Can I make these biscuits dairy-free?

Yes. Use dairy-free butter, dairy-free cheese, and dairy-free milk mixed with lemon juice or vinegar in place of buttermilk. The biscuits may be slightly less rich but should still be savory and tender.

Why should I avoid twisting the biscuit cutter?

Pressing straight down keeps the biscuit edges open so they can rise. Twisting can seal the sides and make gluten-free biscuits shorter and denser.

Can I use dried herbs instead of fresh?

Yes. Use about one-third the amount of dried rosemary or thyme because dried herbs are more concentrated. Crush them lightly before adding so they distribute through the dough.

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Desserts

Gluten-Free Savory Cheese and Herb Biscuits

Name: Gluten-Free Savory Cheese and Herb Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups gluten-free all-purpose flour blend (with xanthan gum included); 1 tablespoon baking powder (gluten-free); 1/2 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon garlic powder; 2 teaspoons fresh rosemary, finely chopped; 2 teaspoons fresh thyme leaves, chopped; 1/2 teaspoon freshly ground black pepper; 6 tablespoons cold unsalted butter, cubed (or dairy-free butter for dairy-free option); 1 cup sharp cheddar cheese, shredded (or dairy-free cheese alternative); 1 cup buttermilk (or 1 cup dairy-free milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes); 1 large egg, beaten (for brushing, optional)

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 7, 2026 · Updated Jun 30, 2026

American 35 mins glutenfreebakingfamilymealappetizersidedishkidfriendlyeasynutfreequickrecipes

Delightfully flaky gluten-free biscuits bursting with sharp cheddar cheese and fresh herbs, perfect for lunch, appetizers, or a family-friendly side dish. These easy, nut-free biscuits are a quick & easy gluten-free baking recipe full of savory flavor that pairs well with soups, salads, and dinners.

Gluten-Free Savory Cheese and Herb Biscuits

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

2 cups gluten-free all-purpose flour blend (with xanthan gum included)
1 tablespoon baking powder (gluten-free)
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme leaves, chopped
1/2 teaspoon freshly ground black pepper
6 tablespoons cold unsalted butter, cubed (or dairy-free butter for dairy-free option)
1 cup sharp cheddar cheese, shredded (or dairy-free cheese alternative)
1 cup buttermilk (or 1 cup dairy-free milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes)
1 large egg, beaten (for brushing, optional)

Measured gluten-free ingredients for FreeFlourish savory cheese and herb biscuits

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, garlic powder, rosemary, thyme, and black pepper until evenly combined.
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
Stir in the shredded cheddar cheese until evenly distributed.
Make a well in the center of the dry ingredients and pour in the buttermilk. Gently fold with a spatula or wooden spoon until the dough just comes together. Do not overmix; the dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface (use gluten-free flour) and gently pat it into a 1-inch thick rectangle.
Using a biscuit cutter (about 2.5 inches), press straight down without twisting to cut biscuit rounds. Place them on the prepared baking sheet about 1 inch apart.
Gather scraps and gently pat again to cut remaining biscuits until dough is used up.
If desired, brush the tops of the biscuits lightly with the beaten egg to promote browning.
Bake in the preheated oven for 18-20 minutes or until golden brown on top and cooked through.
Remove from oven and let cool slightly on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm with butter or your favorite savory spread. These biscuits pair wonderfully with soups, salads, or as a side for lunch or dinner.

Cheddar herb gluten-free biscuit dough being cut into rounds for FreeFlourish

Tips

Allergen Overlap Note

Use a certified gluten-free flour blend and check the baking powder, baking soda, garlic powder, herbs, cheese, and dairy-free alternatives for gluten-free labeling. Work on a clean surface with a clean biscuit cutter and baking sheet, since loose wheat flour from other baking can easily transfer to sticky gluten-free dough.

Texture Expectations

These biscuits should be tender, flaky, and slightly more delicate than wheat biscuits. Keep the butter cold, mix only until the dough comes together, and pat the dough gently so the biscuits rise with soft layers instead of becoming dense or crumbly.

Dining With Non-GF Family Note

Serve the gluten-free biscuits from a separate basket or plate with dedicated tongs, especially if regular rolls or crackers are also on the table. Offer shared soups, salads, and spreads with clean utensils so crumbs from wheat bread do not move back onto the gluten-free biscuits.

Frequently Asked Questions

Can I make these biscuits dairy-free?: Yes. Use dairy-free butter, dairy-free cheese, and dairy-free milk mixed with lemon juice or vinegar in place of buttermilk. The biscuits may be slightly less rich but should still be savory and tender.
Why should I avoid twisting the biscuit cutter?: Pressing straight down keeps the biscuit edges open so they can rise. Twisting can seal the sides and make gluten-free biscuits shorter and denser.
Can I use dried herbs instead of fresh?: Yes. Use about one-third the amount of dried rosemary or thyme because dried herbs are more concentrated. Crush them lightly before adding so they distribute through the dough.

Ingredient Replacements

This naturally gluten-free and nut-free recipe is easily adaptable to accommodate other dietary preferences and ingredient availability:

Butter: Replace with dairy-free butter or margarine for a dairy-free version. Solid coconut oil works as well, though it may add a subtle coconut flavor.
Cheese: Substitute sharp cheddar with a dairy-free cheese alternative to make fully dairy-free savory biscuits without compromising flavor.
Buttermilk: Use 1 cup of your preferred dairy-free milk (almond, oat, soy, etc.) plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes to simulate buttermilk acidity.
Herbs: Swap fresh rosemary and thyme with sage, oregano, or parsley to suit personal tastes or seasonal availability.
Flour Blend: Choose a gluten-free all-purpose flour blend containing xanthan gum or guar gum for best structure. If absent, add about 1 teaspoon xanthan gum per 2 cups flour.
Egg: For vegan or egg-free options, replace the beaten egg used for brushing with a plant-based milk wash or omit entirely.

These ingredient swaps preserve the savory, flaky qualities of these gluten-free baking biscuits while catering to dairy-free, vegan, and allergen-friendly dietary needs.

Storage and Reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze the biscuits in a freezer-safe bag or container for up to 3 months.

Reheat refrigerated or thawed biscuits in a 325 degrees F oven for 8-10 minutes, or warm briefly in the microwave if you prefer a softer texture. Reheat on a clean gluten-free tray or plate to avoid cross-contact.

Read related air fryer guides and cooking tips.

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Gluten-Free Savory Cheese and Herb Biscuits

Recipe Details

Ingredients

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