Flaky Gluten-Free Cheddar Biscuits

A few years ago, one of my newsletter readers, Anne, asked me if I had a gluten-free cheese biscuit recipe on the blog. At the time, I didn’t, but I did have my popular Gluten-Free Biscuit recipe. This recipe is tried and true, and has already been tested with over 15 gluten-free flour blends. This gave me a good starting point, so it really came down to getting the right balance of cheese and flavor.

The flaky layers in these biscuits come from cold butter. As the biscuits bake, the water in those cold butter pieces turns to steam, and that steam pushes the dough apart into layers. Keep the butter and milk very cold (frozen even works), and do not overwork the dough, which melts the butter bits, and you will get that same lift and flake every time.

These homemade cheddar biscuits are gluten-free, nut-free, egg-free, soy-free, and oat-free. I tested them dairy-free using plant-based butter and cheese to make sure the dairy-free version was just as good. (Violife is my favorite dairy-free cheese in this recipe.) I also have a lot of fun biscuit flavors in this list of gluten-free biscuit recipes!

If you prefer to bake without grains, you can also make my Paleo Biscuits and add the same seasonings as this recipe to mimic the flavor. If you prefer something fluffier, these Gluten-Free Cheddar Muffins are another family favorite.

Recipe Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour Blend – I tested this cheddar biscuit recipe using Bob’s Red Mill 1 to 1. and King Arthur Measure for Measure. From extensive recipe testing done on the other biscuit recipe, please see the flour blend chart in my classic gluten free biscuit recipe, linked above. This has any modifications you need to make to the dough moisture level. Every gluten-free flour blend varies, and making adjustments to the moisture level is normal in gluten-free baking. Read Why Gluten Free Flour Blends Vary to learn more.
• Binder – Binders are what help to hold gluten free baked goods together. If your gluten-free flour blend does not contain a binder such as xanthan gum or guar gum, please add 3/4 teaspoon. Read Why Binders Matter in Gluten Free Baking to learn more.
• Cheddar Cheese – I tested both pre-shredded and block cheddar that I shredded myself. Both worked and gave the same cheddar flavor. I prefer sharp cheddar, but mild cheddar also tastes great! Use plant-based cheese, such as VioLife or Daiya, for a dairy-free version.
• Butter – Use very cold butter. It will help make those flaky layers! Use plant-based butter for a dairy-free option.
• Baking Powder – I use a lot of baking powder to help lift the biscuits higher. It is very important to use aluminum-free baking powder to avoid a metallic aftertaste.
• Garlic Powder – Substitute this for two cloves of minced garlic, but make sure it is minced into tiny bits.
• Milk – I use whole milk, but 2% and skim should also work well. Note that real milk is what gives the tops a golden color. If you use dairy-free milk, the recipe will still work, but you won’t get golden tops.
• Optional Herbs – I added dried parsley. Dried cilantro also tastes really good.

How to Make Gluten-Free Cheddar Biscuits (Step-By-Step)

Step 1: Add your dry ingredients to a bowl and whisk to blend. Add the cheese and dried seasonings. Whisk again.

Step 2: Use a pastry blender to cut the cold butter into the dry ingredients. The mix should look like it has small pebbles. The cold butter is so important because, as the biscuits bake, the water in the cold butter chunks turns to steam, pushing apart the flour layers and creating the flaky layers.

👀 Sandi Says: NOTE: If you don’t have a pastry blender, I recommend freezing your butter and using a large cheese grater to grate the butter into the dry ingredients.

Step 3: Pour in the milk and mix the ingredients until you have a soft dough ball.

Step 4: Press the dough onto wax paper or a silicone mat until it is 1 1/2 to 2 inches thick. It is okay to dust the wax paper and the top of the dough if the dough is sticky. You can also cut them out on a silicone mat.

Step 5: Use a biscuit cutter to cut out biscuit shapes. Take the extra dough and press it again to cut more biscuits out.

Step 6: Put a piece of parchment paper onto a cookie sheet. Move the cut-out biscuits onto the parchment paper. Brush the tops of each biscuit with some milk. This will help the tops brown better.