Gluten-Free Tuesday: Cheddar Biscuits Recipe

Name: Gluten-Free Tuesday: Cheddar Biscuits Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces (1 1/2 cups) white rice flour; 2.5 ounces (1/2 cup) sweet rice flour; 2 ounces (1/2 cup) tapioca starch; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 teaspoon xanthan gum; 6 tablespoons solid vegetable shortening; 4 tablespoons butter; 3/4 cup milk; 2 ounces (1 cup) grated Cheddar cheese

Servings: persons

1
Preheat oven to 400u00b0F. Line baking sheet with parchment paper and set aside.
2
In bowl of food processor, pulse together white rice flour, sweet rice flour, tapioca starch, baking powder, salt, and xanthan gum. (Don't have a food processor? Use a medium bowl and whisk ingredients together.) Add shortening and butter.
3
Cut shortening and butter into dry ingredients by pulsing food processor a few times. Shortening and butter pieces should be about the size of a small peas. (If doing this by hand, cut shortening and butter into the dry ingredients with either a pastry cutter or by rubbing the fats in with your hands.)
4
Add milk and cheese and pulse until dough forms. (Stir to combine if doing this by hand.)
5
As soon as dough comes together, stop the food processor.
6
Drop dough, about 1/4 cup each, onto prepared baking sheet. Bake for 18-20 minutes or until golden brown.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces (1 1/2 cups) white rice flour, 2.5 ounces (1/2 cup) sweet rice flour, 2 ounces (1/2 cup) tapioca starch, 1 tablespoon baking powder, and more.

Yes, Gluten-Free Tuesday: Cheddar Biscuits Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!