These Gluten Free Cheddar Bay Biscuits are fluffy, cheesy, garlicky drop biscuits that deliver all the restaurant-style flavor in an easy, one-bowl, gluten-free recipe. These biscuits come together in about 30 minutes and pair perfectly with soups, salads, and weeknight dinners.
This Gluten Free Cheddar Bay Biscuits recipe started on one of those “nothing in the pantry, everything in the cravings” nights. A pot of soup was already simmering, and what was missing was a basket of warm, cheesy, garlicky biscuits like the ones that used to land on the table at restaurants before going gluten-free. With only a gluten-free flour blend, cheddar, and cream on hand, the goal became clear: one bowl, no rolling, and biscuits that felt like comfort food, not a compromise.
The first batch vanished so quickly that there was barely time to snap photos; everyone just kept “tasting” them straight off the sheet pan. That was the moment this recipe became the house side dish for cozy soups, Sunday roasts, and holidays, and the one that finally made gluten-free biscuits feel effortless and truly worth turning on the oven for.
Why you should make these biscuits
- Easy to make
- Quick (faster than grabbing a boxed mix, and tastes better)
- Freezer-friendly, baked or unbaked
- Short, simple ingredient list
- Seriously delicious and crowd-pleasing
Notes on ingredients for Gluten Free Cheddar Bay Biscuits
Gluten-free flour blend: Use a good all-purpose gluten-free blend with xanthan gum; results can vary a lot by brand.
Leavening & seasoning: Baking powder, garlic powder, salt, and a pinch of cayenne create lift and that classic savory Cheddar Bay flavor.
Cheddar cheese: Sharp cheddar gives the best cheesy punch; freshly shredded melts and blends into the dough more evenly.
Heavy cream: Replaces butter + milk, making the dough ultra-simple while keeping the biscuits rich, tender, and moist.
Garlic butter topping: Melted butter, garlic, and parsley brushed on hot biscuits add the “restaurant-style” finish and extra flavor.
How to make Gluten Free Cheddar Bay Biscuits
Prep the oven and pans
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper so the biscuits don’t stick and brown evenly.
Mix the dry ingredients and cheese
In a large bowl, stir together the gluten-free flour blend, baking powder, salt, garlic powder, cayenne, and shredded cheddar until the cheese is evenly coated with flour, which helps it distribute without clumping.
Stir in the cream
Pour the heavy cream over the dry mixture and stir until a thick, wet dough forms with no visible dry pockets; the dough should be scoopable, not pourable.
Scoop and bake
Use a large scoop or spoon to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart so they have room to puff. Bake for about 12 minutes, or until the biscuits are puffed and lightly golden brown on top.
Brush with garlic butter
While the biscuits bake, stir together the melted butter, garlic powder, and parsley; immediately brush this mixture over the hot biscuits as soon as they come out of the oven and serve warm or at room temperature.
FAQs About Gluten Free Cheddar Bay Biscuits:
Can a store-bought gluten-free flour blend be used in this recipe?
Yes, a good quality all-purpose gluten-free flour blend should work, but results can vary by brand, so choose one you already trust for biscuits or muffins.
Do these biscuits need to be refrigerated?
No, they can stay in an airtight container at room temperature for 1–2 days; refrigerate or freeze them if you want to keep them longer.
Can I freeze Cheddar Bay biscuits?
Yes, you can freeze them baked or unbaked; just freeze on a tray, then transfer to a bag or container and reheat or bake straight from frozen.
Looking for more gluten-free recipes? Be sure to check these recipes out:
- Gluten Free Biscuit Recipe
- Gluten Free Crescent Rolls
- Gluten Free Lemon Cake with Lemon Cream Cheese Frosting
- Gluten Free Gingerbread Cookies
- Flourless Gluten Free Fruit Cake
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Gluten Free Cheddar Bay Biscuits
Make fluffy, cheesy Gluten Free Cheddar Bay Biscuits at home in under 30 minutes. This easy drop biscuit recipe uses simple ingredients, no mixer, and delivers classic garlicky, buttery flavor everyone loves.
Ingredients
- 2 cups all-purpose gluten-free flour blend (about 280 g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- 6 oz (170 g) sharp cheddar cheese, shredded
- 2 cups (480 ml) heavy cream
For Topping
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon minced fresh parsley
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a large bowl, stir together flour, baking powder, salt, garlic powder, cayenne, and cheddar.
- Pour heavy cream over the dry ingredients and stir until a wet dough forms.
- Scoop the dough onto prepared sheets, spacing about 2 inches apart.
- Bake for 12 minutes, or until puffed and lightly golden brown.
- Mix melted butter, garlic powder, and parsley.
- Brush hot biscuits with garlic butter and serve warm or at room temperature.
