Gluten-Free Cheddar Drop Biscuits
Tender buttermilk drop biscuits with sharp cheddar, scooped onto a baking sheet and baked until golden. These easy biscuits have crisp edges and soft, cheesy centers.
- baking
- cheddar
- drop biscuits
- Gluten-Free
- gluten-free baking
- quick bread
- savory biscuits
- Vegetarian
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
Shredded sharp cheddar cheese · 1 Cup
Kroger® Sharp Cheddar Shredded Cheese
50%
Details
Gluten-free 1-to-1 baking flour containing xanthan gum · 2 Cup
Bob's Red Mill Gluten Free 1-to-1 Baking Flour
24%
Details
Cold unsalted butter · 6 Tablespoon
Kroger® Unsalted Butter Sticks
19%
Details
Cold buttermilk · 1 Cup
Kroger® Cultured Whole Milk Buttermilk Half Gallon
13%
Details
Gluten-free baking powder · 1 Tablespoon
Rumford Baking Powder - Gluten Free
6%
Details
Garlic powder · 0.5 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
3%
Details
Fine salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Baking soda · 0.25 Teaspoon
ARM & HAMMER Pure Baking Soda
Sale
0%
Details
Cost Summary
· only what you use
per serving · 8 servings
Cook this recipe
- Gluten-free 1-to-1 baking flour containing xanthan gum-2 cups
- Shredded sharp cheddar cheese-1 cup
- Cold buttermilk-1 cup
- Cold unsalted butter-1/4 cup + 2 tablespoons
- Gluten-free baking powder-1 tablespoon
- Fine salt-1/2 teaspoon
- Garlic powder-1/2 teaspoon
- Baking soda-1/4 teaspoon
Wash your hands and clean the work surface. Heat the oven to 425°F with a rack in the middle. Line the baking sheet with parchment paper. Cut the cold butter into small cubes.
Use clean equipment to prevent gluten cross-contact.
Whisk the flour, baking powder, baking soda, salt, and garlic powder together in the mixing bowl.
Add the butter and cut it into the flour mixture with the pastry blender until the mixture resembles coarse crumbs with a few pea-size butter pieces. Stir in the cheddar.
Pour in the buttermilk. Fold gently with the spatula just until no dry flour remains, scraping the bottom of the bowl. The dough should be thick, moist, and scoopable. Do not beat it smooth.
Wash hands, utensils, and the work surface after handling the raw dough.
Let the dough rest for 10 minutes to hydrate the gluten-free flour. Do not taste the raw dough.
Scoop the dough into 8 equal mounds on the prepared baking sheet, leaving about 2 inches between them. Keep the mounds roughly 1 1/2 inches tall; gently settle any very tall peaks with the back of the spoon without flattening the biscuits.
Bake for 20–24 minutes, until the tops and bottoms are golden and the centers are set. A biscuit split open should have a moist, tender crumb with no wet dough.
Bake fully before eating; the flour is raw until cooked.
Let the biscuits stand on the baking sheet for 5 minutes, then transfer them to the wire rack. Serve warm.
Use oven mitts when handling the hot baking sheet.
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