Gluten Free Cheddar Dinner Biscuits, a new twist on Red Lobster's Cheddar Bay Biscuits

This idea is not a new one. The internet is loaded with copycats of this recipe. Red Lobster hit pay-dirt when the started to serve this with their meals. The flavor combination of butter and garlic perfectly matches the seafood they serve (if you ask me). I had to try it out gluten free ~ I could almost hear it calling me..... ;-)

I found a few recipes to try online but was running into a few problems with the recipes. The old Gluten Free bread collapse thing reared its ugly head. The flavor was very good. Well, good as I ever had it since going gluten free anyway. It just needed to be worked on a bit. I added more flour, more cheese some spices......a little of this and a little of that.....until I finally got right. This is the recipe I want to share with you and all my friends looking for a great dinner roll / biscuit.

This was intended to be a drop biscuit recipe but it ended up being more like a roll. I guess that is what happens when you mess around with recipes ~ LOL. Im sure it would make nice biscuits if you "gently" roll out the dough being careful not to over work the batter and cut it out. I am usually making this for dinner and in a mad rush to go though all that trouble! ;-)

• 1 cup Potato Starch
• 1 cup Brown Rice Flour
• 1/2 cup Tapioca Starch
• 1/2 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Cayenne Pepper (optional)
• 1 Tablespoon Baking Powder
• 1 teaspoon Xanthan Gum
• 1/3 cup Butter
• 1/4 cup Shortening
• 3/4 cup Milk
• 1 Egg
• 1 1/2 cups shredded Extra Sharp Cheddar Cheese
• Another 1/4 cup Butter, melted and mixed with
• 1/2 teaspoon Garlic Powder
• Preheat oven to 400 degrees
• Line Baking Sheet with Silicone Baking Mat or Parchment Paper

In food processor Add Tapioca, Brown Rice Flour, Potato Starch, Salt, Baking Powder and Xanthan Gum. Blend for a few seconds to fully blend the dry ingredients.

Cut in butter and shortening and pulse a few times until butter and shortening start to develop into pea sized bits.

Add milk, egg and cheese and process until the batter forms into a ball. Batter will not be sticky and you should be able to roll it between your hands without sticking.

Scoop out an ice cream scoops worth of dough (about 1/4 cup) and gently roll into a ball with your hands. Place on cookie sheet and press down slightly. Biscuit will be about slightly less than 3/4's to 1" thick.

Bake for 15 minutes, take out of the oven and brush tops with melted butter/garlic mixture.

Continue to bake for 3 more minutes or until ever so lightly browned.

Check out these other great recipes on the web:

Life as a Plate has a Grain-Free version of this classic

This is the Robyn Ryberg version at Celiac.com