High-Protein Cheddar Bay Biscuits (Gluten-Free)
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These high-protein Cheddar Bay–style biscuits are gluten-free, soft, and cheesy with a fluffy drop-biscuit texture. Made with Greek yogurt, almond flour, and sharp cheddar, they bake up golden and tender without yeast or rolling.
These gluten-free High-Protein Cheddar Bay Biscuits are soft, savory drop biscuits made with Greek yogurt, almond flour, tapioca flour, eggs, and sharp cheddar cheese. Inspired by Red Lobster’s Cheddar Bay Biscuits, this no-yeast recipe uses Greek yogurt as the primary binder to create a fluffy interior with lightly crisp edges while boosting protein without protein powder.
What makes these biscuits different is the texture. Instead of baking up dense or rubbery like a lot of high-protein biscuit recipes, this dough stays soft and fluffy thanks to the Greek yogurt. It gives the biscuits structure without weighing them down, so they feel like a real Cheddar Bay–style biscuit—not a “healthy version” that tastes bland.
My family loves a cheesy roll with our dinners, and I love how quickly I can whip these up at the last minute. They’re my go-to when I want something warm and homemade on the table without pulling out a mixer or waiting for dough to rise.
Why These Cheddar Protein Biscuits Work
- Greek yogurt replaces butter and buttermilk: It keeps the biscuits soft and fluffy without making them greasy or heavy.
- Sharp cheddar carries the flavor: Protein-rich dough dulls flavor quickly, so sharp cheddar gives these that true Cheddar Bay taste.
- The drop method keeps them tender: Scooping the dough instead of shaping it prevents dense, overworked biscuits.
- Almond flour and eggs create structure: Together they hold the biscuits together without gluten so they bake up sturdy but soft.
Ingredients & Substitutions
Here’s everything you need to make these cheesy, no-yeast biscuits, plus notes from testing so you get the best texture.
- Almond Flour: Keeps the biscuits tender and gluten-free. I use finely ground almond flour, not almond meal, so the texture stays soft instead of gritty.
- Tapioca Flour: Adds lightness and helps the biscuits rise. You can swap it with a gluten-free flour blend or all-purpose flour if gluten-free isn’t needed.
- Alternative Flour Options: You can replace the almond flour and tapioca flour with one of the options below. The dough should be sticky but not runny—adjust with a little more flour or Greek yogurt if needed.
| FLOUR | MEASUREMENTS |
|---|---|
| Oat Flour | 1 cup (120g) |
| Gluten-Free Flour Blend | 3/4 cup (90g) |
| All-Purpose Flour | 3/4 cup (90g) |
- Greek Yogurt: Adds moisture, structure, and protein. Use thick Greek yogurt only—regular yogurt is too thin and will make the dough wet. You can substitute blended cottage cheese or plain kefir, but the texture will be slightly denser.
- Sharp Cheddar Cheese: Sharp or extra-sharp cheddar works best because protein-heavy dough absorbs flavor. Mild cheese tends to get lost.
- Egg: Helps bind the dough and gives the biscuits structure so they don’t crumble after baking.
- Butter: Adds richness and helps with browning. You can swap in coconut oil or light olive oil if needed.
- Honey: Just a small amount balances the savory flavors. Maple syrup works too, or you can leave it out for a fully savory biscuit.
- Ground Flaxseed: Adds structure and a little fiber. If you skip it, replace it with 3 tablespoons of almond flour.
- Baking Powder: This is what gives the biscuits lift. Make sure it’s fresh or the biscuits won’t rise properly.
Easily Adapt This Recipe for Any Diet
This recipe is easy to adjust without changing the texture or flavor when you stick to the swaps below.
- Gluten-Free: This recipe is gluten-free as written. Just make sure your baking powder and any flour substitutions are certified gluten-free.
- Dairy-Free: Use a thick dairy-free Greek-style yogurt made from coconut or cashew. Regular coconut yogurt is too thin and will make the dough wet. Swap the butter for coconut oil or light olive oil, and use a dairy-free shredded cheese that melts well.
- Lower Carb: Skip the honey and use a low-carb sweetener if desired. You can also replace the tapioca flour with coconut flour, but use less since it absorbs more moisture.
- Egg-Free: You can replace the egg with a flax egg (1 tablespoon ground flaxseed + 2½ tablespoons water). The biscuits will be slightly softer but still hold together once baked.
💡 Tip: If you try a swap that works especially well, leave a comment so others can learn from it too.
How to Make My Gluten-Free Protein Biscuits
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Mix the Biscuit Dough
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
In a large mixing bowl, add the wet ingredients, including 1/2 cup plain Greek yogurt, 1 egg, 2 tablespoons butter, and 2 tablespoons honey, and whisk until smooth.
Add the dry ingredients, including 1-1/4 cup almond flour, 1/4 cup tapioca flour, 2 tablespoon ground flaxseed, 1 teaspoon baking powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and a dash of black pepper. Stir with a spatula until combined. The dough should be fluffy and sticky but not wet. Adjust with a little more flour or greek yogurt if needed. Fold in 3 ounces shredded cheddar cheese.
Step 2: Form the Biscuits
Drop spoonfuls of dough onto the prepared baking tray, spacing them several inches apart. The dough will be sticky, so shaping by hand isn’t necessary. If you prefer a more structured look, lightly dampen your hands and gently pat the biscuits into shape. For a golden crust, brush the tops with 1 egg white before baking. The biscuits will spread slightly but should still hold their shape.
My Expert Recipe Tips
- Don’t overmix the dough: I mix just until everything comes together. When I’ve overmixed in the past, the biscuits baked up denser instead of soft and fluffy.
