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    Home » Recipes » Gluten Free Baking

    Gluten Free Cheese Biscuits

    Published: Apr 12, 2024 · Modified: Dec 8, 2024 by Cinde LittleThis post may contain affiliate links6 Comments

    Jump to Recipe Print Recipe

    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.

    Gluten free Cheese Biscuits served on a board with a basket behind them holding more. this gluten free recipe

    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.

    Jump to:
    • 🧀 Ingredients
    • 🥛 Substitutions
    • 📖 Variations
    • 🍽 Equipment
    • 🥶 Storage
    • 💭 Top Tip
    • 📋 Gluten Free Cheese Biscuits
    • Frequently Asked Questions

    🧀 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 on a board served with extra butter.
    Gluten free Cheese Biscuits on a board served with a dish of butter on the side.

    📋 Gluten Free Cheese Biscuits

    These gluten free Cheese Biscuits are tender and have the tang you expect from a biscuit. This same recipe can be used to make plain biscuits, strawberry shortcake, pizza biscuits and more.
    5 from 2 votes
    Print Pin Rate
    Course: Baking
    Cuisine: Canadian
    Keyword: cheese biscuits
    Prep Time: 30 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 48 minutes minutes
    Servings: 8 rolls
    Calories: 252kcal
    Author: Cinde Little

    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
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    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

    *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
    **Gluten free baking can taste gummy and under done if not allowed to cool long enough for the structure to form. Taste after 10 minutes of cooling and decide if it needs longer.

    Nutrition

    Nutrition Facts
    📋 Gluten Free Cheese Biscuits
    Amount Per Serving (1 roll)
    Calories 252 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 7g44%
    Trans Fat 0.2g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 4g
    Cholesterol 49mg16%
    Sodium 536mg23%
    Potassium 57mg2%
    Carbohydrates 25g8%
    Fiber 4g17%
    Sugar 3g3%
    Protein 8g16%
    Vitamin A 325IU7%
    Vitamin C 1mg1%
    Calcium 270mg27%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Frequently Asked Questions

    Can I substitute xanthan gum for psyllium husk powder?

    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.

    Can I use a different gluten free 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.

    __________________________________________________________________________

    New here? I've got help to get you from overwhelmed and frustrated to confidently cooking gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

    Send me those 29 Tips!

    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. To learn all the ways I can help you click here, Everyday Gluten Free Gourmet.

    _________________________________________________________________________

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    Comments

      5 from 2 votes

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      Recipe Rating




    1. Raj A.

      February 04, 2025 at 8:33 pm

      5 stars
      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.

      Reply
      • Cinde Little

        February 06, 2025 at 9:21 pm

        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!

        Reply
    2. Wendy

      December 26, 2023 at 8:34 pm

      Do these freeze well?

      Reply
      • Cinde Little

        December 26, 2023 at 9:44 pm

        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!

        Reply
    3. Rita

      December 20, 2022 at 2:31 pm

      5 stars
      Best gluten free cheese biscuits every!

      Reply
      • Cinde Little

        December 21, 2022 at 10:23 am

        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!

        Reply

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