technically possible, but why would you do that to yourself?

Alternatives & Substitutions

Life happens, pantries get empty, so here are your backup plans:

• Dairy-free? Use cold coconut oil instead of butter and your favorite dairy-free cheese. Will it be exactly the same? No. Will it still be delicious? Absolutely.
• No buttermilk? Mix ¾ cup regular milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. Boom—fake buttermilk that works just fine, tyvm.
• Different cheese options: Pepper jack adds a nice kick, or go fancy with a gruyère-cheddar blend. IMO, as long as it melts well, you’re in business.
• Herb variations: Add a teaspoon of dried herbs like rosemary or thyme to the dough for an herbaceous twist that makes you seem way more sophisticated than you actually are.

FAQ (Frequently Asked Questions)

Can I make the dough ahead of time?
You can mix the dry ingredients ahead of time, but once you add the wet ingredients, it’s a race against the clock. Baking powder starts working immediately, so unless you want biscuit pancakes, bake them right away.

Will these taste exactly like Red Lobster’s biscuits?
They’re pretty darn close! The main difference is that you’re not eating them while wearing uncomfortable pants in a dimly lit restaurant, which actually makes them better.

How do I store leftovers? (As if there will be any…)
In the unlikely event you have self-control, store them in an airtight container at room temperature for 1-2 days. Reheat in the oven for 5 minutes at 350°F to resurrect that fresh-baked glory.

Can I freeze these?
Yes! Freeze the baked biscuits, then reheat from frozen in a 350°F oven for about 10 minutes. Or freeze the unbaked dough balls and add a few minutes to the baking time when you’re ready to enjoy.

My biscuits spread too much. What went wrong?
Your butter probably got too warm. Next time, try popping the shaped dough in the freezer for 5 minutes before baking, or just accept your delicious biscuit puddles for what they are.

Final Thoughts

There you have it—gluten-free biscuits that don’t taste like the cardboard box they came in. They’re cheesy, garlicky, buttery little clouds that’ll make you forget you ever had to give up gluten in the first place. Make these for your gluten-free friends and watch them tear up with gratitude, or just hoard them all for yourself—I’m not here to judge your biscuit ethics. Now go forth and bake with the confidence of someone who just saved $15 plus tip at Red Lobster!