The first time I made my version of GF Cheesy Garlic Bread, we all agreed that they tasted a lot like the biscuits we used to get at Red Lobster but better. That got me wondering if I could adjust the recipe to make drop biscuits. I’ve made this quite a few times now and feel confident in sharing it.
GF CHEDDAR BAY BISCUITS
Preheat oven to 400 degrees F.
3 eggs (2 separated and one whole)
2 tbsp olive oil
¼ c warm water
1 tsp active dry yeast
1 tsp sugar
1 c of grated marble cheese
2 tbsp melted butter
¼ tsp granulated garlic (or garlic powder)
¼ tsp salt (only if using garlic powder)
½ tsp Italian seasoning (more or less)
*note that affiliate links are embedded in the ingredient list
Place the water, yeast and sugar in a small bowl and stir. Allow the yeast mixture to prove while proceeding with the rest of the recipe.
In a medium sized mixing bowl combine the first 7 ingredients and mix well.
Separate 2 of the eggs.
Beat the egg whites until they form stiff peaks.
Add the whole egg, 2 egg yolks, olive oil and yeast mixture to the dry ingredients. Stir until well mixed.
Add a couple of spoonfuls of the beaten whites to the dough and fold in. (This will lighten the dough and make it easier to fold in the rest of the egg whites without losing all the air that’s been beaten into them.)
Gently fold in the rest of the beaten egg whites.
Add the grated cheese. Mix gently to incorporate the cheese. A fairly sticky dough will form. Do not over mix.
Spoon the dough onto a lightly buttered baking sheet (<-affiliate link) Depending on the size you make them, you should get between 10 and 12 biscuits.
Bake for 10 minutes or until lightly browned.
Remove from the oven and brush the top of each biscuit with the garlic butter mixture.
Return to the oven for another 5 minutes.
Remove from the oven and allow the biscuits to cool for 5 to 10 minutes. As tempting as it may be to eat them right out of the oven, don’t omit this step otherwise the biscuits will crumble.
These are wonderful served with soup or stew.
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