My gluten free Cheese Biscuits are tender and have the tang you’d expect from a buttermilk biscuit even though it comes from yogurt. Biscuits are best eaten as soon as they’re made and should be soft and tender. This recipe checks all the boxes for me!
My mom always whipped up buttermilk biscuits without looking at a recipe. She used the same basic dough to make cinnamon rolls and made them just as often. Whether you're having these with a bowl of homemade chili or soup for dinner or a weekend breakfast treat it's a versatile recipe.
If you’ve baked a few gluten free recipes you've probably realized there’s no perfect recipe for any one item. Everyone’s taste buds are different so pay attention to your own taste, try different flour blends, keep notes and keep baking.
At my cooking classes I remind people to start with recipes written for gluten free, like this one. Then make adjustments or experiment with different flour blends to get the taste you’re looking for. This will be faster than substituting different flour blends in your old tried-and-true recipes.
- gluten free flour blend
- psyllium husk powder
- baking powder
- baking soda
- cheddar cheese
- plain yogurt
- vegetable oil
- lemon juice
See recipe card for exact amounts.
Resources For Understanding Gluten Free Flour
My trustworthy resource for baking is the cookbooks from America’s Test Kitchen. Here are three points I’ve learned from them that will help you as you learn to tweak your own recipes.
- Gluten free flours don’t absorb liquid as fast as wheat flour does. Two adjustments are to let the dough rest and to replace butter with a combination of butter and oil.
- The structure of baked goods continues to form as they cool so wait 10 or 15 minutes before eating your biscuits. Better yet do the taste test and see for yourself. When hot the texture is a bit gooey and they seem under done. When just warm they should be perfect.
- 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. They can be frozen too.
Tips for Stocking a Gluten Free Pantry
Psyllium husk powder is an ingredient used in gluten free baking, especially for yeast breads. When I was new to gluten free at some point I just didn’t want to buy one more gluten free ingredient.
Sadly it took years for me to buy psyllium. It’s not expensive and it’s not hard to find so it was all in my head. If you’re unsure whether you should buy it just go and get it. Then you can make all these recipes:
If you’re not ready to make another purchase, you can try my older recipe called Buttermilk Biscuits. It calls for individual flours and starches from my earlier days before I found a blend that worked for the kind of cooking I like to do. That was also before I gave in and bought psyllium husk powder. I think I like this recipe better but some of my readers love the old one. That’s the reason you’ve got to bake for yourself and find what you love. I promise you, it’s out there.
Best Kitchen Tools for Gluten Free
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
- Reuseable baking mats or parchment paper roll or sheets
- Portion scoops
- Measuring cups
- Psyllium husk powder
Let me know in the comments below what you thought of these biscuits and if you made any adjustments.
New here? Join our community and get your FREE resource, the tips I wish I knew when I started cooking gluten free.
Yes, I need 29 Tips For Cooking with Gluten Free Flour.
Still haven't mastered gluten-free cooking? Check out our online Cooking Classes.
Gluten Free Cheese Biscuits
- 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
- ¾ cup plain yogurt (I use 6% Greek yogurt)
- 1 egg lightly beaten
- 2 tablespoon vegetable oil
- 2 teaspoon lemon juice
- 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.
- 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.
- 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.***