If you have been looking for the perfect flaky gluten free cheddar biscuits, wait until you try this recipe! My recipe gives you all of those flaky layers and delicious flavors similar to Red Lobster's Gluten Free Cheddar Bay Biscuits! A bonus is they are so easy to make in about 30 minutes!
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My family and I seriously can't stop eating these biscuits! This is a recipe I have been working on for a couple of months on and off. One of my newsletter readers asked me to work on a gluten free cheese biscuit recipe, and I was pretty determined to get it right!
I recently had red lobster gluten free biscuits that I made from a mix, and the flavor was so good! I think these biscuits are very close in flavor, so you will have to drop me a note and let me know what you think!!
If you love to bake, you will want to check out all of my incredible gluten free biscuit recipes!
Why these gluten free biscuits are so good:
If you love biscuits with all those flaky layers, these biscuits will get you drooling! They are simple to make with real ingredients. I was able to make this recipe in about 30 minutes quickly.
Grab some mixing bowls and a biscuit cutter, and get ready to make biscuits! If you are trying to be grain-free, you can also make my Paleo Biscuits and add the same seasonings as this recipe to mimic the flavor.
I have these in the oven now, minus the garlic since I will be using them for more breakfast purposes. I struggle with baking SO MUCH, so gf baking is usually a no-go for me. Thank you for putting in all the work you do in order for me to just need to follow the instructions along. 🥰"
Leslie W.
If you want to know what gluten free flour is best for making homemade biscuits, I tested 5 different gluten free flour blends to find the best one to make my gluten free biscuits recipe!
Ingredients notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cheddar cheese - either buy shredded or shred some yourself. I liked to use sharp cheddar, but mild cheddar also tastes great!
- Butter - make sure your butter is very cold. It will help make those flaky layers!
- Garlic powder - you can substitute this for two cloves of minced garlic, but make sure it is minced in tiny bits.
- Milk - I use whole milk, but 2% and skim should also work well.
You can also make these Gluten Free Bisquick Biscuits with cheddar cheese.
Recipe step-by-step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend.
Step 2: Use a pastry blender to cut the cold butter into the dry ingredients. The mix should look like it has small pebbles in it.
NOTE: You can use a food processor but be very careful not to over blend. If your dough is over-mixed, you will not get the buttery, flaky layers!! Also, know the food processor will cut the cheese up quite a bit, making your dough more orange.
Step 3: Add the milk and mix until you have a soft dough ball.
Step 4: Put the dough onto wax paper and press it until it is 1 ½ to 2-inches thick. It is okay to dust the wax paper and the top of the dough if the dough is sticky.
Step 5: Use a biscuit cutter to cut out biscuit shapes. Take the extra dough and re-press it again to cut more biscuits out.
Step 6: Brush the tops of each biscuit with some milk. This will help the tops brown better.
These biscuits are ready to bake at 400º F. Bake for 18-20 minutes until the tops are slightly golden. Actual bake time may vary a little depending on how large and thick your biscuit dough is cut.
Baked gluten free cheddar biscuits fresh out of the oven!!
Cut them in half and add butter. These gluten free cheese biscuits are so good with melted butter! If you love cheddar cheese as much as we do, give my Gluten Free Cheez Its Crackers a try too!
Tips and Recipe FAQ:
Most shredded cheese is gluten free. It is dusted with cellulose powder to prevent sticking. As a backup, always read the ingredients label to be sure there is no gluten.
You can easily make these plain by omitting the garlic powder, dried parsley flakes, and cheddar cheese.
That is a tough question. You can use dairy-free vegan butter and cheese, but the flavor will be slightly different due to how vegan cheeses melt. VioLife is by far the best dairy-free cheese to try in this recipe.
These gluten free biscuits will keep fresh for up to 3 days.
You can easily freeze these biscuits. Put them into a freezer-safe ziplock-style bag. They will keep up to 4 months.
I recommend refrigerating your cheese biscuits because gluten free flour blends tend to have fewer preservatives, and they can spoil quickly.
