Garlic Cheese Biscuits (Gluten Free, Dairy Free)

Gluten-Free Garlic Cheese Biscuits

As heard in the gfe kitchen earlier this evening …

Mr. GFE: What are you making? (with interest and hunger … third visit to kitchen in 15 minutes)

Me: Biscuits! (brightly, and with a smile)

Mr. GFE: Oh … biscuits. (flatly)

Me: Most people would get very excited when they heard that homemade biscuits were coming up. (with a combination of a teeny tiny bit of irritation, but mostly amusement)

Mr. GFE: Well, I’ve never been a biscuit man. (matter of factly)

Twenty minutes later, Mr. GFE heads off with his dinner.  One bowl of homemade chicken vegetable soup (in a creamy tomato base) and two garlic cheese biscuits. He was watching a sci-fi movie and I was viewing yet another sappy (but enjoyable) Christmas movie.

Conversation resumes about 20 minutes later …

Mr. GFE: The soup was good, but I LOVED the biscuits! (enthusiastically, but just a bit sheepishly)

Me: I thought you didn’t like biscuits. (with a slight “I told you so” tone)

Mr. GFE: Those biscuits were almost perfect. They could have been just a tad fluffier, and not as dense. (perfectly serious, food critic voice)

Me: Oh, really? (laughing)

The “back” story: I attended a soup luncheon hosted by a friend as a charity fundraiser recently. She always makes one soup that I can safely enjoy and I always contribute a naturally gluten-free dessert (coconut meringues this time). One of her co-workers made “knock-off” Red Lobster garlic cheese biscuits. Of course, the biscuits she made contained gluten, so I couldn’t eat them. (And, to be honest, I have only eaten at Red Lobster once in my lifetime and I didn’t have any of their cheese biscuits at the time.) But, she had copies of the recipe (from allrecipes.com) that she handed out to anyone interested. I had to take one.

Today, when I decided on soup for dinner, I converted the biscuit recipe to gluten free and in no time at all the heavenly aroma of fresh biscuits was filling the kitchen.
These biscuits are wonderful. They are drop biscuits, so they are quite easy to make. The toughest part is cutting the butter in to the flour mix, which I don’t find difficult … it’s actually rather therapeutic, but Melissa’s tip on freezing butter and then grating it is excellent. Unfortunately, I didn’t remember that trick until after I was actually doing my fork and butter knife routine. I’ll have to try it next time.  I used my usual gluten-free flour mix for this gluten-free version, which is three parts Asian white rice flour and two parts cornstarch (read more in Notes section). I prefer making occasional baked goods with this flour mix because I don’t do well with a lot of gluten-free grains like sorghum and buckwheat, but feel free to use your favorite gluten-free flour mix in this recipe.

Cheese Biscuits 024-2

Garlic Cheese Biscuits
(Click here for a print version of this recipe.)

1 ¾ cups gluten-free flour mix
1 tsp xanthan gum
½ tsp salt
½ tsp baking powder
5 tbsp butter (See notes for dairy-free option.)
1 cup milk (See notes for dairy-free option.)
1 cup shredded cheddar cheese (See notes for dairy-free option. I used a Mexican cheese blend that I already had open that contained mild cheddar, Monterey Jack, Queso Quesadilla, Asadero; therefore, it was a bit milder.)

Topping

2 tbsp butter, melted (See notes for dairy-free option.)
1 clove garlic, minced

Preheat oven to 450 degrees Fahrenheit.

In a large bowl, sift together flour, salt, and baking powder. Cut in butter until mixture has pea-sized flour-coated butter pieces throughout.

Make a well in the center of the mixture. Add the milk and cheese to the well and stir to combine. Cheese Biscuits 005

Drop batter by spoonfuls onto a greased baking sheet or a baking sheet lined with parchment paper. (Note: The original recipe called for ungreased baking sheets, but the biscuits stuck to the pan a little.

Bake in preheated oven for 12 to 15 minutes until lightly browned. Keep an eye on them though. Mine were cooking pretty quickly. I actually turned the oven down to 350 degrees the last couple of minutes, but this just might be my oven.

While biscuits are baking, melt butter and mix with minced garlic. I did do this part, but ended up using less than is even shown above (and I had cut that amount in half already). As I was getting out some seasoned salt for soup, a couple of containers tumbled onto my bowl of butter and garlic and broke it in two. What didn’t spill all over the counter, I spooned in equal portions onto the biscuits.

Makes about 16 biscuits (about 2 inches in diameter).

Adapted from allrecipes.com

Shirley’s Additional Notes: First, reader Mary makes these biscuits dairy free and soy-free as well, due to intolerances in her family. (Soy is not present in my original recipe, but it is often contained in dairy-free products.) She states that she uses Earth’s Balance soy-free, dairy-free margarine and cheddar-style Daiya cheese. She’s used both rice milk and coconut milk with good success. The following are some general notes on the ways I’ve made these biscuits.  The original directions called for brushing the butter and garlic mix on the biscuits, but that’s a bit of a pain to me and I don’t want anything else to wash. Spooning the butter-garlic mixture over the hot biscuits worked just fine. Actually, next time I will probably just skip that step and add some minced garlic right to the biscuit mixture.  The biscuits are plenty buttery on their own.  The gluten-free flour mix I make consists of three parts Asian white rice flour (much more finely ground that typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like glass jars or Tupperware). I realize this gluten-free flour mix is nutritionally not the best, but again I have issues with many of the healthier options like buckwheat, sorghum, Montina, etc. But, feel free to try your favorite gluten-free flour mix. If you’re not gluten free (yet), you can substitute your favorite all-purpose flour and omit the xanthan gum. Last, another reader uses this recipe to make two very thin 12-inch pizza crusts. She uses half Parmesan, half cheddar in her recipe. She bakes the crust until it’s done before adding her pizza toppings.

