![]() ![]() I really liked how easy these biscuits were to make. The bottom of the biscuits provided a nice crunch, while the inside was soft and tender. None of that grit that can be present in too many gluten-free baked goods. The one thing that surprised me was the mild cheddar flavor. I think this would add a nice even flavor throughout the biscuits. I’d love to mix the packet into the flour mixture before baking. The garlic herb butter added a really nice flavor. Like the ones sold at the restaurant, they were rich–almost a bit too rich, they left grease on my fingers. That’s a generous amount of butter for 9 biscuits. ![]() I melted some butter, mixed it with “garlic herb blend” (this just smelled like garlic and onion) and slathered it on the hot biscuits. Look at how they compare to the gluten-free version. The day before I tested the mix, I picked up a 1/2 dozen (NON-gluten-free) Cheddar Bay biscuits at my local Red Lobster. The top of the biscuit? Not really golden brown at all. In fact, if I’d baked them much longer, they might have tipped into being too brown. On the box, we’re directed to “bake until golden brown on top.”Hmm…the bottoms were a lovely golden brown. ![]() (My biscuits were a scant 1/4 cup each.) This isn’t the end of the world but it’s a bit annoying. The box says to scoop out the dough in “about 1/4 cup” portions. Pre-shredded cheese is convenient but I think it’s a bit blah when it comes to taste. I wish someone could name a brand of shredded cheese that uses wheat. (That doesn’t mean there isn’t and you should always read labels!) But at this point, I feel like this is a rumor that’s been circulating for years without any proof. Here’s the deal: I don’t know if gluten in shredded cheese is just a rumor or if there is a brand that uses it. Be sure to make certain your cheese is gluten-free.” It also includes this note on the bottom: “Some shredded cheddar cheese contains gluten. The back of the box calls for 1/2 cup shredded cheese. While the mix does contain milk, soy, and cornstarch, it looks to be egg-free. A blend of rice flour, soy flour, and cornstarch. Garlic powder, maltodextrin, salt, onion powder, hydrolyzed soy protein, torula yeast, natural and artificial flavors (maltodextrin, butter oil), corn oil, silicon dioxide (anti-caking agent) Rice flour, palm oil, defatted soy flour, leaving (baking soda, sodium aluminum, phosphate, monocalcium phosphate), cornstarch, food starch-modified, whey powder, salt, dextrose, buttermilk, xanthan gum, soy lecithin. As is often the case, the gluten-free version cost most. The non-gluten-free version of the mix was $1.78. So I headed to the only place selling the mix: Wal-Mart. Those biscuits, I must say, are pretty darn good.) (I created a recipe for gluten-free Cheddar biscuits a few years ago. Because I love biscuits the way Oprah loves bread. That’s…odd? But, still, the mix grabbed my attention. (As I type this, gluten-free Cheddar Bay biscuits aren’t offered in the restaurant, nor does it sound like Red Lobster has any plans on doing so.) They created a mix so you can make the biscuits yourself. Then I saw that Red Lobster wasn’t making a gluten-free version of their biscuits in their restaurants. This is not a restaurant that’s known for its gluten-free menu. ![]() When I read that Red Lobster launched a gluten-free version of their popular Cheddar Bay biscuits, I was surprised. ![]()
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