Flaky, buttery gluten-free garlic cheddar biscuits..now gluten-free and ready for dipping and dunking or breakfast sandwich making!
Every good soup or stew begs for something bready for dipping, right? These gluten-free garlic cheddar biscuits are just what your next bowl of soup or stew needs. Tender, flaky and seriously savory thanks to the garlic and sharp cheddar cheese. They’re something like the biscuits served at a particular seafood restaurant chain but without the questionable fats and gluten.
The very first batch I made I used a mixture of brown and white rice flours, potato starch, tapioca starch and xanthan gum adapting an old baking powder drop biscuit recipe from college. They were really good and no one at the table could believe they were gluten- and egg-free. But since I know that not everyone has pantry full of gluten-free flours AND that for these biscuits to get made on the regular at our house (and yours) I’d need to simplify things a bit.
To simplify the recipe and make them even better I ditched the idea of blending my own flours and instead reached for a bag of
Bob’s Red Mill Gluten-free 1:1 Baking Flour instead. Boom! They were even better than the first go around so naturally I tested them again and again much to my family’s dismay… (wink, wink)
This is now my go-to for all kinds of gluten-free baking. It’s replaced all the little bags of this flour and that making my pantry much tidier and my grocery budget happier (because who goes through a while bag of sorghum or brown rice flour before it’s old and rancid?!) and most importantly, it produces reliably similar results to wheat flour in most recipes.
These biscuits, like many gluten-free breads, are best hot from the oven or at least the day they were baked. After that you’ll want to toss them in the toaster or microwave oven for a few seconds to bring them back to life. But then again, isn’t that what soup is for? To dunk bits of old or crusty bread?
But this is no ordinary bread. It’s a flaky, seriously savory gluten-free garlic cheddar biscuit that stands up on it’s own even when you don’t have soup for dunking. My family loves to use them to make a hearty breakfast sandwich with egg and bacon or sausage, a handful of fresh spinach and a thick slice of tomato. Talk about a breakfast to fuel you all morning.
Whether it’s a casual soup supper or a holiday brunch or a killer breakfast sammie, these garlic cheddar biscuits are sure to please even the most discerning biscuit lovers. Enjoy!
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Stir together the flour, baking powder, salt and garlic powder.
- Cut the butter into the dry ingredients using a pastry blender, your hands or a fork, until the mixture resembles coarse crumbles.
- Stir in the shredded cheese and parsley or chives.
- Stir in the milk to form a batter. It should be pretty stiff and form a lightly sticky ball when you gently roll it in your hands.
- Shape the dough into 12 balls (6 if you want bigger biscuits to use for sandwiches) and press lightly to flatten into disks about 3/4-inch thick.
- Bake in preheated oven 10 minutes, until the biscuits are golden brown on the bottom and cooked throughout.
- Serve warm.
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- Serving Size: 1 biscuit
- Calories: 147
- Fat: 8g
- Sodium: 575mg
- Carbohydrate: 17g
- (Fiber: 0g
- Sugar: 1g)
- Protein: 3g
What’s your favorite way to serve biscuits? Tell us about it in the comments. We love to hear from you!
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Note: This post was not created in partnership with Bob’s Red Mill. We just really love their Gluten-free 1:1 Baking Flour for this recipe.