Gluten-free Cheddar Biscuits

These Gluten-free Cheddar Biscuits take just 15 minutes to make and they are perfectly buttery, flakey and have the most delicious flavor to them.

Are you looking for a *really* easy biscuit recipe to make? Whether it’s for Thanksgiving or any meal, these will be your new go-to recipe. My husband who is a huge fan of all things biscuits and cheese and everything Thanksgiving related, is hooked on these. He even says someone who isn’t gluten-free would love them too! So that says a lot since he’s the first person to say if something isn’t meant to be gluten-free.

These biscuits are a quick bread that only take 20 minutes to make. I love making them because they are quick, don’t require any yeast or fancy tools and they hit the spot for all your carb cravings. And these are 100x better than plain biscuits, because cheese is involved (duh).

This is my go-to recipe over and over again because of the minimal ingredients, and frankly the minimal effort in the kitchen.

Tip: make these ahead of time and keep them in the freezer until ready to eat! Warm in oven so the cheese gets all melted again! Or better yet – add the extra cheese on top once you reheat.

What ingredients are in these gluten-free cheddar biscuits:

• Gluten-free all purpose flour – if not gluten-free, use all-purpose flour instead
• Unsalted butter – I don’t recommend using oil here – you need the butter to be cold and firm
• Cheddar cheese – I did a mix of white cheddar and yellow. I buy the block and shred it myself so there are no additives
• Fresh parsley – you could also use chives too if you prefer
• Milk of choice – you can use non-dairy milk and milk, cow’s milk, anything unsweetened! But a full-fat coconut milk needs to be fully whisked so it’s not in clumps
• Egg – I don’t recommend an egg replacement here and don’t forget to whisk it before adding into mix
• Flakey sea salt – I love adding this on top with the cheese when they are almost done baking for flavor

How to make cheddar biscuits:

1. Preheat the oven to 450 degrees F and line a large baking sheet with parchment paper and set aside
2. In a medium bowl, stir together the flour, baking powder, garlic powder, and salt
3. Using a fork or pastry blender, cut the 6 tablespoons cold butter into the dry ingredients until it is broken into smaller pieces
4. Stir in 3/4 cup of the shredded cheese and the parsley
5. Add the milk and beaten egg and stir until the mixture forms a soft slightly sticky dough
6. Using a spoon or cookie scooper, drop the dough into 12 mounds on the prepared baking sheet
7. With damp hands, slightly flatten the mounds and brush the tops of the dough with the melted butter
8. Bake for 9 minutes then remove biscuits from oven and sprinkle the remaining 1/4 cup cheese and flakey sea salt over the biscuits
9. Return back to the oven and bake until the biscuits are golden brown on the bottom and baked throughout, about an additional 3 to 5 minutes
10. Allow the biscuits to cool for a few then enjoy!

Tips for success:

• The flakey layers of these biscuits are thanks to the cold fast or butter. This is key in these biscuits because as the little crumbs of butter melt in the oven, they release steam and create pockets of air, which then make the biscuits flaky and crispy on the outside.
• When baking these biscuits, they do rise and fluff up a bit so leave extra room/space on the baking sheet when you add them to the oven
• I love adding the extra shredded cheese just before taking them out of the oven. The melted cheese eon top with the flakey sea salt is a game changer and takes the biscuits up a notch too
• These cheddar biscuits freeze really well so if you want to prep something in advance for Thanksgiving add to the freezer and warm up the day of. I of course recommend everything made fresh for optimal results, but I am also realistic with cutting corners. And my biscuits are currently in freezer ready for Thanksgiving!

A few other recipes to serve these biscuits with:

Healthy Broccoli Cheddar Noodle Cups

Sweet and Hot Honey Sweet Potato Carrot Bake

The Best Healthier Cranberry Sauce

Gluten-free Pumpkin Crumb Cheesecake