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Cheddar Cheese Buttermilk Biscuits

Chef Vedam
Our cheddar cheese buttermilk biscuits are so light and fluffy, and SO DAMN GREAT, we would put our biscuits in a biscuit competition against any biscuit... gluten free or not! When I was first diagnosed, I knew that I had to learn how to make gluten free biscuits IMMEDIATELY!! It was within the first 2 - 3 months, I had mastered them. Yes, there was some flunk, some flops, and some down-right flubs; however, they were good. Actually within the first 6 months, I would have put my biscuits up in a competition with anyone… gluten free or not! Now, it has been 6 - 8 years (it all becomes a blur after awhile), and I could tell you exactly how many hundreds of dozens of biscuits I have now made! I have also taught many people how to do it for themselves. If they follow some basics of biscuit making, if they can measure, dump and stir, they too can master the art of biscuit making! You can do it too… I have faith in you!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Anytime, Breakfast, Dinner
Cuisine American

Ingredients
  

  • 1 1/4 Chef Vedam’s Gluten Free All Purpose Flour
  • 3/4 cup Cornstarch
  • 1 tbsp. Sugar
  • 1 tsp. Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 6 tbsp of cold Butter cut into small pieces
  • 2 tbsp of Butter melted
  • 1 large egg
  • 1 cup buttermilk
  • 4 oz. Cheddar Cheese Freshly grated preferred

Instructions
 

  • 1) Pre-heat oven to 425 degrees
  • 2) Place a sheet of parchment paper onto a cookie sheet and spray with non-stick spray.
  • 3) In large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, xanthan gum, and salt until well blended. Add butter pieces, and using a pastry blender, cut the butter into flour mixture until it resembles coarse crumbs.
  • 4) Using a small bowl, beat egg, then add buttermilk and mix. Add to flour mixture all at once. Stir to mix with a fork, until all flour is mixed together as a small dough.
  • 5) Add the cheddar cheese, and stir into mixture to equally blend.
  • 6) Spray a 2” ice cream scoop with non-stick spray, scoop dough and drop biscuits close together so they are touching. (Note, this will make them rise up, rather than spreading out.)
  • 7) Drizzle top with the melted butter.
  • 8) Cook 15 - 19 minutes on 425 degrees.
  • 9) When removed from oven, if not eating immediately, cool onto wire rack
Tried this recipe?Let us know how it was!