These gluten free Cheddar Drop Biscuits are so easy to make. Cheddar cheese + garlic give these biscuits an amazing flavor. A perfect addition to any meal.

I love drop biscuits! Really, I do. They're so delicious and incredibly easy to make. I love everything about them - their crispy on the outside + fluffy on the inside texture, their simplicity and that comforting feeling that they create. They are total comfort food.

I make these all the time for my family. They're the perfect addition to a meal when I need to make something fast. I make them every time we have chicken, veggies and gravy. I make them to go with soups and stews. They're super yummy with salads and a good hearty breakfast. We love to have these with eggs and bacon on the weekends too.

Grate up a bunch of yummy cheddar cheese. I use a delicious organic raw mild cheddar, but sharp cheddar would be delicious too.

Grab some garlic and slice it up ... or chop it, whatever you feel like doing ... it won't matter anyway, you're just going to use it to infuse the butter. Yes, butter. Don't leave this part out. It truly makes these biscuits over the top amazing.

And get ready to get your hands messy. Or ... get your kids in the kitchen to help you mix up the dough. Kids always love getting their hands dirty and making the dough.

The dough is so easy to make + only takes minutes. That's the beauty of drop biscuits, there's no kneading to do and your arm won't get tired from having to stir anything. In fact, you don't want to over mix this dough at all. If you over mix biscuit dough, chances are you're going to have a tough biscuit ... not what you're going for. You want little pieces of butter to remain intact in the dough. This helps create that delectable goodness that you want in a biscuit.

Put these onto your next weekly meal plan. And if you're like my family, you're going to want to have these often. They're that good.

GLUTEN FREE CHEDDAR DROP BISCUITS

YOU WILL NEED: Large Mixing Bowl, 2 Baking Sheets, Unbleached Parchment Paper, Basting Brush

Gluten Free Cheddar Drop Biscuits

Yield: 10 biscuits

These gluten free Cheddar Drop Biscuits are so easy to make. Cheddar cheese + garlic give these biscuits an amazing flavor. A perfect addition to any meal.

Ingredients

Biscuits

1 cup organic sprouted brown rice flour
1 cup tapioca flour
2 teaspoons baking powder
1 teaspoon organic dried thyme
½ teaspoon sea salt (<--this salt)
½ teaspoon organic garlic powder
6 tablespoons cold pasture butter, cut into tablespoons
1 ¼ cups organic cheddar cheese, grated
1 cup organic/raw/grass-fed whole milk

To Brush on the Hot Biscuits

4 tablespoons pasture butter
3 organic garlic cloves, finely sliced or chopped

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with unbleached parchment paper.
In a large mixing bowl, combine sprouted brown rice flour, tapioca flour, baking powder, dried thyme, sea salt and garlic powder. Stir with a fork.
Add cold butter cut into tablespoons. Using clean hands, gently start to break up and mix the butter into the flour mixture. Make sure to keep the butter somewhat intact and in small pieces. Take care not to over mix.
Stir in grated cheese, mix with your hands or a fork/spoon.
Add milk to the biscuit mixture. Stir just until incorporated and it becomes a sticky dough. Do not over mix.
Drop spoonfuls of dough on parchment paper lined baking sheet. [Note: I usually make 10 biscuits and use 2 baking sheets, spacing the dough at least 2 ½ inches apart.]
Place in oven and bake for 15 minutes or until edges become light golden brown.
While biscuits are baking, add 4 tablespoons of butter and sliced garlic to a medium-size saucepan. Over medium heat, bring butter to a low simmer and cook for about 1 minute or until the garlic starts to turn light golden brown. Take care not to burn the butter. Remove from heat and set aside.
As soon as biscuits are done baking, use a basting brush to coat the tops of the biscuits with the melted garlic-butter.
Serve immediately.

Notes

YOU WILL NEED: Large Mixing Bowl, 2 Baking Sheets, Unbleached Parchment Paper, Basting Brush

The biscuits are best served immediately. They can be stored in an airtight container in the refrigerator for an extra day. My family likes to reheat them on a low temperature in the oven the next day.

INGREDIENTS I USED: I used this sprouted brown rice flour and this tapioca flour. I used Organic Valley raw mild cheddar, but sharp cheddar would be delicious too. I used this organic garlic powder and this organic dried thyme. I used Organic Valley pasture butter, it's my absolute favorite. If you can't find it at a store near you, Kerrygold is another great brand.

Adapted from We Got Real

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 47mgSodium: 399mgCarbohydrates: 25gFiber: 1gSugar: 2gProtein: 5g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

INGREDIENTS I USED: I used this sprouted brown rice flour and this tapioca flour. I used Organic Valley raw mild cheddar, but sharp cheddar would be delicious too. I used this organic garlic powder and this organic dried thyme. I used Organic Valley pasture butter, it's my absolute favorite. If you can't find it at a store near you, Kerrygold is another great brand.

