Gluten Free Cheddar Biscuits |Cooking With Amanda

I don't like a lot of classic Thanksgiving dishes like stuffing, gravy, or any veggies or casseroles. I normally eat a piece of turkey, a bit of this honey sweetened orange cranberry sauce and then load myself up with carbs. Lots and lots of carbs. Mashed potatoes, sweet potatoes, desserts, and as many dinner rolls and biscuits as I can sneak away without looking like a pig.

These gluten-free cheddar garlic biscuits are really more of a cross between bread and biscuits than true biscuits. I took a basic buttermilk biscuit recipe and added a full cup of grated cheddar and some garlic. There's 1/4 teaspoon garlic powder in the biscuit dough and another 1/4 teaspoon in the garlic butter topping and while it doesn't sound like much, it makes these biscuits plenty garlicky!

You can easily leave it out if you don't like garlic but note that you will be able to taste the almond flour. Even with the garlic and cheddar, the taste of almond flour is there – but it's not a bad thing!

If cheddar cheese isn't your thing, feel free to experiment! I bet Gouda would be amazing and I'm thinking chives, green onions, or bacon pieces (why didn't I think of that until now?!) would go really well in these biscuits. You can definitely get creative here!

These gluten-free cheddar garlic biscuits are also able to be grain-free. If you need them to be grain-free, use 1/8 teaspoon cream of tartar and 1/16 teaspoon baking soda in place of the baking powder. Many brands of baking powder contain cornstarch, which is gluten-free but not grain-free, and is used as a filler to keep the ingredients in the baking powder separated.

For Thanksgiving dessert, give this gluten free gingerbread a try! It's grain-free as well and has a zingy ginger cream cheese frosting that's hard to resist!

Print Save

Gluten Free Cheddar Biscuits Recipe

Embed

Ingredients

For the Biscuits:

2 1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
3 tablespoons unsalted butter, or coconut oil
1 tablespoon honey
1/4 cup buttermilk, or sour cream
2 large eggs, room temperature
1/4 cup arrowroot starch
1 cup sharp cheddar cheese, grated

For the Garlic Butter Topping:

2 tablespoons unsalted butter, melted
1 1/2 teaspoons fresh parsley, chopped, or 1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
salt, to taste

Directions

Preheat the oven to 350°F. Line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, stir together the almond flour, baking soda, baking powder, garlic powder and salt.
In a small pot over low heat, melt the butter and then add the honey and buttermilk and stir until well combined.
Remove from the heat stir in the eggs.
Add the wet mixture to the dry and stir until almost combined, and then fold in the arrowroot powder just until combined.
Fold in the cheddar cheese. The dough will be quite wet.
Use a large cookie scoop to scoop out 14 to 16 biscuits. Place them on the prepared baking sheet.
Bake for 15-20 minutes or until golden brown on top.
Meanwhile, mix together the melted butter, parsley, garlic powder and salt.
Remove the biscuits from the oven and brush 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.