What is Gluten Free Cheese Biscuits?
Gluten Free Cheese Biscuits are scone like little bread biscuits that are buttery, cheesy and savoury. These biscuits are the next thing I always make at home. We usually enjoy these biscuits with any kind of soup and it is a perfect match to enjoy during lunch! Sometimes I like it at breakfast with some scrambled eggs and bacon. Yum! In addition, it’s also an easy grab for snacks and tea time treat. You can literally enjoy these any time of the day!
The version that we love and I always make has a little bit of garlic flavour in it. You can omit that portion if you don’t like garlic (like my aunt) and you just want it to be straight cheese biscuits. My aunt wants it extra cheesy and whenever she ask me to make this for her, I always add 1/2 cup extra cheese in!
What else can you add in it?
Herbs. You can also add some herbs in the dough mixture if you feel like being adventurous and wants to explore more savoury flavour. These are the common herbs that you can add in.
- parsley
- chives
- rosemary
- thyme
- bacon bits
- raisins
Chopped them finely and add into the dough mixture before baking.
What flour can you use?
The flour I used is a mixture of rice flour, almond flour and tapioca flour. These 3 flours are my favourite to use. I combine these three types of flour in most of my baking recipes. It’s just a matter of proportion. I always have a stash of different kinds of gluten free flour in the pantry and most of the time I make my own blend. However, in this recipe, you can use any brand of gluten free flour mixture that you can find in the store. Either will give great results.
Non Gluten Free Option
You can make these cheese biscuits into glutinous one by using 2 cups of all purpose flour. Gluten is present in this option and you won’t need as much flour.
I made this countless times and either way, it will not let you down.
Storage:
- Let them cool completely after baking.
- Transfer them into an airtight container or freezer bag.
You can always take one out of the freezer and let it thaw at room temperature or throw it in the microwave for 1 minute.
Other gluten free recipes to try:
Continue scrolling down for the printable recipe of these amazing GLUTEN FREE CHEESE BISCUITS.
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Gluten Free Cheese Biscuits
Gluten Free Cheddar Biscuits are scone like bread that are eally buttery, cheesy and savoury. Easy to make and you can enjoy it anytime of the day. Perfect match for any kind of soup!
Ingredients
- 1 cup rice flour
- 1 1/4 cup almond flour
- 1/4 cup tapioca flour
- 3 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- 1 1/2 tsp garlic powder
- 5 tbsp (70g) cold unsalted butter
- 1 cup grated old or sharp cheddar cheese
- 3/4 cup cold buttermilk
Instructions
- Preheat oven at 400 F. Line 2 baking trays with parchment paper. Set aside.
- In a large mixing bowl, combine rice flour, almond flour, tapioca flour, baking powder, sugar, salt and garlic powder together. Mix everything until combined.
- Add the cold butter into the flour mixture. Incorporate by cutting it into the flour by using a pastry cutter or fork until butter becomes small pea-size pieces.
- Add the cheese into the flour-butter mixture and give it a quick stir to combine.
- Fold in the buttermilk into the flour mixture until just combined. Do not over mix.
- Using a spoon, scoop a large amount (about 2 tbsp) of dough mixture and shape it into a ball by using another spoon. Shaping it to a ball is important to give height to the biscuits and will not fall flat. See notes.
- Drop the dough into the prepared baking sheet. Space them out evenly and give them room to rise. I usually put 6-7 dough balls into my tray.
- Sprinkle some grated cheese on top. This step is optional. If you're like me who loves cheese, do not skip this!
- Bake it for about 15-18 minutes until golden brown and rotate the tray half way through.
- Place the tray on a wire rack and let it cool for 5-10 minutes before serving.
Notes
HOW TO SHAPE THE DOUGH INTO A BALL WITH 2 SPOONS?
- Using the 1st spoon, scoop a large amount of the dough. Scoop the dough out from the 1st spoon using the 2nd spoon. Then scoop it again from the 2nd spoon using the 1st spoon. Repeat for few times until you have a ball shaped dough. It's like you are passing the dough back and forth to each spoon while shaping it into a ball.
SUBSTITUTION:
- If you don't have buttermilk on hand, you can make your own butter milk by combining 3/4 cup milk and 2 tbsp lemon juice or vinegar.
- You can also substitute buttermilk with sour cream or plain yogurt.
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Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 220Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 27mgSodium 276mgCarbohydrates 15gFiber 2gSugar 2gProtein 7g
Recommended Products:
I personally use Bob’s Red Mill gluten free products. It is the most accessible and easiest to find in all the grocery store nearby. This is the list of the products that I usually use in making my gluten free bread. Links are provided so you can check them out if you’re not familiar with it.