Make some soup so you will have a good excuse to make these biscuits. They are the perfect accompaniment to soup. Of course, I can’t imagine what they wouldn’t go well with. Oh my gosh, I can use two biscuits like a sandwich and make bacon egg cheese biscuits for breakfast tomorrow! Sunday morning is looking fine.

Shirley
Not just gf, but gfe!

This post is linked to What can I eat that’s gluten free? at The Gluten-Free Homemaker.

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

109 Responses to “Garlic Cheese Biscuits (Gluten Free, Dairy Free)”

  1. Lauren on December 13th, 2009 1:39 am

    Haha! Of course – isn’t that the best when they adore the recipe, then start nitpicking just so it can be perfect! They look great and sound wonderful =D.

    I didn’t know you couldn’t do some of those whole grains. Sorghum (along with millet) are some of my favourites. What do they do to you? Or do they just not work quite with your system? Anyways, I love the sound of these biscuits. Especially with some soup =D.

    • Shirley on December 13th, 2009 9:35 pm

      Hi Lauren–Well, you know as long as someone else is providing you baked goods, you can request all kinds of adjustments. It’s funny because if I critique Mr. GFE on something in his AR (area of responsibility), he’ll always ask, “Do you want to do it?” Maybe I should start saying that. Not a chance … although I do have a photo of him wearing one of my aprons and rolling out cookie dough. He’s quite good with a rolling pin. ;-)

      The answer to your question on the effects of those grains is the big D. (It’s the most recognized symptom of celiac/gluten intolerance if you don’t recognize my euphemism.)

      I bet you could make a great version of these biscuits, Lauren! I definitely want to use sharp cheddar next time. Thanks,

      Shirley

      • Lauren on December 13th, 2009 10:20 pm

        Of course! When I made pasta, my dad got all critical about how it should be thinner, etc. But when I asked if it as better than the store-bought stuff, he said they weren’t comparable and mine was way better. I guess they just want it to be perfect ;D.

        I see. I’m sorry about that. Thats never been one of my major symptoms – I had endless stomach aches instead.

        I’ll keep that in mind! They sound wonderful =D.

        • Shirley on December 13th, 2009 10:39 pm

          LOL How can anyone criticize homemade pasta? They think they are being helpful. ;-)

          When I was your age (and actually as far back as I remember), I had the stomach aches and terrible cramps. (I even wrote about that in my very first post, Waiting.) Now that I think about it though, the big D didn’t start until my college days. So perhaps you dodged that particular bullet … and, of course, so many more now by being gluten free. Children who have endless stomach aches should definitely be checked for celiac/gluten issues. I know of many kids who have stomach aches and their parents never get any answers from their pediatricians.

          Shirley

  2. Katrina (gluten free gidget) on December 13th, 2009 10:16 am

    Typical! They always complain until they try it! hahahaha

    • Shirley on December 13th, 2009 9:37 pm

      Katrina–The are spoiled rotten, aren’t they? ;-)

      Thanks for commenting!

      Shirley

  3. Kim on December 13th, 2009 10:45 am

    You had me a biscuit! YUM!!

    • Shirley on December 13th, 2009 9:38 pm

      Kim–I think you are just trying to think about anything other than cookies at the moment! LOL Hope those bad gingerbread boys turned out well. :-)

      Shirley

  4. Pam on December 13th, 2009 11:49 am

    Look SO amazingly good! Wholly Yum!

    Bee Happy!

    • Shirley on December 13th, 2009 9:39 pm

      Hi Pam–They are divine when fresh out of the oven! :-) And, so terrific with soup. I do always want some type of cracker or bread with soup, even though I don’t miss it otherwise. ;-)

      Thanks!

      Shirley

  5. Iris on December 13th, 2009 12:00 pm

    What a cute post! These look SO delicious! I’ve been watching a lot of sappy Christmas movies too. :)

    • Shirley on December 13th, 2009 9:42 pm

      Hi Iris–Thank you! It was too funny a conversation not to share. Yes, they are good.

      Ah, another one who gets sucked into watching sappy Christmas movies. I’m watching one right now … multitasking, you know? ;-)

      Shirley

  6. Ellen on December 13th, 2009 3:21 pm

    I am RUNNING into the kitchen and making these. But I’m gonna make them with my combo of gluten free flours AND vegan cheese. Will let you know how they come out. Thank you!!!! They look fab!

    Ellen
    http://www.Iamglutenfree.blogspot.com

    • Shirley on December 13th, 2009 9:43 pm

      Hi Ellen–Okay, I have to know … did they work? If so, we must share with others who are vegan and have been dying for a good biscuit. I’m wondering if you used some type of oil instead of the butter …

      Thanks so much!

      Shirley

  7. glutenfreeforgood on December 13th, 2009 5:14 pm

    I’m glad I got the electronic tip-off that you had linked to me. :-) Thanks, Shirley! I appreciate that.

    But more than anything, I’m glad I didn’t miss this recipe. I’ve been too busy lately to do my typical blog-surfing and I know I’ve missed out on some fun posts around the GF blogosphere. But, but — I was just thinking I needed to make some biscuits to go with my leftover soup from last night. I rarely ever make biscuits, but I thought I could stretch the tail-end of the soup if I added a side of biscuits. And here you are with the perfect recipe! They do sound good. Love the garlic butter topping.

