These Almond Flour Biscuits are made using just 6 ingredients along with a flavorful seasoning to create a flaky, cheesy biscuit that's buttery in taste. If you love Red lobster cheddar bay biscuits, this is recipe for you. Irresistibly good!
I wanted an easy light, flaky, tender and buttery almond flour biscuit but without any folding and shaping. Red Lobster's cheddar bay biscuits was the answer!
No Red Lobster meal is complete without a side of the ultra famous warm, cheesy baked starter. They are complimentary and brought to every table. Some patrons go to Red Lobster solely for those lighter than air, cheesy garlic butter biscuits.
They are not your classic rolled style like the cream biscuits but instead are southern-style drop biscuits. Drop biscuits are wetter with more liquid, don't rise as much, and are always coarser in appearance and texture.
Fun fact: They were supposedly first introduced as 'Freshly baked, hot cheese garlic bread', the name was later changed to "Cheddar Bay" to reflect the seaside atmosphere of Red Lobster restaurants.
Jump to:
Why you'll love this?
- Ready in about 35 minutes to make from scratch, including baking time.
- There's more liquid to completely coat the flour, thus resulting in a unique fluffy texture of its own.
- It can be easily broken apart or split open with a fork to slather on more butter.
- A garlic butter finish that has the power to make it insanely amazing like the shrimp and rice.
- Finely shredded cheddar improves the texture, also intensifies the color and flavor.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond flour - Use super fine variety and not almond meal.
- Baking Powder - It causes the the dough to leaven and inflate in heat, making it lighter and tender, like in sweet potato biscuits.
- Egg - Helps with the binding and tenderizing the gluten free almond flour biscuit recipe.
- Butter - For an unparalleled buttery flavor and flaky layers.
- Seasoning - Garlic powder, dried parsley and a dash of cayenne to round out those savory notes.
- Cheese - Medium cheddar provides just the right flavor for this copy cat recipe. Medium cheddar is sharper than mild cheddar because it has aged a little longer, but not quite as sharp or extra sharp cheddar. You might also like this broccoli and cheese using cheddar cheese.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1. Mix almond flour, baking powder, salt, garlic powder, dried parsley and cayenne together until they are fully combined.
2. Mix an egg, milk and 1 tablespoon melted butter together in a small bowl.
Pro tip: The ratio of flour to liquid is high enough that it can combine together into a soft cohesive mixture.
3 & 4. Mix this mixture with the dry ingredients, until it just comes together. Stir in cheddar cheese.
Tip: As cheese ages, it loses moisture, which means it needs more heat to melt. So, apart from adding the authentic taste, medium cheddar melts easily into the biscuit.
5,6 & 7. Using a large ice cream scoop, scoop dough onto a parchment lined baking sheet. Using the bottom a measuring cup or the back of a spoon, flatten the tops lightly and the smooth the rough edges to make them look more evenly rounded.
8. Bake at 350 degree for about 25 minutes or until the tops are golden. Remove pan from oven and immediately brush garlic-herb-butter on all sides.
Pro tip: The almond flour biscuits are baked at two different temperatures. The moderately high heat will kick start the baking process and make sure that they gets a nice lift, and then the medium heat will cook it all the way through.
Tip: Brush garlic butter when piping hot! This will ensure that the buttery flavor seeps, and also makes it softer.
How to serve?
These almond flour biscuits pair perfectly with any entree. Serve for your Holiday dinner with Air Fryer Whole Chicken, Honey Roasted Parsnips and Carrots and Healthy Mashed Sweet Potatoes.
Storage and Reheating instructions
Leftovers can be stored at room temperature, refrigerator or freezer.
- Room temperature - Keep leftovers in an airtight container or freezer bag at room temperature for up to 2 days.
- Refrigerator - Refrigerate in a sealed container for 4 to 5 days.
- Freezer - Freeze them in freezer safe ziplock bag for up to 2 months.
Reheat
- From room temperature - Microwave for few seconds, preheated 400 degree oven for 2-3 minutes or preheated 400 degree air fryer for 1 minutes.
- Refrigerated biscuits - Microwave for 10 seconds, preheated 400 degree oven for 3 to 4 minutes or preheated 400 degree air fryer for 2 minutes.
- From frozen - Microwave for 20 - 30 seconds, preheated 400 degree oven for 6 to 7 minutes or preheated 400 degree air fryer for 3 to 4 minutes.
Helpful tips
- Use a cookie scoop - The dough is too sticky to shape by hand. Treat them as drop biscuits and use an ice cream scoop to drop on the baking sheet, as shown in the photo and in the video.
- Move the biscuits closer together, so the edges touch. This will make the biscuits nice and fluffy. If they are separated then the edges will be crispy because they will be exposed to heat.
- Make 12 biscuits - Simply double the recipe to make 12 ones.
- Don't let them brown too much - Make sure to remove when they are golden in color, so they'll turn crispy and not as tender.
Recipe FAQs
It provides structure, richness, leavening and color. Because eggs solidify when heated, they set the structure working in tandem with the baking powder. The yolk adds richness and contributes a golden brown color.
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Almond Flour Biscuits
Ingredients
Dry Ingredients
- 1 ¼ cup almond flour, super fine super fine
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- 1 pinch cayenne pepper powder
Wet ingredients
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon melted butter cooled to lukewarm
- ½ cup shredded medium cheddar cheese slightly packed
Herb butter
- 1 tablespoon melted butter
- 2 pinches salt
- 2 pinches garlic powder
- 2 pinches dried parsley
Instructions
- Preheat oven to 375°F and line a small baking sheet with parchment paper.
- Add all dry ingredients into a medium bowl and whisk to combine.
- Break egg into a small bowl and whisk with a fork to combine. Add this along with milk and 1 tablespoon melted butter to the mixed dry ingredients and mix with a spoon until the dough comes together.
- Stir in cheddar cheese, until evenly mixed.
- Using a large ice cream scoop (or about ¼ cup measuring), drop 6 scoops of dough onto the prepared baking sheet. Using the back of spoon or measuring cup, flatten the tops (don't press too much or they'll turn thin). Optional step - Adjust the sides with a spoon to make them more smootherMove the biscuits closer together, so the edges touch. This will make the biscuits nice and fluffy. If they are separated then the edges will be crispy because they will be exposed to heat.
- Place baking pan in the oven, immediately reduce oven temperature to 350 degrees F and bake about 24-25 minutes, or until the tops are golden.Tip - Don't let them brown too much. Make sure to remove when they are golden in color, so they'll be tender and not crispy.
- (During the last few minutes of baking, made herb butter by mixing all herb butter ingredients together in a small bowl)
- Remove baking from oven and place on a wire rack and immediately brush herb butter on tops and sides.Tip: Brush garlic butter when piping hot! This will ensure that the buttery flavor seeps, and also makes it softer.
Notes
- Use a cookie scoop - The dough is too sticky to shape by hand. Treat them as drop biscuits and use an ice cream scoop to drop on the baking sheet, as shown in the photo and in the video.
- Move the biscuits closer together, so the edges touch. This will make the biscuits nice and fluffy. If they are separated then the edges will be crispy because they will be exposed to heat.
- Make 12 biscuits - Simply double the recipe to make 12 ones.
- Don't let them brown too much - Make sure to remove when they are golden in color, so they'll turn crispy and not as tender.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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