This can happen if you overwork your dough. I always recommend mixing by hand and not using a food processor or mixer.
For another fun flavor, check out these Gluten Free Cornmeal Biscuits too!
I made these last weekend to use for breakfast! Minus the garlic. Added sausage gravy, more shredded cheese, & some fried eggs on top
Leslie W."
More gluten free bread recipes:
- Gluten Free Dinner Rolls
- Easy Gluten Free Focaccia Bread
- Gluten Free Flatbread
- Gluten Free Sourdough Bread
- Gluten Free Pumpkin Biscuits
📖 Recipe
Gluten Free Cheddar Biscuits
Ingredients
- 2 ¾ cups gluten free flour blend * see note
- 1 tablespoon baking powder aluminum-free is critical
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 teaspoon sugar
- ⅔ cup shredded cheddar cheese
- ½ cup butter
- 1 cup milk
- 2 tablespoons milk for brushing over the biscuits
Instructions
- Preheat the oven to 400º F
- In a large bowl, add the dry ingredients and whisk to blend.
- Add the cold butter and use a pastry blender to cut the butter into the flour. When you are done it will look like there are pebbles in the flour.
- Pour the milk into the bowl and mix into a dough ball.
- Place a piece of wax paper down and put the dough ball on it. Feel free to dust the dough with a little gluten free flour.
- Press the dough to 1 ½ to 2 inches thick. Use a biscuit cutter to cut out biscuit shapes. Do not twist the biscuit cutter when pulling it out of the dough.
- Place the biscuits onto a parchment paper lined baking sheet.
- Brush the top of each biscuit with milk. This will help the tops get golden.
- Bake for 20 minutes or until the tops are slightly golden. Actual time may vary depending on the size of your biscuits.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Cup4Cup blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter, use non-dairy milk, and use a vegan cheese that melts like VioLife.
- I used full-fat milk, but 2% will also work well.
- These biscuits will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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, you may need to adjust your moisture levels in your baked goods.
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.
Fearless Dining
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LeeAnn Rose
I bought Clabber Girl baking powder because it clearly states Gluten Free. When I read ingredients it states it has Sodium Aluminum Sulfate. I assume this won't work in this biscuit recipe. What is the difference? Still learning the GF life lessons!
Sandi Gaertner
Hi LeeAnn, the problem with aluminum baking powder is it leaves a metallic aftertaste. I use a lot of baking powder in my biscuit recipes to get them to rise, and using that much with aluminum doesn't taste good.
Sheila Dixson
You nailed it with this recipe. Thank you so much.
I used King Arthur flour, and added a couple of good shakes of smoked paprika.
This recipe is definitely a keeper.
Sandi Gaertner
I am so glad you loved them!
Jaclyn
I used cup for cup and they made for a delicious biscuits and gravy breakfast!
Sandi Gaertner
I am really glad you loved the recipe, Jaclyn. Thank you!
Vicki
When will video be posted? Thanks
Sandi Gaertner
I don't recall saying I was making a video. They are really time consuming so I don't make a video for every post I make.
Jane Powell
I think mine turned out ok. Used Tillamook 3 cheddar blend but will use a sharp cheddar next time to have more cheddar flavor. It may have rolled the dough too much -- they didn't seem to rise, Next time I may just flatten by hand?
Sandi Gaertner
Hi Jane, there are a few reasons why your biscuits didn't rise. First, which flour blend did you use? Did you use aluminum-free baking powder and double-check the expiration date? I press my dough by hand, but rolling shouldn't affect the rise. Did you twist the biscuit cutter when cutting the biscuits out with a biscuit cutter? Twisting will seal the edges, and this will inhibit rising too.
Leslie
Turned out great! My mixture was too crumbly so I added a splash more milk & they came out perfect! I left out the garlic since I was going to be using them with breakfast stuff, & eating now with sausage gravy, shredded cheese, & fried eggs on top😉
Sandi Gaertner
You did the right thing. Every gluten free flour blend is a bit different, and the wet-to-dry ingredient ratios can vary because of this. I am really glad you loved the recipe!