Cheese Rosemary Buttermilk Biscuits (Gluten-Free)

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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 buttermilk biscuits. Another gluten-free biscuit recipe you may enjoy is the Gluten-Free Cheddar Corn Biscuits!

I have also added rosemary and black pepper to this recipe, which adds so much flavour. There is nothing more comforting for my family than a family get-together with cozy comfort food, which includes these savoury biscuits.


rosemary buttermilk biscuits

the details…

This gluten-free buttermilk biscuit recipe is super simple.

Start with whisking the dry ingredients. Then add very cold grated butter and work it into the flour. I use a pastry blender, but you can also use a large fork. Once the flour resembles small lumps, stir in the cheddar cheese.


Whisk the buttermilk with the egg and briefly mix the mixture with the dry ingredients. Do not over-mix the dough, or the biscuits will become dry and heavy.


buttermilk biscuits, gluten free


shape the biscuits…

Transfer the dough onto lightly floured parchment paper. Using the parchment paper, roll the dough into a cylinder about two inches in diameter. Then, slice the dough into 12 even sections and place on a prepared baking sheet one inch apart and bake. Done!

Another way to shape the biscuits is into balls and slightly flatten them. But, again, handle the dough as little as possible.

these gluten-free biscuits can be served in many ways…

Another way to serve these gluten-free buttermilk 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. But, 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 2 tsp. GF dried rosemary
  • 1 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 (I place mine in the freezer for 10 minutes to make it extra cold)
  • 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 to cool
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