Gluten-Free Cheddar Biscuits

Gluten Free Breads | 0 comments

The stew was simmering away in the slow cooker, and at the last minute I decided we needed some biscuits to go with the stew. I have made these biscuits with my gluten-free flour blend and also with Better Batter gluten-free flour blend.

Gluten-Free Cheddar Biscuits

Joan Donogh
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish


  • 2 cups gluten-free all purpose flour
  • 3/4 teaspoon salt
  • 3 teaspoons baking powder
  • 1/4 cup cold butter
  • 1 cup shredded cheddar cheese
  • 2 eggs room temperature
  • 3/4 cup heavy cream


  • Preheat oven to 425 degrees F.
  • Combine flour, salt and baking powder in food processor bowl. Whirl to combine.
  • Cut butter into chunks and add to food processor. Whirl to cut in, until mixture is the texture of coarse meal. Add cheese and whirl briefly to mix in.
  • Add eggs and cream and whirl until mixture forms a ball.
  • Place dough on a parchment sheet that has been sprinkled with gluten-free flour. Sprinkle top with flour and roll or pat out to about 3/4 inch thickness.
  • Use a cookie/biscuit cutter in your desired size to cut out biscuits and place on a parchment lined baking sheet. Re-roll remaining dough and cut into biscuits.
  • Bake 12 to 15 minutes until lightly browned. Serve warm, and freeze remainder for later use.



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