    Melissa
    xo

    • Shirley on December 13th, 2009 9:46 pm

      Hey Melissa–I had to think back to the post where you shared that tip. Strained my brain a bit (LOL), but it was worth it. :-) Gonna try that method the next time I make them. I might make them for our support group meeting on Tuesday. My group loves when I make any bread-type recipes.

      Can’t wait to see how these worked out for you and how you modified the recipe! You’re right … having a little side of biscuits does extend the soup life. ;-)

      Thanks! Hugs,
      Shirley

  8. H.Peter on December 13th, 2009 5:18 pm

    These biscuits look delectable!

    I say that if you are Celiac, throw all nutrional advise overboard when it comes to “whole” anything. Enjoy what you can eat, use as much butter, cream and chocolate as you want.

    HA! Take that, non Celiacs…

    • Shirley on December 13th, 2009 9:51 pm

      H. Peter–Thanks! And, LOL … you are a bit incorrigible, do you know that? :-) I’m all for whole foods, but sometimes you do have to have a somewhat decadent treat. As part of a family that runs a gluten-free bakery, I would expect you to promote butter, cream, and chocolate. ;-) All very tasty stuff and I know from your posts that you love it all!

      Shirley

  9. Marilyn on December 13th, 2009 10:24 pm

    I agree with H. Peter!!!!!!!! Maybe I’ll get better about nutrition after I get used to being able to eat at all!

    The Hubster has decided to give up gluten because he’s noticed he feels better & his knees don’t hurt any more. He doesn’t know he’s been mostly gluten free since May! Thanks Shirley – your recipes have been a huge help.

    • Shirley on December 13th, 2009 10:31 pm

      Hi Marilyn–LOL … I hear you. It is a transitional thing. Admittedly, I’m still making it myself. Tonight I’m making a raw fruit and nut pie … I would never have thought that several years ago. But, I know it will be delicious. :-)

      You’ve been easing him into it, Marilyn. ;-) The terrible knees were one of my serious problems. I didn’t want to go up and down stairs even. About 3 months after going gluten free, I realized that I was running up and down the stairs and, of course, with no pain. Thinking back to my gluten days and all the issues I had, it still amazes me what being gluten free has done for me!

      Thanks, Marilyn. I’m so glad that my recipes are helping. I bet you’re even looking at recipes and figuring out if they are gfe or how to make them gfe now on your own. :-)

      Shirley

  10. Emily on December 13th, 2009 10:46 pm

    Hi Shirley,
    I saw your post this morning, and had a dinner planned with friends this evening. Chili was the main course, and I was going to make your cornbread recipe, but since I had all the ingredients for these biscuits, I switched. So fabulous! The 6 women I had over ate every single one and raved about how delicious they were. And of course I didn’t bother mentioning that they are entirely gluten-free.

    Thanks!

    • Shirley on December 13th, 2009 10:53 pm

      Hi Emily–It looks like this is your first time commenting … welcome to gfe! Wow, what a great review–thank you! :-) Yes, I am sure they are great with chili. Nope, no need to tell anyone they are gluten free unless they need to eat gf, too. (The cornbread would have been great, too, of course, and it doesn’t taste gluten free either.) I’m so glad you had that lovely dinner with your girlfriends and this recipe helped make it a successful event. I bet they thought you were an awesome hostess making fresh-baked biscuits! ;-)

      Thanks so much for taking the time to let me and the gfe readers know about your success!

      Shirley

  11. Kay Guest on December 13th, 2009 11:06 pm

    These garlic drop biscuits look really good and I DO want to try to make them! One thing though… I have read that SOME shredded cheese blends MAY have flour in them (I think to keep them from clumping). Have you heard or read this before? Once again, the biscuits look great and I thank you for sharing it!

    • Shirley on December 13th, 2009 11:17 pm

      Hi Kay–So many myths persist regarding foods being gluten free. Perhaps that was true at one time. But per the Food Allergen Labeling and Consumer Protection Act that went into effect Jan. 2006, wheat MUST be shown on the label. (It was passed in 2004, but time was given to the manufacturers to make the changes.) Therefore, IF a manufacturer EVER used flour in such a way, wheat would be shown either in the listing of ingredients or in an allergen statement such as CONTAINS: WHEAT, MILK … Your biggest concern on pre-shredded cheese these days would be the ones with added seasonings. Again though, wheat will be shown on the label. Does that make sense?

      I use a couple of preshredded cheeses occasionally. More often I just shred my own from a block of cheddar, but that’s because a block of cheese is usually less expensive and keeps longer.

      Hope that helps! Just read the labels and make some of these biscuits. :-)

      Shirley

      • Kay Guest on December 14th, 2009 6:39 pm

        I take your point about any labeling MUST list any allergens such as wheat… and don’t worry, I hardly EVER buy any preshredded cheese-too expensive! I really was just asking for anyone else reading this recipe.(I would insert a smiley face here if I knew how.) “Just read the labels and make some of these biscuits.” This made me chuckle and I plan to do so this evening! Thanks again!

        • Shirley on December 14th, 2009 11:11 pm

          BTW, all you have to do to get a smiley face is type in a colon, hyphen, and right paren … just like you’d do in an email to a friend. It will be magically converted into a smiley face. :-)

          Shirley

  12. Ali on December 14th, 2009 2:12 am

    I don’t think I’ve ever eaten a cheese biscuit before. How could that be?

    I bet they are amazing!

    Tom did the same thing to me years ago when I made a batch of my vegan, whole grain cinnamon rolls (pre-gluten free) – we were dating at the time and in college working on our nutrition degrees. He said he didn’t like cinnamon rolls and probably wouldn’t have any (looking at them rising in the pan). When they came out of the oven (all 3 pans), he decided to try one and then one more…..and soon he had eaten the whole pan!!

