Fluffy and cheesy, these Gluten-free Garlic Cheddar Drop Biscuits are irresistible! They’re the perfect savory breakfast or side dish to soup or any other meal.
Are you a fan of biscuits?
Me too! 🙂
My favorite is drop biscuits, because they’re so easy to make.
Drop biscuits require NO kneading, folding, or cutting of any kind. Instead you make the dough and simply “drop” it onto the pan in spoonfuls.
Unfortunately, gluten-free biscuits can easily end up gummy and super dense! Over the years I’ve tried to make my Great Grandma’s “famous” biscuit recipe gluten-free, and have been so disappointed every time.
So over the last year or so I’ve been on a mission to make the perfect gluten-free drop biscuits. Biscuits that you’d have no idea are gluten-free. And I’ve accomplished that!
These Gluten-free Garlic Cheddar Drop Biscuits are easy, rustic, fluffy and thick. The perfect hearty accompaniment to a hot soup, or a killer savory breakfast addition to some eggs and bacon.
I’ve got a secret ingredient that makes them better than the other biscuit recipes. It’s not a traditional biscuit ingredient, but gives them the perfect rise and fluff!
If you’ve never had good gluten-free biscuits, THESE are the biscuits you’ve gotta try!
Let’s talk about what makes these drop biscuits so special.
First, that secret ingredient? It’s simple: an egg. Just one egg gives this recipe the extra rise and fluff that gluten-free drop biscuits so desperately need.
It’s an easy addition, that you likely already have, so no special extra ingredients or steps are needed. All you have to do is whisk the egg into your milk and ta da! Fluffy gluten-free biscuits.
These Gluten-free Garlic Cheddar Drop Biscuits in particular are even better than plain drop biscuits though.
Because, they’re filled with cheddar cheese and garlic powder!
Shredded cheddar cheese throughout gives these biscuits an even BETTER texture. Fluffy and cheesy, with some dried parsley and garlic powder. Plus, the ample flavor of butter.
Does it get any better?!
For these drop biscuits, I’d recommend a high quality gluten-free flour blend.
I’d also recommend using high quality parsley and garlic powder, for the best flavor. If you use cheap parsley and garlic powder, then you may need to use more for a stronger flavor.
Be sure to use cold butter and buttermilk, for the best biscuits. If you don’t have buttermilk, I’d recommend adding 1 1/2 tsp of vinegar (or lemon juice) to your milk of choice and letting it sit till it curdles. This will help give you the tang of the buttermilk that makes these biscuits even better!
In a pinch, regular milk will work too, but the higher the fat content, the better (i.e. whole milk over skim milk).
Other than that, these drop biscuits are super quick and easy to make, with ingredients you probably already have on hand. If you’re like me you won’t be able to get enough.
I hope ya’ll love these gluten-free Garlic Cheddar Drop Biscuits as much as I do! They’re fluffy, cheesy, and perfectly dip-able for a hot bowl of soup.
After you make them, let me know what you think! Leave a comment and star rating, below, and/or find me on Instagram and tag me in your picture. I can’t wait to see them!
Before you go, be sure to check out my gluten-free Classic Cornbread, Quiche and Cinnamon Rolls too. Yum!
- 1 1/2 cup gluten-free all purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 6 tbsp cold butter, diced (into pea-sized pieces)
- 1/2 cup buttermilk
- 1 egg
- 1/2 cup shredded cheddar cheese
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To begin, preheat your oven to 450. Spray a pan with non-stick spray.
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To a large mixing bowl, add your flour, sugar, baking powder, dried parsley, garlic powder and salt and stir them together. Add your butter and stir it into the dry ingredients.
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To another bowl, add your buttermilk and egg and whisk them together. Pour them into your dry ingredients and stir them together till well combined. Add your cheddar cheese and fold it into the mixture.
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Scoop each biscuit out onto your pan, spaced evenly apart for 8 biscuits total. I recommend using a 1/4 cup measuring cup to measure your biscuits.
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Bake in the oven for 10-12 minutes, or till the tops are golden and a toothpick inserted comes out clean.
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Brush with extra butter if you'd like. Devour!
Stored in an airtight container these taste best within 1-2 days.
Excellent! Turned out so well! I didn’t have buttermilk so I added vinegar to whole milk for the recipe.
Can I substitute regular milk for the buttermilk? I need a last minute snack for a happy hour and don’t have any on hand. 😊
Yes! You just may need to use a little extra milk.
You can make buttermilk by adding a little white vinegar or lemon juice to milk stir and let sit for about 5 minutes. For this amount of buttermilk use about 1/2 Tablespoon of the vinegar or lemon juice and a scant 1/2 cup milk in a liquid measuring cup just to the 1/2 cup line. The acidity reacts with the baking powder.
These biscuits are absolutely delicious 😋 This is my third time making them and they came out perfect each time! I use Bob’s Red Mill gluten free 1 to 1 baking flour.
Yum Chelsea! This is first time I have used one of your recipes. The biscuits are delicious.