Gluten-Free Cheddar Bay Biscuits

Why You’ll Love This Recipe

If you’ve ever craved the cheesy garlic biscuits from Red Lobster, this recipe delivers that same flavor in a gluten-free, grain-free way. The tapioca flour creates a unique chewy yet fluffy texture that rivals (and may even surpass) the original. They’re simple to make, full of flavor, and a perfect appetizer, side dish, or snack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup butter
⅓ cup water
⅓ cup milk
1 tsp sea salt
2 cups tapioca flour
2 eggs, beaten
½ tsp garlic powder
½ tsp dried parsley
⅔ cup grated cheddar cheese

directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium saucepan, combine butter, water, milk, and salt. Bring to a boil, then remove from heat.

3. Stir in tapioca flour until a thick paste forms. Do not overmix.

4. Let the mixture sit for about 10 minutes, or until slightly cooled.

5. Stir in the beaten eggs, garlic powder, parsley, and cheddar cheese until well combined. The dough will be lumpy, similar to cottage cheese.

6. Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet.

7. Bake for 20–25 minutes, or until the biscuits are puffed and golden brown.

8. Serve warm.

Servings and timing

This recipe makes about 12 biscuits.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a little heat.

• Herb Blend: Use Italian seasoning or fresh chopped chives in place of parsley.

• Cheese Swap: Try shredded mozzarella, pepper jack, or Parmesan for different flavors.

• Dairy-Free Version: Replace butter with coconut oil and use dairy-free cheese and milk.

• Mini Bites: Scoop smaller portions for bite-sized party snacks.

storage/reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For longer storage, freeze in a sealed bag or container for up to 2 months.
To reheat, warm in a 300°F oven for 8–10 minutes or microwave for 15–20 seconds until heated through.

FAQs

What makes these biscuits gluten-free?

They use tapioca flour instead of wheat flour, making them naturally gluten-free.

Can I make these dairy-free?

Yes, swap in dairy-free cheese, plant-based milk, and a butter substitute.

Do these taste like Red Lobster’s Cheddar Bay Biscuits?

They have a very similar cheesy, garlicky flavor but with a slightly different (chewier) texture.

Can I prepare the dough ahead of time?

It’s best to bake them right after mixing, but you can store the cooked biscuits and reheat later.

Why does the dough look lumpy?

That’s normal—the mixture will look like cottage cheese but bakes up fluffy and delicious.

Can I use almond flour instead of tapioca flour?

No, tapioca flour gives these biscuits their signature chewy texture that almond flour can’t replicate.

How do I keep the biscuits light and airy?

Avoid overmixing the dough, especially after adding the eggs and cheese.

Can I make these in a muffin tin?

Yes, but the texture will be slightly different since the dough won’t spread the same way.

What’s the best cheese to use?

Sharp cheddar gives the strongest flavor, but you can experiment with other cheeses you enjoy.

Can I freeze these biscuits?

Yes, they freeze well. Reheat straight from frozen in the oven until warm.

Conclusion

Gluten-Free Cheddar Bay Biscuits are a flavorful, cheesy, and savory treat that everyone can enjoy—whether or not they’re avoiding gluten. With their simple ingredients and quick prep, they make a fantastic side dish or snack. Try them warm from the oven, and you’ll see why they’re a favorite twist on a classic.