    So much for the idea of not liking cinnamon rolls, LOL! Loved your story Shirls!

    -Ali :)

    • Shirley on December 14th, 2009 8:04 am

      Hi Ali–That’s because you are a super healthy eater, dear! ;-) These are great for an occasional indulgence though. My group loves the gf cheese biscuits from Whole Foods that one of the members often brings to the meetings, but I don’t think they will mind this version at our meeting tomorrow night.

      Funny story about Tom and your cinnamon rolls! Our “better halves” should just taste and eat instead of talking, huh? Preconceived notions can be so silly and can quickly fall by the wayside with great food and dishes.

      Thanks so much, Ali! :-)

      Shirley

  13. Stephanie @ glutenfreebynature.com on December 14th, 2009 12:02 pm

    Shirley

    That conversation is classic ! loved it :)

    you are brilliant – these look absolutely divine. Since we can’t do cheese, I bet they would taste great with something like garlic and chives – YUM !

    • Shirley on December 14th, 2009 10:44 pm

      Stephanie–You are too sweet, but thank you! So many recipes can easily be converted to gluten free. You just have to go for it! Success is so sweet … or cheesy, buttery, and garlicky. ;-) Let us know if you try the recipe with garlic and chives … that does sound good!

      Oh, the conversation … yes, I suppose we’ve all had those conversations, haven’t we? LOL Reality blogging. ;-)

      Shirley

  14. Kay Guest on December 14th, 2009 10:54 pm

    My husand and I made your biscuits tonight. They are wonderful, marvelous and a sight to behold! It reminded me of that TV commercial..Argo Cornstarch..$1.50…Bob’s Gluten Free Flour..$3.99…Big Block of Kroger Cheese…$4.99…the look on my husband’s face after one bite…priceless! We baked them at 400 degrees and baked them for 20 minutes, turning them over the last 5 minutes in the oven. (I find that sometimes gluten free baked goods will brown more on the bottom so therefore I’m a flipper!) We put some butter and Mrs Dash (garlic blend) on some of them and plan on saving the rest to enjoy as cheese biscuits for breakfast! By the way, my house smells heavenly. Thanks again for sharing this great recipe.

    • Shirley on December 14th, 2009 11:09 pm

      Hi Kay–I think you have a future in gfe advertising! :-) Too clever and cute! I’m so tickled that you and your husband were so pleased with this recipe. I really appreciate you sharing your modifications, too. I know others will as well. I’m making these biscuits again tomorrow night and I’ll make your changes. I did think 450 degrees was a bit too hot, so I like the idea of lowering the oven temp and extending the baking time. And, flipping … yes, that makes sense, too. Might just have to make your adjustments and add you to the recipe credits!

      You know … all I did was conver this recipe to gluten free. That’s the gfe approach and the best thing is that we all can use it! Thanks so much for reporting back and in such a delightful manner, Kay. Happy biscuits to you and your husband! ;-)

      Shirley

      • Kay Guest on December 15th, 2009 11:38 am

        Shirley- Thank you for your sweet response! Also, I might mention that my oven is fairly HOT, so maybe on a normal oven it would be closer to 425 degrees? We have only had this oven for just one year and we find that we can’t bake in it the same way we did our old one. When I make this again, I hope to use your same combination of rice flour and corn starch… I was out of rice flour! I have other questions and things I would like to say… is it okay to email you or are you bombarded by questions from people like me? Please let me know… I promise I’m not a stalker. :-) (There, I tried for the smiley face, let’s see if it happens!)

        • Shirley on December 16th, 2009 8:14 am

          Hi, Kay–Sorry for the delayed response. Catching up with comments this morning after meeting last night. ;-) I ended up doing a combination baking the biscuits last night. The first batch I had on 450 degrees and then I turned them down to 425 when I saw some smoke coming out of the oven vent. LOL (They were fine though.) The second batch I cooked on 425 degrees the whole time and longer. I sort of liked the crispiness of the first batch better, but both were very good. My support group members were being kind and making sure everybody got at least one. :-)

          Please feel free to email me! That’s why I have my email address there. If I don’t respond immediately, it’s not because I think you are a stalker ;-) … more likely it’s because I’m tied up with something else or you’ve asked me a hard question and I’m off researching it. LOL Helping others is why I set up my blog/site, so you are helping me do what I want to do!

          Bravo! You created a smilie face! I’m fond of smilies and winkies. ;-)

          Shirley

  15. Yadi on December 14th, 2009 11:35 pm

    I just made these today with dinner (because I made beef stew for dinner). Oh my goodness!!! I love them. I am so bookmarking this recipe! Thanks so much! Just thought I would let you know which flours I used since I used different ones. I used 1 cup of brown rice flour, 1/4 cup of cornstarch, 1/4 cup of tapioca flour, 1/4 cup of potato starch. They turned out great!

    • Shirley on December 15th, 2009 12:42 am

      Hi Yadi–Thanks so much for sharing your success—YIPPEEEE!—and your flour mix. I know that will be helpful to others who don’t use the same mix I do. Did you use the same oven temperature and baking time? Just asking because Kay commented and she reduced the temp to 400 and baked hers for 20 minutes (and flipped them towards the end).

      Beef stew with garlic cheese biscuits sounds like a wonderful meal! Thanks again for sharing. I know others will appreciate the feedback as much as I do. :-)

      Shirley

  16. Amy @ SS&GF on December 14th, 2009 11:48 pm

    Biscuits are my hubby’s favorite…he gets so excited when I make them. He loves cheese, too. Sometimes I throw in chives or parsley and top with a little Maldon Sea Salt – it gives great flavor and texture without being overly salty. :) I love your drop biscuits – easier than rolling them out!

