There is No Secret to Getting Fit

My Journey to Fitness

Clean Food Cheddar Biscuits (Grain-Free/Gluten-Free)

on January 4, 2014

A friend of mine sent me the recipe for “Red Lobster” cheddar biscuits. I offered to “clean it up” for her.  The recipe I came up with is grain-free/gluten-free (Paleo with cheese).  I also indicated how to make them using regular flours if you are not following a grain-free diet.

So, the question became, what’s so “bad” about the original recipe?  Besides the enriched, bleached flour that’s been stripped of all the nutrients (read more here), the biggest thing that sticks out to me is the Bisquick mix.  It’s loaded with trans fat!  Here’s the Bisquick ingredient list:  Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Salt.   ACK!

What’s my substitution for Bisquick?  It’s pretty easy, and you can do this for any recipe you have that uses Bisquick.

1 cup almond flour or a combo of almond and tapioca flour for a more bread-like consistency**
2 tsp aluminum free baking powder
½ tsp sea salt
1 tbsp coconut oil

**If you’re not avoiding grains, you can use whole wheat flour or organic white flour or a combo of the two.

So, back to the “Red Lobster Cheddar Biscuits”!  I took the recipe that is supposed to mimic the biscuits that are served in Red Lobster and I “cleaned it up”.  Clean does not mean low fat or low calorie.  It means the recipe is made with foods close to their natural state.  It’s not a “diet”, it’s a way of eating.  Just keep that in mind when enjoying these.  They are to be enjoyed as an accompaniment to a balanced dinner of protein and vegetables.

I made both biscuit sized and mini muffins.  They took about the same amount of time to bake, and they both turned out with a light and tender inside and a delicious crust on the outside.

Now that I have your mouth watering for these, here’s the recipe:

Clean Food Cheddar Biscuits
There is no Secret to Getting Fit

Makes about 10 biscuits or 24 mini-muffins

1 1/2 cups Almond Flour*
1 cup Tapioca Flour*
3 tsp aluminum-free baking powder
4 tablespoons refined coconut oil (frozen)
¼ teaspoon organic garlic powder
1 heaping cup grated sharp cheddar cheese
1/2 cup cold unsweetened almond milk

Bush on Top:
2 tablespoons coconut oil, melted
¼ teaspoon dried organic parsley flakes
½ teaspoon organic garlic powder
sea salt for sprinkling


Measure out the 4 tablespoons of coconut oil and press flat, wrapping in plastic wrap or waxed paper.  Place in freezer for at least 2 hours.

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Preheat your oven to 400 degrees.

Remove coconut oil from freezer and roughly chop it.  Place flours, baking powder and coconut oil in food processor.  Pulse to combine in food processor, or in a medium bowl using a pastry cutter or a large fork.  Don’t over-process, you should have a very coarse mixture with bits of coconut oil in with the flours, it shouldn’t be at all pasty/wet because you’re using the frozen coconut oil.

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After pulsing in the frozen coconut oil

Add the cheddar cheese, and ¼ teaspoon garlic and pulse a few times until combined or mix by hand.  Gradually add the cold milk, pulsing until just combined, but do not over mix.

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Drop dough onto parchment paper or Silpat liner using an ice cream scoop or large spoon.  Alternatively, you can use a cookie scoop and make into mini muffins using a mini muffin pan (about half the size of the biscuits).

Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

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Combine the melted coconut oil, garlic powder and parsley flakes while the biscuits are baking. When the biscuits come out of the oven, use a brush to spread this mixture over the tops of all the biscuits and sprinkle lightly with sea salt.

Cheddar Biscuits (Grain-Free/Gluten-Free) #glutenfree #Paleo #grainfree

Cheddar Biscuits (Grain-Free/Gluten-Free)

*If you’re not grain-free, you can replace these flours with 1 1/2 cups organic whole wheat flour and 1 cup organic white flour.

Original Red Lobster “copy-cat” Recipe
(credit unknown)
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt


1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.


7 responses to “Clean Food Cheddar Biscuits (Grain-Free/Gluten-Free)

  1. JulianeAshley says:

    Oh my! I’ve been looking for a paleo-version of the Red Lobster biscuits… I’ll be trying these next week 🙂 Thanks!

  2. jennychantal says:

    For the substitute bisquick do you melt the coconut oil to mix with the dry ingredients or keep it solid?

    • FitK8lin says:

      I keep it solid (not cold), because I am usually using it in something that I process in my food processor. You may have to melt it if you’re replacing the bisquick in something like pancakes. Just add the melted oil to your wet ingredients.

  3. peggy says:

    If you use the mini-muffin pan, do you need to grease the muffin pan?

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