Happy National Buttermilk Biscuit Day!

Name: Gluten Free Buttermilk Biscuits & Cheddar Cheese Biscuits
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 1/4 cup Gluten-Free All Purpose Flour Blend; 3/4 cup Cornstarch; 1 tbsp Sugar; 1 tsp Baking Powder; 1 tsp Baking Soda; 1 tsp Xanthan Gum; 1/4 tsp Salt; 8 tbsp Butter ((cold, and divided: 6 tbsp + 2 tbsp ); 1 Egg ((large)); 1 cup Buttermilk; 4 oz Sharp Cheddar Cheese ((optional))

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Gluten-Free Cheddar Cheese Buttermilk Biscuit

May 14 – Happy National Buttermilk Biscuit Day!

Breaking open a Buttered Gluten-Free Cheddar Cheese Buttermilk Biscuit

At Vee Culinary, we’re all about celebrating food traditions—especially the ones that bring comfort, joy, and a little Southern charm to the table. So today, we’re tipping our chef’s hat to one of our favorites: the buttermilk biscuit.

For me, Chef Vedam, buttermilk biscuits are more than just a delicious side—they’re a cherished memory from my Southern childhood. When I was later diagnosed with Celiac Disease, I was determined not to leave that memory behind. The solution? Creating a gluten-free buttermilk biscuit that was every bit as fluffy, flavorful, and satisfying as the classic version.

That journey led to the development of my own, Chef Vedam’s proprietary gluten-free flour blend, and one of the first tests for it. Cheddar Cheese Buttermilk Biscuits. After years of refinement and hundreds of batches, we’re proud to say they’ve become a Vee Culinary staple—and a fan favorite!

In honor of National Buttermilk Biscuit Day, we’re thrilled to share the recipe with you. While we love using our in-house blend, we’ve also tested this recipe with several widely available gluten-free flours, including:

Each one produces a delicious, fluffy biscuit that’s safe for our gluten-free community to enjoy.

We hope you’ll give this recipe a try and share it with those you love. From our kitchen to yours, we’re sending you gluten-free joy and biscuit bliss.

Eat well, live fully,
– Chef Vedam & the Vee Culinary Team

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Gluten Free Buttermilk Biscuits & Cheddar Cheese Biscuits

Probably one of the best buttermilk cheddar biscuit you have ever had.

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Prep Time 15

Cook Time 10

Course Anytime, Breakfast, Brunch, Dinner, Side Dish, Snack

Cuisine American

Servings

Equipment

1 Baking Sheet Pan
1 Scoop or Spoon
1 Large Fork
Parchment Paper

Ingredients

1 1/4 cup Gluten-Free All Purpose Flour Blend
3/4 cup Cornstarch
1 tbsp Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Xanthan Gum
1/4 tsp Salt
8 tbsp Butter (cold, and divided: 6 tbsp + 2 tbsp
1 Egg (large)
1 cup Buttermilk
4 oz Sharp Cheddar Cheese (optional)

Instructions

Preheat oven to 425 degrees.
Line a baking sheet with parchment paper, and spray with non-stick spray.
In a large bowl, whisk together the gluten-free all-purpose flour blend, cornstarch, sugar, baking powder, baking soda, xanthan gum, and salt until blended.
Slice the 6 tbsp of cold butter into cubes, and using a pastry blender (cutter), cut butter into flour mixture until it resembles coarse crumbs.
Using a small bowl, beat the egg and buttermilk and add them to the flour mixture, stirring to mix completely.
If adding cheddar cheese, stir in cheese.
Spray a scoop with non-stick spray, scoop out biscuits, and arrange them on cookie sheets, arranging them close together.
Drizzle the top with the remaining 2 tbsp of melted butter.
Place in a hot oven and cook for 10 - 15 minutes (or until desired brownness has been achieved).

Notes

This recipe is easily doubled. We often make a double batch, par-cook them, allow them to cool, divide each, and then place them into ziplock bags to freeze. We then remove the number of biscuits needed for that day, place the frozen bisucit onto a tray, and heat them at 325 degrees for 10 - 15 minutes to thaw them. We then slice them open, butter them (even though they are already buttery... who doesn't need more butter on a hot biscuit), and toast them for 5 minutes.

Keyword Gluten Free, Gluten Free Appetizer, Gluten Free Flour, gluten free recipes, Gluten Free Side Dishes

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