I perfected Gluten Free Cheddar Biscuits using gluten free all purpose flour, shredded sharp cheddar, garlic powder, cold unsalted butter and buttermilk. A sprinkle of Parmesan and fresh parsley tops them. This Red Lobster copycat hides a clever technique that I finally nailed and am excited to share.

Jump to Recipe

I can’t stop tweaking this gluten free cheddar cheese scone recipe because it somehow stays tender and fluffy while packing a cheesy, garlicky punch. It’s a savory cheddar garlic scone, basically a Gluten Free Red Lobster Biscuits copycat that somehow behaves better.

I usually work with 2 cups (260 g) gluten free all purpose flour blend, about 6 tablespoons cold unsalted butter, 1 1/2 cups shredded sharp cheddar, plus 1 cup cold buttermilk and 1 large egg for lift, and yes a sprinkle of garlic powder. Folks call them Gluten Free Cheddar Biscuits or Gf Cheddar Biscuits, and once you try one you’ll get it.

Why I Like this Recipe

– I love how warm and cozy they make me feel straight out of the oven, the whole kitchen smells soo good.
– The outside gets a nice golden crisp and the middle stays soft and pillowy, I seriously can’t stop eating them.
– The recipe’s super forgiving when i mess up, so i’m not freaking out if it looks a little messy.
– They freeze and reheat great, so i’ve always got a quick warm snack when i’m running late.

Ingredients

Print Recipe (No Advertisments)

Gluten free flour blend: mostly carbs, little fibre, pick one with xanthan gum its ok
Sharp cheddar cheese: rich in fat and protein, gives savory tang and gooey melt
Cold unsalted butter: adds flaky texture and savory richness, saturated fat
Buttermilk: tangy, adds moisture and tender crumb, protein and acidity, dont skip it
Egg: binds ingredients, gives structure and protein, helps browning outside its nice
Baking powder and baking soda: leaveners that make scones rise, light and fluffy
Parmesan, garlic powder and parsley topping: adds salty, savory finish and umami
Sugar and salt: tiny sugar balances flavor, salt enhances savory cheese notes

Ingredient Quantities

2 cups (260 g) gluten free all purpose flour blend, preferably one with xanthan gum

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon granulated sugar

1 teaspoon kosher salt

1 teaspoon garlic powder

6 tablespoons cold unsalted butter, cubed (about 85 g)

1 1/2 cups (150 to 170 g) shredded sharp cheddar cheese, plus extra for sprinkling

1 large egg, lightly beaten

1 cup cold buttermilk (240 ml)

3 tablespoons melted unsalted butter for brushing

1/2 teaspoon garlic powder for the butter, plus 1 tablespoon fresh chopped parsley (or 1 teaspoon dried) and 2 tablespoons finely grated Parmesan for topping

1/2 to 1 teaspoon xanthan gum, only if your flour blend does not already contain it (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. If your gluten free flour blend does not have xanthan gum, measure and add 1/2 to 1 teaspoon now.

2. In a large bowl whisk together 2 cups (260 g) gluten free all purpose flour blend, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar, 1 teaspoon kosher salt and 1 teaspoon garlic powder. Give it a quick stir so it’s even, don’t worry about tiny lumps.

3. Cut 6 tablespoons cold unsalted butter (cubed) into the dry mix using a pastry cutter, two forks or your fingers until the pieces are pea sized. Tip: freeze the butter for 10 minutes then grate it on the coarse side of a box grater for an easy shortcut.

4. Toss in 1 1/2 cups shredded sharp cheddar cheese so the shreds get coated in flour, this helps keep them from sinking.

5. In a small bowl whisk 1 large egg with 1 cup cold buttermilk, then pour the wet mix into the dry and stir gently until just combined. Dough will be sticky, thats okay. If it seems too dry add a tablespoon more buttermilk, if too wet add a tiny dusting of flour.

6. Turn the dough onto a lightly floured surface (use more gluten free flour), pat into a round about 8 inches across and about 1 inch thick. Use a sharp knife or bench scraper to cut into 8 wedges. Quickly re-shape any scraps, try not to overwork the dough.

7. Place the wedges on the prepared baking sheet about 1 inch apart. Sprinkle extra cheddar on top if you like. Bake for 12 to 16 minutes until golden on top and the centers spring back when touched.

8. While the scones bake mix 3 tablespoons melted unsalted butter with 1/2 teaspoon garlic powder. As soon as the scones come out brush them with this garlic butter, then sprinkle with 1 tablespoon fresh chopped parsley (or 1 teaspoon dried) and 2 tablespoons finely grated Parmesan.

