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!

Cheddar Bay Biscuit - Black Tie Kitchen

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?!


Dry Ingredients

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



  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!



  • 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


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!

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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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This Post Has 5 Comments

  1. TainaMaria

    In my best “Men on Flim” voice…Two snaps up in “Z” formation. Key talking points here: tasty, easy to put together (although you made make get out the scale lol), and simple to find ingredients. Thanks for sharing!!!! Now to get my chili out of the freezer ? while the biscuits cool off a little.

  2. Anonymous

    Wheat protein isolate 8000 worked as the PERFECT replacement… I hate using vital wheat gluten for the carbs and calorie count.

  3. Cat

    I’m a little late to the party but I was so happy to find a cheddar bay biscuit recipe that used Lupin flour. If you can get it, put a teaspoon or two of Old Bay seasoning in them. That was the only addition I made (okay, I did brush the tops with butter/garlic/parsley post bake) and they were fabulous. Perfect texture and crumb, didn’t spread out much when baking. 10/10 recommend these. So yummy! Thanks for the recipe.

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