Cheddar Gluten-Free Biscuits With Buttermilk Recipe

Introduction

These cheddar gluten-free biscuits with buttermilk are a flavorful and tender treat perfect for breakfast or a savory snack. Made with a blend of gluten-free flours and sharp cheddar, they bake up golden and crusty on the outside while staying soft inside.

Ingredients

• 1 cup cornstarch
• ¾ cup gluten-free oat flour
• ¼ cup white rice flour
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 1 teaspoon xanthan gum
• 1 teaspoon garlic powder
• 3 ounces cheddar cheese, grated (about 1 tightly packed cup)
• 6 tablespoons cold butter, cut into small cubes
• 1 cup cold reduced-fat buttermilk

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the cornstarch, oat flour, rice flour, baking powder, salt, xanthan gum, and garlic powder. Mix well, then stir in the grated cheddar cheese until evenly distributed.
3. Step 3: Add the cold butter cubes to the flour mixture. Using a pastry blender or fork, cut the butter into the mixture until only small pea-sized bits remain.
4. Step 4: Pour in the cold buttermilk and stir until the dough begins to come together. Use slightly damp hands to gently knead the dough in the bowl for 1-2 minutes until it just holds together. Avoid over-kneading; the dough will be soft and sticky.
5. Step 5: Drop the dough by heaping 2-tablespoon portions onto the prepared baking sheet. Press each portion out to about ¾-inch thickness.
6. Step 6: Bake for 17-18 minutes or until the edges are crusty and the cheese begins to brown on top.
7. Step 7: Remove from the oven and enjoy warm.

Tips & Variations

• For extra flavor, try adding chopped fresh herbs like chives or thyme to the dough.
• Use cold butter straight from the fridge to create flaky layers in the biscuits.
• If you prefer a dairy-free option, substitute buttermilk with a mixture of almond milk and lemon juice.
• Grate your own cheddar for better texture and melt quality compared to pre-shredded cheese.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and placed in a freezer bag for up to 1 month. To reheat, warm in a 350°F oven for 10 minutes or until heated through to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits without xanthan gum?

Xanthan gum helps bind the gluten-free flours and improve texture. If you don’t have it, you can omit it, but the biscuits may be more crumbly and less cohesive.

Can I use regular flour instead of gluten-free flours?

Yes, you can substitute with all-purpose flour in equal amounts. The texture will be different, and you can omit the xanthan gum since gluten is present in regular flour.

Cheddar Gluten-Free Biscuits With Buttermilk Recipe

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These Cheddar Gluten-Free Biscuits with Buttermilk are a delicious, savory treat perfect for those avoiding gluten. Made with a blend of cornstarch, gluten-free oat flour, and rice flour, these biscuits have a tender, flaky texture thanks to cold butter and tangy buttermilk. The addition of sharp cheddar cheese and garlic powder adds depth of flavor, making them an ideal accompaniment to soups, salads, or breakfast dishes.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 8–10 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 cup cornstarch
• ¾ cup gluten-free oat flour
• ¼ cup white rice flour
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 1 teaspoon xanthan gum
• 1 teaspoon garlic powder

Cheese and Butter

• 3 ounces cheddar cheese, grated (about 1 tightly packed cup)
• 6 tablespoons cold butter, cut into small cubes

Wet Ingredients

• 1 cup cold reduced-fat buttermilk

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, combine the cornstarch, gluten-free oat flour, white rice flour, baking powder, salt, xanthan gum, and garlic powder. Stir well to evenly distribute all the dry ingredients. Then fold in the grated cheddar cheese until thoroughly incorporated.
3. Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or fork, cut the butter into the flour until only small pea-sized pieces of butter remain. This helps create a flaky texture.
4. Knead Dough: Pour in the cold buttermilk and stir just until the dough begins to form. Then, using slightly damp hands, knead the dough gently in the bowl for about 1 to 2 minutes, until it just comes together. Avoid over-kneading as the dough should be soft and slightly sticky.
5. Form Biscuits: Drop heaping 2-tablespoon sized balls of dough onto the prepared baking sheet. Press each ball out gently to about ¾-inch thickness to allow even baking and a nice crust.
6. Bake: Place the baking sheet in the preheated oven and bake the biscuits for approximately 17 to 18 minutes, until the outsides are crusty and some of the cheese has browned.
7. Serve and Enjoy: Remove the biscuits from the oven and serve warm. These biscuits are perfect for pairing with butter, jams, soups, or enjoyed on their own.

Notes

• Use cold butter to ensure flaky biscuits; warm butter will make the dough greasy.
• Do not over-knead the dough to keep biscuits tender and light.
• Feel free to substitute the cheddar with another cheese like mozzarella or parmesan for different flavors.
• For a dairy-free variation, replace buttermilk with a plant-based milk mixed with lemon juice and use a vegan cheese alternative.
• Store leftover biscuits in an airtight container and reheat in the oven for best texture.

Keywords: gluten-free biscuits, cheddar biscuits, buttermilk biscuits, gluten-free baking, savory biscuits, gluten-free recipes, cheddar cheese biscuits