    • Shirley on December 15th, 2009 12:47 am

      Hi Amy–Yes, many men love biscuits from the “get go.” Interestingly enough, Mr. GFE’s never been a big bread man. Although he does like his sandwiches, he’s not interested in rolls with every meal. Your ingredient additions sound perfect! I’ve never used Maldon Sea Salt. Now I want to try some! Drop biscuits are amazingly easy.

      BTW, I checked back at the Organic Vanilla Bean Company today and beans were back in stock. I ordered 20 beans for $11 plus $3 shipping. That is phenomenal! They shipped immediately, too. I can’t wait to get them. I will be forever indebted to you for telling me about them. Seriously.

      Thanks!
      Shirley

  17. Yadi on December 15th, 2009 12:48 am

    Shirley:

    I actually used the exact oven temp you had originally (450) for approximately the same time. I made mine really thick though, so that may have been why it was fine at that temp and time.

    • Shirley on December 15th, 2009 11:34 pm

      Hi Yadi–Thanks for letting us know. I made my biscuits larger and thicker tonight and started them at 450 for about 5 minues, but then turned the oven down to 425. My oven tends to run a little hot. Anyway, the group LOVED them tonight. Many of them will be making their own from now on. :-)

      Thanks again!
      Shirley

  18. Tanya on December 15th, 2009 10:57 am

    Shirley,
    First I would like to say that I, somewhat sadistically, enjoy hearing of other’s kitchen mishaps. It’s not just me! Thank you! Second, I can’t wait to try this recipe. The last GF biscuits I made were OK but did not disappear like my other baked goods. That alone says it all. Thank you for your wonderful contributions to the gluten free community.

    • Shirley on December 15th, 2009 11:43 pm

      Hi Tanya–Looks like this is your first time posting … welcome to gfe! I think appreciating hearing about others’ mishaps in the kitchen is just human nature. We want to know we’re not alone in that regard. ;-) I think that’s true of any baking/cooking though.

      I hope you have success with these biscuits! Please report back either way. And, finally, thanks every so much for your generous words! :-)

      Shirley

  19. Alta on December 15th, 2009 11:19 am

    Shirley, these look great! I love biscuits, and these are a simpler recipe than the one I’ve been using.

    • Shirley on December 15th, 2009 11:48 pm

      Hi Alta–Hope you try them and they work out for you! I’m finding they are pretty adaptable by the reports from other readers on baking them at diffferent temperatures, using different flours, etc. Tonight my dough was more liquid than usual (maybe I measured wrong while talking … not sure), but I added a little more flour and then a little more milk and they still came out wonderfully. I was so happy and so were my support group members. ;-)

      Shirley

  20. carol on December 15th, 2009 2:06 pm

    I made these biscuits for dinner last night. They were fantastic. This is hte first time I’ve made something gluten free. I had so much fun and they tasted as good a regular bread. At first my hubby didn’t belive that they were gluten free. Thanks for all you do and keep up the great work! :)

    • Shirley on December 16th, 2009 10:17 am

      Carol–I read your comment last night and it made me so happy! That is the way that gluten-free food should taste!! Yes! Forgive all my explanation points! LOL Thanks so much for sharing your success with all of us. I hope you’ll find many more recipes here that will pleasantly surprise your husband. ;-)

      Thank you for the kind words. I do truly appreciate them.

      Shirley

  21. Linda on December 16th, 2009 8:17 pm

    I love cheesy biscuits. Yours look great. Thanks for linking them.

    • Shirley on December 17th, 2009 7:50 am

      Hi Linda–I’m always happy to participate in What can I eat that’s gluten free? Love the variety of recipes there each week. And, your focaccia bread is awesome! We’re both in a bread mood … must be the winter/comfort food thing. ;-)

      Thanks!

      Shirley

  22. Diana on December 18th, 2009 7:42 pm

    So funny – forever I’ve looked at a recipe and said well I guess I need to go to the store if I want to make this…now that I can’t have gluten – it’s like Oh ya I have all that (including the cheese) LOL. Thank you for sharing….this will be an after dinner snack – 1 of my son’s wants to make them for me.

    • Shirley on December 18th, 2009 9:29 pm

      Hi Diana–It looks like you’re new to gfe–welcome! Glad you have all the ingredients for these biscuits. I love that your son wants to make them for you! Hope you’ll report back on what you both think! :-)

      Thanks,

      Shirley

  23. Yadi on December 27th, 2009 5:52 pm

    Just wanted to let you know that I adapted this recipe to make buttermilk biscuits too!!!! Thanks again for posting this. I put up my adaptations to this recipe on my blog on this page:
    http://theglutenfreediary.blogspot.com/2009/12/buttermilk-biscuits.html

    I made sure to link your post to the cheese biscuits. If this is not ok, let me know and I will take my post down. Thanks again for an awesome recipe! We love it!

    • Shirley on December 29th, 2009 7:30 pm

      Hi, Yadi–I’m tickled pink that you were able to take that recipe and make buttermilk biscuits—way cool! Thanks for linking up! No worries at all … adapt and spread the word; that’s my thinking. We are all in this to make our own gluten-free lives easier as well as spread the word to others. :-)

      Thanks so much!

      Shirley

  24. Heather on January 18th, 2010 6:24 pm

    That’s cute, thanks for the back story! My husband definitely loves biscuits. I’ve always been a fan of biscuits too. We came up with a great gf biscuit recipe that we all like.

