Bread | Breakfast
Gluten Free Cheddar Bay Biscuits
If you miss the taste of cheddar bay biscuits while following a gluten free diet, then you're going to love this gluten free biscuit recipe! These crispy on the outside, tender on the inside almond flour biscuits are the cheesy, buttery treat you've been missing.
Equipment
INGREDIENTS
Biscuits
- 5 tbsp unsalted butter (frozen*)
- 2 1/2 c almond flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1 tsp garlic powder
- 1/2 tsp cayenne powder
- 1/2 tsp salt
- 1/2 c cheddar cheese (grated)
- 2/3 c greek yogurt
- milk, for brushing
Garlic Butter Topping
- 3 tbsp butter (melted)
- 1/2 tsp garlic powder
- 1 tbsp chopped parsley
INSTRUCTIONS
- Line a baking sheet with parchment paper, and set aside.
- Grate the frozen butter into a freezer-safe bowl. Place in the freezer for about five minutes to keep it cold.
- Meanwhile, in a separate large freezer-safe bowl, mix together the almond flour, baking powder, sugar, garlic, cayenne, and salt.
- Add the frozen butter to the almond flour mixture, and gently mix it together with a fork or your fingers until the butter is evenly distributed and the flour resembles sand. Place in the freezer again for about 5 minutes to keep it cold.
- Sprinkle the cheese on top of the flour-butter mixture and gently fold it in. Add the greek yogurt, and fold again just until the dough forms.
- Using a cookie scoop, scoop 8 biscuits and place them on the baking sheet, spacing them about 1" apart. They will spread a little, but not a lot.
- Place the biscuits in the refrigerator.
- Meanwhile, preheat the oven to 350 F.
- When ready to bake, brush the tops of the biscuits with a bit of milk. Bake the biscuits in the oven for about 20 - 25 minutes, until golden brown on all sides.
- Garlic Butter Topping: In a small container, melt the butter in the microwave and then stir in the garlic powder and parsley.
- Brush the tops of the baked biscuits with the garlic butter topping. Cool on the baking sheet, and enjoy warm.
Notes
*You'll want to make sure your stick of butter is frozen before grating. Ice cold butter is the key to tender and flakey biscuits! If you're short on time or want to simplify this step, then you can just cube refrigerated butter into small pieces and continue with the rest of the recipe.