I have been experimenting with gluten-free biscuits for a few weeks now. These biscuits are so good, and they’re really easy to make. If you like jalapenos, you are going to love these! Serve them up for breakfast, brunch, or as a side at supper. Brush them with butter, and watch them disappear! Trust me, they are a real crowd-pleaser. If you need some biscuits that are gluten-free, this just might be the recipe for you.
Gluten-Free Biscuits Recipe
Ingredients:
- 2 cups of gluten-free Bisquick baking mix
- 1/2 cup of cornmeal
- 2 Tablespoons of sugar
- 1/4 teaspoon of salt
- 1/8 teaspoon of cayenne pepper
- 2 teaspoons of baking powder
- 1/2 teaspoon of garlic powder
- 1/3 cup of butter
- 2 Tablespoons of fresh jalapenos – diced
- 3/4 cup of half n half
- 1 1/2 cups of shredded Colby Jack cheese
- 2 eggs (beaten)
Instructions:
- In a large mixing bowl, mix baking mix, cornmeal, sugar, baking powder, salt, cayenne pepper, and garlic powder together, until well blended.
- Add the cheese and jalapeno peppers. Then mix together until blended.
- Make a hole in the center of the flour mixture. Then add the half n half and eggs. Stir well to blend into the flour mixture.
- When all ingredients are mixed, turn the biscuit dough out onto a lightly floured surface. (You can use parchment paper for this step.)
- Knead the dough 4 or 5 times, and no more, you only want it to come together.
- Flatten the dough out into a disc, about 1/2 to 1 inch thick, and cut out the biscuits with a biscuit cutter.
- Continue cutting out the biscuits until all the dough has been used.
- Place the cut out biscuits on a parchment-lined cookie sheet, and bake at 425 degrees F for 10 – 12 minutes or until the biscuits are golden brown.
- Remove from oven, and brush the biscuits with melted butter. You can add shredded cheese and sliced peppers to the tops. Serve and enjoy!
These savory biscuits are perfect for those of us that need gluten-free baking ideas.
Gluten-free biscuits just make me happy y’all! When you have to give up regular bread, you really look for any substitution and making your own biscuits is a great way to still have some grains in your diet.
If you need me, I will be diving into a few more of these gluten-free cheddar biscuits!
Love this recipe for cheddar biscuits and want more? Try the recipes below as well.
- Gluten-Free Snickerdoodles Recipe
- Gingerbread Gluten-Free Recipe
- Gluten-Free Banana Bread Recipe
- The Best Green Tomato Chow Chow Recipe
- Spicy Shrimp Recipe: A Healthy Alternative
Want to print the recipe for these gluten-free biscuits? Try the card below!
Ingredients
- 2 cups gluten-free Bisquick baking mix
- 1/2 cup cornmeal
- 2 Tablespoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/3 cup butter
- 2 Tablespoons fresh jalapenos - diced
- 3/4 cup half n half
- 1 1/2 cups shredded Colby Jack cheese
- 2 eggs beaten
Instructions
- In a large mixing bowl, mix baking mix, cornmeal, sugar, baking powder, salt, cayenne pepper, and garlic powder together, until well blended.
- Add the cheese and jalapeno peppers. Then mix together until blended.
- Make a hole in the center of the flour mixture. Then add the half n half and eggs. Stir well to blend into the flour mixture.
- When all ingredients are mixed, turn the biscuit dough out onto a lightly floured surface. (You can use parchment paper for this step.)
- Knead the dough 4 or 5 times, and no more, you only want it to come together.
- Flatten the dough out into a disc, about 1/2 to 1 inch thick, and cut out the biscuits with a biscuit cutter.
- Continue cutting out the biscuits until all the dough has been used.
- Place the cut out biscuits on a parchment-lined cookie sheet, and bake at 425 degrees F for 10 - 12 minutes or until the biscuits are golden brown.
- Remove from oven, and brush the biscuits with melted butter. You can add shredded cheese and sliced peppers to the tops. Serve and enjoy!
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