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–+ servings
5 from 4 votes

Gluten-Free Cheddar Drop Biscuits

These gluten-free cheddar rosemary biscuits are cheesy, savory drop biscuits with sharp cheddar, fresh rosemary, and cracked black pepper. Cold butter cut into the dough gives them a tender, flaky texture. No rolling or cutting.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 12 biscuits
Metric - US Customary

Ingredients

  • 2 cups (280 g) gluten-free flour blend - Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (in the blue bag) which contains xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (4 g) granulated sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon (2 g) fresh rosemary - finely chopped
  • ½ cup (113 g) unsalted butter - cold and cubed into 1/2 inch pieces
  • 6 oz (170 g) cheddar cheese - shredded
  • 1 cup (244 g) whole milk - start with ¾ cup and go up from there as needed

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

Instructions

  • Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
  • Mix the dry ingredients: In a large bowl, whisk together 2 cups (280 g) gluten-free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon (4 g) granulated sugar, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, and 1 tablespoon (2 g) fresh rosemary until combined.
    An overhead photo of a bowl of gluten-free flour with salt, baking soda, baking powder, sugar, garlic powder, and rosemary to make gluten-free cheddar biscuits.
  • Cut in the butter: Add the cold ½ cup (113 g) unsalted butter cubes to the flour mixture. Using a pastry cutter or two knives, work the butter into the flour until the pieces are about the size of peas. Some larger pieces are fine. Don't overwork it.
    A photo of a pastry cutter cutting butter into gluten-free flour.
  • Add cheese: Stir in 6 oz (170 g) cheddar cheese until evenly distributed throughout the dough.
    An overhead photo of a bowl of gluten-free flour with shredded cheddar cheese to make cheddar biscuits.
  • Add milk: Starting with 3/4 cup, add in up to 1 cup (244 g) whole milk and stir with a spatula until the dough starts to come together. If it's still too dry and crumbly, add more milk a tablespoon at a time until you reach a thick, paste-like consistency. I usually use a little less than 1 cup total.
    A gluten-free cheddar biscuit batter in a bowl.
  • Scoop dough: Using a 1/4 cup cookie scoop or spoon, drop 12 mounds of dough onto the prepared baking sheet. Leave at least 2 inches between each biscuit.
    An overhead photo of gluten-free biscuit dough on a baking sheet ready to be baked.
  • Bake: Bake for 18-22 minutes, until the tops are light golden brown. Start checking at 18 minutes. Serve warm.
    Gluten-Free cheddar biscuits baked straight out of the oven on a baking sheet.

Notes

  • Flour: I tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which is an all-purpose gluten-free flour meant to be a 1:1 swap with regular flour. I can't verify other flour blends work as I have not tested them. 
  • Storage: Airtight container at room temperature for 2 days, or refrigerate up to 4 days. Reheat in a 350°F oven for 5-7 minutes. Freeze up to 2 months.

Nutrition

Calories: 206kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 226mg | Potassium: 126mg | Fiber: 3g | Sugar: 1g | Vitamin A: 355IU | Calcium: 79mg | Iron: 1.2mg
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