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A close-up of golden, cheesy biscuits garnished with chopped parsley, with one biscuit broken open to show a soft, fluffy interior. A blurred bowl of herbs appears in the background.
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Gluten-Free Cheddar Bay Biscuits

These gluten-free cheddar bay biscuits are made with Bob's Red Mill 1-to-1 gluten-free flour, sharp cheddar, Old Bay seasoning, and buttermilk, then brushed with a garlic butter and fresh parsley topping straight out of the oven. The same biscuit from my gluten-free cheddar bay chicken pot pie, baked as a standalone drop biscuit on a sheet pan.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 biscuits
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

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.
    A glass bowl containing a mixture of white flour and various ground spices, including yellow and red powders, on a light-colored countertop.
  • 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.
    A glass bowl filled with flour and small chunks of butter, ready to be mixed, sits on a light countertop.
  • Add 6 oz (170 g) sharp cheddar cheese and toss to combine.
    A glass bowl containing shredded carrots and flour, being mixed with a pink spatula. The mixture appears dry and partially combined, ready for the next baking step.
  • 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.
    Rough, crumbly biscuit dough mixed with shredded cheddar cheese in a clear glass bowl, being stirred with a pink spatula.
  • Using a #16 cookie scoop (approximately 3 tablespoons), drop the dough onto the prepared baking sheet, spacing about 2 inches apart.
    Scoops of unbaked biscuit dough with visible cheese pieces sit spaced apart on a parchment-lined baking sheet, ready to be baked.
  • Brush the tops of the biscuits with 1 tablespoon (15 g) buttermilk.
    A silicone brush applies a white glaze to unbaked biscuit dough mounds on a parchment-lined baking sheet.
  • Bake at 400℉ for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
    Golden, freshly baked drop biscuits are spread out on a parchment-lined baking sheet, with a few browned spots indicating crisp edges. The biscuits appear fluffy and slightly uneven in shape.
  • 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.
    A white saucepan with a wooden handle contains melted butter, chopped fresh herbs, and spices, placed on a white marble surface.
  • As soon as the biscuits come out of the oven, brush generously with the garlic butter topping. Serve warm.
    Close-up of golden brown, cheesy biscuits sprinkled with chopped parsley, resting on a sheet of parchment paper. The biscuits look fluffy and slightly crispy on the edges.

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.

Nutrition

Calories: 240kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 255mg | Potassium: 113mg | Fiber: 2g | Sugar: 2g | Vitamin A: 554IU | Vitamin C: 0.5mg | Calcium: 167mg | Iron: 1mg
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