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.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Cool 5

Total Time 25

Servings

Calories 184kcal

Author Sharon Rhodes

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.

Video

Notes

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.

Nutrition