Gluten-Free Garlic Cheddar Rosemary Biscuits

We have this thing called #fitzgiving, our office Thanksgiving potluck, and I’d offered to make a bread, so threw together my whole wheat olive oil rosemary bread, which is the bomb.

And then at the last minute I realized that we didn’t have any gluten-free options, so went searching for a good, easy GF biscuit or roll recipe. These gluten-free rosemary cheddar drop biscuits were the result, and were quite a hit!

As I’ve mentioned several times before, I don’t like using all sorts of weird ingredients that the average person wouldn’t recognize or be able to find. Don’t be alarmed by how many ingredients are listed in this particular recipe either, most of them are ones you already have on-hand.

I did make my own gluten-free flour mix (I used an easy 1-1-1 mix of corn flour, brown rice flour, and cornstarch), but you can absolutely use a 1:1 mix like Bob’s Red Mill or King Arthur if you’ve got it on hand.

Because they’re made largely with almond meal, their texture definitely isn’t like a fluffy dinner roll. It’s a little grainier, denser. But I inhaled a few just the same. The garlic is intense but awesome, and the cheddar feels indulgent. They were also still really moist and delicious several hours later when I reheated them to serve.

How to make gluten-free cheddar rosemary biscuits

Preheat the oven to 350°F. Line a baking sheet with a piece of parchment paper.

In a medium bowl, stir together the almond flour, gluten-free flour mix, baking soda, baking powder, garlic powder and salt.

In a small pot over low heat, melt the butter, then add the honey and buttermilk, and stir until well combined. Remove from the heat, let cool for a few minutes, and then stir in the eggs.

Add the wet mixture to the dry and stir until almost combined, then fold in the arrowroot powder or cornstarch just until combined.

Fold in the cheddar cheese. The dough will be quite wet, that’s not a problem.

Use a large ice cream scoop or spoons to scoop out 14 to 16 biscuits and place them on the prepared baking sheet.

Bake for 15-20 minutes, until golden brown on top. Meanwhile, mix together the melted butter, parsley, garlic powder and salt. As soon as you remove the biscuits from the oven, brush them with the garlic butter mixture.

Serve immediately. These are best fresh from the oven but can be reheated in the microwave at half power for 20-30 seconds or until soft.

Other gluten-free baking you’ll love:

Easy, Soft Gluten-Free Flour Tortillas
Spiced Orange Apricot Scones (Regular & GF Versions)
Indulgent-Yet-Healthy Fudgy Gluten-Free Brownies (GF, Vegan, Almond-Free)
Tahini Maple Oat Bars with Dark Chocolate Chunks (GF, Vegan)
Easy & Awesome Gluten-Free Gingerbread Cookies (Vegan & Nut-Free)

Gluten-Free Garlic Cheddar Biscuits

2 cups of blanched almond flour or almond meal
1/2 cup of gluten-free flour mix (I make my own, see above; or just use another 1/2 cup of almond flour)
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of garlic powder
1/2 teaspoon of salt
3 tablespoons of unsalted butter (melted), or coconut oil
1 tablespoon of honey
1/4 cup of buttermilk or sour cream
2 large eggs, room temperature
1/4 cup of cornstarch or arrowroot starch
1 cup of sharp cheddar cheese, grated
2 tablespoons of minced fresh rosemary
Topping: 2 tablespoons of melted butter, 1/8 teaspoon of garlic powder (optional dried or fresh parsley)

Preheat the oven to 350°F. Line a baking sheet with a piece of parchment paper.
In a medium bowl, stir together the almond flour, gluten-free flour mix, baking soda, baking powder, garlic powder, rosemary, and salt.
In a small pot over low heat, melt the butter, then add the honey and buttermilk, and stir until well combined.
Remove from the heat, let cool for a few minutes, and then stir in the eggs.
Add the wet mixture to the dry and stir until almost combined, then fold in the arrowroot powder or cornstarch just until combined.
Fold in the cheddar cheese. The dough will be quite wet, that’s not a problem.
Use a large ice cream scoop or spoons to scoop out 14 to 16 biscuits and place them on the prepared baking sheet.
Bake for 15-20 minutes, until golden brown on top.
Meanwhile, mix together the melted butter, parsley, garlic powder and salt. As soon as you remove the biscuits from the oven, brush them with the garlic butter mixture.
Serve immediately. These are best fresh from the oven but can be reheated in the microwave at half power for 20-30 seconds or until soft.

Adapted from this recipe