Buttery, cheesy, and perfectly flaky, these Cheddar Gluten-Free Biscuits With Buttermilk prove that comfort food doesn’t need gluten to taste incredible.
I went most of my life without ever tasting a biscuit (I know, the horror!). It wasn’t until about a year ago that I finally had my first—and let’s just say, everything changed. The moment happened in Nashville, at the legendary Loveless Café. One bite of those warm, flaky biscuits, and I realized I had been missing out on an entire world of buttery, golden perfection. It wasn’t just food, it was comfort, tradition, and pure joy all stacked into one little round. It was a life-altering food moment, the kind you just don’t forget. Since then, biscuits have become a bit of an obsession, and I knew I needed to create a gluten-free version I could enjoy anytime, without a seven-hour drive.
That’s where these biscuits come in. They’ve got everything you want in a biscuit: a crisp, golden outside, a tender, fluffy inside, and in this case—an extra punch of flavor thanks to sharp cheddar cheese and a hint of garlic. They’re simple to make, surprisingly quick, and so good you’ll wonder how you ever lived without them. My grandma never made biscuits, but if she had, I doubt they could have topped these.
The secret to that perfect biscuit texture
Making perfect gluten-free biscuits comes down to a few simple tricks: cold butter, a light touch, and just the right blend of flours. There’s one ingredient that you probably wouldn’t expect—xanthan gum. In traditional biscuits, gluten gives the dough its structure and elasticity. Without it, you’d risk biscuits that crumble apart. Xanthan gum steps in as the binder, mimicking gluten’s role so your biscuits hold together while still staying tender and fluffy. It’s the reason these biscuits come out with that classic pull-apart, layered texture instead of turning sandy or dry.
How do I store leftovers?
These biscuits are best enjoyed warm from the oven, but leftovers will keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat them, pop them in a 300°F oven for 5–7 minutes. They also freeze well; wrap tightly and store for up to 2 months, then reheat straight from frozen.
Serving suggestions
I love serving these biscuits alongside hearty comfort food. Think Gluten-Free Chili, Roasted Chicken, or a cozy Beef Stew. Use them as the base for Biscuits And Gravy Casserole or strawberry shortcake. They’re also perfect for breakfast sandwiches (try one stuffed with Over-Hard Eggs and Tempeh Bacon) or simply split open with a smear of butter.
Can’t get enough biscuits? Try these Easy Air-Fryer Biscuits or Southern Biscuits next.
Ingredients
- 1 cup cornstarch
- ¾ cup gluten-free oat flour
- ¼ cup white rice flour
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon xanthan gum
- 1 teaspoon garlic powder
- 3 ounces cheddar cheese grated (1 tightly packed cup)
- 6 tablespoons cold butter cut into small cubes
- 1 cup cold reduced-fat buttermilk
Instructions
- Heat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the cornstarch, oat flour, rice flour, baking powder, salt, xanthan gum, and garlic powder. Mix well, then stir in the cheese until well incorporated.
- Add the butter cubes and, using either a pastry blender or fork, cut it into the flour mixture until you have only small pea-sized pieces of butter.
- Add the buttermilk and stir until the dough starts to come together. Then use your hands to knead the dough in the bowl until it just starts to come together, about 1-2 minutes. I find it easiest to use slightly damp hands. Don't over-knead. The dough will be soft and sticky.
- Drop by heaping 2-tablespoon balls onto the prepared baking sheet and press out to about ¾-inch thick. Bake until the outsides are crusty and some of the cheese starts to brown, about 17-18 minutes.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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