    • Shirley on January 18th, 2010 9:52 pm

      Hi, Heather!–Thanks. :-) I’m eating late and it’s the casserole that I topped with the biscuit recipe. Sooo good. I’ll have to check out Life, Gluten Free for your favorite biscuit recipe. This one is a winner, but I’d like to experiment some more. I’m thinking Mr. GFE will be a little more excited the next time I make biscuits. LOL

      Shirley

  25. Liz on September 26th, 2010 11:14 am

    I am a little new to all of this gluten free cooking. My question is, do these biscuits puff up a little? Mine came out a little flat. I use potato starch instead of corn starch and guar gum instead of xanthan gum as I am allergic to all corn and I cook gluten free since my daughter is gluten intolerant. Do the changes make a difference?

    • Shirley on September 26th, 2010 11:12 pm

      Hi Liz–Welcome to gfe! :-) I’d say these biscuits are sort of in the middle … not flat, but not super puffy either. I’m not sure about your ingredients making a difference. But, if you make these again, you could try adding another 1/2 tsp of baking powder to see if that would help them rise more. That would be a total of 1 tsp of baking powder. I don’t think that would affect the taste adversely. If it did, you could back off to 3/4 tsp of baking powder in total. I hope you at least enjoyed the taste and good luck with future versions!

      Best,
      Shirley

  26. Heidi on September 28th, 2010 11:00 pm

    We tried these fianlly last night and my first batch all ran together and formed a think layer in the pan. I forgot the xanthum gum, but it did turn into a great pizza crust. The second batch came out as wonderful biscuits. There were no leftovers which is a very good sign. We will make these again and again.

    • Shirley on September 28th, 2010 11:07 pm

      Hi Heidi–It’s been a while … so good to see you here at gfe again! I’d call leaving out the xanthan gum the first go around a very happy accident. ;-) Now you know from both efforts that you have two options that work well—cheesy pizza crust and the garlic cheese biscuits. :-) I am so glad the biscuits were a hit with your family and will now be added to your repertoire! Thanks for taking the time to tell us all. :-)

      Hugs,
      Shirley

  27. Melissa on November 1st, 2010 2:27 pm

    WOW These look AMAZING!
    As a recent GF gal, I Miss Garlic bread!
    I would LOVE to make this tonight with some soup, but I still have not been able to find xanthan gum locally.
    I am new to all of this (been GF for only 2 mos now) I have Bobs Red Mill GF all purpose baking flour, so Is the xanthan gum necessary?
    Thanks so mush! <3

    Longing for Garlic Bread mama, Melissa

    • Shirley on November 1st, 2010 3:23 pm

      Hi Melissa–Welcome to gfe! :-) I hate to tell you, but someone has already accidentally left out the xanthan gum in this recipe and the result was pizza crust versus biscuits. :-( I assume if you can’t find xanthan that you can’t find guar gum either. Rats. This might be on one of those times when it makes sense to place an online order. Maybe you need a few other things from Amazon and can get some xanthan gum at the same time? A thought. These are some yummy biscuits, so I hope you get to make them soon! :-) Just for future reference Bob’s Red Mill All-Purpose Flour Mix does not contain xanthan, but some other brands do. If you found one of those that you liked, you could just stick with that and not have to worrry about getting xanthan gum also.

      Good luck … let me know when you do make them!

      Shirley

  28. Iris on November 22nd, 2010 2:51 am

    Delicious! I’m adding these to my Thanksgiving recipe roundup.

    • Shirley on November 22nd, 2010 5:04 pm

      Hey Iris–Thank you! Now I need to update my post to mention your roundup; you did such a great job. And, truly, I am not saying that because you included my recipes … although I did like that. LOL You will love these biscuits!

      Happy Thanksgiving! Hugs,
      Shirley

  29. nik on January 23rd, 2011 3:44 pm

    you know, im starting to have reactions to the “substitute ” flour for wheat (cause theres that battle of fighting to figure out recipes, and also not aggravating allergies.
    what are your “safe” foods. maybe i really do need to start from the basics. but my body doesnt like rice, so i dont even know what the basics are. oy.
    thanks!

    • Shirley on January 23rd, 2011 8:09 pm

      Hey nik–It looks like you might be new here. If so, welcome to gfe! :-) If not, welcome back! ;-) It not uncommon for folks to have reactions to rice flour and other flours and starches after consuming a lot of them in all gluten-free products. You can find a flour mix that you don’t react to and concentrate on flourless and crustless recipes as well, so you’re not getting large amounts of these flours when you do indulge. Many of us find that we do better to eat grain free or not indulge very often in even the gluten-free flour mixes. I am definitely in that group, using more grain-free flours like almond when I do bake. I can occasionally indulge in my rice flour/cornstarch mix for baking, but don’t do it even weekly now. The thing is, ironically, that after all of us consuming all-purpose, gluten-full flours for years, we are all different and have different tolerances for gluten-free flours or grain-free flours. It’s helpful to try different ones and monitor how you feel. Many use sorghum flour mixes, but I don’t do well with those. Likewise, buckwheat flour really upsets my digestive system, but you may feel fine with it and/or sorghum flour. Take out an offending ingredient and then reintroduce it a few months later and determine your reaction. Other than additional allergy testing, I can’t offer much more … I’m sorry. There are lots of possibilities for gluten-free baking though!