Are you on Pinterest? I pin lots of yummy real food recipes + more there. Come follow along.

MORE REAL FOOD RECIPES YOU MIGHT LIKE:

Honey Sweetened Hot Chocolate

Slow Cooker Caveman Chili

Real Food Root Beer Float

Comments

Renee Kohley

February 24, 2015 at 11:16 am

My mouth is watering 🙂 I can't wait to try these!

- Emily Sunwell-Vidaurri
  
  February 24, 2015 at 8:40 pm
  
  Thanks Renee! Wish I could send a care package of them to you. Feel better soon!
  
Jessica

February 24, 2015 at 11:27 am

I am going to try these tonight or tomorrow. They look so good!

- Emily Sunwell-Vidaurri
  
  February 24, 2015 at 8:39 pm
  
  Thanks Jess! Hope you enjoy them as much as we do. They're a favorite in my home.
  
Megan Stevens

February 24, 2015 at 12:43 pm

These would definitely make everyone in my house HAPPY! I love your idea of having them with chicken and gravy! 🙂

- Emily Sunwell-Vidaurri
  
  February 24, 2015 at 8:39 pm
  
  Thanks Megan 🙂 They are SO good with chicken and gravy {we make bone broth gravy}.
  
Raine Saunders

February 24, 2015 at 6:27 pm

Yum, Emily! I really wish I had time to make these, I need to do it (after my GAPS workshop again this weekend!!). 🙂

- Emily Sunwell-Vidaurri
  
  February 24, 2015 at 8:38 pm
  
  That's so awesome that you're teaching a GAPS workshop!
  
Loriel

February 24, 2015 at 6:42 pm

Oh how these look delicious and simple to make. I have a confession: I have YET to make drop biscuits but these are calling my name!

- Emily Sunwell-Vidaurri
  
  February 24, 2015 at 8:37 pm
  
  You're so funny Loriel xo Drop biscuits are awesome because they're so simple 🙂
  
Anna @Green Talk

February 24, 2015 at 6:44 pm

My boys would love these. I wonder if I could sub GF oat flour for the brown rice and tapioca?

- Emily Sunwell-Vidaurri
  
  February 24, 2015 at 8:36 pm
  
  🙂 I love oat flour. I'm not positive, but it might work. It might change the flavor a bit though.
  
Karen

February 24, 2015 at 6:49 pm

These look amazing! I'm going to try using up white rice flour I have.

- Emily Sunwell-Vidaurri
  
  February 24, 2015 at 8:35 pm
  
  Thanks Karen! 🙂
  
Rachel @ day2dayjoys

February 25, 2015 at 7:16 am

I want one! I need to order some brown rice flour ASAP!!

- Emily Sunwell-Vidaurri
  
  February 25, 2015 at 8:42 pm
  
  🙂 I hope you get to make some soon
  
Krystal

February 25, 2015 at 7:25 am

Emily these sound absolutely delish!! Thanks for sharing.:)

- Emily Sunwell-Vidaurri
  
  February 25, 2015 at 8:43 pm
  
  Thank you Krystal!
  
Shelley Alexander

March 01, 2015 at 10:41 pm

Emily, your biscuits look so yummy! I'm gluten-free now so your recipe is great for me plus I have all the ingredients on hand.

- Emily Sunwell-Vidaurri
  
  March 02, 2015 at 9:14 am
  
  Thanks! I hope you enjoy them 🙂
  
Raia

March 19, 2015 at 1:24 pm

These seriously haven't stopped calling my name ever since you first posted them. Thanks so much for sharing them over at Savoring Saturdays - I'm going to feature them at this weekend's party. 🙂

- Emily Sunwell-Vidaurri
  
  March 19, 2015 at 10:01 pm
  
  Thanks so much Raia! I appreciate it xo
  
Natalia

July 13, 2017 at 9:09 am

How would you freeze these and then reheat?

- Emily Sunwell-Vidaurri
  
  July 15, 2017 at 10:24 pm
  
  Hi Natalia! I usually wrap them in some parchment paper and then put them into a freezer safe container. When I go to reheat them I just put them in the oven on a baking sheet on a low or warming setting. Hope that helps 🙂
  
Deb

December 27, 2021 at 11:52 am

Made these for Boxing day breakfast this morning. I used potato flour instead of the tapioca flour and white rice flour instead of brown. I used parmigiano reggiano instead of the cheddar and I added chopped crispy bacon. They were amazing and got rave reviews. Thank you for sharing the recipe 🙂

- Emily Vidaurri
  
  April 07, 2022 at 4:12 pm
  
  So happy to hear that! Sounds delicious with those flavors.