Cheese & Rosemary Buttermilk Biscuits (Gluten-Free)

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Average Rating: 5 | Rated By: 6 users

If you love biscuits, you’re going to love these gluten-free cheese and rosemary buttermilk biscuits. At our house, anything that has gravy must have biscuits. I promise you will fall in love with these buttery, cheesy, soft on the inside biscuits. I have also added rosemary and black pepper to this recipe both of which add so much flavour. For my family, there is nothing more comforting then a family get together with cozy comfort food, and this includes these savoury biscuits. Another way to serve these biscuits is for brunch with bacon and eggs or with hearty soups. If you have leftover turkey, chicken, ham or beef and a little gravy…well you know where I am going here, simply the best combo! Honestly, I cannot think of a more delicious gluten-free sandwich made from leftovers and these biscuits. The best part, this is still a 30-minute recipe. 


  • 2 1/2 cups all-purpose gluten-free flour blend
  • 1 Tbsp. Baking powder
  • 2 Tbsp. Fresh chopped rosemary or 1 Tbsp. GF dried rosemary
  • 1/2 tsp. Sugar, (I used coconut sugar)
  • 1/2 tsp. Xanthan gum (if your flour blend does not include xanthan gum use 1 1/2 tsp.)
  • 1/2 tsp. GF ground black pepper
  • 1/2 tsp. Pure sea salt
  • 1/2 cup (I stick) cold salted butter, grated
  • 2 cups grated cheddar cheese
  • 1 1/2 cups buttermilk
  • 1 large egg
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  • Preheat oven to 450 F and line a large rimmed baking sheet with parchment paper or Silpat. Since I do so much baking I started to use only Silpat instead of parchment paper. I love it!
  • In a large bowl whisk together flour, baking powder, rosemary, sugar, xanthan gum, pepper and salt
  • Add grated butter and using a pastry blender or a large fork, mix until the mixture resembles small lumps. Add cheese and mix together
  • In a small bowl whisk together buttermilk and egg. Add to dry ingredients and using a spatula stir just enough until the dough comes together. Do not over stir
  • Transfer dough on a large piece of parchment paper lightly sprinkled with gluten-free flour. Roll the dough using the parchment paper into a cylinder about 2-inches in diameter. Then slice by cross-section into 12 even pieces and place on the prepared baking sheet about 1-inch apart. Or you can roll the dough with your hands into 12 equal balls, then using your hand slightly flatten them
  • Bake for 16 - 18 minutes until the tops are golden and the bottoms lightly browned. Transfer to a cooling rack
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