Gluten-Free Chesapeake Cheddar Bay Biscuits
All the buttery richness of a biscuit made gluten-free with Pamela’s Products Biscuit & Scone Mix. Prepare yourself for a Gluten-Free Chesapeake Cheddar Bay Biscuit addiction.
I’m sure you’re all familiar with the famous cheddar bay biscuits from Red Lobster, right? They’re a slightly sweet, tender biscuit with a burst of fresh herbs and spices.
Not to toot my own horn or pat myself on the back, but my gluten-free chesapeake cheddar bay biscuits are better.
Toot-toot!
Big, puffy, buttery biscuits loaded with freshly grated cheddar cheese, garlic, parsley, and, my favorite, seafood seasoning.
For the “Chesapeake” portion of these biscuits, I added a few shakes of seafood seasoning to the dough. Since Maryland is known for their steamed crabs, I always have a few tins of seafood seasoning stocked in my pantry.
The melted butter in this recipe makes for a no-fuss biscuit. Melting the butter cuts down on prep time and the amount of baking tools that you’ll need to wash later.
Yay for less dishes!
The melted butter creates more of a drop biscuit. So, no rolling pin or biscuit cutters needed.
Again, woo-hoo!
The biscuit dough comes together easily in one bowl. To make this recipe even easier, I used one (13-ounce) bag of Pamela’s Products Biscuit & Scone Mix to create the base for these biscuits. To the mixture, I stirred in garlic powder, sugar, seafood seasoning, cayenne pepper, kosher salt, fresh chives, and grated cheddar cheese. Melted butter and buttermilk are then incorporated into the dry mixture until just combined.
I used a large (1/4 cup) cookie scoop to drop dollops of dough onto a parchment-lined baking sheet. I painted the tops of the biscuits with a generous amount of melted butter, a pinch of freshly chopped parsley, and a sprinkle of garlic powder. The biscuits get baked at 450 degrees F. for 15 minutes, or until the crust is a light golden brown.
Like all biscuits, these flaky treats are best eaten straight out of the oven. If I hadn’t told you that these biscuits are gluten-free, you would have never known.
I know this because 1.) I tested them and was blown away by they’re flavor and texture, and 2.) I gave it the ol’ Squirrel test.
Here’s how the test went down. I handed Squirrel a biscuit the minute they came out of the oven. I then proceeded to stare at him while he chewed said biscuit.
No, he doesn’t think I’m weird…probably because the Jennie-makes-food-and-forces-me-to-eat-while-staring-at-me face is the norm in our house.
After he a few generous chews, I blurted out that the biscuits are gluten-free. What I got in return was, “I’m not sure what that means, but these are good.” Then he proceeded to eat three more.
If you love big, buttery biscuits full of fresh herbs and flavorful spices, these gluten-free lovelies are just what you need. If, and I mean if, you have any sitting around the next day, you can slice them in half and toast them. Or, you can smother them in sausage gravy. I prefer to eat my biscuits with a side of steamed crabs, shrimp, or a seafood boil.
Either way, you’re going to love these biscuits.
Gluten-Free Chesapeake Cheddar Bay Biscuits
Rich, buttery biscuits loaded with freshly grated cheddar cheese, garlic, parsley, and seafood seasoning.
Ingredients:
Biscuits:
1 (13-ounce) package Pamela’s Products Biscuit & Scone Mix
1 and 1/2 teaspoons garlic powder
2 teaspoons sugar
1/2 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
3 tablespoons fresh chives, chopped
1/4 teaspoon kosher salt
1 heaping cup grated cheddar cheese
1/2 cup unsalted butter, melted and slightly cooled
1 cup buttermilk
Topping:
2 tablespoons unsalted butter, melted
1/4 cup chopped parsley
1/2 teaspoon garlic powder
Directions:
Preheat oven to 450 degrees F. Line a baking sheet with parchment.
In a large bowl, add Pamela’s Biscuit & Scone Mix, garlic powder, sugar, seafood seasoning, cayenne pepper, chives, and kosher salt. Stir to combine. Fold in the cheddar cheese.
Create a well in the dry ingredients. Pour the melted butter and buttermilk in the center of the well and stir until just combined, making sure that you don’t over mix.
Using a 1/4-cup cookie scoop, drop the dough onto the prepared sheet, spacing the biscuits 3 inches apart. Brush the tops of the biscuit dough with melted butter. Sprinkle each biscuit with parsley and garlic powder.
Bake for 15 minutes, or until the crust is a light golden brown. Serve immediately.
Disclosure: This recipe was developed for the amazing folks at Pamela’s Products. All opinions in this here post are my own. Thank you for supporting my recipes and site while I work with brands I adore.