These big, flaky gluten-free cheddar bacon biscuits are packed with smoky bacon and melted cheddar. They are made with just a few simple ingredients and bake up tall. These biscuits are perfect for serving with soup, chili, or stews, and nobody will know they are gluten-free.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten-free bacon cheddar biscuits bake flaky with crisp bacon end pieces and pockets of melted cheese in every layer. This is an easy, reliable homemade biscuit recipe that is based on my most popular gluten-free biscuit dough.
I think I am turning into the gluten-free biscuit queen. Over the years, I have created 12 gluten-free biscuit recipes. They are all adapted from my popular Gluten-Free Biscuit recipe, and every flavor of biscuit is delicious. I make these biscuits square-cut, so no dough is wasted.
This recipe is special because I used bacon ends, which are thicker than regular bacon. I like to buy a big bag of bacon ends at our local farmer’s market and then use some for different recipes, but many grocery stores carry them. If you don’t see them, ask the butcher or use regular thick-cut bacon.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Cup4Cup. Other blends will work, and you can read more about the 12 gluten-free flour blends I have tested in my classic biscuit recipe, which is linked above. Every blend varies slightly, and you may need to add more flour or liquid to get the right dough consistency. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Binder – If your flour blend doesn’t have a binder, add 3/4 teaspoon of xanthan gum. Learn Why Binders are Important in Gluten-Free Baking.
- Baking Powder – I recommend using aluminum-free baking powder because regular baking powder adds a metallic aftertaste.
- Butter – You can use salted or unsalted butter. I prefer unsalted butter because I can better control the salt level.
- Cheese – I tested this recipe using a three-cheese Mexican blend, but cheddar also works well.
- Bacon – As I mentioned above, I used bacon ends. If you can’t find bacon ends, use regular cooked bacon.
- Milk – I used whole milk to make these biscuits. Milk helps the biscuits get golden on top.
Testing Notes From My Kitchen
I only tested this biscuit recipe twice with the cheese and bacon. I have tested the base gluten-free biscuit recipe so often, I know what works to get the big, flaky layers. I created these biscuits in a square shape, but you can also use a biscuit tool to make round, more traditionally shaped biscuits.
I have not tested a dairy-free version of this specific cheese and bacon biscuit recipe, but I have tested VioLife plant-based cheddar and almond milk in this Gluten-Free Cheddar Herb Biscuit recipe. It worked well in this recipe, so I feel confident saying these swaps will work in this recipe.
How to Make Gluten-Free Cheddar Bacon Biscuits (Step-By-Step)
Step 1: Cook the bacon slices or bacon bits in a skillet. Place the cooked bacon onto a paper towel-lined plate so any extra grease is absorbed. Chop the bacon into smaller pieces and set aside.
Step 2: Add the flour, baking powder, and salt to a large mixing bowl. Add very cold butter, then use a pastry blender to cut it into small pieces. If you don’t have a pastry blender, freeze the butter, then grate it into the flour with a cheese grater.
It will look like the flour has crumbs when you are finished. These butter bits create steam pockets, which make those flaky layers.
👀 Sandi Says: The colder the butter, the better if you want lots of flaky layers.
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Step 3: Add the cheese and bacon to the dry ingredients and mix well to incorporate the mix-ins.
Step 4: Add the milk and mix into a soft but workable dough. Dust the silicone mat with flour if needed. If your dough is sticky, your butter may be too soft. Wrap it in plastic wrap and chill the dough to get the butter cold again.
Step 5: Press the dough to 1 1/2 to 2 inches thick. Use a bench scraper or sharp knife to cut into squares. Be careful not to move the bench scraper side by side. Cut down and lift the scraper straight up. If you push into the sides, you could seal the edges, making it more difficult for the biscuits to rise.
Step 6: Place the cut-out biscuits onto a parchment paper-lined baking sheet and brush the tops of each biscuit with milk. This helps them get golden on top.
Step 7: Bake at 425ºF for 15-17 minutes. The final baking time will vary depending on the size of the biscuits.
