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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