Cheddar Bay Biscuits

If you miss Red Lobster’s Cheddar Bay Biscuits, miss no more! These biscuits are Low-Carb and Keto friendly, moist, fluffy, and incredibly cheesy!

Can I substitute the Vital Wheat Gluten?

Yes! If you don’t want to use vital wheat gluten, you can simply substitute almond flour. It won’t be as stretchy and biscuit-y, but it will still be delicious!

Can I substitute the lupin flour?

Just like the vital wheat gluten, you can also replace the lupin flour with almond flour. However, the full combination between almond flour, vital wheat gluten, and lupin flour is a ‘sum of all parts’ type of combination

How do I re-heat these biscuits?

The best way to reheat the biscuits is to wrap them in a moist paper towel and heat them in the microwave for 30 seconds. This leaves them soft, moist, and absolutely just like fresh!

Can the biscuits be frozen?

The biscuits can be frozen, but it’s best to bake them first before you do. You can also freeze the dough, but you need to make them into small flat pucks, otherwise they will start to burn before the insides are cooked.

My biscuit came out dry – what gives?

There’s a couple of reasons the biscuits may have come out dry. One thing to keep in mind is that I live in Florida, where the elevation is 0ft and the humidity seems like it’s 100% all day, every day. If your biscuits came out dry, add another tbsp of water or heavy cream – this should help get it up to par!

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Cheddar Bay Biscuits (Low-Carb & Keto)

Yield: 10 biscuits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

The keto version of the Red Lobster Cheddar Bay Biscuits! Need I say more?!

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Ingredients

Dry Ingredients

• 135g almond flour
• 45g lupin flour
• 45g vital wheat gluten
• 4 tsp baking powder
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried parsley
• ¼ tsp red pepper
• ¼ tsp xanthan gum
• pinch of salt

Wet Ingredients

• 7 oz (200g) sharp cheddar cheese
• 5 tbsp (70g) unsalted butter
• 3 tbsp (45 ml) water
• 2 tbsp (30 ml) heavy cream
• 2 large eggs

Hardware

• Food Processor "The Pulverizer"

Instructions

1. Preheat the oven to 400°F/200°C
2. Add your dry ingredients into a bowl and mix well until evenly combined. Set aside
3. In a food processor, add your wet ingredients. Pulse the food processor until you have a chunky slurry.
4. Add the dry ingredients in with the wet ingredients in the food processor.
5. Blend your ingredients until the dough comes together into a sort of blob/ball - if your food processor has a dough button, use that! The dough should stay together but be moist to the touch.
6. Line a baking sheet with parchment paper, then using an ice cream scooper, partition out 10 biscuits balls onto the tray. However, don't over crowd the tray! On a standard baking sheet, you can comfortably fit 8 (I usually save the remaining two in the fridge for the next day or for the next batch into the oven).
7. Bake for 15 minutes or until desired brownness.
8. Remove from the oven and enjoy warm!

Notes

Substitutions

• You can substitute the vital wheat gluten and/or lupin flour with almond flour. This will yield a less fluffy, less stretchy biscuit, but tastes just as good for those with allergies or inability to source the ingredients

Reheating

The best way to reheat a biscuit is to wrap it in a moist paper towel and place it into the oven for 30 seconds!

Recommended Products

Amazon links are affiliate links. I make a small commission at NO cost to you from these links!

• 
  Parchment Paper
• 
  Pyrex Glass Mixing Bowl
• 
  Ninja Mega Kitchen System aka "The Pulverizer"

Nutrition Information

Serving Size 1 biscuit
Amount Per Serving Calories 259Total Fat 20.9gSaturated Fat 9.2gCarbohydrates 6.9gNet Carbohydrates 3.7gFiber 3.2gSugar 0gProtein 14.4g

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