These gluten-free cheddar bay biscuits start with the same dough from my Gluten-Free Cheddar Bay Chicken Pot Pie. Sharp cheddar, Old Bay, buttermilk, and cold butter get mixed into a shaggy drop biscuit dough that bakes up golden and savory in about 20 minutes. The garlic butter and fresh parsley go on straight out of the oven while everything is still hot.
If you want just the biscuits without the pot pie, this is the recipe. They work as a side for soup, chili, or anything that benefits from something to soak up the sauce. My Gluten-Free Buttermilk Biscuits are a good comparison point if you want a more classic biscuit without the cheddar and Old Bay.
Why You’ll Love This Recipe
Ingredient Notes
- Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour – The blue bag, not the red bag. This blend already contains xanthan gum so you don’t need to add any. I used 280g for this recipe, which is 2 cups.
- Cold unsalted butter – Cold butter is what creates the flaky, layered texture in the biscuits. Cut it into small cubes and keep it in the refrigerator until you’re ready to use it. Warm butter will make the biscuits dense.
- Sharp cheddar cheese – Shred it yourself from a block rather than using pre-shredded. Pre-shredded cheese has a coating that prevents it from melting as well.
- Old Bay seasoning – Check the label for gluten-free. Old Bay is naturally gluten-free but it’s always worth verifying.
- Buttermilk – Start with ¾ cup and add more as needed up to 1¼ cups. The dough should be shaggy and slightly sticky but holdable. Gluten-free flour blends can absorb liquid differently so you may need more or less depending on humidity and how you measure.
Use a Cookie Scoop for Uniform Biscuits
A cookie scoop gives you evenly sized biscuits that bake at the same rate. If some are larger than others, the smaller ones will be done before the larger ones have a chance to cook through.
Recipe FAQs
I tested this recipe with Bob’s Red Mill 1-to-1 in the blue bag. Other blends may work but the liquid ratio will likely be different since every blend absorbs moisture differently. If you use a blend that doesn’t contain xanthan gum, you may need to add some. I can’t guarantee results with a different blend.
I use a number 16 scoop, which holds about 3 tablespoons. That gives you a substantial biscuit that bakes through in the 18 to 22 minute window. A smaller scoop will give you smaller biscuits that bake faster, so start checking at the 15 minute mark.
Yes. Diced jalapeño, crumbled bacon, or fresh chives all work well. Add them in with the cheddar. Just keep any add-ins small so they distribute evenly through the dough.
Expert Tips
Storage Instructions
Storing: Keep leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheating: Reheat in a 350°F oven for 5 minutes until warmed through and the exterior crisps back up, or microwave until warmed through.
Freezing: Freeze baked biscuits in a single layer until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 350°F oven for 10 to 12 minutes.
Serving Suggestions
These biscuits are at their best alongside something with a sauce or broth to soak into. My Gluten-Free Broccoli Cheddar Soup pairs well here since the sharp cheddar in both recipes echo each other. My Slow Cooker Turkey Chili works well too since the chili can be going all day while you pull the biscuits together right before dinner. And my Roasted Poblano Chicken Soup is worth trying alongside these since the smokiness of the poblano works well against the Old Bay in the biscuits.
Gluten-Free Cheddar Bay Biscuits
Ingredients
For the biscuits:
- 2 cups (280 g) Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ½ cup (113 g) cold unsalted butter - cubed
- 6 oz (170 g) sharp cheddar cheese - shredded
- ¾ cup (180 g) buttermilk - start with ¾ cup and then add a tablespoon at a time up to 1¼ cups until the dough is formed
- 1 tablespoon (15 g) buttermilk - for brushing before baking
For the garlic butter topping:
- 4 tablespoons (56 g) unsalted butter - melted (56g)
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley - chopped
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Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups (280 g) Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, and ½ teaspoon kosher salt until combined.
- Add the ½ cup (113 g) cold unsalted butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add 6 oz (170 g) sharp cheddar cheese and toss to combine.
- Add ¾ cup (180 g) buttermilk and stir until the dough just comes together. If the dough is too dry, add more buttermilk a tablespoon at a time, up to 1¼ cups buttermilk total, until the dough holds together. The dough should be shaggy and slightly sticky but holdable.
- Using a #16 cookie scoop (approximately 3 tablespoons), drop the dough onto the prepared baking sheet, spacing about 2 inches apart.
- Brush the tops of the biscuits with 1 tablespoon (15 g) buttermilk.
- Bake at 400℉ for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- While the biscuits bake, stir together 4 tablespoons (56 g) unsalted butter, 1 teaspoon garlic powder, and 1 tablespoon fresh parsley in a small bowl.
- As soon as the biscuits come out of the oven, brush generously with the garlic butter topping. Serve warm.
Notes
- Flour Blend: Use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag. This blend already contains xanthan gum. Do not substitute with a different gluten-free flour blend. The liquid ratio and texture will be different with another blend.
- Buttermilk: Start with 3/4 cup and add more a tablespoon at a time as needed. Gluten-free flour blends absorb liquid differently, so you may not need the full 1 1/4 cups. The dough should be shaggy and slightly sticky but holdable.
