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 has been 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 had 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 easy Gluten Free Bread recipes on the blog!
Why these gluten free biscuits are so good:
If you love biscuits with all of those flaky layers, these biscuits are going to get you drooling! They are simple to make with real ingredients. I was able to quickly make this recipe in about 30 minutes.
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.
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.
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 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 back up, 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 a little 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 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.
More gluten free bread recipes:
- Gluten Free Dinner Rolls
- Easy Gluten Free Focaccia Bread
- Gluten Free Flatbread
- Gluten Free Sourdough Bread
I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
📖 Recipe
Gluten Free Cheddar Biscuits
Ingredients
- 2 ¾ cups gluten free flour blend * see note
- 2 teaspoons baking powder
- 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 Bob's Red Mill 1 to 1 GF 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.
Nutrition
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PattyK.
Can't wait to make them but wondering can I make them a day ahead? And how should they be reheated? Thank you!
Sandi Gaertner
Hi Patty, you can make these ahead. I reheat them in the microwave oven. You can also reheat them in the oven but wrap them in foil so they don't burn on top. t