Cheddar Garlic Gluten Free Biscuits Recipe

I finally made Gluten Free Biscuits that shame store shelves and you absolutely need to scroll to see how scandalously good they are.

I’m obsessed with these Cheddar Garlic Gluten Free Biscuits. I don’t pretend they’re dainty.

I want flaky layers, sharp cheddar that actually tastes like cheese, and a hit of garlic that makes me stop mid-bite. Going Gluten Free sucked until these showed up.

I love that they feel like real biscuits, not some sad substitute. But the thing that sells me is the tang from buttermilk and the ooze of shredded sharp cheddar cheese in every mouthful.

Crumbly, salty, garlicky, and a little messy. I’ll eat them straight from the pan, no shame.

I want seconds before I’m even done right now.

Ingredients

• Basically the structure, holds everything together gluten-free.
• Gives lift and lightness, makes them fluffy.
• Helps browning and tender crumb, subtle rise.
• It’s what brightens flavors, keeps them from tasting flat.
• Easy garlic punch, consistent background flavor.
• A tiny touch of sweetness, balances savory.
• Adds chew and stretch when blend lacks it.
• Cold butter makes flaky layers and richness.
• Sharp, melty pockets, salty cheesy goodness.
• Tangy liquid that keeps biscuits tender.
• Adds richness and helps bind dough.
• Bright, sharp garlic notes, more fresh punch.
• Herby freshness on top, pretty and savory.
• Brushed on warm for shine and flavor.

Ingredient Quantities

• 2 cups gluten free all purpose flour blend (preferably one with xanthan gum included)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon garlic powder
• 1 teaspoon granulated sugar (optional)
• 1/2 teaspoon xanthan gum (only if your blend does not already have it)
• 6 tablespoons (3/4 stick) cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese, packed
• 3/4 cup buttermilk, cold (plus a little more if dough seems dry)
• 1 large egg, cold
• 2 cloves garlic, minced (for more garlic flavor you can add both powder and fresh)
• 2 tablespoons chopped fresh chives or parsley, optional
• 2 tablespoons melted butter for brushing, optional

How to Make this

1. Preheat oven to 425°F and line a baking sheet with parchment paper or lightly grease it; cold ingredients make better biscuits so keep butter, egg and buttermilk in the fridge until ready.

2. In a large bowl whisk together 2 cups gluten free all purpose flour blend, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, 1 teaspoon garlic powder, 1 teaspoon granulated sugar if using, and 1/2 teaspoon xanthan gum only if your blend does not already have it.

3. Cut 6 tablespoons cold unsalted butter into small cubes and work them into the dry mix with a pastry cutter, two forks, or your fingertips until the mixture looks like coarse crumbs with some pea sized bits left; little chunks of butter = flakier biscuits.

4. Stir in 1 cup packed shredded sharp cheddar cheese, 2 cloves minced garlic, and 2 tablespoons chopped fresh chives or parsley if using, so the cheese and herbs are distributed evenly.

5. In a small bowl whisk 3/4 cup cold buttermilk and 1 large cold egg together, then pour into the dry ingredients; fold gently with a spatula until mostly combined. If dough seems dry add a splash more buttermilk, one tablespoon at a time, just until it holds together.

6. Turn the dough out onto a lightly floured surface using a little extra gluten free flour, pat it into a 1 inch thick round, then fold it over onto itself 2 times to create layers and pat again to 1 inch thick; this folding helps build flaky texture even with gluten free flour.

7. Use a 2 1/2 inch biscuit cutter or a floured glass to cut biscuits, press straight down without twisting and place them on the prepared sheet close together for taller biscuits or spaced apart for crispier sides; re-roll scraps once and cut remaining biscuits.

8. Brush the tops lightly with a little buttermilk or melted butter for browning, then bake 12 to 16 minutes until golden brown and cooked through; ovens vary so check at 12 minutes.

9. As soon as they come out brush with 2 tablespoons melted butter if you like, sprinkle extra chopped chives and a pinch of flaky salt while they are warm; let cool a few minutes before serving so the cheese sets.

10. Store leftovers covered at room temperature for a day or freeze cooled biscuits for up to 2 months, reheat in a low oven to refresh texture.

Equipment Needed

1. Oven (preheat to 425°F)
2. Baking sheet lined with parchment paper or lightly greased
3. Large mixing bowl and a small mixing bowl
4. Whisk and measuring cups + spoons
5. Pastry cutter or two forks (or your fingertips if you wanna)
6. Rubber spatula for folding the dough
7. Rolling/patting surface and extra gluten free flour for dusting
8. 2 1/2 inch biscuit cutter or a floured glass
9. Pastry brush for buttermilk or melted butter
10. Cooling rack (or plate) for resting and serving

FAQ

Cheddar Garlic Gluten Free Biscuits Recipe Substitutions and Variations

• Gluten free all purpose flour blend: use a cup for cup GF flour mix from the store, or make your own by mixing 1 part brown rice flour, 1 part white rice flour and 1 part potato starch (add 1/2 teaspoon xanthan gum per cup if your mix has none). Either works fine, just don’t skip the gum or the texture gets crumbly.
• Cold unsalted butter: swap with cold coconut oil (solid, not melted) for a dairy free option, or use a vegan stick butter. Keep it cold and cubed so you still get flaky layers, otherwise biscuits turn flat.
• Buttermilk: make quick buttermilk by stirring 1 tablespoon white vinegar or lemon juice into 3/4 cup milk and let sit 5 minutes, or thin plain yogurt with a bit of milk to the same consistency. Works just as well for tang and lift.
• Large egg: for an egg free version use 1 tablespoon ground flax mixed with 3 tablespoons water (let gel for 5 minutes), or use a commercial egg replacer. Egg alternatives give a slightly different crumb but still hold the biscuits together.

Pro Tips

1. Keep everything cold, seriously. Cold butter and cold liquids = flaky layers, so pop your butter, egg and buttermilk in the fridge right up until you mix. If the butter starts to get soft, toss the bowl in the fridge for 10 minutes and keep going.

2. Don’t overwork the dough. Fold it just a couple times and press, that little bit of handling builds layers but if you mix it to smooth it’ll get dense. Use a light touch and don’t worry about a few dry bits, they’ll hydrate while baking.

3. Grate the cheese fresh and toss it in the dry flour first. That helps stop the cheese from clumping and keeps it evenly distributed, plus freshly grated melts better than pre-shredded stuff which often has anti caking agents.

4. Watch your oven and tweak placement. Bake on the middle rack and check at the earlier time, because gluten free bakes can brown faster. If you want taller biscuits place them close together on the sheet; for crispier sides space them apart.