Cheesy Gluten Free Biscuits – Drop & Bake
Cheese, glorious cheese! Sharp, Mild, Jack, Brie, Parm or Vegan – we love cheese. Add your favorite dairy to our Cheesy Gluten Free Biscuits and life will certainly look uh…cheesy, (like this post…. Ha!) Oh – and don’t stop there. Add fresh jalapeno or canned chillis, bacon bits or diced ham. Mix, drop and bake. The possibilities are delicious.
What makes our cheesy biscuits so special?
We give credit to our GF Flour Farm flour for the tender, moist and tasty result of our Cheesy Gluten Free Biscuits. They also have a bit of ground golden flax seeds that contribute to the texture. Choose your favorite cheese, there are no rules when it comes to cheese! Play with different options and have fun with this recipe. To achieve the round appearance, use a scoop to drop the biscuits on a double-deck baking sheet. No need for xanthan gum – these cheesy biscuits do not require it.
Please let us know how your Cheesy Gluten Free Biscuits turned out. Leave a rating and comment in the section provided below the recipe. We enjoy hearing from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions
Flour Farm Making Cheesy BiscuitsPrint
Cheesy goodness baked into fluffy, gluten free biscuits. Stuff with breakfast bits or enjoy warm right out of the oven. Life is good!
Choose Gluten Free, Non-GMO & Organic ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
- 216g (7.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 C spoon & level)
- 4 tsp Aluminum Free, Double Acting Baking Powder (18g)
- 1 tsp Cane Sugar (4.5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1/4 tsp Baking Soda (1.5g)
- 1 T Ground Golden Flax Seed (7g)
- 1/4 tsp Ground Cayenne Pepper, optional (.5g)
- 42g (1.5 oz) Very Cold Butter (3 T)
- 170g (6 oz) Sour Cream (3/4 C)
- 1 Large Pasture Raised Egg (50g)
- 2 T Oil – we use Avocado Oil (26g)
- 2 tsp Apple Cider Vinegar (10 ml)
- 43g (1.5 oz) Grated Cheese or up to 57g/2 oz (packed 1/2–2/3 C)
- 44 ml (1.5 oz) Heavy Cream or Melted Butter
Equipment: Digital Scale (preferred), Double Sheet Pans, Unbleached Parchment or Silicone Mat, Measuring Cups and Spoons, Mixing Bowls, 2-ounce Cookie Scoop, Grater, Fork & Heavy Spoon, Pastry Brush
Before You Dive In – Prep: Please read!
- Move oven rack to center
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius)
- Line a baking sheet with parchment
- Place the lined baking sheet inside (or on top of) another baking sheet
- If you are using honey instead of cane sugar, mix the honey with the oil and vinegar in a small bowl, set aside
- Grate the cheese
Step 1: In a large bowl, whisk together the dry ingredients with the exception of the butter.
Step 2: In a separate medium bowl, mix together the sour cream, egg, oil, vinegar, honey if using in place of cane sugar, and cheese.
Step 3: Grate the butter into the large bowl with the dry mixture. Use a fork to integrate the butter into the flour.
Step 4: Add the sour cream mix to the flour and butter mixture. Use a heavy spoon to thoroughly combine. Use your hands to mix if you need to. Make sure all flour bits are soaked up. Form a ball in the bowl and cover. Refrigerate for up to 30 minutes.
Step 5: Scoop up about 42g (Blue Scoop #16, 2 oz) of dough and even out the top of the scoop. Drop on the parchment about 1/2 inch apart. Optional- brush heavy cream or melted butter onto biscuit tops. We prefer heavy cream. You may also glaze the biscuits after they come out of the oven. It’s up to you!
Step 6: Bake on nested baking sheets in the center of a preheated oven for 16-18 minutes. The tops should appear golden brown.
Step 7: Remove biscuits from the oven and place the pan on a cooling rack for 5 minutes. Remove from pan and transfer directly to cooling rack to completely cool or eat them hot out of the oven with your favorite spread.
To store: Once the biscuits are completely cool, you can store them in an airtight container. They will stay delicious for two days, but taste better when reheated.
To freeze: For best results, it’s best to freeze biscuits the same day you make them, within a few hours of coming out of the oven. Store them in a freezer safe container for up to a month. Reheat them in the oven (we set our temp to 250 degrees Fahrenheit/121 degrees Celsius,) or microwave.
The nutrition information provided below is for the recipe as written above using organic salted butter, avocado oil, sharp cheddar cheese, and butter as the glaze.
- Category: biscuits
- Method: baking
- Cuisine: American
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 2g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Cheesy Gluten Free Biscuits
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