I absolutely love biscuits. Since going gluten-free, one of my biggest struggles has been finding breads and biscuits I love. Most of these things are too dense and contain unnecessary ingredients and preservatives. I hated all the gluten-free options I tried, so I stopped wasting money and started experimenting in the kitchen. While experimenting, I found the secret ingredient to not-as-dense yet moist biscuits – heavy cream!
Heavy cream seems to be the missing piece to the gluten-free puzzle. It allows the biscuit to remain moist and crumbly without that dense, sponge-like texture I prefer to spit out. Of course, it would be a crime to gatekeep the perfect cheddar biscuit recipe, so I figured I would share this spectacular recipe with the world.
Gluten-Free Cheddar Biscuits
This recipe was originally curated to be plant-based and gluten-free. Swapping out ingredients to suit your dietary needs or preferences is perfectly fine.
Ingredients:
- 3 cups gluten-free all-purpose baking mix or flour (you could even use waffle or pancake mix)
- 13.5 oz. can heavy cream (or dairy-free alternative)
- 8 oz. cheddar cheese (or dairy-free alternative)
- 2 eggs (or egg replacement)
Directions:
Step 1: Start by preheating the oven to 400ºF. As the oven is preheating, if you’re using an egg replacer, add it to a small bowl with water and allow it to thicken for about five minutes.
Step 2: Separate the wet and dry ingredients. Add the gluten-free all-purpose flour and cheddar cheese in a large mixing bowl and combine.
Step 3: Add the eggs (or egg replacer) and the heavy cream to a second bowl and mix well.
Step 4: Combine the wet ingredients (eggs/egg replacer and heavy cream) with the dry ingredients (gluten-free all-purpose flour and cheddar cheese).
Step 5: After combining the wet and dry ingredients, knead the mixture until it forms a soft, slightly wet dough. Separate and roll the dough into eight balls.
Step 6: Place the dough balls on a baking sheet lined with parchment paper and lightly smack the top to create a biscuit shape.
Step 7: When the oven has reached the desired temperature, cook the biscuits for 20 minutes.
Gluten-Free Cheddar Biscuits
Ingredients
- 3 cups gluten-free all-purpose baking mix or flour
- 13.5 oz. heavy cream
- 8 oz. cheddar cheese
- 2 eggs (or replacement)
Instructions
- Start by preheating the oven to 400ºF. As the oven is preheating, if you’re using an egg replacer, add it to a small bowl with water and allow it to thicken for about five minutes.
- Separate the wet and dry ingredients. Add the gluten-free all-purpose flour and cheddar cheese in a large mixing bowl and combine.
- Add the eggs (or egg replacer) and the heavy cream to a second bowl and mix well.
- Combine the wet ingredients (eggs/egg replacer and heavy cream) with the dry ingredients (gluten-free all-purpose flour and cheddar cheese).
- After combining the wet and dry ingredients, knead the mixture until it forms a soft, slightly wet dough. Separate and roll the dough into eight balls.
- Place the dough balls on a baking sheet lined with parchment paper and lightly smack the top to create a biscuit shape.
- When the oven has reached the desired temperature, cook the biscuits for 20 minutes.
