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Freeflourish
Gluten-Free Savory Cheese and Herb Biscuits
By Freeflourish Editorial TeamPublished Apr 7, 2026 | Updated Jun 30, 2026
American
35 mins
glutenfreebakingfamilymealappetizersidedishkidfriendlyeasynutfreequickrecipes
Gluten-Free Savory Cheese and Herb Biscuits with measured ingredients, 35-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
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)
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.
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°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.
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