      Hang in there!
      Shirley

  30. terri O on February 18th, 2011 7:24 pm

    Oh my head is just spinning! I have only been GF for 3 weeks but I am learning so much–and even remembering it…:) I am going to make some of these tonight and use them for breakfast with some Farm fresh eggs! MMM–we always used to have egg sandwiches on Saturday…and all the kids are home from college…they will be very surprised!
    Thank you so much for all you do Shirley…I wish your group was closer to me so I could come and join in! Terri O

    • Shirley on February 18th, 2011 9:00 pm

      Hey terri–Great to see you here at gfe again! :-) Pretty soon all this will be “old hat” to you, dear. Seriously. Biscuits for breakfasts and egg sandwiches will be yummy for sure. When I make these the biscuits aren’t very large, but I’m sure you can make them bigger. Son and I used to love fried egg sandwiches.

      You’re quite welcome, Terri! Not sure where you are located, but perhaps there’s another group nearby that you could participate in, but I agree … bummer than you can’t join mine.

      Shirley

  31. Lauren @ As Good As Gluten on March 18th, 2011 9:09 pm

    I’m way ahead of schedule this month, but this is one of the recipes I made for my March adoption post. These biscuits are definitely one of our new favorite recipes – so moist and tasty!

    http://asgoodasgluten.blogspot.com/2011/03/adopt-gluten-free-blogger-gluten-free.html

    • Shirley on March 19th, 2011 9:27 pm

      Hey Lauren–I admire anyone who is way ahead of schedule! And I’m tickled pink that you adopted me—thank you!!! :-) A lot of folks love these biscuits … I’m so glad you do, too. ;-)

      Hugs,
      Shirley

  32. Jennifer M on September 6th, 2011 8:35 pm

    Diaya also makes a pepper-jack “cheese” mix now that would probably work well in these.

    • Shirley on September 6th, 2011 8:50 pm

      Hi Jennifer–Nice to see you again! I’ve heard about the pepper jack flavor, but haven’t tried it myself yet. I think you’re right though … that substitution would give these biscuits some great flavor. :-) Thanks for suggesting that to everyone!

      Shirley

  33. Jill on February 9th, 2013 4:28 pm

    This makes an AWESOME pizza crust!! :D <3

    • Shirley on February 9th, 2013 5:24 pm

      Hi Jill–Welcome to gfe! And what an awesome idea! Thanks so much for sharing with all of us. :-) Off to share on my gfe Facebook page so that others can benefit from it! ;-)

      Shirley

      • Jill on February 9th, 2013 5:42 pm

        It helps when making it as a crust to use a harder cheese such as parmesan for at least half of the cheese so it’s not so greasy. I bake the crust until it’s done before adding my pizza toppings. Your recipe makes 2 crusts. It’s just wonderful. Thank you so much! :D

        • Jill on February 9th, 2013 5:47 pm
          • Shirley on February 9th, 2013 5:58 pm

            Terrific, Jill! Thanks for both comments with the additional info and the photo. I’ll definitely share this on my gfe FB page and, again, plan to do a post later. :-) Thank you so much!

            Shirley

        • Shirley on February 9th, 2013 5:47 pm

          Jill–Again, that is just brilliant! Thanks for the additional info. Using parmesan to reduce the grease makes perfect sense. I think I might have to do a separate post on your version, giving you credit, of course. :-) Using this recipe as pizza crust will be especially helpful to those who are egg free. As far as pre-baking the crust, I do that with all my pizza crusts now anyway. It makes for a much better pizza IMHO. ;-) I’m just so glad that this recipe has become something wonderful your family can enjoy. One more question … would that be two 9-inch pizza crusts that it makes?

  34. Jill on February 9th, 2013 5:55 pm

    My pizza pan is 11-12 inch in diameter. I roll the crust pretty thin (using a damp mason jar….lol!) I’m sure you could do 9 inch for a slightly thicker crust. :)

  35. Dawn on June 16th, 2013 10:35 pm

    Thank you for sharing this recipe. These are the best biscuits we had made gf. My non-gf family wanted to eat them rather than eating their gluten breadsticks. haha! This is one of my favs and will be trying as a pizza crust next time too.

    • Shirley on June 16th, 2013 10:54 pm

      Hi Dawn–Welcome! :-) So happy to hear that these biscuits were a hit at your house! It’s always wonderful when the gf foods win out over the gluten-full ones. ;-)

      I haven’t tried these as pizza crust as reader Jill did yet either. Must do that soon, following her instructions. :-)

      Thanks so much for taking the time to comment!
      Shirley

  36. Mary on November 23rd, 2013 8:10 pm

    Just wanted to add a comment… I never use the xanthan gum in these any more, and haven’t noticed a difference. I’ve actually tried to omit xanthan gum from a lot of gf baked goods, lately, since I don’t do well with it. I’d love some advice on how to make these with only these flours: coconut, tapioca, potato and corn starch. I’m limited to those for now. Thanks!

    • Shirley on November 24th, 2013 8:46 pm

      Hi Mary–It’s good to see you again and that’s great to know that xanthan is not needed! Thanks for sharing that with us all! :-) If you want a cheesy bread using these flours, I recommend these Brazilian cheese rolls , which are made with tapioca flour. You can add some garlic to them. They’re quite a bit different in texture from these biscuits, but they’re very delicious, too.

      Shirley

  37. Mary on November 24th, 2013 10:05 pm

    Shirley-
    Thanks! I will try the rolls! Happy Thanksgiving – thank you for all the great information and all the wonderful recipes you share on GFE. I really appreciate you!

    • Shirley on November 26th, 2013 11:19 pm

      Mary–You are a dear! Thank you so much for your sweet words! You made my day. :-)

      Happy Thanksgiving to you, too!
      Shirley

  38. Mary on December 29th, 2013 9:32 pm

    Shirley, you were right – with our current flour restrictions (no rice), the recipe you linked to above was a great choice. I made the rolls with Daiya, and they were marvelous! Thanks!

