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!
Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Garlic Cheddar Biscuits
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 biscuits 1x
- Category: Baked Goods

Ingredients
- 2 cups gluten-free flour blend (use a scant 2 cups if using Bob’s Red Mill 1:1 Baking Blend)
- 1 Tbsp. baking powder
- ¼ tsp. salt
- 1 tsp. dried parsley or 3 Tbsp. fresh chives, chopped
- 1 tsp. garlic powder
- 6 Tbsp. cold butter, cut into small pieces
- 2/3 cup shredded cheddar cheese
- 1 cup milk of choice
Instructions
- 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.
Notes
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Nutrition
- Serving Size: 1 biscuit
- Calories: 147
- Sugar: 1g
- Sodium: 575mg
- Fat: 8g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
What’s your favorite way to serve biscuits? Tell us about it in the comments. We love to hear from you!
Pin it now & Make it later
This post may contain affiliate links which won’t change your price but will share some commission.
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.
kathy says
Holy cow! These look oh so yummy. They are on my “gotta make these” list.
Jessica Beacom says
Yea! You’re going to love them.
kathy says
I made these today and OMG they are so yummy. It is the first time I used the Bob’s Gluten-Free flour product that has been sitting in my pantry for past few weeks and was quite impressed. I used cashew milk and found that 3/4 cup worked very well. There is also a very subtle sweetness using cashew milk that I like. I used organic white cheddar. When I make them next time I may up the garlic powder to 1-1/2 tsp. I also had the bake mine a bit longer (20 minutes). I’m planning to serve your Chipotle Turkey and Sweet Potato Chili recipe again tonight (this time w/o the beans I added last time) along with these biscuits.
I’m going to post a link to this recipe on my FB page along with a picture of my pretty biscuits.
Again, you hit it out of the park with this recipe Jessica & Stacey. Love your recipes!
Happy New Year to you both!! Cheers!
★★★★★
Jessica Beacom says
Hi Kathy-
Awesome feedback! Thanks for sharing all of that – we find it really helps other when they’re wondering how or what to substitute in a recipe. Increasing the garlic sounds like a great idea. Some brands are more garlicky than others so play with what you’ve got – sounds like you can’t go wrong.
Thank you for sharing the recipe link on your FB page. We love shares and love readers like you, Kathy.
Here’s to a delicious and healthy 2016!
Evelyn Cunningham says
I make homemade Buttermilk Biscuits, the old fashioned way. I have not made any biscuits since I starting Paelo and low-carb. But I plan to make these biscuits when I go to the Whole Food Grocery Story to get that Flour you mention in your recipe above. I made great biscuits though.
Jessica Beacom says
Hey Evelyn,
I love biscuits, obviously! I think you’ll find these to be a very good alternative to gluten-filled traditional biscuits.
The Modern Proper says
I just love Bob’s Red Mill. They really make it easy to bake gluten free! That flour is my go-to as well, so I will need to whip up a batch of these next time I have soup!
Stacie Hassing says
Yes! We agree. Always our go-to!
Barbara says
Is this recipe for whole 30? I thought we could not have any dairy or cheese
Jessica Beacom says
Hi Barbara,
No, these biscuits are not Whole30-compliant. As you pointed out, they contain dairy. They also contain grain (from the flour) and they are a baked good which is against the program rules.
Estera says
I’ve made these three times so far and absolutely love them! I like it with a bit more salt and garlic powder. Oooh and grating cold butter works fantastically for this recipe if you don’t have a pastry blender. Thank you for the recipe, cant wait to try out some of your other ones!
★★★★★
Stacie Hassing says
So awesome to hear this! Thanks for sharing! We also have a Sweet Potato Biscuit recipe that you might like. I personally love serving them with stews or chowder. You can find the recipe here: https://therealfoodrds.com/gluten-free-sweet-potato-buttermilk-biscuits/
Kelly says
Do you have any suggestions on how to make these grain free?
Jessica Beacom says
Hi Kelly,
We haven’t tried them with a grain-free flour but my guess is that a flour blend with cassava flour (like King Arthur Paleo Baking Flour) would probably give you the best results.