This is one of my favorite recipes and it's gluten free!

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
12
Yield:
12 biscuits
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Biscuits:
Brushing:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

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  • Whisk flour, baking powder, salt, 1 teaspoon parsley, onion powder, and 1/2 teaspoon garlic powder together in a bowl. Add milk and vegetable oil; stir until smooth. Mix in Cheddar cheese until dough is combined. Roll dough into 2-inch balls and place 2-inches apart on prepared baking sheet.

  • Bake in the preheated oven until golden brown, 10 to 12 minutes.

  • Stir 1/4 cup parsley, melted butter, and 1/2 teaspoon garlic powder together in a bowl. Brush butter mixture onto hot biscuits; let biscuits cool 10 to 15 minutes.

Cook's Note:

You may use 2% milk instead of whole milk, but they won't be as creamy.

Nutrition Facts

186 calories; protein 4.6g 9% DV; carbohydrates 18g 6% DV; fat 11.6g 18% DV; cholesterol 13.9mg 5% DV; sodium 343mg 14% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/23/2016
These turned out great, but I used regular flour. For brushing, I would, next time, use half the parsley flakes and 3 Tablespoons butter. It was too much parsley for the topping, in my opinion Otherwise I thought they were very good. Read More
(4)

Most helpful critical review

Rating: 2 stars
01/14/2015
Did not like the flavor of these biscuits at all tasted like gluten free flour. Read More
(1)
17 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
02/23/2016
These turned out great, but I used regular flour. For brushing, I would, next time, use half the parsley flakes and 3 Tablespoons butter. It was too much parsley for the topping, in my opinion Otherwise I thought they were very good. Read More
(4)
Rating: 4 stars
06/24/2016
I have celiacs disease so in my opinion these were awesome! I served with a meal that had crab legs as the main dish so they paired perfectly! They were a bit more dense than what I remember the real Red Lobster biscuits being but with gluten free flour (and depending what blend you use) that is to be expected. Read More
(3)
Rating: 2 stars
01/14/2015
Did not like the flavor of these biscuits at all tasted like gluten free flour. Read More
(1)
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Rating: 5 stars
08/10/2015
These were great!! We all thought that they we good. I used the "Namaste Perfect Flour Blend" and they turned out right. They were slightly dry but I thought it made them taste better. The one thing that I won't do next time is the brushing. It made a great big parsley mush. But the biscuits taste great without it. Read More
(1)
Rating: 2 stars
01/28/2016
These were dry crumbly and awful. Read More
Rating: 4 stars
02/03/2015
Not Red Lobster but good enough to eat! Read More
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Rating: 1 stars
06/15/2015
I did not like this recipe at all. One cup of liquid was not enough -- I couldn't even roll the dough into balls. I added more liquid and I could make the dough stick together but they cooked that way. I flattened the next batch and they stayed that way. No rising. This recipe definitely did not work for me. Read More
Rating: 4 stars
03/06/2020
I made these for dinner last night and they were liked by all. The only problem is they turned out a little gummy in the center. I had to add more milk( about a full cup). next time I try these i will add some baking soda as well. Still good for gluten free. my son-in-law is gluten intolerant and he loved them. Read More
Rating: 3 stars
10/28/2018
I followed the recipe but was disapointed with the result. My biscuits turned out very dense and hard. Very good flavor though. Good for dipping in stew. Read More