Knock-Off: Red Lobster's Cheddar Bay Biscuits-Wheat Free, Dairy Free

Since my dive into the "Land of Special Diets", it's been a good three years since I've set foot in a Red Lobster Restaurant.  However, those biscuits they serve before each meal have haunted me with their light and fluffy savory deliciousness.
I've created my own version using my trusty Babycakes cookbook recipe for spelt biscuits and experimenting with additions such as real smoked paprika (from Hungary!) garlic powder and vegan cheddar cheese. You should be able to find Daiya Cheddar Style Shreds at any Whole Foods Market.  It is simply the best non-dairy cheese available (in my humble, cheese-loving, dairy sensitive opinion).

Savory "Cheddar" Biscuits

2 Cups white spelt flour
plus more for dusting
1 Tablespoon baking powder
1 Teaspoon salt
1 Teaspoon garlic powder
1/2 Teaspoon smoked paprika
1/4 Teaspoon onion powder
1/3 Cup coconut oil (melted)
3/4 Cup hot water
1/2 Cup Daiya Cheddar Style Shreds
1/8 Cup fresh parsley finely chopped

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.  In a medium bowl, combine flour, baking powder, salt, garlic powder, paprika, and onion powder.  Pour the oil and hot water into the dry ingredients and mix with a rubber spatula until fully combined and dough is formed.  Add shredded "cheese" and chopped parsley, thoroughly mixing into the dough. 
Dust the counter with more flour and turn out your dough.  Sprinkle dough with flour and gently pat down until 1-inch thick.  Using a biscuit cutter (or a 3-inch round drinking glass with a thin rim), cut out biscuits and arrange them on the baking sheets about 1 inch apart.  Bake on the center rack for 10-12 minutes until golden.  Let biscuits stand on the sheet for 5 minutes before serving.  Cool completely before storing (at room temp for 2 days, or freeze for up to one month).