If you miss the taste of cheddar bay biscuits while following a gluten free diet, then you’re going to love this gluten free biscuit recipe! These crispy on the outside, tender on the inside almond flour biscuits are the cheesy, buttery treat you’ve been missing.

WHY I MADE THESE GLUTEN FREE BISCUITS

Biscuits are one of my favorite breakfast items, and probably one of my all-time favorite bread items, and now these gluten free biscuits have joined that list. If it’s brunch time and I see biscuits on the menu, I’m going to give them a try. I think it’s because I spent part of my childhood in Georgia where biscuits were a go-to breakfast item every morning. Even now, I still love them.

But, if you’ve been following me for a while you’ll know that I’ve been avoiding gluten these days just because I’ve noticed how much better I feel without it (which isn’t always a bad thing — I did end up developing these Gluten Free Focaccia Muffins after all!). It’s both a happy and a sad feeling. I’m happy that I know what I have to do in order to feel my best, but I’m sad at the idea of giving up something that I love so much. Biscuits, of course, being one of those things.

Never being one to turn down a challenge, I decided to try my hand at making gluten free biscuits, but not just regular gluten free biscuits–I wanted them to be Cheddar Bay style, like what you’d get at Red Lobster. And that’s exactly what I did here, and I couldn’t be happier with the end result!

MY GLUTEN FREE BISCUITS RECIPE

The full recipe and step-by-step instructions are below, but here’s the gist on how to make it:

• Grate the frozen butter and place in the freezer to keep it cold.
• Mix together the almond flour, baking powder, sugar, garlic, cayenne, and salt.
• Add the frozen butter to the almond flour mixture, and gently mix it together until the butter is evenly distributed and the flour resembles sand.
• Fold in the cheese. Add the greek yogurt, and fold just until the dough forms.
• Dump the dough onto a lightly almond-floured surface. Lift the top half of the dough and fold it in half on top of the bottom half, like an envelope. Turn the dough 90 degrees clockwise. Repeat the folding and turning step about four times.
• Cut the dough into rectangles.
• Brush the tops of the biscuits with a bit of milk. Bake the biscuits in the oven for about 20 – 25 minutes, until golden brown on all sides.
• Brush the tops of the baked biscuits with the garlic butter topping. Cool on the baking sheet, and enjoy warm.

GLUTEN FREE BISCUITS KEY INGREDIENTS

• frozen butter
• almond flour
• baking powder
• sugar
• garlic powder
• cayenne
• salt
• cheddar cheese
• greek yogurt
• parsley

HOW LONG DO THESE CHEDDAR BAY BISCUITS TAKE TO MAKE?

Start to finish, expect to enjoy these tender biscuits about 55 minutes after you start making them.

• Prep time: 15 minutes
• Rest time: 15 minutes
• Bake time: 25 minutes

HOW TO STORE THESE CHEDDAR BISCUITS?

Allow the biscuits to cool completely, and then store leftovers in an airtight container for about 3-4 days. Reheat in the air fryer at 400 F for about 5-10 minutes to get those crispy edges again!

I haven’t yet tried freezing and reheating this biscuits, but if you give it a go let me know how it turns out!

GLUTEN FREE CHEDDAR BAY BISCUITS FAQ

1. Do you have to use frozen butter?

Frozen butter is not essential for this recipe, but it is recommended to get that buttery, savory biscuit-y texture that we all know and love.

Ice cold butter is the key to tender and flakey biscuits! If you’re short on time or want to simplify this step, then you can just cube refrigerated butter into small pieces and continue with the rest of the recipe.

2. Are these cheddar bay biscuits actually healthy?
These biscuits are a lighter alternative to traditional cheddar bay biscuit recipes. They’re made with almond flour instead of refined flour, use less butter overall, and include Greek yogurt for added protein—without sacrificing flavor or that classic cheesy, garlicky taste.

3. Are these biscuits gluten-free?
Yes! This recipe uses almond flour instead of traditional flour.

4. Can I use a different cheese?
Absolutely! Sharp cheddar gives the traditional cheddar bay flavor, but Colby Jack, Monterey Jack, or a sharp white cheddar also work well. Just make sure it’s freshly grated for the best taste and texture.

5. How should I store leftovers?
Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to get them nice and crisp again.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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