Years ago, we used to go to Red Lobster and pig out on their Cheddar Biscuits. Unfortunately, when we had to start eating gluten-free, we had to say “Goodbye” to those yummy bites of heaven.
Thankfully, I found this recipe – all I have to do is substitute GF flour for regular, and we’re off to the races! These are a perfect accompaniment to just about any meal, but they are especially good for picnics or summer get-togethers – just plan on making an extra batch to keep at home, because there won’t be any leftovers!
Red Lobster’s Cheddar Biscuits
2 cups all-purpose flour (or gluten-free flour mix)
2 teaspoons baking powder
1/4 teaspoon garlic salt
6 tablespoons cold butter, cut in small cubes
1 cup shredded cheddar cheese
3/4 cup buttermilk, ice cold
3 tablespoons melted butter
1/2 teaspoon dried parsley
rounded 1/4 teaspoon garlic salt
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl whisk together the flour, baking powder and salt.
3. Use a pastry blender or 2 knives used scissor fashion to cut in the butter until small pea-sized crumbs form.
4. Add the cheese and toss until coated with flour.
5. Add the buttermilk and stir until just combined – don’t overmix. Drop by 1/4 cupful onto the baking sheet about 2 inches apart.
6. Bake 14 – 16 minutes until golden around the edges.
Meanwhile, in a small bowl combine melted butter with parsley and garlic salt.
Remove the biscuits from the oven and brush butter generously over the tops while hot. Best served warm.
Gluten free was just discovered fifteen years ago, about the same time we discovered the killer allergy to nuts. Now I know why in the sixties I had to step over all those dead kids on the way to school.
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In hindsight, they may have been trans.
Gluten free has been known about for a long, long time – I remember reading about a flour-free diet which had to be followed by people who had a certain disease way back when I was a kid (I’m almost 60 now). Those folks had it ROUGH!
Our youngest daughter was diagnosed with that disease – Celiac Disease – in 2008. She has Down syndrome, and that population’s occurrence of CD is about 1 in 12, as opposed to the general population’s occurrence of 1 in 133. I happen to have a wheat allergy, so I have to eat GF as well. I didn’t know that until our daughter’s diagnosis, but my health improved immensely once I changed my diet (and I will have to be on this diet for the rest of my life).
Much more is known medically about CD and gluten sensitivity today than ever before, and thank goodness. And thank goodness for the folks who have worked with doctors and the food industry to bring more options to those of us who do have to eat gluten free – I am forever grateful to them!
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Do you make your own gluten-free flour mix, or buy it?