Gluten-Free Cheddar Biscuits

These Gluten-Free Cheddar Biscuits are so easy to make and will be gone in minutes. Use this as a biscuit base and swap the cheese and herbs for your own creations. It's delicious as a savory snack or side dish to your favorite soup, stews and chili.

5 from 27 votes

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: biscuits, cheddar biscuits, gluten-free biscuits

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings: biscuits

Calories: 322kcal

Author: Don't Mess With Mama

Equipment

Mixing bowls
Spatula
Parchment paper
Baking sheet

Ingredients

2 cups white rice flour
1 cup tapioca starch
2.5 tbsp granulated sugar
1.5 tsp baking powder
1 tsp salt
1 tsp xanthan gum
1/2 tsp garlic powder (optional)
2 eggs
1/3 cup butter cold
2/3 cup half-and-half
1 cup shredded cheddar cheese
1/3 cup minced chives (optional)

Garlic Topping

1/2 cup butter melted
1/2 tsp garlic salt course-ground

Instructions

In a large bowl, add the baking mix, sugar, garlic powder, and butter, and cut butter into the dry ingredients (just like you would for pie crust) until it forms pea size particles.
In another bowl, add the half-and-half, cheddar cheese, chives, and eggs, and mix well until the eggs are light and fluffy and well mixed in.
Add the wet ingredients to the dry ingredients, and mix well until dough forms a ball. Line a cookie sheet with parchment paper, and drop the biscuits (about a tablespoon amount) onto the parchment paper. Bake at 425 for 8 to 10 minutes, or until biscuits are golden brown.
While biscuits are baking, melt the 1/2 cup of butter with the coarse ground garlic salt, and stir well, and set aside.
When biscuits are done baking, remove from oven and brush garlic butter on tops of biscuits. Garnish tops with additional shredded cheese and chopped chives.

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