Craving that irresistible combination of flaky, buttery biscuits loaded with melted cheddar and a hint of garlic—but need to keep it gluten-free? Look no further! These Gluten-Free Cheddar Bay Biscuits are the perfect savory treat that no one will believe are gluten-free. They’re soft on the inside, golden and slightly crisp on the edges, and brushed with a luscious garlic butter topping that makes them absolutely irresistible. Whether served alongside seafood, soup, or just as a snack, these biscuits capture that restaurant-style flavor in your own kitchen.
Ingredients
For the biscuits:
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2 cups gluten-free all-purpose flour blend (with xanthan gum included)
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1 tablespoon baking powder
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½ teaspoon baking soda
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1 teaspoon garlic powder
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1 teaspoon sugar
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½ teaspoon salt
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½ teaspoon paprika (optional, for color and flavor)
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½ cup (1 stick) cold unsalted butter, cubed
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1 cup shredded sharp cheddar cheese
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¾ cup cold buttermilk (or milk + 1 teaspoon lemon juice as substitute)
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1 large egg, lightly beaten
For the garlic butter topping:
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3 tablespoons melted butter
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½ teaspoon garlic powder
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1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
Instructions
Step 1: Preheat and prepare your baking setup
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure the biscuits don’t stick and brown evenly. The high heat will give these biscuits their beautiful golden color and slightly crisp exterior.
Step 2: Mix the dry ingredients
In a large mixing bowl, combine the gluten-free flour blend, baking powder, baking soda, garlic powder, sugar, salt, and paprika. Whisk them together until they’re evenly distributed. This ensures that the leavening agents are spread out and helps the biscuits rise properly.
Step 3: Cut in the butter
Add the cold, cubed butter to the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs—small pea-sized bits of butter should still be visible. These butter pieces will create the flaky layers when the biscuits bake.
Step 4: Add the cheese
Stir in the shredded cheddar cheese until it’s evenly coated in the flour mixture. Using sharp cheddar gives the biscuits a strong, delicious cheese flavor that balances perfectly with the garlic and buttery topping.
Step 5: Mix in wet ingredients
In a separate small bowl, whisk together the buttermilk and beaten egg. Pour this into the flour mixture and stir gently with a wooden spoon or spatula until just combined. Avoid overmixing—this will keep the biscuits tender and fluffy rather than dense.
Step 6: Shape the biscuits
The dough will be slightly sticky, which is normal for gluten-free baking. Using a spoon or ice cream scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. There’s no need to roll or cut the dough—these are drop-style biscuits, rustic and easy!
Step 7: Bake to golden perfection
Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the tops are golden brown and the edges are lightly crisp. The kitchen will start to fill with the incredible aroma of cheddar and butter as they bake.
Step 8: Make the garlic butter topping
While the biscuits are baking, prepare the topping by melting the butter in a small bowl. Stir in the garlic powder and parsley. This simple mixture adds a final burst of flavor and aroma that takes these biscuits over the top.
Step 9: Brush and serve
Once the biscuits are done baking, remove them from the oven and immediately brush them generously with the garlic butter mixture while they’re still hot. The butter soaks into the warm biscuits, enhancing their flavor and giving them a shiny, tempting finish.
Tips for Perfect Gluten-Free Cheddar Bay Biscuits
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Use cold butter and buttermilk.
The cold fat creates steam pockets in the dough as it bakes, resulting in tender, flaky layers. If your kitchen is warm, you can even chill the dough briefly before baking. -
Don’t overmix.
Gluten-free dough doesn’t develop gluten strands, but overmixing can still make the texture gummy. Mix just until everything is combined. -
Adjust for your flour blend.
Different gluten-free flour blends absorb liquid differently. If your dough seems too dry, add a tablespoon or two of milk; if too wet, sprinkle in a little more flour. -
Add extra flavor variations.
You can mix in a pinch of cayenne for a spicy kick, use smoked paprika for a smoky flavor, or swap cheddar for pepper jack or gouda for a different twist.
