These gluten free cheddar bay biscuits are a flavorful, tender, and easy addition to almost any meal. Inspired by the well-known Red Lobster-style biscuits, this homemade version is made without gluten or dairy, yet still delivers the savory cheddar, garlic, parsley, and buttery flavor people love. Use this recipe when you want a simple dinner bread that feels special, tastes impressive, and comes together with everyday baking steps.
If you remember warm cheddar bay biscuits being the best part of a restaurant meal, this gluten free version brings that same comfort home. The biscuits are soft inside, lightly crisp around the edges, and finished with a dairy free buttery topping made with garlic and dried parsley. They are rich, savory, and satisfying without being complicated. Best of all, they do not taste like a compromise, so they are a great option for gluten free and dairy free eaters as well as anyone who simply loves a warm, cheesy biscuit.
Table of Contents
Looking for more gluten free rolls to serve with dinner? Try soft dinner rolls, sourdough-style bread rolls, or buttery crescent rolls for another homemade bread option.
Why this recipe is the best
Some breads are meant to sit quietly beside dinner, but these gluten free cheddar bay biscuits tend to steal the spotlight. They are easy enough for a weeknight, yet flavorful enough for guests. The combination of garlic powder, dairy free cheddar, melted vegan butter, and parsley gives every bite a warm, savory finish.
- They are tender and flavorful, with a texture that does not feel dry or crumbly.
- The prep time is only 15 minutes before chilling and baking.
- The recipe makes about 10 to 12 biscuits, depending on the scoop size you use.
- They pair well with soups, salads, pasta, roasted vegetables, seafood-style meals, and holiday dinners.
- The buttery garlic topping makes them taste fresh, rich, and restaurant-inspired.
Ingredients & substitutions
- Gluten free flour mix – Use the gluten free flour mix tested for this recipe. Other flour blends may work, but they have not been tested here.
- Granulated sugar – The sugar helps balance the savory flavors and does not make the biscuits taste sweet.
- Baking powder – Baking powder is necessary for lift and should not be omitted.
- Xanthan gum – This helps support the biscuit structure. Psyllium husk powder may be used as an alternative if you prefer not to use xanthan gum.
- Garlic powder – Garlic powder gives the biscuits their classic savory flavor and is also used in the topping.
- Salt – Salt enhances the overall flavor. It may be omitted if needed for a low-salt diet.
- Cayenne pepper – A small amount adds subtle warmth without making the biscuits overly spicy.
- Vegan sour cream – Vegan sour cream adds moisture and tenderness to the dough.
- Vegan butter – Melted vegan butter is used in both the biscuit dough and the topping.
- Shredded vegan cheddar cheese – Use shredded vegan cheddar for the classic cheddar biscuit flavor.
- Dried parsley – Dried parsley adds color and flavor to the buttery topping.
Exact measurements and full instructions are listed in the recipe card below.
Note about xanthan gum
If you do not have xanthan gum or prefer not to use it, psyllium husk powder is a good option for this recipe. Chia seeds and flaxseed meal can work in some gluten free baking, but they may not give these biscuits the same height.
Gluten Free Cheddar Bay Biscuits step by step
Step 1: In a large bowl, whisk together the gluten free flour mix, sugar, baking powder, xanthan gum, garlic powder, salt, and cayenne pepper.
Step 2: In a small bowl, stir together the vegan sour cream and melted vegan butter.
Step 3: Pour the wet mixture into the dry ingredients and stir with a sturdy spoon until the dough comes together.
Step 4: Add the shredded vegan cheddar cheese to the biscuit dough.
Step 5: Fold in the cheese with a rubber spatula until evenly distributed.
Step 6: Use a large scoop to portion the dough onto a parchment-lined baking tray. The recipe makes about 12 medium biscuits. Refrigerate the tray for 30 minutes.
Baking & serving
Step 7: Near the end of the chill time, preheat the oven to 425F. Bake the biscuits for 17 to 21 minutes, or until they are golden brown.
Step 8: Mix the topping ingredients in a small bowl and brush the mixture over the warm biscuits. Serve immediately for the best flavor and texture.
Pro tips for making these cheddar biscuits
1. Weigh the flour mix
For the most accurate results, weigh the gluten free flour mix instead of relying only on cup measurements. Gluten free flour can settle in the package, and measuring by weight helps keep the dough consistent.
2. Refrigerate the biscuits
Do not skip the chill time. Refrigerating the scooped dough helps the biscuits hold their shape in the oven, so they bake taller instead of spreading too quickly as the butter and cheese warm up.
3. Choose your scoop size
The final number of biscuits depends on the scoop you use. A larger scoop makes fewer, bigger biscuits, while a smaller scoop makes more bite-size biscuits. Keep the portions similar so they bake evenly.
4. Serve the biscuits warm
These gluten free cheddar bay biscuits are best when served warm from the oven. If you are making them for dinner, try to time the baking so they are ready just before the meal is served.
Gluten Free Cheddar Bay Biscuits FAQs
Store leftover biscuits in an airtight container at room temperature. For the best texture, enjoy them warm.
Chilling is not recommended to skip. The dough needs time to firm up so the biscuits bake tall and hold their shape.
Yes. This recipe uses vegan sour cream, vegan butter, and shredded vegan cheddar cheese, making the biscuits both gluten free and dairy free.
Other bread recipes you may like
If you enjoyed this gluten free cheddar bay biscuits recipe, save it for your next dinner, holiday meal, or cozy weekend baking project.
Gluten Free Cheddar Bay Biscuits: Dairy Free & Perfectly Seasoned
Ingredients
- 260 grams gluten free flour mix, about 2 cups
- 15 grams granulated sugar, about 1 tablespoon
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup vegan sour cream
- 1/2 cup vegan butter, melted
- 1 cup shredded vegan cheddar cheese
Topping
- 3 tablespoons vegan butter, melted
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
Instructions
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Line a baking sheet with parchment paper and set it aside.
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In a large bowl, whisk together the flour mix, sugar, baking powder, xanthan gum, garlic powder, salt, and cayenne pepper.
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In a small bowl, stir together the vegan sour cream and melted vegan butter.
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Pour the wet mixture into the dry ingredients and stir with a sturdy spoon until combined.
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Fold in the shredded vegan cheddar cheese with a rubber spatula.
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Use a large scoop to portion the dough onto the prepared baking tray. The dough should make about 12 medium biscuits.
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Refrigerate the tray for 30 minutes.
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Toward the end of the chill time, preheat the oven to 425F. Bake for 17 to 21 minutes, or until golden brown.
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In a small bowl, combine the topping ingredients. Brush the mixture over the warm biscuits.
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Serve warm.
Notes
- Use the gluten free flour mix tested for this recipe. Other brands may work, but they have not been tested.
- Do not omit the baking powder.
- The sugar balances the flavor and does not make the biscuits sweet.
- The seasonings are important for the classic cheddar bay biscuit flavor.
- Xanthan gum helps the biscuits hold their structure. A suitable replacement may be used if preferred.
- Vegan sour cream, vegan butter, and shredded vegan cheddar keep this recipe dairy free.
- Chilling the dough before baking helps the biscuits bake taller and prevents excess spreading.
- For the best texture and flavor, serve the biscuits warm.
Nutrition
| Carbohydrates: 24g
| Protein: 3g
| Fat: 14g
| Sodium: 373mg