These gluten free Cheese Biscuits are tender and like all biscuits, they're best the day you make them. There are many tricks gluten free cooks need to learn and they must be mastered one recipe at a time. In this recipe yogurt replaces buttermilk for the tang you expect in a biscuit, and psyllium husk powder is the binder that creates the structure needed so you can break them apart and spread butter on them.
What do you serve with biscuits? My mom made a lot of biscuits so comfort food for me is a soft and tender biscuit along side a bowl of homemade chili or any homemade soup. I always have one the next morning straight up or with jam.
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🧀 Ingredients
It took years for me to be convinced I should buy yet another special ingredient, psyllium husk powder. It’s inexpensive and easy to find, I just wasn't convinced I needed it. If you’re on the fence let me tell you, just go and buy it. I've got more ways for you to use it and at least five variations to use this exact dough!
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
- psyllium husk powder - Learn more here, How To Use Binders in GF baking.
- baking powder & baking soda
- sugar
- butter
- cheddar cheese
- plain yogurt - I use 6% Greek yogurt
- egg
- vegetable oil - I'm switching to olive oil everywhere I can, including here.
- lemon juice
See recipe card for exact amounts.
🥛 Substitutions
Dairy Free - In my virtual cooking classes people have made a dairy free version of this recipe. I would use coconut yogurt, vegan buttery sticks and skip the cheese. The texture of the dough is different but dairy free biscuits are possible. The cinnamon roll variation may not work with a dairy free dough.
📖 Variations
My mom used the same basic dough to make cinnamon rolls and many other variations so that's the gluten free biscuit recipe I was going for. Here are some of the ways I vary it.
- Skip the cheese for plain biscuits, add herbs or pesto for Cheddar Pesto Biscuits.
- Sprinkle sugar on top of a plain biscuit to make Strawberry Shortcake.
- Roll or pat the dough thinner than for a biscuit and turn it into a Biscuit Pizza. I also add a teaspoon of dried oregano to the dough to guarantee that pizza taste.
- Biscuit-style Cinnamon Rolls just like my mom made. If you like the look of these make a savoury version with your favourite fillings from bacon jam to Boursin cheese the ideas are limitless.
- At Christmas my sister always serves red and green veggie triangles but you can make any shape and size. Split cooked biscuits, spread with soft cream cheese and top with finely diced red and green pepper. We love them!
🍽 Equipment
Every kitchen needs a few basic tools and cheese biscuits will be one of many recipes you make with these items. Here’s what I use.
- Baking sheets, cooling racks and measuring cups.
- Reuseable baking mats, parchment paper roll or sheets, especially helpful for gluten free techniques and kitchens where you can't count on a clean work surface.
- Portion scoops for same size muffins and biscuits that will cook evenly.
- Psyllium husk powder, a binder that works well here but is more often used in yeast breads.
🥶 Storage
Gluten free baking doesn’t stay fresh the same way baking with wheat flour does. Biscuits are meant to be eaten fresh but since that’s not always practical be sure to wrap them as soon as they are completely cool.
These can be frozen too and I say a leftover biscuit is always better than no biscuit. Learn the settings on your microwave to gently reheat it rather than zapping the sh*t out of it. (That's my old method.)
💭 Top Tip
Start with recipes written for gluten free! Bloggers should have already made adjustments to account for the properties of gluten free flours. This approach will help you get to recreating a gluten free version of your old tried-and-true recipes faster.
📋 Gluten Free Cheese Biscuits
Ingredients
DRY INGREDIENTS
- 2 cups EGFG gluten free flour blend* (265 g)
- 1½ teaspoon psyllium husk powder
- 4 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoon butter chilled and cubed
- 1 cup grated cheddar cheese
WET INGREDIENTS
- ¾ cup plain yogurt (I use 6% Greek yogurt)
- 1 egg lightly beaten
- 2 tablespoon vegetable oil
- 2 teaspoon lemon juice
Instructions
DRY INGREDIENTS
- In a large bowl add flour, psyllium husk powder, baking powder, sugar, salt and baking soda. Stir with wire whisk until well combined.
- Using your fingers rub the butter into the flour mixture until only small pieces of butter remain. Stir in cheese and set aside.
WET INGREDIENTS
- In a 2-cup measuring cup or a bowl, combine yogurt, egg, oil and lemon juice. Stir into flour mixture until evenly combined.
- Let rest at room temperature for 20-30 minutes to allow flours to absorb liquid. There will be a noticeable difference in the look of the dough.
SHAPE BISCUITS
- Preheat oven to 450°F. Line baking sheet with parchment paper.
- Using a 3-inch portion scoop or a lightly greased dry measuring cup (⅓ cup) shape dough into biscuits directly onto baking pan.
- Alternately, pat dough into a large rectangle or circle and cut as desired. Place close together for soft sides, place 2 inches apart to allow them to brown on the sides.
- Bake in preheated oven until browned, 15-18 minutes.
- Cool on wire racks for at least 10 minutes before eating. Some of my followers say 20!**
Notes
Nutrition
Frequently Asked Questions
No, the amount of these two ingredients needed for a recipe is quite different. If you don't have psyllium husk powder check out this recipe for Buttermilk Biscuits made with xanthan gum. It calls for individual flours and starches rather than a flour blend but you could add up the weight and try it with your favourite blend or mine, EGFG flour blend.
Maybe is always the answer. Over time (a lot of time) I learned I could make all of America’s Test Kitchen recipes using my EGFG flour blend. I can still remember that breakthrough, I hadn't yet figured out why but I was super excited to realize I could bake things that didn't taste gluten free with a different blend.
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Raj A.
These are soft, fluffy and delicious! I made these today for the third time since Christmas. They taste yummy with butter, honey, jam or on their own. Make sure to let the dough rest for 30 minutes before baking, and cool the baked biscuits for 15- 20 minutes. Thanks for the recipe, Cinde.
Cinde Little
Thanks again Raj, I'm so glad you found my website! The more you make this recipe I'm sure you'll come up with some variations you love. Happy baking!
Wendy
Do these freeze well?
Cinde Little
Hi Wendy. Biscuits are always best the day they're made. But I do freeze these, take them in my lunch and sometimes I gently reheat them in the microwave. I hope that answers your question. Happy baking!
Rita
Best gluten free cheese biscuits every!
Cinde Little
That's awesome Rita and thanks for letting me know. In case you don't know yet that is the same recipe I use to make Cinnamon Rolls, Strawberry Shortcake and a biscuit style pizza. I think you've got lots of deliciousness in your future. Enjoy!