These drop style Gluten Free Cheddar Biscuits are about to change your baking life. Why? Well for starters they are made in one bowl with simple ingredients, taste amazing and complement any meal!
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Gluten Free Cheddar Biscuits
Do you ever miss biscuits? I know that I did. I’ve perfected bread, buns, croissants, but I had yet to give biscuits a shot.
I can’t even begin to tell you how amazing these delicious gluten free drop biscuits are!
Let’s start with texture. Biscuits have a rougher exterior, almost crunchy with a soft center. That is the traditional biscuit. I am happy to report that these gluten free cheddar biscuits get an A+ in both areas!
Now, let’s move on to taste. CHIVES! I love chives. It is almost like an onion married a leek and they had a child. Can you imagine it? A subtle, yet distinct and wonderful flavor. And when paired with garlic? Out of this world!!!
I like to melt butter over the top of this biscuit and just let it drop down the sides and soak into the top.
What is a Drop Biscuit?
Drop biscuits got their name in a rather intuitive way. Can you guess it? They are simply the type of biscuits that you “drop” onto the baking sheet.
Some biscuits you form into a lovely ball or use tins to form them.
Nope, not these biscuits. THESE are simply plopped onto the baking sheet, flattened a bit and baked!
Do Drop Biscuits Need Cold Butter?
Yes! They certainly do! Cold butter does miraculous things in baking.
First of all, it lets out hot steam when you bake it. This will give you the traditional flakiness and crispness that you expect from the perfect biscuit.
Don’t cut corners on this one! The colder the better.
How to Store Gluten Free Drop Biscuits
The best way to store gluten free biscuits is in the refrigerator. I would also put them in a glass, airtight container.
This will keep them fresh for at least 3-4 days.
They taste just as good warmed up so feel free to make them ahead of time.
How to Make Gluten Free Cheddar Biscuits
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone mat.
Combine the almond flour, tapioca, cheddar cheese, chives, salt, and garlic powder in a large bowl. Mix well.
Cut in the cold butter with a fork or your hands until the mixture resembles sand. Don’t be afraid to use your hands – I feel this works the best!
Add in the eggs and knead into a dough. Divide into 12 balls and place on the prepared baking sheet. In a small pot over low heat melt together the glaze ingredients. Set aside.
Flatten the dough just a bit then bake for 20-25 minutes until golden. In the last 5 minutes drizzle with the garlic butter.
Other Recipes From The Gluten Free Option
- 2 1/2 cups almond flour
- 2 tablespoons tapioca flour
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons fresh chives (optional)
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 1/4 cup cold unsalted butter
- 2 eggs
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- pinch salt
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone mat.
- Combine the almond flour, tapioca, cheddar cheese, chives, salt, and garlic powder in a large bowl. Mix well.
- Cut in the cold butter with a fork or your hands until the mixture resembles sand. Don't be afraid to use your hands - I feel this works the best!
- Add in the eggs and knead into a dough. Divide into 12 balls and place on the prepared baking sheet.
- In a small pot over low heat melt together the glaze ingredients. Set aside
- Flatten the dough just a bit then bake for 20-25 minutes until golden. *
- In the last 5 minutes drizzle with the garlic butter.
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Amount Per Serving: Calories: 261 Total Fat: 23g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 60mg Sodium: 345mg Carbohydrates: 7g Net Carbohydrates: 4g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 9g