- Pay attention to the dough texture: I look for dough that’s sticky and easy to scoop, not wet or runny. If it’s too loose, I add a tablespoon of flour at a time until it feels right.
- Bake just until lightly golden: I pull them as soon as the tops look set and lightly browned. Baking too long dries them out, especially since they’re higher in protein.
- Reheat them in the oven or air fryer: I’ve found microwaving makes them rubbery. A quick reheat in the oven or air fryer brings the texture right back.
- Cool completely before storing: Letting them cool first prevents trapped steam, which keeps them from getting soggy in storage.
Flavor Variations
These biscuits are easy to customize, and I’ve tested a few of these with great results. Just keep the add-ins balanced so the dough stays light and fluffy.
- Jalapeño Cheddar: Add 2 tablespoons finely diced jalapeños and an extra sprinkle of cheddar for a little heat.
- Spinach & Feta: Swap the cheddar for ½ cup crumbled feta and fold in ½–¾ cup finely chopped spinach (squeeze out excess moisture first).
- Bacon & Chive: Stir in ¼–½ cup cooked, finely chopped bacon and 2 tablespoons fresh chives for a savory breakfast-style biscuit.
- Garlic & Herb: Replace the cheddar with grated Parmesan and add extra Italian seasoning or dried herbs for a more savory, breadstick-style flavor.
💡 Tip: If you add a lot of extras, I’ve found it helps to add a tablespoon or two of flour so the biscuits still hold their shape.
Delicious Serving Suggestions
- With soup or chili: These pair really well with my Gluten-Free Chicken Noodle Soup, Zuppa Toscana with Ground Turkey, or White Chicken Chili.
- With a protein-focused dinner: I often serve them alongside Sheet Pan Chicken Thighs, or Pan-Seared Chicken Breasts when we want a cheesy roll on the side.
- For breakfast: They’re great with my Ground Turkey Breakfast Sausage Patties or served next to eggs for an easy, filling start to the day.
- As a snack or leftover upgrade: I split and toast leftovers, then serve them with butter or honey—especially good on busy afternoons.
Frequently Asked Questions
Do you love quick, no-yeast dinner rolls? Here are more you can try next:
High-Protein Cheddar Bay Biscuits (Gluten-Free)
Gluten-FreeIngredients
- 1/2 cup greek yogurt
- 1 egg
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons ground flaxseed
- 1-1/4 cup almond flour (140g)
- 1/4 cup tapioca flour (30g)
- 1 teaspoon baking powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- dash pepper
- 3 ounces cheddar cheese (85g)
- 1 egg white
Instructions
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. In a large mixing bowl, add the wet ingredients, including 1/2 cup plain Greek yogurt, 1 egg, 2 tablespoons butter, and 2 tablespoons honey, and whisk until smooth.
- Add the dry ingredients, including 1-1/4 cup almond flour, 1/4 cup tapioca flour, 2 tablespoon ground flaxseed, 1 teaspoon baking powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and a dash of black pepper. Stir with a spatula until combined. The dough should be fluffy and sticky but not wet. Adjust with a little more flour or greek yogurt if needed. Fold in 3 ounces shredded cheddar cheese.
- Drop spoonfuls of dough onto the prepared baking tray, spacing them several inches apart. The dough will be sticky, so shaping by hand isn’t necessary. If you prefer a more structured look, lightly dampen your hands and gently pat the biscuits into shape. For a golden crust, brush the tops with 1 egg white before baking. The biscuits will spread slightly but should still hold their shape.
- Place the tray in the preheated oven and bake for 18-22 minutes until the biscuits are lightly golden brown on top. Once baked, let them cool slightly before serving. Enjoy them warm with butter, alongside your favorite meal, or as a protein-packed snack!
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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As soon as I saw this recipe, I knew that I have to make them for my husband. The cheddar bay biscuit is his favorite! I did have to sub coconut flour for the tapioca flour, just used about 2 Tbsp. less than a quarter cup, also used 3.5 oz. cheddar cheese. Used a Large spoon to form, each one was a little more than 1/4 cup, yielding 10 biscuits. Baked for 22 min. and waited 10 min. before eating. The flavor is Wonderful! My husband was a little surprised at the texture, but agreed that it’s not bad. He is on a high protein kick, so this is 100% something he will ask for regularly!
Hi Julia, that makes my day to hear your husband loved these! Thank you for sharing this review!
Loved the cheesy flavor!
Thank you, Casey!
Loved these! The texture is really spongy and cheesy and they taste really good!!
Thank you, Lance!
These are so good – soft, moist and flavourful. I thought I’d stick with Greek yogurt almond flour bagels but these biscuits are even better!
Thank you for your recipes, they always turn out great!
Hi Kat, thank you so much for the review!! And I’m so glad you’re enjoying my recipes 🙂
My husband couldn’t stop eating these! And he doesn’t have to eat gluten free. The recipe is really easy. Thank you Nicole!
That’s awesome, Frances! Thank you for the review 🙂
My wife made these for dinner and i couldn’t believe they have greek yogurt in them. I made her promise she’ll keep makin em!
I’ve been looking for a good recipe for biscuits. My daughter was recently diagnosed with celiac disease, but we love having rolls with dinner. These came together really quick and taste so good!! We’re so glad we found your website and delicious recipes our whole family can enjoy at the same time.
Hi Ashley, thank you so much for sharing this with me! I’m so glad you enjoyed this recipe 🙂
These biscuits are a quick and healthier version of those yummy Red Lobster biscuits! I hope you enjoy making them 🙂