GF "Cheddar Bay" Biscuits
Authors Note
I made this recipe for a video taste testing the gluten-free Red Lobster Cheddar Bay biscuit mix. They turned out great and I decided to write it up and share it. The Ultimate GF Buttermilk Biscuits recipe this is based on includes a video with much more detailed instruction if you need it!
Biscuit Mix
320g prepared biscuit mix or;
80g potato starch ( ~ 1/2 Cup )
80g superfine white rice flour ( ~ 1/2 Cup )
80g white rice flour ( ~ 1/2 Cup )
30g tapioca starch ( ~ 1/4 Cup )
16g whey protein concentrate ( ~ 2 Tbsp )
4g psyllium husk powder ( ~ 1 tsp )
1 Tbsp double acting baking powder ( 14g )
1/2 tsp baking soda ( 2.5g )
2 tsp Diamond Crystal kosher salt ( 1 tsp table salt, 6g )
1 tsp sugar ( 4g )
Fats / Buttermilk / Herb Blend
6 Tbsp cold shortening, cut into pats ( 72g )
3 Tbsp cold butter, cut into pats ( 42g )
4oz sharp cheddar, shredded ( ~ 1 Cup )
1 Cup cold buttermilk ( 240g )
2 Tbsp melted butter for brushing tops of biscuits
1/2 tsp dried parsley
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Diamond Crystal kosher salt ( for table salt use ½ as much )
Step One
Prep the oven and mix
320g prepared biscuit mix or;
80g potato starch ( ~ 1/2 Cup )
80g superfine white rice flour ( ~ 1/2 Cup )
80g white rice flour ( ~ 1/2 Cup )
30g tapioca starch ( ~ 1/4 Cup )
16g whey protein concentrate ( ~ 2 Tbsp )
4g psyllium husk powder ( ~ 1 tsp )
3g xanthan gum ( ~ 1 tsp )
1 Tbsp double acting baking powder ( 14g )
1/2 tsp baking soda ( 2.5g )
2 tsp Diamond Crystal kosher salt ( 1 tsp table salt, 6g )
1 tsp sugar ( 4g )
Preheat the oven to 450 degrees (230c).
Place a piece of parchment paper on a baking sheet.
Add prepared biscuit mix to a medium bowl.
If you are not using prepared biscuit mix, whisk to combine all biscuit mix ingredients in a medium bowl. You want to make sure everything is evenly mixed together. In particular you want the xanthan gum evenly distributed.
Step Two
Work in the fats
6 Tbsp cold shortening, cut into pats ( 72g )
3 Tbsp cold butter, cut into pats ( 42g )
4oz sharp cheddar, shredded ( ~ 1 Cup )
Add cold shortening and cold butter to the bowl.
Use a pastry cutter (or your fingers) to work the fat into the dry mix. Stop occasionally to scrape any fat stuck to your pastry cutter back into the bowl. Continue until no large pieces of fat remain, the largest pieces should be roughly pea sized.
Use your hands to toss in the shredded cheese distributing it in the flour.
Step Three
Bring a shaggy dough together
1 Cup cold buttermilk ( 240g )
Add 1 Cup cold buttermilk to the bowl of dry biscuit mix. Use a rubber spatula or bench scraper to scrape down the sides of the bowl and fold the mix back towards the center of the bowl. Continue working around all sides of the bowl until nearly all of the dry mix has been incorporated into a shaggy and slightly sticky dough.
Step Four
Preparing and shaping our dough
Turn the dough out onto a lightly floured surface. You can use more biscuit mix or another GF flour for this. Dust your hands and lightly dust the top of the dough. Use additional flour whenever the dough or the counter starts to feel sticky.
Using your hands, gently bring the dough together into a rough circle. Then press the dough down into the counter in an even layer approximately 2 inches (5cm) thick.
Using a bench scraper, fold the dough in half onto itself. Use your hands to press the dough out again to about 2 inches (5cm) thick. If there are dry/loose bits of dough falling off around the edges, place them on top of the dough and press them down.
Repeat this process of pressing the dough out with your hands, and folding in half. I generally do this 3-5 times in total until the dough comes together. You will know the has come together because the moisture in the dough will be more even, there won’t be any big dry spots in the dough or around the edges.
On your final round of pressing out the dough, we are aiming for a thickness of about 1 inch (2.5cm). Looking around the edges of the dough, use your hands to press closed any cracks you see and square up the sides.
Step Five
Cutting our biscuits
With the dough pressed out to about an inch (2.5cm) thick, it is time to cut out our biscuits. Use a well floured and sharp cutter. Re-flour the cutter between each biscuit to avoid too much sticking.
Place your biscuits on your parchment lined pan as you go. Space them about 1-2” (2.5-5cm) apart. If they are stuck to the counter, use an offset spatula or your bench scraper to get under them.
After the first round of biscuits are punched out, take the remaining dough scraps and press all of the slightly sticky cut-sides of the dough back together and into an even layer. Do another fold with your bench scraper and press the dough out to 1 inch (2.5cm) thick.
Continue reworking your scraps and cutting biscuits until you are out of dough.
Step Six
Bake, brush, and enjoy
2 Tbsp melted butter for brushing tops of biscuits
1/2 tsp dried parsley
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Diamond Crystal kosher salt ( for table salt use ½ as much )
Bake in the oven for 10-14 minutes on a middle rack. This timing will depend on how accurate the temperature of your oven is, and the size of your biscuits. You know they are done when they’ve gotten a good rise and they have a beautiful browned top.
While your biscuits bake, combine melted butter with salt and herbs. Adjust herbs and amounts to your liking.
Letting the biscuits cool for a few minutes will improve their structure. These are delicious as-is, but top/fill them to your desire! Whatever you end up doing, take some photos and come show off your work in the community!
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