Cheddar Biscuits | Gluten Free Option
Cheddar biscuits are the simple, hearty buddy to your favorite winter soup or addition to a summer BBQ.
Servings: 14 biscuits
Calories: 193kcal
Ingredients
- 2 cups gluten-free flour blend King Arthur Measure for Measure works the best
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 cups shredded cheddar cheese
- 8 tablespoons unsalted butter cold and cubed
- 1 ¼ cups whole milk
- Milk or melted butter for topping
Instructions
- Preheat the oven to 425°F.
- In a food processor combine flour, baking powder, salt cheese. Pulse twice to mix.
- Add in cubed butter and process for 5 seconds.
- Dump flour mix into a large bowl and using a spatula fold in the milk.
- Dough will be wet and sticky to the touch.
- Using a muffin or cookie scoop, scoop batter onto a greased baking sheet about 2 inches apart.
- You can leave the biscuits as is or with wet fingers you can gently spread out each biscuit to make them larger.
- Brush the top with milk or melted butter to help them brown.
- Bake at 425°F for 13-15 minutes or until lightly browned.
- These keep for 3 days at room temp or for 1 week in the refrigerator.
Notes
To store biscuits, place in a zip-top bag lined with a paper towel. This will keep them from getting soggy. They will keep at room temperature for 3 days or in the refrigerator up to a week.
Nutrition
Serving: 1biscuit | Calories: 193kcal | Carbohydrates: 14g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 364mg | Potassium: 47mg | Fiber: 2g | Sugar: 2g | Vitamin A: 397IU | Calcium: 180mg | Iron: 1mg