If you have been craving Red Lobster Cheddar Bay Biscuits since going gluten-free, this recipe is for you. These gluten-free cheddar biscuits are built on my tried-and-true gluten-free biscuit base, which was tested with 15+ gluten-free flour blends, with sharp cheddar and herbs folded in. The result is a tall, flaky biscuit with real layers, and not dense like a hockey puck.
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❤️ Sandi’s Recipe Summary
The Quick Bite: My gluten-free cheddar biscuits are a flaky, celiac-safe version of Cheddar Bay Biscuits. Real cheddar, cold butter, and herbs come together in 30 minutes for tall biscuits with true layers, no gums or strange textures. Tested across 15 gluten-free flour blends, with an easy dairy-free option using plant-based butter and cheese.
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.
You can also make these Gluten-Free Bisquick Biscuits with cheddar cheese.
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.
Step 7: Bake at 400ºF. Bake for 18 to 20 minutes until the tops are slightly golden. The actual bake time may vary slightly depending on the size and thickness of your biscuit dough.
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Storage: These gluten-free biscuits will stay fresh for up to 3 days. These biscuits can easily be frozen. Put them into a freezer-safe ziplock-style bag. They will keep up to four months.
For another fun flavor, check out these Gluten-Free Cornmeal Biscuits too! You can also bake these cheesy biscuits in your air fryer, following the air fryer directions in this Air Fryer Biscuits recipe.
Tips For Gluten-Free Cheese Biscuits:
- Use cold or frozen butter. If your butter gets too warm after cutting out the biscuits from the dough, chill the biscuits for 20 minutes.
- It is important to use aluminum-free baking powder in this recipe. I use a larger quantity to get a tall rise, and using regular baking powder will leave a metallic taste.
- Do not twist the biscuit cutter when cutting out the biscuits. This will seal the edges, and your biscuits will not rise.
Flavor Variations:
- Swap the cheddar for mozzarella and fresh basil.
- Use pepper Jack cheese for some added spice.
- Try gorgonzola cheese for a savory, sharp flavor.
Frequently Asked Questions:
Most shredded cheese is gluten-free. It is dusted with cellulose powder to prevent sticking. As a backup, always read the ingredient label to ensure there is no gluten. If in doubt, you can buy a block of cheddar cheese and shred it yourself.
This can happen if you overwork your dough. I always recommend mixing by hand and not using a food processor or mixer.
If your biscuits didn’t rise, check the expiration date of the baking powder. It is also important to keep the butter and dough cold. The butter bits make steam pockets, which help the biscuits rise.
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:
If you enjoy baking bread, I have many great recipes for you to try. Here are my favorites:
- Gluten-Free Dinner Rolls
- Easy Gluten-Free Focaccia Bread
- Gluten-Free Flatbread
- Gluten-Free Sourdough Bread
- Gluten-Free Pumpkin Biscuits
Love This Gluten-Free Cheddar Biscuit Recipe?
💬 Did you make this gluten-free recipe? I would love to hear how it turned out, and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten Free Cheddar Biscuits (Big and Flaky!)
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 cane sugar
- ⅔ cup shredded cheddar cheese
- ½ cup unsalted butter
- 1 cup milk
- 2 tablespoons milk for brushing over the biscuits
Equipment
Method
- Preheat the oven to 400º F
- In a large bowl, add 2 3/4 cups gluten free flour blend, 1 tablespoon baking powder, 1 teaspoon dried parsley, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1 teaspoon cane sugar. Whisk to blend.
- Add the cold 1/2 cup unsalted 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. If you do not have a biscuit cutter, freeze the butter and use a cheese grater to grate the butter into the flour.
- Pour the 1 cup milk and 2/3 cup shredded cheddar cheese 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 1/2 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.
Nutrition
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 airtight container, or up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
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!
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?
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.
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😉
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!
I have not made these yet but would like too
I only have brown rice flour and Coconut Flour. Do I need Guar Gum for this flour mixture?
Thanks
Those flours in combination will not work. Coconut flour needs a TON of extra moisture than any other flour.
After messing up your last perfect recipe (I do have my own forgotten blog and I promise I am an accomplished cook)I was a bit nervous to try another GF biscuit, but I made this gorgeous soup and felt my hubby needed something to stick to his ribs in this cold weather. I didn’t have dried parsley but did have dried chives. I only had 1 c of BM GF flour left and had just bought some brand from Costco you hadn’t tested. Very risky! Fortunately for me, they turned out perfect! I will admit I was shocked! My hubby ate three and then finished mine when I was too full to eat my own (I get full easily and won’t overeat with my GI issues)
I want to thank you for all your help with the soda vs powder and aluminum issue. You’re a lifesaver!! These were great!!
LOL, your comment made me smile. I make biscuits with soup all of the time. It really does help stick to the ribs!! I am really glad the biscuits turned out well, and that everyone loved them.
Can’t wait to make them but wondering can I make them a day ahead? And how should they be reheated? Thank you!
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
I made these two days ago and found them to be fabulous!!! This morning I had one with my coffee and they are still fresh. The only difference I made was using whipping cream instead of whole milk and I had forgotten the sugar. They were still terrific! Easy to make. My non-gf hubby loved them too!
I am so glad you loved them Linda. They are one of my favorites!
These biscuits were so easy to make and my family couldn’t believe they were gf! Definitely a keeper.
I am so glad you all loved them 🙂
I am definitely giving these a try. I’ve been relying on Aldi’s LiveGFree cheddar biscuit mix. While it’s very good for a boxed mix ( even better than Red Lobsters GF mix) nothing can beat homemade!!
I am so glad you are giving this recipe a try! Enjoy 🙂
These biscuits are incredible! I love making and sharing them.
I am so glad you enjoyed them Diana! Thanks for stopping by to let me know.
will be making this soon can i use vegan butter / cheese and almond milk as am a vegan perfect for my office snacks and home snacks while i work on the computer and phone will dm you if i make this and let you know how it goes Thanks Ramya
Hi Ramya, I have not tested this recipe with almond milk, but if you use that I recommend plain unsweetened unflavored almond milk.