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Before I went gluten free five years ago, my family ate some garlic cheese biscuits at a restaurant. We all loved them so much, and I recently have been trying to recreate them. I finally perfected them! We eat these gluten free biscuits at least once a week – sometimes the plain version, other times the garlic and cheese version.
These are a BIG hit – even for the gluten eaters!
This recipe is perfect for a large family or a party, because it makes 16 large biscuits (or more if you make the biscuits smaller). You can cut this recipe in half if you don’t want to make so much, but I recommend just making it all and reheating the extras the next day. If you store them in an airtight container, they reheat perfectly and taste just as delicious the next day!
I highly recommend using Bob’s Red Mill 1:1 baking flour (the one in the blue bag). This is my favorite gluten free flour. Azure Standard has the best price for a 25lb bag.
Ingredients
- 5 cups gluten free flour (this recipe works incredibly well with Bob’s Red Mill 1:1 baking flour)
- 2 TBSP baking powder
- 2 TBSP coconut sugar
- 2tsp salt
- 12 TBSP butter (frozen or very cold)
- 1 cup heavy whipping cream (or milk)
- 2 cups milk
- *1.5 cups cheese
- *2 TBSP minced garlic
(omit the * ingredients if you want plain biscuits)
Directions
- Preheat oven to 425ºF
- Mix the dry ingredients (flour, baking powder, coconut sugar, and salt) in a stand mixer bowl.
- Cut the butter and add in, while the mixer is running, a little at a time
- Add the cream
- *Add in the cheese and the garlic
- Add the rest of the milk, one cup at a time. Mix until all the flour is incorporated. Stop if the dough starts to get sticky.
- Portion 8 large biscuits onto two pans (or more biscuits that are smaller).
- Bake at 425 for 13-15 minutes — if you bake all of the biscuit dough at once, you will need to use two pans, and the pan on the bottom rack may need an additional 2-3 minutes.