Everyone’s favorite lobster chain has the best biscuits ever, and now you can make them at home. Copycat Gluten-Free Cheddar Herb Biscuits are the perfect quickbread to soak up the gravy on your Christmas plate this year!
If you see a basket of homemade gluten-free bread on the table, you know it’s about to be a great Christmas dinner.
To serve with your Christmas roast this year, make these incredible Copycat Gluten-Free Cheddar Herb Biscuits! Homemade drop biscuits are baked to perfection before being doused in herb and garlic butter.
This is the perfect bread to swipe across your gravy-soaked plate this holiday season. Plus, they are so festive with fresh herbs and garlic on top! All of your guests will be amazed at these biscuits.
Drop Biscuits vs. Stamped Biscuits
Drop biscuits are typically made in a bowl and are literally “dropped” from a spoon or ice cream scoop. They are one of the most common quickbreads.
On the other hand, stamped biscuits are laminated and rolled for distinct flaky layers. They are fussier but have great texture and flavor.
The original Cheddar Herb Biscuits are drop biscuits, so for our purposes today, we will be using a drop biscuit recipe. Feel free to use this yummy garlic butter topping for any biscuits you are baking at home!
Ingredients in Copycat Gluten-Free Cheddar Herb Biscuits
- 2 cups all-purpose gluten-free flour blend (with xanthan gum)
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- 1 stick unsalted butter, melted
- 1 cup oat milk
- 1 egg, beaten
- 1 teaspoon white vinegar
- 1 cup shredded cheddar
- 4 tablespoons butter, melted
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley
How to Make Copycat Gluten-Free Cheddar Herb Biscuits
Preheat the oven to 400 degrees F.
Combine the flour, sugar, baking powder, garlic powder, Old Bay, and salt using a whisk. Once combined, set it aside.
In another bowl, mix the melted butter, oat milk, egg, and vinegar. Mix to combine.
Pour the wet ingredients into the dry, mixing with a spatula until the flour is just moistened. Lightly fold in the shredded cheddar. Do not overmix.
Using an ice cream scoop, scoop equal-sized drop biscuits onto a greased baking sheet about 2 inches apart from one another.
Bake in a preheated oven for 12-15 minutes or until the bottoms are lightly browned.
Meanwhile, melt the 4 tablespoons of butter. Stir in the garlic powder and parsley. Using a pastry brush, liberally coat each biscuit in herb butter.
Place into a bread bowl and serve warm.
Copycat Gluten-Free Cheddar Herb Biscuits
Ingredients
- 2 cups all-purpose gluten-free flour blend (with xanthan gum)
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1 stick unsalted butter, melted
- 1 cup oat milk
- 1 egg, beaten
- 1 tsp white vinegar
- 1 cup shredded cheddar
- 4 tbsp butter, melted
- 1/2 tsp garlic powder
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400 degrees F.
- Combine the flour, sugar, baking powder, garlic powder, Old Bay, and salt using a whisk. Once combined, set it aside.
- In another bowl, mix the melted butter, oat milk, egg, and vinegar. Mix to combine.
- Pour the wet ingredients into the dry, mixing with a spatula until the flour is just moistened. Lightly fold in the shredded cheddar. Do not overmix.
- Using an ice cream scoop, scoop equal-sized drop biscuits onto a greased baking sheet about 2 inches apart from one another.
- Bake in a preheated oven for 14-15 minutes or until the bottoms are lightly browned.
- Meanwhile, melt the 4 tablespoons of butter. Stir in the garlic powder and parsley. Using a pastry brush, liberally coat each biscuit in herb butter.
- Place into a bread bowl and serve warm.