Tips For Success:
- Use very cold butter. If the butter gets too warm, it makes your dough sticky and biscuits less flaky.
- If you use a biscuit tool, do not twist it when you cut out the biscuit shapes. This can seal the edges, preventing the biscuits from rising.
- Double-check that your baking powder hasn’t expired.
Frequently Asked Questions:
Yes, you can use salted butter. You may want to lower the amount of added salt if using salted butter.
Yes, you can use turkey bacon. It still adds the smokiness that makes these biscuits taste so good.
If your biscuits did not rise, check the expiration date on the baking powder. Also, verify you didn’t seal the edges of the biscuits by wiggling the bench scraper or biscuit cutter.
Store leftover biscuits in an airtight container. Gluten-free spoils quickly, so I advise freezing leftover biscuits. They thaw nicely in 25 seconds in the microwave oven.
More Gluten-Free Biscuit Recipes:
- Gluten-Free Air Fryer Biscuits
- Gluten-Free Maple Oat Biscuits
- Paleo Biscuits (made with almond flour and coconut flour)
- Gluten-Free Cornmeal Biscuits
Love This Recipe?
💬 Did you make this recipe? I would love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Big, Flaky Gluten-Free Bacon Cheddar Biscuits
Equipment
- Whisk
Ingredients
- 2 cups gluten free flour blend * see notes
- 2 tablespoons aluminum-free baking powder 12 grams (must be aluminum-free!)
- 1 teaspoon salt
- 5 tablespoons unsalted butter very cold
- 1 cup milk
- ½ cup chopped bacon or bacon ends
- ½ cup shredded cheddar
Instructions
- Cook the bacon slices or bacon bits in a skillet. Place the cooked bacon onto a paper towel-lined plate so any extra grease is absorbed. Chop the bacon into smaller pieces and set aside.
- Preheat the oven to 425ºF using the bake setting, not the convection bake. Make sure the oven rack to the middle of the oven.
- Add the flour, baking powder, and salt to a large mixing bowl. Add very cold butter, then use a pastry blender to cut it into small pieces. If you don't have a pastry blender, freeze the butter, then grate it into the flour with a cheese grater.
- It will look like the flour has crumbs when you are finished. These butter bits create steam pockets, which make those flaky layers.
- Add the cheese and bacon to the dry ingredients and mix well to incorporate the mix-ins.
- Add the milk and mix into a soft but workable dough. Dust the silicone mat with flour if needed. If your dough is sticky, your butter may be too soft. Wrap it in plastic wrap and chill the dough to get the butter cold again.
- Press the dough to 1 1/2 to 2 inches thick. Use a bench scraper or sharp knife to cut into squares. Be careful not to move the bench scraper side by side. Cut down and lift the scraper straight up. If you push into the sides, you could seal the edges, making it more difficult for the biscuits to rise.
- Place the cut out biscuits onto a parchment paper lined baking sheet.
- Brush the tops of each biscuit with milk. This helps them get golden on top.
- Bake at 425ºF for 15-17 minutes. The final baking time will vary depending on the size of the biscuits.
- Remove the biscuits to a cooling rack.
Notes
- I tested this recipe using Cup4Cup. Gram flour weight: Cup4Cup 297.8g. This recipe is based on my classic gluten-free biscuit recipe, and in that recipe, I tested 12 other gluten-free flour blends. Any of those will work; see this recipe to know the adjustments needed.
- If your flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- I tested this recipe using whole milk. Low-fat will also work well.
- Store the biscuits in an airtight container in the refrigerator. I recommend freezing them if you don’t plan to finish them the first day. They thaw in the microwave nicely.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
My first attempt at your bacon and cheese biscuits was this morning. It didn’t brown on top, but the bottom was pretty!
I slid butter in the biscuit and enjoyed it!
My husband is not into much cheese so I left it out this morning. Thank you for this family adventure.
I attempted to send you a photo, but no success.
Hi Patricia, Did you brush the tops with milk? I would love to see a photo, you could email to to me at admin @fearlessdining.com