9. Let cool a few minutes on a rack then serve warm. Tip: to freeze for later, arrange cut wedges on a tray, freeze until solid, then bag; bake from frozen adding 2 to 4 minutes to the baking time.

Equipment Needed

1. Baking sheet (for the scones to bake on)
2. Parchment paper (or a silicone baking mat)
3. Large mixing bowl
4. Measuring cups and spoons
5. Pastry cutter or two forks (or a box grater if you freeze and grate the butter)
6. Cheese grater (for the cheddar and the Parmesan)
7. Small bowl and whisk (to beat the egg and mix the buttermilk)
8. Sharp knife or bench scraper (to cut the dough into wedges)
9. Pastry brush and cooling rack (brush on the garlic butter, cool the scones)

FAQ

Q: Can I use regular all purpose flour instead of gluten free flour? A: Yes you can, but it won't be gluten free anymore. Regular flour gives a slightly better rise and chew, so expect a different texture. If you stick with GF flour, pick a blend with xanthan gum or add 1/2 to 1 teaspoon yourself.

Q: How do I keep these scones tender and not dry? A: Keep the butter very cold, don't overmix the dough, and measure your flour by spooning it into the cup then leveling it. Use cold buttermilk, bake until just golden, and don't let them sit in the oven longer than needed. A quick brush of melted butter after baking helps keep them moist.

Q: Can I make the dough ahead or freeze the scones? A: Yes. You can chill shaped scones in the fridge for up to 24 hours before baking. For longer storage freeze unbaked scones on a tray, transfer to a bag for up to 3 months, and bake from frozen adding 4 to 6 minutes. Baked scones freeze great too, reheat from frozen in the oven.

Q: What can I substitute for buttermilk or cheddar? A: For buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes, or use plain yogurt thinned with a little milk. For cheese try sharp white cheddar, aged cheddar, Gouda, or a mix for different flavors. If using a milder cheese add a pinch more salt.

Q: Why did my scones spread too much or end up dense? A: Usually because the butter melted before baking, the dough was overworked, or there was too much liquid. Chill the dough 10 minutes before cutting, work quickly, use cold baking sheet, and make sure your oven is fully preheated so they set fast.

Q: How should I store and reheat leftovers? A: Store at room temp in an airtight container for 1 to 2 days, or refrigerate up to 4 days. To reheat, warm in a 325 F oven for 8 to 10 minutes or in a toaster oven until heated through. Microwaving is quick but can make them a bit soggy, so use oven when you can.

Gluten Free Cheddar Cheese Scones (Tender And Fluffy) Recipe Substitutions and Variations

Gluten free all purpose flour blend: swap with another 1 to 1 GF all purpose blend like King Arthur Measure for Measure or Bob’s Red Mill 1 to 1. If your blend does not contain xanthan gum, stir in 1/2 to 1 teaspoon xanthan gum per cup. Use the same weight (about 260 g for 2 cups).
Cold unsalted butter, cubed: use cold vegan butter sticks or solid coconut oil (use same amount by weight). Coconut oil can lend a faint coconut note and make the scones a bit more crumbly, so chill the dough well before baking, dont skip that step.
Sharp cheddar cheese: substitute 1 to 1 by weight with Gruyere, aged white cheddar or Manchego for a different, delicious flavor. You can also mix cheddar with grated Parmesan for extra sharpness, it’ll still bake up tender and flaky.
Buttermilk: make a quick buttermilk by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk, let sit 5 minutes. Or thin plain yogurt with 3 to 4 tablespoons water or milk to equal 1 cup. For dairy free use unsweetened almond or oat milk plus 1 tablespoon lemon juice per cup.

Pro Tips

1) Keep the butter rock cold and work fast. If it starts to soften the scones turn out greasy not flaky, so grate frozen butter or chop it and toss the bowl in the fridge for a few minutes if your kitchen is warm.

2) Coat the cheddar in a little flour before you mix it in, that really helps stop the shreds from sinking to the bottom and gives a better cheesy distribution, trust me it matters.

3) Dont overmix the dough, stir until just combined. If it seems dry add a tablespoon of cold buttermilk, if too wet dust with a bit more flour and shape quickly, overworking makes crumbly, dry scones.

4) Brush them with the garlic butter right out of the oven so it soaks in, and for long term storage freeze the cut wedges on a tray first then bag them; bake from frozen and add a few minutes to the time.