Gluten-free Cheddar Biscuits

5 from 2 reviews

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.


  • 2 cups gluten-free all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 6 tablespoons cold unsalted butter, cut into 6 pieces + 1 tablespoon unsalted butter, melted
  • 1 cup shredded cheddar cheese, divided into 3/4 cup and 1/4 cup
  • 3 tablespoons chopped fresh parsley
  • 1 cup milk of choice
  • 1 egg, beaten
  • flakey sea salt


  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!


*Store in fridge for 5 days (reheat in microwave or oven!) or store in freezer for 2 months