Red Lobster Biscuits (Copycat)
It's so hard when you can't have your favorite iconic restaurant foods such as these Red Lobster Biscuits....salty with a punch of garlic and so tender and buttery....well, now you can!!! This is the best copycat gluten-free Red Lobster Biscuit copycat recipe I have ever tried! I hope you will enjoy it as much as I did.
Original Recipe found at glutenfreeonashoestring.com
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 2 cups (280 g.)
- cornstarch ( or arrowroot powder) - 1/4 c. (36 g.)
- baking powder - 1 tbs.
- salt - 1/2 tsp
- garlic powder (divided) - 1 tsp
- sharp yellow cheddar cheese - 6 oz. (3/4 c.)
- fresh parsley - 2 tbs.
- unsalted butter (grated) - 8 tbs. (112 g.)
- buttermilk (room temperature is preferred) - 1 cup (8 fluid oz.)
- unsalted butter (melted) - 2 tbs. (28 g.)
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, place the flour, cornstarch, baking powder, salt and 1/2 teaspoon garlic powder, and whisk together. Add the grated cheese, grated butter, and 1 tablespoon of chopped parsley, and mix. Create a well in the center of the dry ingredients and add the buttermilk. Mix gently, just until the dough begins to come together. Divide the dough into 10 equal pieces, roll each into a ball. Flatten the balls just a little bit (about 3/4 of an inch thick) and place about 2-inches apart from one another on the prepared baking sheet. Place the biscuits in the freezer to chill until firm (about 10 minutes).
- Remove the baking sheet from the freezer. Add the remaining 1/2 teaspoon garlic powder and remaining 1 tablespoon chopped parsley to the 2 tablespoons of melted butter, and mix to combine.
- Using a pastry brush, brush the tops and sides of the chilled biscuits with the garlic butter. Place the baking sheet in the center of the preheated oven and bake until firm to the touch, brown on the underside and lightly golden brown on top (about 20 minutes).
- Remove from the oven, and allow to cool for 5 minutes before transferring to a wire rack to cool completely.