These gluten-free cheddar rosemary drop biscuits are savory, cheesy, and quick to make. Sharp cheddar, fresh rosemary, and freshly cracked black pepper are folded into a tender, flaky dough made by cutting cold butter into a gluten-free flour blend. The dough is dropped by spoonfuls onto a baking sheet — no rolling or cutters needed — and yields about a dozen biscuits in under 30 minutes.
They have a similar flavor family to cheddar bay biscuits but instead feature rosemary and black pepper rather than garlic-butter topping. Serve them with soups like broccoli cheddar, beside roasted turkey or ham for the holidays, or alongside weeknight favorites such as chili or fried chicken.
Ingredient Notes
- Gluten-Free Flour Blend – Use a 1-to-1 gluten-free baking flour intended to substitute for all-purpose flour. The recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which includes xanthan gum.
- Unsalted Butter – Keep it cold and cut into small cubes. Cold butter creates flaky layers; don’t melt it. Work it into the flour until pieces are about the size of peas.
- Sharp Cheddar Cheese – Grate from a block for best flavor and texture.
- Fresh Rosemary – Finely chop to avoid woody pieces. If substituting dried rosemary, use about 1 teaspoon dried for 1 tablespoon fresh.
- Black Pepper – Use freshly cracked pepper for better texture and flavor than pre-ground pepper.
- Milk – Start with 3/4 cup and add more a tablespoon at a time until the dough comes together into a thick, slightly sticky paste. Total is usually just under 1 cup.
Butter Tip
Keep the butter cold until baking. If it softens too much, the biscuits will spread and lose flaky layers. In a warm kitchen, cut the butter and chill it for 10 minutes before finishing the dough.
FAQs
Yes. Pepper jack, gruyère, or a cheddar-jack blend work well. Choose a cheese that melts nicely and adds flavor.
Use a gluten-free 1-to-1 all-purpose blend meant to replace regular flour cup-for-cup. The recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which contains xanthan gum.
Expert Tips
- Leave pea-sized butter pieces. Larger bits are fine — those pockets of cold butter create flaky layers when they melt in the oven. Overworking the butter reduces flakiness.
- Don’t overmix after adding milk. Stir just until the dough holds together; overworking makes the biscuits tough. Aim for a shaggy, slightly sticky dough.
- Use a scoop for consistency. A 1/4-cup or large cookie scoop yields 12 even biscuits that bake uniformly. Space them at least 2 inches apart on the sheet.
Storage Instructions
Room temperature: Store in an airtight container for up to 2 days. Best served warm.
Refrigerate: Keep in an airtight container up to 4 days. Reheat in a 350°F (175°C) oven for 5–7 minutes.
Freeze: Flash-freeze on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 10–12 minutes.
Serving Suggestions
These biscuits complement many meals. Pair with a bowl of chili, broccoli cheddar soup, or serve alongside fried chicken for a biscuits-and-chicken dinner. They also work well on holiday plates with turkey or ham.
Gluten-Free Cheddar Drop Biscuits
Ingredients
- 2 cups (280 g) gluten-free flour blend (1-to-1, contains xanthan gum)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar (4 g)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon (2 g) fresh rosemary, finely chopped
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 6 oz (170 g) sharp cheddar, shredded
- 1 cup (244 g) whole milk — start with 3/4 cup and add more as needed
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, sugar, garlic powder, kosher salt, cracked black pepper, and chopped rosemary.
- Add the cold, cubed butter to the dry mixture. Using a pastry cutter or two knives, cut the butter into the flour until pieces are pea-sized. Some larger bits are fine — don’t overwork the butter.
- Stir in the shredded cheddar until evenly distributed.
- Start with 3/4 cup milk and add to the bowl, stirring with a spatula. If the dough remains dry, add additional milk a tablespoon at a time until it forms a thick, paste-like, slightly sticky dough. You will likely use just under 1 cup total.
- Use a 1/4-cup scoop or spoon to drop 12 mounds of dough onto the prepared baking sheets, leaving at least 2 inches between each biscuit.
- Bake 18–22 minutes, until the tops are light golden brown. Begin checking at 18 minutes. Serve warm.
Notes
- Flour: The recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Other blends may behave differently.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Reheat in a 350°F oven for 5–7 minutes. Freeze for up to 2 months; reheat from frozen for 10–12 minutes at 350°F.
Nutrition
Carbohydrates: 23 g |
Protein: 3 g |
Fat: 12 g