Copycat ‘Cheddar Bay Biscuits’ {gluten free, vegan}

Copycat 'Cheddar Bay Biscuits' #glutenfree #vegan | The Gluten Free Vegan

Everything tastes better with garlic butter. Amirite?!

I’m finally able to find the Bisquick Gluten Free locally. I don’t usually rely on mixes or flour blends but I decided to give the Bisquick Gluten Free a try. Overall I have to say it was pretty decent for quick recipes that you want to throw together – like these copycat biscuits.

Something to note though, I really don’t think it measures cup-for-cup straight across like the regular Bisquick does. I tried following the biscuit recipe I have been using for years with this stuff and I ended up having to add a ton more liquid to the mix – resulting in a TON more biscuits the first time testing it.

Gluten Free Bisquick Mix | The Gluten Free Vegan

The ingredients for Bisquick Gluten Free seem pretty straight-forward – rice flour, sugar, leavening (baking soda, baking powder), potato starch, salt and xanthan gum – and I’m sure I could throw those ingredients together at home and make it work just fine, but I just haven’t yet. I’ll add that to my long to-do list.

Ummm, so Steve said he didn’t get to eat the biscuit you left for him yesterday after work, and his sister took the lunch he had made for today, so ummm …

Yes, I’ll make Steve some more biscuits.

The only thing I really want to make with the Bisquick Gluten Free is a gluten-free and vegan copycat recipe for Cheddar Bay Biscuits from Red Lobster. I really don’t care about anything else biscuity other than these. Okay, maybe dumplings would be good too.

This batch will make up 6 rather large biscuits. For Levi and I, that’s more than enough for a nice accompaniment to soup or stew or salad or anything. Yeah, they’re that good. For Levi and Steve, well let’s just say that I doubled the batch and had one to myself. I guess they were a hit.

One 454 g size box will make up 2 1/2 batches of this biscuit recipe. That is to say, it contains about 2 1/2 cups of ‘variety baking mix’ as it’s so aptly described on the box.

Copycat Cheddar Bay Biscuits #glutenfree #vegan | The Gluten Free Vegan

The speed that this comes together is unbelievable. It’s basically so easy that it makes no sense to not make these. (That sentence made no sense.) Basically, just go make these because in 3 minutes you’ll have it all together and ready to bake for 18 minutes before drizzling with tasty garlic butter.

Get in my mouth right now biscuits.

5.0 from 1 reviews
Copycat 'Cheddar Bay Biscuits' {gluten free, vegan}
 
Prep time
Cook time
Total time
 
This is my copycat recipe for the classic Cheddar Bay Biscuits from Red Lobster. Mine are gluten-free and vegan, using the Bisquick Gluten Free mix.
Author:
Recipe type: Baked Goods
Cuisine: Biscuits
Serves: 6 biscuits
Ingredients
  • ⅔ cup unsweetened non-dairy milk
  • 1 teaspoon lemon juice
  • 1 cup Bisquick Gluten Free
  • ¼ teaspoon garlic powder
  • 2 tablespoons vegan margarine
  • ½ cup Daiya cheddar shreds
  • 3 tablespoons vegan margarine
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Spray parchment paper with non-stick spray.
  2. Combine non-dairy milk and lemon juice in a measuring cup or small bowl.
  3. Place Bisquick Gluten Free mix and first amount of garlic powder into a medium bowl. Add first amount of vegan margarine to the bowl and cut into the flour until only a few small pea-sized pieces remain.
  4. Add Daiya cheddar shreds.
  5. Add in the non-dairy milk mixture a bit at a time, stirring to combine.
  6. Drop the batter by tablespoonfuls into six equal portions on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray, to help brown.
  7. Bake in preheated oven for 18-20 minutes until the bottoms are lightly browned.
  8. Meanwhile, microwave the second amount of vegan margarine in a small bowl. Add second amount of garlic powder and dried parsley. Brush tops of biscuits with the melted garlic butter mixture.
  9. Serve warm.

 

Hey Steve, can you even tell these are gluten-free and vegan?

They are? Does that mean they’re healthy?

Probably not.

Steve is one of our employees, Levi’s right-hand guy. He’s also a regular guinea pig who gets to test out all kinds of random baked goodies I come up with. The above conversation happens a lot.

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7 Responses to “Copycat ‘Cheddar Bay Biscuits’ {gluten free, vegan}”

  1. Amy
    March 8, 2014 at 5:13 pm #

    These were amazing! Delicious and super simple to make. They were supposed to be the side dish, but I ended up eating several of these and not having room for anything else. lol. Oops. :)

  2. Christin
    April 13, 2014 at 6:06 am #

    These were really good!!! I used soy free stick butter & 2% milk (can’t have soy milk and didn’t know if almond milk would be good). I doubled the garlic on the inside, my husband and I like garlic but I didn’t add any to the outside. I added a little parsley inside the biscuits, for color. These were perfect!!! Even my husband loved them & he had them at red lobster recently. I didn’t like missing out on something so delish. Never again! :) Thank you!!!!

  3. eleanor ritchie
    April 24, 2014 at 9:53 am #

    I tried your recipe for the cheddar bay biscuits and they were scrumptious! I didn’t have margarine, so I used butter. I didn’t have the cheese specified so I used regular shredded cheddar cheese. And lastly I baked them in a pyrex pie plate and cut them in wedges when they were baked. thanks so much for this recipe.

    eleanor

  4. Marsha
    October 4, 2014 at 10:50 pm #

    These were so good! I ate 3 of them before i even got to my soup–thank you so much!!

Trackbacks/Pingbacks

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