Gluten-Free Cheddar Biscuits

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
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: Depends on the size of biscuits you make
  • 2 cups gluten-free all purpose flour
  • ¾ teaspoon salt
  • 3 teaspoons baking powder
  • ¼ cup cold butter
  • 1 cup shredded cheddar cheese
  • 2 eggs, room temperature
  • ¾ cup heavy cream
  1. Preheat oven to 425 degrees F.
  2. Combine flour, salt and baking powder in food processor bowl. Whirl to combine.
  3. 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.
  4. Add eggs and cream and whirl until mixture forms a ball.
  5. 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 ¾ inch thickness.
  6. 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.
  7. Bake 12 to 15 minutes until lightly browned. Serve warm, and freeze remainder for later use.


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