Cheddar Gluten-Free Biscuits With Buttermilk Recipe
Introduction
These cheddar gluten-free biscuits with buttermilk are a delicious, savory treat perfect for breakfast or a snack. They are tender, cheesy, and have a lovely crisp crust—all without any gluten. Easy to make and full of flavor, they’ll quickly become a favorite.
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
- Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
- 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.
- 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 pieces remain.
- Step 4: Pour in the cold buttermilk and stir until the dough begins to come together. Then, using slightly damp hands, knead the dough gently in the bowl for about 1 to 2 minutes. The dough should be soft and sticky—avoid over-kneading.
- Step 5: Drop heaping 2-tablespoon portions of dough onto the prepared baking sheet. Press each mound out to about ¾-inch thick.
- Step 6: Bake for 17 to 18 minutes, or until the biscuit outsides are crusty and some of the cheese starts to brown.
- Step 7: Remove from the oven and serve warm. Enjoy!
Tips & Variations
- For a dairy-free version, substitute the butter with a vegan butter alternative and use almond or coconut milk mixed with a teaspoon of lemon juice instead of buttermilk.
- If you prefer a stronger cheese flavor, try using sharp or extra-sharp cheddar.
- Add chopped fresh herbs like chives or rosemary for an extra savory touch.
- Make sure the butter and buttermilk are very cold to achieve a flaky biscuit texture.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag or container for up to 1 month. To reheat, warm in a 350°F oven for about 10 minutes or until heated through and crisp on the outside.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten-free flours?
Yes, you can substitute the gluten-free flours with all-purpose flour if gluten is not a concern. You may need to adjust the xanthan gum and liquid slightly for the best texture.
What if I don’t have xanthan gum?
Xanthan gum helps provide structure and elasticity in gluten-free baking. If you don’t have it, you can try using guar gum as a substitute or increase the baking powder slightly, but the biscuits may be less tender and more crumbly.
PrintCheddar Gluten-Free Biscuits With Buttermilk Recipe
These Cheddar Gluten-Free Biscuits with Buttermilk are a delightful savory treat, perfect for those avoiding gluten. Made with a blend of cornstarch, gluten-free oat flour, and rice flour, combined with sharp cheddar cheese and a hint of garlic powder, these biscuits are tender, flavorful, and crusty on the outside. The use of cold butter and buttermilk ensures a soft, flaky texture that pairs wonderfully with soups, salads, or enjoyed on their own.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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
- 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.
- 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 components, then fold in the grated cheddar cheese thoroughly.
- Cut butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or fork, cut the butter into the dry ingredients until the mixture resembles small pea-sized pieces, which helps create a flaky biscuit texture.
- Knead dough: Pour in the cold reduced-fat buttermilk and stir until the dough begins to come together. Then, using slightly damp hands, gently knead the dough within the bowl for 1-2 minutes until it just starts to hold together. Avoid over-kneading as the dough should remain soft and slightly sticky.
- Form and bake biscuits: Drop heaping 2-tablespoon portions of dough onto the prepared baking sheet, pressing each ball lightly to flatten them to about ¾-inch thickness. Bake in the preheated oven for 17 to 18 minutes, or until the biscuit exteriors are crusty and some of the cheese begins to brown, indicating a perfect golden crust.
- Serve: Remove the biscuits from the oven and serve warm. These cheddar gluten-free biscuits are best enjoyed fresh and can be devoured as a snack or as a side to your favorite meal.
Notes
- For best results, keep the butter and buttermilk cold to achieve flaky biscuits.
- You can substitute the cheddar cheese with any hard cheese of your preference for a different flavor profile.
- Do not over-knead the dough; it should stay soft and slightly sticky for the best texture.
- If you don’t have xanthan gum, add 1 teaspoon of psyllium husk powder as an alternative to help bind the dough.
- These biscuits freeze well—store in an airtight container and reheat in the oven for a fresh taste.
Keywords: gluten-free biscuits, cheddar biscuits, buttermilk biscuits, gluten-free baking, savory biscuits, dairy biscuits
