Grain-Free and Delicious: Red Lobster Cheddar Bay Biscuits
Excuse the crumbs in the featured image – I’d already eaten two of these bad boys. I’ve only ever been to Red Lobster once in my life, but the infamous cheddar bay biscuits left their mark. A distant cousin of one of my oldest and dearest friends, the cheese scone, the cheddar bay biscuits are to die for. Cheese? Carbs to put butter on? I’m into it. However, now that I’m not eating grains, I pretty much counted myself out of that game… until I found this recipe and changed my own life forever. Now I share that same gift with you.
Here’s the deal: This recipe relies on coconut flour instead of standard flour. If you’re worried that might compromise the taste, you’re completely wrong and can cast any doubts aside. These are simply phenomenal and I’m likely to eat a whole half of a batch myself in a single sitting if I don’t stop myself. (I stop myself, thankfully… usually.) This is also one of the simplest recipes you can knock together any time of day:
Here’s what you’ll need:
Note: I forgot the baking powder last time and it didn’t make a bit of difference – they were just as delicious. Also, the original recipe calls for 1/4 tsp of salt, but I’ve never put this in and it’s never needed it. Y’all know I can’t stand that unnecessary sodium. Also, I never use the parsley, but some people like things to look herby, so knock yourself out if that’s your thing.
The method here is simple: pre-heat your oven to 400F/200C, combine all your ingredients – save the cheddar- in a bowl and mix it well to make sure everything is incorporated. The cheese should be mixed in last, then put on a greased baking sheet and baked for 30 minutes. That’s it! After you take them out, slathering them in butter (but, you know, don’t go too mad with the butter) is a great idea and will probably make you cry with how delicious they are.
The great thing about coconut flour is that it’s high in fiber (40% of your recommended daily value in a serving!), low in fat, carbs and calories, helps regulate your blood sugar, etc. I use it in quite a lot of recipes, but this is probably my favourite of them all. Make these now – they’re garlicky and cheesy and just so, so good.