As a southern girl, I've always thought of biscuits as a breakfast food...........that is until I ate at my first Red Lobster restaurant, that is. They have turned the biscuit notion upside down on its head with their melt-in-your-mouth Cheddar Bay Biscuits®. These cheddar-filled biscuits are incredibly light, fluffy and ALMOST as melt-in-your-mouth. Although not quite as good as their famous cousin, they are a very good imitation in my opinion!
I have slightly changed these since originally publishing, to replace CarbQuik with Einkorn flour. This change is an incredible improvement. They were not gluten-free before; they are still not gluten-free. But they are plenty rich, and buttery in their own right........so much so, they don't NEED butter! They are not the slightest bit dense, crumbly or dry like so many low-carb biscuits. And they are just cheesy enough to remind me of Red Lobster's Cheddar Bay Biscuits® in taste, especially with the optional butter/herb topping. These are not suitable until the grains rung of OWL due to the bake mixes. These kept just fine in plastic in the fridge for a week. Rewarm at 300º, slice and add a patty of cooked sausage sandwiched in them for wonderful Sausage Cheese Biscuits! That is sheer heaven for me! 
INGREDIENTS:
4 oz. cream cheese, softened
2 eggs, beaten
½ c. Jennifer Eloff Gluten-Free bake mix
¼ c.+2T. Einkorn all-purpose flour (substitute more of Jennifer's bake mix for 100% gluten free version)
1 T. Parmesan cheese
1 c. grated Cheddar cheese
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
pinch garlic or onion powder
1 T. melted butter to baste tops (optional)
Light sprinkle of garlic powder and Italian seasonings for a Cheddar Bay Biscuit stand-in! (optional)
DIRECTIONS: Preheat oven to 350º. Soften cream cheese in a mixing bowl. Add and beat in the dry ingredients. Add beaten eggs and stir well. Add grated cheeses. Stir again to blend. Spoon out onto greased or non-stick pans into 10 equal mounds. If you want the small, tall shape of Red Lobster's biscuits, bake in 10 regular size muffin cups. These will spread a bit during cooking, but this makes them suitable for sandwich bun use as well. Bake at 350º for about 13-14 minutes or until browned to your liking. Do not over brown or they will dry out. At 10 minutes cooking, baste with 1 T. melted butter. If you want to be flavored like those at Red Lobster, add a sprinkle of Italian seasoning. Finish cooking 2-4 minutes. Enjoy!
NUTRITIONAL INFO: Makes 10, each contains (does not include butter/herb topping):
150 cals, 11.7g fat, 5.5g carbs, 3g fiber, 2.5g NET CARBS, 6.4g protein, 211 mg sodium
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