Copycat 'Cheddar Bay Biscuits' {gluten free, vegan}
Recipe type: Baked Goods
Cuisine: Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 6 biscuits
This is my copycat recipe for the classic Cheddar Bay Biscuits from Red Lobster. Mine are gluten-free and vegan, using the Bisquick Gluten Free mix.
  • ⅔ cup unsweetened non-dairy milk
  • 1 teaspoon lemon juice
  • 1 cup Bisquick Gluten Free
  • ¼ teaspoon garlic powder
  • 2 tablespoons vegan margarine
  • ½ cup Daiya cheddar shreds
  • 3 tablespoons vegan margarine
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Spray parchment paper with non-stick spray.
  2. Combine non-dairy milk and lemon juice in a measuring cup or small bowl.
  3. Place Bisquick Gluten Free mix and first amount of garlic powder into a medium bowl. Add first amount of vegan margarine to the bowl and cut into the flour until only a few small pea-sized pieces remain.
  4. Add Daiya cheddar shreds.
  5. Add in the non-dairy milk mixture a bit at a time, stirring to combine.
  6. Drop the batter by tablespoonfuls into six equal portions on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray, to help brown.
  7. Bake in preheated oven for 18-20 minutes until the bottoms are lightly browned.
  8. Meanwhile, microwave the second amount of vegan margarine in a small bowl. Add second amount of garlic powder and dried parsley. Brush tops of biscuits with the melted garlic butter mixture.
  9. Serve warm.
Recipe by These Things I Love at