Description
My gluten free Cheese Biscuits are tender and have the tang you’d expect from a buttermilk biscuit even though it comes from yogurt. In my books biscuits are best eaten the day they’re made and they should be soft and tender. Back in the day my mom whipped them up without a recipe and she made them often. Whether they were for a weekend breakfast or to go with a bowl of chili con carne for dinner she loved them and so did I.
If you’ve baked a few gluten free recipes you’ve probably realized there’s no perfect. Someone recommends a mix or a flour blend that’s perfect for everything, but you try it and think it doesn’t work or tastes off. Everyone’s taste buds are different so pay attention to your own taste and just 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. Here’s why.
The New Basics For Gluten Free Bakers
My trustworthy source 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.
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The 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 hit a wall. I just didn’t want to buy one more gluten free ingredient.
I confess that it did take me years to be convinced I should try it. 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 use this recipe to make plain biscuits, cheese biscuits, biscuit cinnamon rolls, strawberry shortcake and maybe a biscuit pizza.
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.
Get The Tools
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.
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More Biscuit Recipes
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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.
Servings: 8 rolls
Ingredients
DRY INGREDIENTS
- 2 cups EGFG gluten free flour blend* (265 g)
- 1½ tsp psyllium husk powder
- 4 tsp baking powder
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp baking soda
- 3 Tbsp 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 Tbsp vegetable oil
- 2 tsp 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.
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.***
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.
Tried this recipe?Let us know how it was!
2 Comments
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Best gluten free cheese biscuits every!
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!