  39. Jamie Alford on January 28th, 2014 8:57 pm

    They are really good! Rather than doing them drop style, I took a bowl of gf flour and dropped a spoonful of batter into it and shaped into a biscuit. I placed them in a round pan touching slightly(which helps the heat to push them upward, giving a more risen biscuit. They are great!

    • Shirley on January 28th, 2014 11:44 pm

      Hi Jamie–Welcome to gfe! :-) That was a great idea. I bet that little dusting of flour also made them less greasy and love the idea on having them touch to push up like yeast biscuits. Now I’m going to have to bake them again and try them your way! Thanks so much for letting us all know your method.

      Shirley

  40. Joanne on February 6th, 2014 5:05 pm

    Hi there to go with these yummy bisquits
    I am looking for a gf recipe for Olive Garden soup

    • Shirley on February 7th, 2014 10:49 am

      Hi Joanne–Welcome! :-) You might want to check out the CopyKat Recipes blog for the Olive Garden knockoff soup. Then you’d have to make sure the ingredients are gluten free or make substitutions. Here’s one recipe that Steohanie has there for Olive Garden Zuppa Toscana Soup. Good luck on your biscuits and soup meal!

      Shirley

  41. Rida on February 20th, 2014 11:40 am

    Hi, I made these a few weeks ago (they were SO easy) and I think I had an issue. The taste was excellent, but they seemed to come out kind of gummy? I mean, I ate them with fervor, but the texture seemed off to me. They were actually a LOT better cold, which is how I polished off the rest of them with my salad lunches for the rest of the week!
    Anyway, any thoughts on why they might have been gummy-ish? I DID use pre-shredded cheddar cheese, but have now bought a block of cheddar to shred myself. Could that have been it? I wanted to get your opinion before I tried them again. Thanks SO much for sharing your recipes!

    • Shirley on February 21st, 2014 11:53 pm

      Hi Rida–Welcome! What gf all-purpose flour did you use? If you used a flour mix that is bean based (like Bob’s Red Mill), I personally don’t think those flours are as absorbent as say rice flour based mixed and the texture is not my favorite. Gumminess would likely result. So you would have a couple of things going on there that could lead to less than pleasing results. And, yes, pre-shredded cheese can also vary greatly and adversely affect the biscuits. My grocery store’s big bags of generic, lower cost pre-shredded cheese don’t do well at all in this recipe. The shred are large and the cheese produces more grease. That shredded cheese just seems to have too much “other stuff” in it. Some of the name brand shredded cheeses that is finely grated and high quality has worked fine for me. Overall, I like grating my own cheese because the size of the shreds works well in the recipe and the fact that there are no additives seems to make a big difference. The biscuits would be better cold in either or both scenarios because the extra grease would be absorbed better after chilling and the cheese flavor would “shine” more. You could also leave out the xanthan gum as some readers have. One reader, Jamie reported: “Rather than doing them drop style, I took a bowl of gf flour and dropped a spoonful of batter into it and shaped into a biscuit. I placed them in a round pan touching slightly(which helps the heat to push them upward, giving a more risen biscuit. They are great!” Anyway, those are my thoughts/ideas. Thanks so much for the kind words! Hope this info helps and you can have some great results next time. :-) Another really great cheese roll is my friend Kate’s Brazilian Cheese Rolls that are made with tapioca flour. Check those out here.

      Shirley

      • Rida on February 23rd, 2014 9:36 pm

        Hi Shirley,
        I used Jule GF Flour, which someone else said worked for them. I am kind of suspicious that it was the cheese. I did use a “good” brand of the pre-shredded (finely shredded) cheese, but I get the idea of how that might have caused issues, both with the anti-caking ingredients and the grease. I’m going to try again with a block of cheddar I grate myself. I very much enjoyed the biscuits as “drop” biscuits, and they did get nice and crunchy. Hopefully with the block cheddar, it will come out less gummy! THANKS!

        • Shirley on February 23rd, 2014 10:07 pm

          Hi again, Rida–Did you use Jules’ flour AND also add xanthan gum as well? Her flour has xanthan gum already in it so adding more would have definitely yielded gummy results. If you did not add xanthan gum to the recipe, then I hope that trying the recipe again with your own grated cheese will be the simple solution. :-)

          Shirley

          • Rida on February 23rd, 2014 10:10 pm

            Nope, did not add xanthan gum because I knew Jules’ flour has it already. At this point, it’s the only flour I use as it has worked in pretty much every recipe I’ve tried. :)
            I will definitely check back in after I make another batch!

          • Shirley on February 23rd, 2014 10:13 pm

            Okay, fingers crossed! ;-)

  42. Jenn on February 21st, 2014 11:19 pm

    Made these tonight- really good! I used a muffin tin. Best gf biscuits I’ve tried!

    • Shirley on February 21st, 2014 11:55 pm

      Welcome to gfe, Jenn! I’m so glad that you enjoyed these biscuits so much. :-) Using a muffin tin is a great method for easily making biscuits! Thanks for taking the time to comment; I appreciate it.

      Shirley

  43. Amanda on March 4th, 2014 7:32 pm

    Just made a batch to go with stew tonight. Ofcourse I had to sample one. Delicious and very easy!

    • Shirley on March 5th, 2014 12:09 am

      Yay, Amanda, I’m so happy you enjoyed them! Thanks so much for taking the time to comment and share your review with others. :-) And I haven’t made these in a long time myself, so thanks for the reminder. ;-)

      Shirley

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