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Gluten-Free Biscuits Recipe

Whip up these gluten-free cheddar biscuits to go along with any meal.
Course Snack
Prep Time 10 minutes
Active Time 12 minutes
Total Time 22 minutes
Makes 8
Calories 368kcal
Author Angie Holden

What You Will Need

  • 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


  • 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!


Serving: 1g | Calories: 368kcal | Carbohydrates: 36g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 571mg | Potassium: 218mg | Fiber: 2g | Sugar: 6g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 275mg | Iron: 1mg