Gluten-Free Cheddar Biscuits


  • 2 cups gluten-free all purpose flour, I use Bob's Red Mill 1-to-1
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter
  • 1/2 cup shredded cheddar cheese

YIELD: 6 biscuits

Nutrition Information:

  • Per Biscuit
  • Calories - 157kcal
  • Total Fat - 8.5g
  • Carbohydrates - 15.7g
  • Dietary Fiber - 0.4g
  • Total Sugars - 3.9g
  • Protein - 5.3g


Preheat oven 400 degrees F and line a baking sheet with parchment paper.

In a the bowl of a mixer, mix all ingredients, except for the cheddar cheese, until well combined.

Add in cheese and mix until just to combine.

Scoop 6 spoonfuls batter onto baking sheet, forming each into a biscuit shape.

Bake 20 minutes or until an inserted toothpick comes out clean. If at 20 minutes, tops are too brown but they need a few more minutes, lay a sheet of foil over the top of the biscuits and bake for 5 minutes.

These are best served warm right out of the oven!

This recipe was adapted from the original by

I have not had a "Cheddar Bay" Biscuit in YEARS! So when I came across a gluten-free mock version on Instagram, from Healthy Gluten-Free Family, I knew I had to give it a try. I know its been awhile, but I think these are VERY comparable to the real thing. Even if they are not exact, they are still flaky, buttery and tasty.

We even like to melt some butter, salt and garlic powder and brush it over the tops of the biscuits for a more garlic butter punch. Or, we add in some sliced green onions when we add in the cheddar cheese, gives it a nice pop of color and additional onion flavor. I have been playing around with maybe even trying different cheeses like a smoked cheddar or gouda, maybe even swiss. The savory biscuit base really opens so many options!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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