Cheese, glorious cheese! Sharp, Mild, Jack, Brie, Parm or Vegan – we love cheese. Add cheese to biscuits and life is good.
What makes our biscuits special?
Our gluten free cheese biscuits taste delicious and bake up tender, moist and golden without xanthan gum. They also have a bit of ground golden flax seeds for texture and fiber. Choose your favorite cheese, there are no rules when it comes to cheese! You may also add extras such as jalapeno pepper, bacon, or corn. Play with different options and have fun with this recipe.
We use a scoop to drop our biscuits on a double-deck cookie sheet. You don’t need to roll, stack, or cut the dough. The rounded shape makes them easy to open up and dress.
Substitutions: For information on how to make an ingredient substitution, click here. To make these biscuits dairy free, choose dairy free butter, sour cream or yogurt, and cheese.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. 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 equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. 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!
Products from Amazon.com
Price: $10.56Was: $15.56
Recipe Inspiration: Sunday morning craving.
Photos by DuPree Productions
Flour Farm Making Cheesy Biscuits
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
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- 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
Choose Gluten Free, Non-GMO & Organic ingredients.
- 216g (7.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 C)
- 4 tsp Aluminum Free, Double Acting Baking Powder (18g)
- 1 tsp Cane Sugar (4.5g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/4 tsp Baking Soda (1.5g)
- 1 T Ground Golden Flax Seed (7g)
- 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 (8g)
- 43g (1.5 oz) Grated Cheese (Packed 1/2 C)
- 44 ml (1.5 oz) Heavy Cream or Melted Butter
Please read the prep note above before you begin. Thank you!
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.
Step 5: Cover the bowl and place in the refrigerator for 20-30 minutes.
Step 6: Scoop up about 42g (Blue Scoop #16, 2 oz) of dough in the cookie/ice cream scoop. Drop on the parchment about 1/2 inch apart.
Step 7: 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 8: Bake in the center of a preheated oven for 16-18 minutes. The tops should appear golden brown.
Step 9: 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.
- 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: Gluten Free Cheesy Biscuits