Gluten-Free Cheddar Corn Biscuits

11 Reviews
Published Nov 1, 2020 ∙ Kristina Stosek

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Enjoy fresh corn and cheddar cheese in these easy-to-make Gluten-Free Cheddar Corn Biscuits. The cheesy, corn-flavored biscuits with a hint of thyme, will transform everyday weeknight meals into hearty dinners in minutes.

cheddar corn biscuits, gluten free

THE INGREDIENTS

These savory cakes are made with plenty of fresh corn, butter, cheddar cheese and buttermilk. These four ingredients are added to a thick batter made with gluten-free flour, cornmeal, baking powder and baking soda.

For added flavour, I used thyme and freshly ground black pepper. Honestly, nothing to it! These small biscuits are cheesy, buttery with fresh corn flavour throughout.

cheddar corn biscuits, gluten-free

CHEDDAR CORN BISCUITS, A FLAVORFUL TWIST FOR COZY DINNERS

I was looking for something extra to pair with my cozy winter dinners besides gluten-free Italian Parmesan bread. That’s when I thought, why not something with more taste and crunch? That’s where these Cheddar Corn Biscuits come in – savory gluten-free treats perfect for any meal, like my favorite Peruvian Chicken Soup.

savoury biscuits, gluten-free

QUICK AND EASY GLUTEN-FREE CHEDDAR CORN BISCUITS RECIPE

When I wanted to add a side to a hearty meal, I needed something fast to prepare with minimal cleanup. For these gluten-free biscuits, all you need is one big bowl to mix everything and a large cookie scoop or spoon.

The batter takes just 10 minutes to prepare, and then they bake for 15 minutes. These biscuits taste best warm, so you don’t have to wait long to enjoy them after they come out of the oven.

YOU MAY ALSO ENJOY OUR FAVORITE GLUTEN-FREE SCONES

Jalapeno, Corn, Feta Scone – Gluten Free

Gluten Free Rustic Bacon And Cheese Scones

Gluten-Free Zesty Blueberry Scones

cheddar corn biscuits, gluten-free

ADDING FLAVOR

I decided to try adding thyme, one of my favorite herbs with cheese. It turned out to be a perfect match! The mild flavor of thyme elevated the biscuits, making them even more flavorful and enjoyable.

EXPLORING OTHER OPTIONS

If thyme isn’t your favorite herb, you can experiment with other options like rosemary, parsley, or marjoram. Just be careful with rosemary—it’s quite strong! I’d suggest using only 1 1/2 teaspoons to avoid overpowering the sweet corn and cheddar flavors.

cheddar corn biscuits, gluten free

SERVING WARM

I love these Cheddar Corn Biscuits when they’re still warm, especially when the cheese is all gooey and melted. They’re at their tastiest right out of the oven.

LEFTOVERS

Like most gluten-free baked goods, these savory biscuits are best when fresh. But if you have leftovers, no worries! Just pop them in a hot oven for about 4 minutes the next day, and they’ll be delicious all over again!

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Gluten-Free Cheddar Corn Biscuits

11 reviews
Published Nov 1, 2020 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
15 min
Serves:
12

Ingredients

1 cup fresh corn (you can also use frozen corn)
1 1/4 cup (185 g) gluten-free all-purpose flour blend
1/2 cup (64 g) GF cornmeal
1 1/2 tsp. GF baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1/4 tsp. GF ground black pepper
1/3 cup salted butter, place in the freezer for 15 minutes before using
1 cup grated sharp cheddar cheese
1 Tbsp. GF thyme
3/4 cup buttermilk
1 egg, beaten
1/2 tsp. GF cayenne pepper (optional)


Instructions

  1. Preheat oven to 400 F and a line a large baking tray with parchment paper
  2. Cook corn in boiling water for 1 minute. Drain and rinse with cold water. Set aside
  3. In a large bowl, mix flour, cornmeal, baking powder, baking soda, salt and black pepper.
  4. Grate the butter on a box grater into the dry ingredients, and using your fingertips, mix until mixture resembles coarse meal. Add corn, cheddar cheese and thyme and mix to combine. Add buttermilk and stir just until the mixture comes together. DO NOT OVERMIX
  5. Using a large cookie scoop, drop the dough 1-inch apart onto prepared baking tray. Using your hand, press the top of the dough slightly to form small cakes. You should have 12 cakes. Brush each cake with the egg and if using, sprinkle with cayenne pepper
  6. Bake for 14 - 15 minutes until golden brown. Cool slightly and enjoy warm

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Comments

  1. Leslie

    They sound delicious, I will definitely make them and let you know how they turn out!

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