Gluten Free Cheddar Biscuits

Look, I’m not saying these gluten-free cheddar biscuits will change your life, but I’m also not NOT saying that. Remember that scene in every food movie where someone takes a bite and their eyes roll back in pure bliss? That could be you in about 25 minutes. Plus, they’re gluten-free, which means you can share them with your annoyingly dietary-restricted friends (we all have at least one) and still be the hero of brunch.

Why This Recipe is Awesome

First off, these biscuits are ridiculously easy. Like, “I’ve had three glasses of wine and can still make these successfully” easy. They’re also cheesy enough to satisfy your dairy cravings but not so heavy that you’ll need a nap afterward (though I fully support napping regardless).

The outside gets this gorgeous golden crust while the inside stays tender and fluffy. And unlike some gluten-free baked goods that have the texture of compressed sawdust, these actually taste like real food. Revolutionary concept, I know.

Ingredients You’ll Need

• 2 cups gluten-free all-purpose flour blend (the one with xanthan gum already mixed in, because who has time for extra steps?)
• 1 tablespoon baking powder (yes, a whole tablespoon—trust the process)
• 1 teaspoon salt (the regular kind, not that fancy Himalayan stuff you bought for Instagram)
• 1 teaspoon garlic powder (or more if you’re not planning on kissing anyone)
• ½ teaspoon dried herbs (Italian seasoning works, or whatever’s slowly dying in your spice rack)
• 6 tablespoons cold butter, cubed (the colder the better, like my ex’s heart)
• 1½ cups sharp cheddar cheese, shredded (pre-shredded is fine, I won’t tell the food snobs)
• 1 cup cold buttermilk (regular milk with a splash of lemon juice works too if you forgot to buy buttermilk, AGAIN)
• 2 tablespoons melted butter (for brushing on top, because more butter = more better)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper because scrubbing burnt cheese is nobody’s idea of fun.
2. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and herbs. This is the easy part—enjoy it while it lasts.
3. Add the cold butter cubes to the flour mixture. Use your fingers to pinch the butter into the flour until it resembles coarse crumbs. Yes, your hands will get messy. Embrace it as therapy.
4. Stir in the shredded cheese. Make sure it’s evenly distributed—nobody wants the disappointment of a cheese-less bite.
5. Pour in the cold buttermilk and stir just until combined. Do NOT overmix unless you want hockey pucks instead of biscuits.
6. The dough will be sticky. That’s normal. Resist adding more flour—sticky dough = tender biscuits.
7. Use a large spoon or ice cream scoop to drop heaping dollops of dough onto your prepared baking sheet, leaving about 2 inches between each.
8. Brush the tops with melted butter. This isn’t optional—it’s what makes them gloriously golden.
9. Bake for 14-16 minutes or until the tops are golden brown and your kitchen smells like heaven.
10. Let cool for 5 minutes before serving, or don’t and burn your mouth because you have no self-control. I’ve been there.

Common Mistakes to Avoid

Using warm butter. Cold butter creates steam pockets as it melts in the oven, which gives you flaky layers. Warm butter just gives you sad, dense biscuits.

Overworking the dough. You’re not kneading bread here. The more you mix, the tougher your biscuits get. Mix until just combined, then step away from the bowl.

Opening the oven too early. I know you’re excited, but peeking lets out all the heat and can make your biscuits deflate faster than your motivation on Monday morning.

Using a weak cheese. This is not the time for that mild stuff. Sharp cheddar brings the flavor. Live a little!

Alternatives & Substitutions

Dairy-free? Swap the butter for cold coconut oil and use dairy-free cheese. They won’t be exactly the same, but they’ll still be better than whatever sad gluten-free option your local café is selling for $7.

No buttermilk? Regular milk with a tablespoon of lemon juice or vinegar works in a pinch. Let it sit for 5 minutes until it looks slightly curdled and gross.

Cheese variations: Pepper jack adds a nice kick. Gruyère makes them fancy AF. Mozzarella makes them stretchy. Mix and match according to your cheese drawer situation.

Add-ins: Cooked bacon bits, chopped jalapeños, or caramelized onions can all take these biscuits from “yum” to “WHERE HAVE YOU BEEN ALL MY LIFE?”

FAQ (Frequently Asked Questions)

Can I make the dough ahead of time?
You can mix the dry ingredients with the butter and cheese, then refrigerate. Add the buttermilk right before baking. But honestly, these come together so quickly, why bother?

How do I store leftovers?
In an airtight container at room temperature for 1-2 days. But let’s be real—there won’t be leftovers.

Can I freeze these?
Absolutely! Freeze unbaked biscuit dough on a sheet pan, then transfer to a freezer bag. Bake straight from frozen, just add 3-4 minutes to the time. Future You will be so grateful.

Why did my biscuits turn out flat?
Three possibilities: your baking powder is older than your Netflix subscription, your butter wasn’t cold enough, or you overworked the dough. Baking is part science, part dark magic.

Can I make these without cheese?
I mean, you could, but why would you want to? That’s like ordering a martini without the gin. But yes, technically it works—just add an extra tablespoon of butter.

My gluten-free flour doesn’t have xanthan gum—am I doomed?
Not doomed, just add ¼ teaspoon of xanthan gum to your mix. Without it, your biscuits might have the structural integrity of a sandcastle at high tide.

Final Thoughts

These gluten-free cheddar biscuits are proof that dietary restrictions don’t have to mean flavor restrictions. They’re perfect alongside soup, with breakfast, or eaten straight off the baking sheet while standing over your stove (my personal favorite serving suggestion).

The best part? You can whip these up whenever you need to impress someone or just want to treat yourself. Because let’s face it—few problems in life can’t be improved, at least temporarily, by a warm, cheesy biscuit.

Now go forth and bake! And maybe send me one. For quality control purposes, obviously.