Best Gluten-Free Cheddar Bay Biscuits

Gluten-Free Cheddar Bay Biscuits on parchment paper with herbs

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5 from 2 votes

Best Gluten-Free Cheddar Bay Biscuits

The perfect vegetarian handheld bites for any season that come jam-packed with flavor as soft, fluffy biscuits.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish, Snack

Keyword: baked, biscuits, cheddar, cheese, easy, gluten-free, herbs

Servings: biscuits

Calories: 377kcal

Author: Shanika

Ingredients

2 cups 1-to-1 GF Baking Flour (See Notes!)
1 tablespoon baking powder
½ teaspoon baking soda
½ cup unsalted butter (VERY Cold), cubed or grated
1 tablespoon dried parsley
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup mozzarella cheese, grated or shredded
¼ cup cheddar cheese, grated or shredded
1 cup buttermilk (milk + 1 teaspoon lemon juice; See Notes!)

TOPPING:

2 Tbsps unsalted butter, melted
1 tablespoon dried parsley
1 teaspoon garlic powder
Pinch of cayenne pepper

US Customary - Metric

Instructions

TO MAKE THE BISCUITS:

Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk together the GF flour, baking powder, baking soda, parsley, garlic powder, smoked paprika, black pepper, and sea salt in a medium bowl.
Add in the cold cubed (or grated) butter and using a pastry cutter or fork, cut the butter into the flour mixture until it looks like 'pea-sized' clumps.
Fold in both cheeses until combined. Slowly add in the buttermilk and gently stir everything together until combined and the dough is moist and comes together. NOTE: DON'T OVER-MIX! If the dough is too wet, add additional flour (1 tablespoon at a time); if too dry, add additional milk (1 tablespoon at a time).
Using an ice cream scoop, scoop about 2 Tbsps of dough into your hands, gently rolling into an imperfectly semi-round shape and placing it unto prepared baking sheet. Repeat until all biscuits are formed---keeping them about 1-inch apart.
Brush tops of biscuits with egg wash or heavy cream and bake for 15-20 minutes or until biscuits are golden brown and fully baked through.
Once biscuits are golden, remove from oven and let them cool for 5 minutes or so before serving them warm.

MAKE THE TOPPING + BRUSH:

When warm (right before serving), in a bowl, mix together the melted butter, garlic powder, parsley, and pinch of cayenne pepper until combined. Brush butter topping atop each biscuit and enjoy!
Bon Appetit!

Notes

STORAGE: At room temperature, leftovers can be tightly stored and last 2-3 days. For longer storage, you can freeze biscuits (once fully cooled and placed in a freezer-safe ziplock bag) for up to 3 months.
BISCUITS (TIP): If making perfect, traditional biscuits, make sure that you don't twist the biscuit cutter into the dough to avoid the biscuits from baking awkwardly; try to remove the biscuit cutter straight up.
BUTTERMILK: To make 'dairy-free' buttermilk, add 1 cup of your fave plant-based milk + 1 tablespoon of lemon juice or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thicken the mixture.
GRATED BUTTER: To grate your butter, add the stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
GLUTEN-FREE FLOUR: If you need to know the best brand of GF flour-----I love Bob’s Red Mill 1-to-1 Baking Flour which is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes these donuts just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
DAIRY-FREE OPTION: If you're looking to make these GF Cheddar Bay Biscuits also dairy-free, simply swap the butter, cheese, and buttermilk for dairy-free alternatives. I talk more about creating dairy-free buttermilk in the recipe notes below. As for the butter and cheese, simply use vegan butter in the space of unsalted butter and dairy-free cheese alternatives like Violife, So Delicious Dairy-Free, etc. in place of the cheese.

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