Name: Florida Soup Dumplings (Gluten Free & Low FODMAP Red Lobster Cheddar Biscuits)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 cups gluten free baking flour (I used GF Jules this time); 1 tablespoon sugar; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/2 cup melted roasted garlic butter; 1 cup fool's buttermilk; 1.5 cups shredded sharp cheddar cheese (IC patients, use mild); 2 tablespoons melted butter (keep separate from roasted garlic butter above; but can also be garlic butter. This is for brushing on top); 1 tablespoon chopped or dried chives (I use the produce section "fresh dried" / "lightly dried" ones); 1 tablespoon dried parsley, chives, or both; 1.25 tablespoons baking powder

Florida Soup Dumplings (Gluten Free & Low FODMAP Red Lobster Cheddar Biscuits)

July 21, 2020

2.2K

by Brookey

Florida Soup Dumplings (Gluten Free & Low FODMAP Red Lobster Cheddar Biscuits)

I’m from the country in Florida. I don’t want to talk about it.

People think you can’t have any garlic or onion flavor in a low FODMAP diet, but you literally can. A lot of flavor, in fact. According to Monash University, you can have up to 4 grams of chives and still be in the complete green (and given how Asian garlic chives have tested, you can probably have way more and they just haven’t tested that much yet). You could eat two batches of these biscuits and be fine. As far as garlic and onions proper, there’s always infused butter and oils… which is basically the foundation of this recipe.

Low FODMAP roasted garlic butter, chives, and sharp cheddar come together in an all-star team to create a dang good gluten free approximation of a Red Lobster Cheddar Bay biscuit.

Pair these with whatever you want to eat them with – they’re obviously great with American-style seafood dishes but the first thing I show them off with for this blog is a chicken soup.

If you’re making these for just you and a pal, consider making a half batch. They really are best piping hot out the oven.

Got my dry and wet ingredients measured out.

These are drop-style biscuits (that just means you don’t have to roll them with a rolling pin – just mix and scoop onto baking sheet). Because of this, they’re quicker and easier to make than say, these biscuits – so I’m more likely to make them while I’m also making other stuff. Like a big chicken soup or something.

Kept stirring until it looked like this (you really don’t have to stir very much).

I like to whip up a giant chicken soup overnight and the next day, all I do is whip up some of these bad boys. Bam, now I look like I made this crazy dinner and all I did was throw some chopped up stuff in a crock pot the night before, stir stome stuff in a bowl and dump it in the oven, and chill out. Radical.

See how I don’t have a pastry brush and just spooned that butter on? It’s like, fine.

These biscuits are… probably way too big. I did about 1/2 cup-sized scoops here and I’m gonna say, in my recipe, to do 1/4 cup sized scoops. Next* I’m gonna say, you can do whatever size you want as long as you keep them consistent! I will say this knowing that both in this biscuit post, and the other biscuit post, I show pictures of batches of biscuits I made of multiple sizes. Look, I like a couple crunchy bois. Especially if there’s soup or gravy around. You can make a couple crunchybois too, just don’t come crying to me about it.