Oh man, can we talk about that craving? You know, the one where only hot, garlicky, cheese-stuffed bread will do? For years, when I went gluten-free, I mourned those famous red-lobster-style biscuits. Gluten-free baking can feel like a disaster waiting to happen—dry crumbles, dense bricks—but don’t you worry! I’ve cracked the code. Trust me when I say I’ve tested twenty batches just to get the texture right, and I finally have the recipe for the Best Gluten Free Cheddar Bay Biscuits. These are light, fluffy, ridiculously cheesy, and nobody will ever guess they’re GF!
Why You Will Make the Best Gluten Free Cheddar Bay Biscuits Every Time
I promise you’re looking at the last recipe you’ll ever need for these beauties. Forget anything crumbly or sad you’ve made before. These hit every necessary mark:
- They bake up perfectly light and tender, not dense or heavy like some quick breads can be.
- The sharp cheddar melts beautifully right into the crumb, giving you that cheesy pull.
- That signature garlic-butter bath on top creates an irresistible, savory crust.
- And yes, they are completely gluten-free! Nobody will ever ask for the regular version again, I swear.
Essential Ingredients for the Best Gluten Free Cheddar Bay Biscuits
Gathering these supplies is the easiest part! Seriously, you can whip these biscuits up in less time than it takes to order takeout. The biggest secret here is the flour. You absolutely must use a good quality gluten free all-purpose flour blend that already contains xanthan gum. That little ingredient is what gives us the structure we need so these don’t just fall apart.
Keep everything cold—I mean freezing cold—especially the butter and the buttermilk. That temperature contrast is what creates those beautiful flaky layers, even in gluten-free baking! Here’s what you need:
- 2 cups gluten free all-purpose flour blend with xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup cold buttermilk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup melted butter for brushing
- 1 teaspoon dried parsley for topping
Quick overview: Prep Time is only about 15 minutes, and they bake up in just 15 minutes. You’ll get about 12 amazing biscuits out of this batch!
Tips for Perfecting Your Best Gluten Free Cheddar Bay Biscuits
Okay, GF dough can be moody, but these biscuits are surprisingly forgiving if you follow two tiny rules. First, the temperature is everything! Your butter cubes and your buttermilk have to be ice cold—I mean, just pulled from the back of the fridge cold. If your butter starts melting before it hits the flour, you end up with greasy, flat biscuits, which we absolutely do not want here.
The second rule is to never, ever overmix. Seriously, stop stirring the moment the flour streaks disappear. GF flour blends absorb liquid differently than wheat flour does, and if you work it too much, that xanthan gum—bless its heart—will turn your dough tough and dense. We want tender!
For that signature look, use a spoon to drop irregular, rounded tablespoons onto the sheet. Don’t try to make perfect circles like you would with rolled dough. Those rustic mounds look amazing once they bake up and get drizzled with that garlicky butter bath. If you want to see how I handle cheese and chives in a different recipe, check out my guide on bacon cheddar and chive biscuits for inspiration!
Step-by-Step Instructions to Make the Best Gluten Free Cheddar Bay Biscuits
Now for the fun part! Getting this mixture right for gluten-free dough is surprisingly fast. Just remember the two rules we just talked about: stay cold and stop mixing when you think you should stop! Preheat your oven right away to 400 degrees Fahrenheit—this is important so they start baking immediately. While that’s heating up, line a baking sheet with parchment paper. It saves a ton of cleanup, trust me.
First, we build the flavor base. Whisk together all your dry goods in a big bowl: the GF flour blend, baking powder, salt, garlic powder, and onion powder. Give it a really good whisk—we want everything evenly distributed now since we won’t be mixing much later.
Next up is cutting in the butter. Take those tiny, cold cubes of butter and use a pastry blender (or just your fingertips, which I prefer!) to rub it into the dry mixture. Keep working it until it looks like coarse cornmeal or little peas. Then, take that cup of shredded sharp cheddar and stir it in quickly. You’ll see the dough start to look less dusty.
Pour in the cold buttermilk all at once and mix just until it starts to come together. I mean it—stop stirring! The dough will be quite sticky; that’s normal for GF biscuits. Drop rounded tablespoons right onto that parchment-lined sheet, leaving a couple of inches between them so they have room to spread out ever so slightly.
Pop them into that 400-degree oven and bake for 12 to 15 minutes. You are looking for that light golden-brown top. While they bake, mix up your glorious topping: the 1/4 cup of melted butter mixed with a tiny pinch of extra garlic powder and the dried parsley. As soon as those wonderful biscuits come out, brush that garlicky goodness all over them while they are piping hot. I love to sprinkle on a little extra dried parsley just for looks. If you’re looking for more inspiration on garlic flavor, check out my post on the best garlic bread rolls!
Serving Suggestions for Your Best Gluten Free Cheddar Bay Biscuits
Honestly, these cheesy biscuits, piping hot and dripping with garlic butter, really don’t need anything else. They are perfect all on their own for a snack! But if you’re turning these into a full meal, they absolutely shine next to something savory and juicy. They are the absolute perfect sidekick for your favorite seafood dishes, especially something light like shrimp or baked white fish.
If you’re having a big Sunday dinner, these biscuits stand up wonderfully next to pulled pork or a big rack of barbecue ribs. The richness of the cheese cuts right through the smoky sauce. If you need a complete meal idea, you have to try this simple saute shrimp and fish recipe—the biscuits soak up all those pan juices! Just be sure not to eat all 12 yourself before dinner is served!
