Cheesy, moist, and savory. This gluten-free cheddar rosemary biscuits recipe is an easy drop biscuit that is perfect for bringing along for the holidays or a simple family weeknight dinner at home.
These biscuits are similar to cheddar bay biscuits (aka Red Lobster biscuits) but with fresh rosemary and freshly cracked black pepper to give these cheesy gluten-free biscuits great flavor. If you’ve been looking for a gluten-free alternative to Red Lobster biscuits, I highly recommend giving these a try with my rosemary pepper spice blend!
Why I love this recipe
Drop biscuits are probably one of my favorite kinds of quick bread because there’s no rolling or cutting out circles, just spoon it on the baking pan and bake it as it is.
I think they look so rustic and yummy this way. And do I need to mention how much easier it is again? Drop and bake!
These cheddar biscuits are great for the holidays along side a turkey or ham. They’re also spectacular served with a big bowl of chili. No matter what you serve these with, you can’t go wrong!
Here’s What You’ll Need
Ingredients: gluten-free flour blend, xanthan gum (if your flour blend doesn’t already contain it), baking powder, baking soda, sugar, garlic powder, salt, freshly cracked black pepper, fresh rosemary, unsalted butter, shredded cheddar cheese, milk
- large mixing bowl
- pastry cutter
- silicone spatula
- cookie scoop – for even distribution of the dough
- baking sheet
How to Make Gluten-Free Cheddar Biscuits
1. Whisk together dry ingredients. Combine gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, sugar, garlic powder, salt, freshly cracked black pepper, and fresh rosemary.
2. Cut the butter into the dry ingredients. Using a pastry cutter or two knives, cut the butter into the dry ingredients until you have butter the size of peas. You can have some larger pieces, too.
3. Fold in cheese. Stir in the shredded cheddar cheese until evenly disbursed.
4. Add milk. Gradually add the milk until the mixture forms a paste-like consistency.
5. Scoop and bake. Scoop or spoon the dough onto baking sheets lined with parchment paper and bake at 400F for 18-22 minutes until golden brown. Serve warm!
FAQs and Tips
Yes, I have also tested this recipe completely omitting the cheese and using unsweetened almond milk. The dough doesn’t spread as much but it’s a very tender biscuit still!
Xanthan gum is used as a binder in gluten-free baking and gives baked goods elasticity. Without it, these biscuits would be very crumbly. You only need to include xanthan gum if your gluten-free flour blend does not already contain it.
Use a gluten-free flour blend that is meant to be a 1-to-1 substitution with regular all-purpose flour. I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in this recipe, which already contains xanthan gum in it.
Yes, you can swap out the gluten-free flour for regular all-purpose flour.
I haven’t tested the recipe with other cheeses, but a reader has successfully made these biscuits with shredded mozzarella cheese. Let me know if you try another cheese in this recipe!
Yes, use 1 teaspoon of dried rosemary in place of 1 tablespoon of fresh rosemary. Remember, dried rosemary has a more concentrated flavor so you don’t need to use as much of it.
More Gluten-Free Bread and Biscuit Recipes
- Gluten-Free Vegan Sweet Potato Cornbread Muffins
- Sweet Potato Drop Biscuits
- Gluten-Free Vegan Rosemary Biscuits
Gluten-Free Cheddar Drop Biscuits
- 2 cups (296 g) gluten-free flour blend (I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour which already contains xanthan gum)
- 1/2 teaspoon xanthan gum (if your flour blend doesn't already contain it)
- 2 teaspoon (10 g) baking powder
- 1 teaspoon (6 g) granulated sugar
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon (4 g) salt
- 1/2 teaspoon (3 g) cracked black pepper
- 1 tablespoon (4 g) fresh rosemary (roughly chopped)
- 1/2 cup unsalted butter (cold and cubed into 1/2 inch pieces)
- 6 oz cheddar cheese (shredded)
- 1 cup milk
- Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
- In a large bowl, combine gluten-free flour, xanthan gum (if using), baking powder, baking soda, granulated sugar, garlic powder, salt, black pepper, and fresh rosemary. Stir until combined.
- Add the cubes of cold butter to the flour mixture and work with your hands or a pastry cutter until the butter is worked in to the flour and size of small peas. It's okay if you have some larger pieces in there.
- Stir in the shredded cheddar cheese.
- Starting with 3/4 cup, add in the milk until the mixture just reaches a paste-like consistency. I used a little less than 1 cup of milk to reach this point.
- Spoon or scoop 1/4 cup of dough onto the prepared baking sheets, leaving at least 2 inches between each dollop of dough (there should be 12 total dollops of dough).
- Bake the biscuits at 400F for 18 to 22 minutes, until the biscuits are a light golden brown. Serve warm.