Gluten Free Heritage

After some time experimenting in my kitchen, I finally landed on a gluten-free biscuit recipe that made everyone at the table happy. I tested versions with brown rice flour (that turned out dry), dairy-free swaps, and even cheese-free batches. Some were far too salty, others oddly bitter (from baking soda), and one of the test batches even ended up straight in the trash. But after some time and tinkering, these flaky gluten-free cheddar biscuits came out as a winner for the whole family. 

These biscuits are inspired by the flavors people love from Red Lobster, but made at home with carefully chosen gluten-free flours and plenty of butter. Think gluten-free cheddar bay biscuits meet classic Southern comfort food. They’re tender inside, crisp and golden brown on the outside, and full of cheesy flavor. If you’ve been searching for reliable gluten-free drop biscuits, this biscuit recipe is worth saving.

Why Drop Biscuits Work So Well Gluten-Free

Traditional rolled biscuit dough can be tricky without xanthan gum or a strong gluten structure. I’ve recently swapped xanthan for psyllium husk powder in my gluten-free baking. Drop dough, on the other hand, is forgiving. This recipe creates a soft dough that forms easily, scooped rather than rolled, which means no stress about fancy shaping. You don’t need fancy tools, just a large mixing bowl or two, a mixing spoon, and maybe a pastry blender if you like.

Using cold butter is key. I prefer high-fat European or Amish butters from Azure Standard. Cutting butter into the flour mixture until coarse crumbs form helps create steam during baking, resulting in flaky biscuits. You can do this with a pastry cutter, fork, or clean hands if needed. Avoid overworking the dough; gluten-free baking rewards a gentle touch.

Flavor Notes and Variations

Sharp cheddar cheese makes all the difference. One of my experimental batches contained pepper jack cheese, and when paired with salt and baking soda, it resulted in salty, bitter biscuits. I recommend sharp cheddar cheese, freshly grated if possible. While pre-shredded cheese works in a pinch, it often contains anti-caking agents that can affect texture. If you’re so inclined, a hint of garlic powder, black pepper, and optional dried parsley or fresh parsley adds that familiar savory note people associate with gluten-free cheddar bay biscuits. You can also finish the tops of the biscuits with melted butter, a sprinkle of fresh chives, or even a quick brush of garlic butter right after baking for extra indulgence.

Milk choice matters too. I’ve tested biscuits with dairy-free milk, raw buttermilk, and whole milk. Each works, though richer milk gives a more tender crumb. Just be sure your ingredients are near room temperature except for the butter, which should stay cold.

I get most of my baking ingredients from Azure Standard, especially the grains I use for gluten-free flour. I use a NutriMill to mill my grains into flour. You can save $20 off your own NutriMill with the code VINTAGEVIRTUES.

Baking and Serving

Once the dough has rested and autolyzed in the fridge, divide it into 6-8 portions, depending on your preferred size, and scoop the biscuits onto a baking sheet or a cast-iron pan. During baking, watch for the tops of the biscuits to turn a light golden brown. Overbaking can dry them out, so pull them as soon as they’re set, about 12-15 minutes.

Serve these warm biscuits straight from the oven as a comforting side dish with soup, chili, or roasted chicken. They also shine at breakfast—split and filled with eggs or meat for hearty breakfast sandwiches, or even a spread of jam. In my house, they rarely last long, but leftovers can be stored in an airtight container and reheated.

Ingredient Considerations

Not all gluten-free flour blends behave the same. This recipe relies on a balanced blend without xanthan gum, avoiding the gummy texture some people associate with basic gluten replacements. Stick with reliable gluten-free flour blends for consistent success. I use this Fresh Milled Gluten-Free Cup4Cup Flour Blend Recipe.

Be mindful of your leavening. Fresh baking powder is essential for lift, especially when gluten is absent. Even a small difference, like using too much salt or adding baking soda, can throw off the balance, something I learned the hard way early on.

Print Recipe

Gluten-Free Cheddar Cheese Drop Biscuits

These gluten-free cheddar cheese drop biscuits are tender, buttery, and packed with cheesy flavor. Inspired by classic Southern-style cheddar biscuits, they’re easy to make, require no rolling or shaping, and are perfect as a dinner side or for breakfast sandwiches. A simple rest time helps the gluten-free dough hydrate for the best texture and rise.

Prep Time35 minutes mins

Cook Time15 minutes mins

Total Time50 minutes mins

Course: Appetizer, Breakfast, Side Dish

Cuisine: American, Southern

Keyword: Biscuits, Cheese Biscuits, Drop Biscuits, Gluten-Free, Gluten-free biscuits, Southern Biscuits

Servings: 8 Biscuits

Calories: 295kcal

Ingredients

• 2 cups gluten-free flour I use my Fresh Milled Gluten-Free Cup4Cup Flour Blend (280 g)
• 1 tablespoon baking powder 12 g
• 1/4 teaspoon salt 1.5 g
• 1 tablespoon sugar or honey 12 g sugar or 21 g honey
• 7 tablespoons unsalted cold butter cubed (100 g)
• 3/4 cup milk or buttermilk 180 ml
• 1 large egg about 50 g without shell
• 1 cup shredded cheddar cheese 110 g

Instructions

• Preheat oven to 425°F (218°C)
• In a large mixing bowl, combine the gluten-free flour, baking powder, salt, and sugar. Mix well.
• In a separate bowl, whisk together the milk and egg.
• Cut the cold butter into the dry ingredients using a pastry cutter, fork, or clean hands until crumbly..
• Add the milk mixture to the dry ingredients, about 1/4 cup at a time, mixing gently until incorporated.
• Fold in the shredded cheddar cheese.
• Cover and refrigerate the dough for 15 minutes to allow it to fully absorb the liquid.
• Scoop the dough into 6–8 drop biscuits and place them on the prepared baking sheet.
• Bake for 12–15 minutes, or until the tops are set and lightly golden.
• Serve warm & Enjoy!

Notes

I use my Fresh Milled Gluten-Free Cup4Cup Flour Blend Recipe

For best flavor and texture, use freshly shredded sharp cheddar cheese.

Keep butter cold until mixing to help create a tender, flaky crumb.

Store leftovers in an airtight container and reheat before serving.

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