Storage and Reheating Instructions for Leftover Best Gluten Free Cheddar Bay Biscuits
If, by some miracle, you have any of these amazing biscuits left over (and I usually manage to hide three for myself), storage is easy! Just pop them into a fully airtight container once they’ve cooled down completely. Don’t try to store them warm, or you’ll end up with soggy bottoms when you wake up the next morning—yuck!
When you’re ready to bring them back to life, skip the microwave! Microwaves turn GF things instantly hard and chewy. Instead, wrap the biscuit loosely in foil and pop it into a toaster oven or a regular oven set to 325 degrees for about five to seven minutes. That gentle heat melts the cheese again just enough. They’ll taste almost exactly like they just came out of the oven!
Frequently Asked Questions About the Best Gluten Free Cheddar Bay Biscuits
Can I use regular all-purpose wheat flour instead of the GF blend?
Oh, I wish you could, but sadly, no! This recipe is totally dependent on the structure that a good gluten-free blend, especially one *with* xanthan gum, provides. If you try swapping in regular wheat flour, the ratios will be completely off, and you’ll end up with something much too sticky and dense. This recipe is specifically designed for folks needing a truly gluten-free biscuit!
What is the best kind of gluten-free flour to buy for these?
This is where so many people run into trouble! You need a 1:1 replacement blend. Look specifically for one labeled as a ‘Cup-for-Cup’ or ‘1-to-1’ GF baking flour, and make sure the ingredient list includes xanthan gum. If it doesn’t have xanthan gum, you’ll need to add about a teaspoon yourself, but buying the blend that includes it is the easiest path to these fluffy treats. I find that brands designed for cookies and pie crusts usually work beautifully.
Can I make the dough ahead of time?
You can, but I really don’t recommend it for maximum fluffiness. Biscuit dough really wants to be baked right after mixing, especially gluten-free dough, because the liquid starts to hydrate that GF flour blend quickly. If you absolutely must prep ahead, mix everything *except* the buttermilk and butter, then wrap the dry mix tightly and keep it cold. Add the cold liquids right before you plan to bake them so they don’t get sluggish.
Since these are GF, how long will they stay fresh?
Because of the added fat from the cheese and butter, they actually stay pretty nice for a day or two, much better than some other quick breads! You definitely want to store them in an airtight container at room temperature. If you want them even softer, check out my tips for getting so soft and fluffy gluten-free baked goods in general, though reheating is usually the best bet for that fresh-from-the-oven feeling.
Estimated Nutritional Data for Best Gluten Free Cheddar Bay Biscuits
I’m not a nutritionist, and since we are dealing with gluten-free flours which can vary wildly, please take these numbers as a very rough guide! These values are estimated based on the ingredients I used in my batch. If you use a different cheddar or a different GF blend, things might shift slightly. But for a baseline of what you’re getting out of one of these cheesy bombs of flavor, here is the typical breakdown:
Per 1 biscuit serving:
- Calories: 220
- Fat: 15g
- Carbohydrates: 18g
- Protein: 7g
We have a little bit of everything in there, but oh boy, they are worth every single calorie when they come drenched in that garlic butter!
Share Your Experience with These Cheesy Biscuits
Whew! That was a lot of talking about butter and cheese, wasn’t it? But seriously, I want to know what you think! Making the Best Gluten Free Cheddar Bay Biscuits is a rewarding experience, and I truly hope you love their cheesy, garlicky goodness as much as my family does. Don’t be shy!
Please go ahead and try them out this week. If you do whip up a batch, come right back here and leave a star rating—it helps other gluten-free bakers know this one is a keeper. Even better, tell me in the comments if you tweaked the recipe! Maybe you added some smoked paprika to the topping, or perhaps you used pepper jack instead of sharp cheddar? I love hearing about your successful kitchen adventures!
If you have any burning questions that I missed in the FAQ section, or if you just want to say hi, you can always reach out via my contact page. Happy baking, and enjoy every single cheesy bite!
Print
Best Gluten Free Cheddar Bay Biscuits
- Total Time: 30 min
- Yield: 12 biscuits 1x
- Diet: Gluten Free
Description
A recipe for savory, cheesy biscuits made without gluten.
Ingredients
- 2 cups gluten free all-purpose flour blend with xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup cold buttermilk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup melted butter for brushing
- 1 teaspoon dried parsley for topping
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten free flour blend, baking powder, salt, garlic powder, and onion powder.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese.
- Pour in the cold buttermilk and mix until just combined. Do not overmix. The dough will be sticky.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
- Bake for 12 to 15 minutes, or until the tops are lightly golden brown.
- While the biscuits bake, mix the 1/4 cup melted butter with a pinch of garlic powder and parsley.
- Remove the biscuits from the oven. Immediately brush the tops generously with the melted butter mixture.
- Sprinkle with remaining dried parsley. Serve warm.
Notes
- Use a gluten free flour blend that already contains xanthan gum for best results.
- Keep the buttermilk and butter very cold for tender biscuits.
- If you prefer a stronger garlic flavor, add 1/2 teaspoon more garlic powder to the melted butter topping.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 7
- Cholesterol: 40
Keywords: gluten free biscuits, cheddar bay biscuits, cheesy biscuits, gluten free bread, quick bread