These Gluten-Free Buttermilk Cheddar Biscuits are a delightful, savory treat perfect for any meal. Their buttery, flaky texture and rich cheddar flavor make them an excellent accompaniment to breakfast, lunch, or dinner.
Why You’ll Love This Gluten Free Biscuits
- Deliciously flaky and buttery
- Rich cheddar flavor
- Perfectly gluten-free for those with dietary restrictions
- Easy to make and versatile
Ingredients You’ll Need
- 2 cups gluten-free flour blend
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk, cold
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the shredded cheddar cheese.
- Pour in the cold buttermilk and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
- Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- Let cool slightly before serving.
Serving Suggestions
- Serve warm with butter for breakfast.
- Pair with soups or stews for a hearty meal.
- Use as a base for savory breakfast sandwiches.
How to Store Gluten Free Biscuits
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week.
- Freeze for up to 3 months. Reheat in the oven for the best texture.
Additional Tips
- Ensure your gluten-free flour blend contains xanthan gum for the best texture.
- For a variation, add chopped herbs like chives or rosemary.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Gluten Free Buttermilk Cheddar Biscuits
Course: Side DishCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
15
minutesCalories
180
kcalIngredients
2 cups gluten-free flour blend
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
1 cup buttermilk, cold
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the shredded cheddar cheese.
- Pour in the cold buttermilk and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
- Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- Let cool slightly before serving.
