Gluten-free never tasted so good. There’s nothing that a little (or a lot) of cheese and some garlic can’t do!
Anyone who has been forced to go gluten-free because of an allergy will tell you that it sucks. All of a sudden things like biscuits and fried chicken are totally off limits, and it gets a lot harder to make and find good desserts.
My husband and I both have no issues with gluten, so you’ll always find a loaf of bread in our fridge and regular flour in the pantry. But both of us have family members who are strictly gluten-free, and I hate seeing them have to pass up their favorite things during the holidays because they know how badly their body will react.
Learning how to bake and cook gluten-free has been a challenge at times, but its so awesome when I get to share stuff like this with my sisters! Watching people eat my food is my favorite part of cooking, so it brings me a ton of joy to treat the gluten-free people in my life to old favorites that they thought they may never get to enjoy again.
I hope that this Christmas, you’re able to create a spread with everyone in mind. If you’re nervous about trying to make gluten-free goodies for your family, just know that its a learning process, but its so rewarding when you see how much they appreciate it.
Lets get started!
First, lets talk buttermilk. I don’t know anyone who keeps buttermilk in the fridge on a regular basis. And to me, if there’s an ingredient that I don’t use often enough to keep it in my fridge, I’m not going to buy it for a recipe. The good thing is that there’s almost always a solution! In this case, all you need is regular milk (I used almond milk) and some apple cider vinegar (or lemon juice). The vinegar will begin to curdle the milk, which will give it the same flavor that buttermilk would. Thats what you see going on in the photo above in the bowl.
You’ll also see in the photo below that the stick of butter is cut into cubes. I use this same method when I make pie crust, and I found that its the best way to make sure you get small chunks of butter in the dough that will melt nicely while baking. Freeze the butter for 15 minutes before making the biscuits so it won’t melt while handling the dough.
And, of course, you’ll need cheese. Because if you’re going to go gluten-free, you might as well throw some cheese on it and live a little. I personally always go the fresh shredded route, because pre-shredded cheese has preservatives to keep it from clumping and I feel like there’s a big taste difference. So just grab a block of cheese and do it yourself! Its worth it when you get to eat all the extra bits too.
Before you work in the shredded cheese, its best to combine the base ingredients in a food processor. I could not live without my Ninja! I used to buy lower powered food processors and blenders, but I found that they burned out very quickly and I ended up breaking and replacing them more often than I would like. Then my husband bought me the Mega Kitchen System and I LOVE IT. I’ve had it for a couple years now and it still works perfectly.
And when it comes to flour, I suggest using Pamela’s All-Purpose Gluten Free Flour. I haven’t tested this recipe using any other gluten-free flour, so I can’t guarantee that they will turn out the same if you use one with different ingredients. I’m certainly not a professional baker, so I’m still learning about the science behind why these things work. But what I do know is that the different flours, starches, and gums used in Pamela’s help create a flour that is light, smooth, flavorful, and that will hold together well in recipes.
*Just a disclaimer, if you choose to click the above links and purchase an item, I get a small percentage of the sale. But I never advertise items that I don’t believe in! These products are awesome and worth using.
The above is what the biscuit dough looks like once you’ve worked in the spices, baking powder, butter, and buttermilk into the flour. It won’t be perfectly combined, but you’ll be dumping it out onto a piece of floured parchment paper so you can work in the cheese.
Be careful not to overwork the dough, but make sure its well combined and the ingredients are evenly distributed. From here, split the dough into 8 even pieces and roll them into balls before flattening them out onto a baking sheet lined with parchment paper.
And in case a whole stick of butter wasn’t enough for you, lets add more! I’m feeling like Paula Deen over here, minus the racism.
Melt down a tablespoon of butter with 1/2 a tablespoon of parsley to brush on top of each biscuit. This adds color and also gives the outside of the biscuit that perfect light crunch!
TA-DA! The best freaking gluten-free biscuits you’ll ever sink your teeth into!
Gluten-free Garlic Cheddar Biscuits Recipe
- 2 cups Pamela's all-purpose gluten-free flour
- 1 tsp baking powder
- 1 tsp garlic powder (NOT garlic salt)
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 stick (1/2 cup) organic butter
- 1 cup organic milk or almond milk
- 1 tbsp organic apple cider vinegar (or lemon juice)
- 4 oz sharp cheddar cheese, shredded from a block
- 1 tbsp organic butter
- 1/2 tbsp dried parsley
Preheat the oven to 375 degrees. Cut the stick of butter into ½ inch cubes and place in the freezer for 15 minutes. In a bowl, combine the milk and vinegar (or lemon juice) to make buttermilk. Allow to stand for 5-10 minutes.
Meanwhile, mix the gluten-free flour, baking powder, and spices in a food processor. Dump in half the frozen butter and pulse 5 times. Add half the “buttermilk” and pulse again. Repeat with the other half of the butter and buttermilk. This will keep chunks of butter that will melt slowly and create moist, beautiful biscuits!
Sprinkle a piece of parchment paper with gluten-free flour and dump the biscuit dough onto it. Add the shredded cheese and using your hands, mix together until the dough is well combined. Be careful not to overwork the dough of the butter will begin to melt.
Form the biscuit dough into 8 even balls and flatten onto a baking sheet lined with parchment paper. Melt the butter and mix with the dried parsley. Brush each biscuit with the butter mixture and bake for 20 minutes. Serve up these cheesy gluten-free biscuits with your Christmas meal or enjoy with breakfast!