Low-FODMAP ‘Copycat’ Red Lobster Cheddar Bay Biscuits; Gluten-free

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I’m starting to really have fun with copycat low-FODMAP recipes.  I love Starbucks baked goods, so I first created my low-FODMAP Coffee Cake, to be similar to Starbucks.  Then my low-FODMAP Chocolate Cake Pops and low-FODMAP Chocolate Chunk Muffins.  But it really took on another life with my low-FODMAP Starbucks Copycat Iced Lemon loaf.

Now, I think I’ll tackle savory delights.  Here is a recipe for Low-FODMAP Copycat Red Lobster Cheddar Bay Biscuits; Gluten-free. This is my daughter’s favorite part about visits to Red Lobster, and I can’t argue with her.  Except I can no longer eat them with all the garlic!  So I am loving this copycat low-FODMAP Copycat Cheddar Bay biscuit recipe.

I hope you love it too.

Also, check out over 300 more low-FODMAP recipes on my blog, like my low-FODMAP Copycat Panda Express Orange Chicken!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP ‘Copycat’ Red Lobster Cheddar Bay Biscuits; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves: 12-15 biscuits depending on size

Prep Time:12 minutes

Bake Time:10-12 minutes

Total Time: 25 minutes

Bake 400 F


  • 2 cups all-purpose gluten-free Bisquick (or another gluten-free biscuit mix with low-FODMAP ingredients)
  • 1/2 tsp salt
  • 1/2 cup melted butter or coconut oil
    • I used butter
  • 1/2 cup low-FODMAP milk (such as almond or lactose-free)
  • 1 large egg
  • 1/2 tsp white vinegar
  • 1/2 tsp cayenne (optional)
  • 1 & 1/2 cups shredded sharp Cheddar cheese
    • 1/2 cup is about 40 g, one low-FODMAP serving
  • 1-2 Tb garlic infused olive oil, or regular olive oil for a non-garlic flavored biscuit
  • about 2 Tb finely chopped fresh parsley or 3/4 Tb chopped dried parsley


  • Pre-heat oven to 400 F
  • Line a regular cookie sheet with a baking mat or parchment, or spray with nonstick spray
  • In a large mixing bowl, whisk together low-FODMAP Bisquick, salt and cayenne (if using)
  • In a smaller bowl, mix the vinegar into the low-FODMAP milk to create low-FODMAP buttermilk
  • Whisk the large egg into the milk mixture
  • Add the milk mixture to the Bisquick and stir
  • Then add the melted butter to combine.  You may wish to use your hands
  • Knead or stir in the cheese
  • Use a trigger ice cream scoop or a 1/4 c measure to portion out 12-15 biscuits onto the sheet
    • the dough may be crumbly, it is OK to smooth out the tops of the low-FODMAP biscuits with your hands
  • Bake about 12 minutes (oven times will vary)
  • In a small bowl, combine the garlic infused oil with the parsley
  • Once baked, remove from oven and brush with the garlic infused oil/parsley mixture
  • Serve immediately (can also be chilled until ready to serve- reheat in an 250 F oven for 10 minutes)

  • These low-FODMAP Cheddar Bay Biscuits melt in your mouth.  Soooo good.

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Comments Rating 5 (3 reviews)

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  1. V L T November 23, 2019
    • Rachel Pauls Food November 24, 2019
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    • Rachel Pauls Food October 29, 2020
  3. Julie December 1, 2021
    • Rachel Pauls Food December 1, 2021
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