Gluten Free Cheddar Biscuits
This gluten-free cheddar biscuits recipe is a total keeper. Easy to make, rich, tender, and of course, totally cheesy, they pair perfectly with a meal, a bowl of soup or chili, or even alongside your breakfast. Skip the bread basket and serve these instead.
As an Amazon Associate, I earn from qualifying purchases.
These delicious gluten free biscuits get their rich texture from almond flour, which is my fave gluten free flours to work with. Try these chewy almond flour peanut butter cookies or these savory jalapeno muffins for other tasty almond flour recipes. Check out all of our gluten-free recipes for more inspiration.
Why you will love this recipe
If you’ve been searching for biscuits that are gluten free, look no further. This is the only recipe you’ll need.
They are easy peasy to make and don’t require any random ingredients like gums or starches. You can totally pronounce this entire ingredient list.
Besides being gluten free this recipe is also low carb and keto. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
Almond Flour – This is the key gluten free flour to make these soft biscuits. I recommend using blanched almond flour and usually purchase the big Kirkland brand bag from Costco.
Cheese – I like to use a sharp cheddar cheese for this recipe to get a super cheesy flavor.
Eggs – These help the dough to stick together and prevent crumbling. I like using pastured eggs when I can.
Sour Cream – Using rich sour cream adds moisture and gives better structure to gluten free baking. Oh, and it tastes amazing.
Baking Powder – A sprinkle of baking powder reacts with the sour cream, giving the biscuits a little extra rise.
Salt – A pinch of fine sea salt helps to bring out the best in your ingredients.
Expert Tip!
Use blanched almond flour and not almond meal. Coarser almond meal makes biscuits heavy and gritty. Finely blanched flour gives that soft, bakery-style crumb.
Equipment
Mixing Bowl – I like to use a large mixing bowl to prevent any spilling over the sides.
Whisk and Spatula – Use the whisk to beat the eggs and sour cream, then switch to the spatula for incorporating the flour.
Large Baking Sheet – This recipe makes 12 biscuits, so you want enough room to spread them out evenly. I use a
Parchment Paper – A must for easy cleanup. I recommend using unbleached parchment paper.
- Naturally slick ceramic coating.
- Non-Toxic, PTFE & PFOA Free.
- Perfect for baking, roasting, and more.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, preheat the oven and line a baking sheet with parchment paper.
Step 2
Next, whisk the eggs in the large mixing bowl until frothy.
Add the sour cream and salt to the bowl with the eggs, then whisk until combined.
Step 3
Then, add in the almond flour and baking powder to the mixture, and stir to incorporate.
Finally, fold in a cup of the shredded cheddar cheese.
Step 4
Next, spoon the batter onto the lined baking sheet in mounds of about three heaping tablespoons each, making 12 evenly spaced portions.
I like that you don’t need to roll these out or use a pastry cutter. Easy peasy!
Top them with more shredded cheese. I consider this step essential. 😉
Step 5
Pop the baking sheet into the oven and bake for 15-17 minutes, until the bottoms are golden brown and the cheese is melty on the top.
Step 6
Let cool for 5-10 minutes and enjoy warm.
Expert Tip!
Gluten-free biscuits set as they cool. If you move them too soon, they’ll crumble.
Substitutions and recipe variations
Add in a sprinkle of garlic powder to make these a healthier copycat of Red Lobster gluten free cheddar bay biscuits. Or use this homemade Old Bay seasoning for a delicious kick of flavor. Super yummy with butter spread on them.
Lighten this recipe up a tad by swapping in Greek yogurt instead of sour cream.
Instead of cheddar, get creative with different kinds of cheese. Anything melty, such as mozzarella, Parmesan, or Monterey Jack, tastes great.
Serving suggestions
Serve warm with a pat of butter alongside meals. Garnish with fresh parsley or chives on top of the biscuits if you want to get fancy.
I love serving these biscuits with soup or chili. They are perfect with anything creamy or tomato-y. Try this yummy tomato basil soup or this spicy three bean chicken soup.
Keep an Old Bay theme and serve them alongside this Old Bay shrimp. It is quick, easy, and based on the Maryland style. Yum! Just be sure to use gluten-free beer.
FAQS
This recipe works much better using blanched almond flour. Almond meal is much coarser and adds a grainy quality. The almond flour makes the biscuits fluffier and softer.
100% I double this recipe all the time because it freezes well.
Storage tips
To Store: Keep these at room temperature or in the fridge in an airtight container or bag for up to two days.
To Reheat: Warm them in the microwave for 10 seconds, or pop them under the broiler for 1-2 minutes.
To Freeze: Wrap them tightly in a freezer bag and freeze for up to three months.
More recipes using almond flour
If you’ve tried these gluten-free cheddar biscuits, please give me a rating and let me know how they turned out by leaving me a comment below. I’m always interested in feedback!
Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂
Want to Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week.
By submitting this form, you consent to receive emails from The Honour System
Gluten Free Cheddar Biscuits
Ingredients
- 2 eggs
- ½ cup sour cream
- ½ tsp salt
- 2 cups blanched almond flour
- 4 tsp baking powder
- 1¼ cup shredded cheddar cheese *reserve ¼ cup for the tops of the biscuits
Instructions
- Start by heating the oven to 350°. Line a baking sheet with parchment and set it aside.
- Next, in a large mixing bowl, whisk the eggs until frothy. Then whisk in the sour cream and salt.
- Add the almond flour and baking powder to the bowl, and stir until combined. Then fold in 1 cup of the shredded cheddar cheese.
- Spoon the batter onto the lined baking sheet in mounds of about 3 heaping tablespoons each, making 12 evenly spaced portions. Top them with the reserved ¼ cup of shredded cheese.
- Bake for 15-17 minutes, until the bottoms are browned and the cheese is melty on the top.
- Let cool for 5-10 minutes and enjoy warm.