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.
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.