Cheddar biscuits are the simple, hearty buddy to your favorite winter soup or addition to a summer BBQ.
Prep Time15 minutesmins
Cook Time13 minutesmins
Total Time28 minutesmins
Course: Side Dish
Cuisine: American
Servings: 14biscuits
Calories: 193kcal
Ingredients
2cupsgluten-free flour blend King Arthur Measure for Measure works the best
1 ½teaspoonsbaking powder
1 ¼teaspoonssalt
2cupsshredded cheddar cheese
8tablespoonsunsalted butter cold and cubed
1 ¼cupswhole 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.