Make flaky, buttery, cheesy, garlicky Gluten-Free Jalapeno Cheddar Biscuits! They are so good, no one would ever guess they are gluten-free! (This recipe is easily customizable and can be made vegan!)
If you’re a fan of making gluten-free bread like I am, you’ll definitely want to try my Focaccia Bread, Sweet Potato Bread, Honey Cornbread, or Chocolate Avocado Bread next!
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Gluten-Free Biscuits
Okay, these biscuits are a ten out of ten! Actually, they break the scale! If you like red lobster biscuits, then be prepared to have your mind blown with this recipe! These gluten-free biscuits are a thousand times better than your typical red lobster biscuits AND they are super easy to make!
Gluten-Free Biscuit Recipe
I experimented with this recipe quite a bit to get the perfect fluffy, tender biscuits filled with subtle heat from the jalapenos, sharp cheddar cheese, and bits of savory roasted garlic. When I say these biscuits are absolutely dreamy, I mean it! Good luck eating just one!
Here Is What You Need To Make These Gluten-Free Jalapeno Cheddar Biscuits
- Gluten-Free All-Purpose Flour that contains xanthan gum. Xantham gum is what helps to improve the texture and mimics gluten in regular flour recipes. There are wonderful gluten-free all-purpose flour mixes available that contain xanthan gum and make gluten-free baking a breeze. For this recipe, I like to use King Arthur Flour, All-Purpose Baking Mix. Get it here on Amazon
- Cornstarch: The cornstarch helps to create perfectly tender biscuits. Here is the cornstarch I use: Bob’s Red Mill Cornstarch | Amazon
- Baking Powder: The baking powder helps the biscuits rise. Make sure you are using fresh baking powder for the best results.
- Butter: Make sure to use COLD butter. I like to slice my butter into small cubes, then place it in the freezer for 5 minutes before adding it to the dough. You can use regular butter or vegan butter. Miyoko’s Creamery Organic European Cultured Vegan Butter is a great vegan option
- Jalapenos: The jalapenos give the biscuits a mildly spicy flavor, just the right amount of heat. I highly recommend adding the jalapeno because it adds such great flavor to the biscuits, but you can certainly omit the jalapeno if you like.
- Parsley: Use fresh parsley and add it to the biscuit dough. You can also save a bit of parsley to sprinkle on top of the biscuits before baking.
- Cheddar Cheese: Oh yes! Bring on the cheese! You can use block cheese and shred it yourself or you can use pre-grated cheese. My favorite vegan cheddar cheese is Violife Cheddar Cheese Shreds. (You can usually find it at your local grocery store)
- Roasted Garlic: The garlic in these biscuits is probably my favorite part. Roasted garlic has a rich, savory taste. Adding roasted garlic is completely optional. If you decide to add roasted garlic, bake it in the oven first, then let it cool before adding to the dough. (You can make the roasted garlic the day before and store it in the fridge until you are ready to use it.)
- Buttermilk: I make my own buttermilk by combining almond milk and vinegar. You can use store-bought buttermilk or easily make your own. To make buttermilk, simply add 1 tbsp of vinegar for every 1 cup of dairy or non-dairy milk. Then, let it sit for 5-10 minutes as it “curdles”.
- Salt: But of course, you’ll need to add salt to the biscuit dough. You can also add a bit of cayenne pepper (about ¼ tsp) if you want your biscuits a bit spicier!
- Butter Topping: Once the biscuits are ready for the oven, you’ll coat them with a garlic butter mixture. It is super easy to make. Just combine a tablespoon of melted butter with a ¼ tsp of garlic powder and brush it onto the biscuits.
How To Make These Gluten-Free Jalapeno Cheddar Biscuits | Step-by-Step
- Gather your ingredients. I like to slice the butter into cubes and place it in the fridge to chill before using it. If you are making your own buttermilk, do so first and place the mixture in the fridge to chill and “curdle”.
- Whisk the dry ingredients together. Be sure to measure the flour accurately for the best results. When measuring the flour, do not stick your measuring cup into the flour. Instead, use a spoon to scoop out the flour and transfer it to your measuring cup until you have the necessary amount. This helps to reduce any inconsistencies when making the biscuits.
- Add the cold butter cubes. Incorporate the butter into the flour mixture using a pastry blender or fork. Mix until the butter is broken down and is the size of small peas.
- Add the minced jalapeno, shredded cheddar cheese, chopped parsley, roasted garlic, and mix together until all ingredients are fully incorporated and coated in the flour mixture.
- Then slowly add the chilled buttermilk. Add about half of the buttermilk then mix the ingredients together. Continue to add the buttermilk until a dough is formed.
- Using lightly floured hands, place the dough onto a lightly floured surface and pat the dough to ¾” thick. Chill the dough in the freezer for 10 minutes.
- Using a lightly floured ⅓ measuring cup, scoop out the dough and form it into biscuits. Place the shaped biscuits on a parchment-lined baking sheet. You should be able to make 10-12 biscuits.
- Transfer the biscuits to the freezer and chill for 10 minutes before baking.
- Prepare the butter mixture for the topping by melting a tablespoon of butter and adding ¼ tsp of garlic powder. Brush the tops with the melted garlic butter.
- Bake the biscuits in a preheated oven at 400°F for 15-18 minutes.
- When done baking, let the biscuits cool for 5 minutes on the baking sheet. Then, serve with your favorite dish and enjoy!
Tips For Making The Best Gluten-Free Biscuits
- Use cold butter and buttermilk. It is very important to use cold butter and cold buttermilk for the best results. Keep each in the fridge until you are ready to use it.
- Chill the dough. Because these biscuits are gluten-free, the dough is not the same as dough made with regular flour that contains gluten. Gluten makes the dough more elastic, which is why when you pull on dough made with regular flour, it is easily manipulable and stretches without breaking. Chilling the gluten-free dough makes it easier to shape and manipulate when making these biscuits.
- Do Not Roll The Dough. To piggyback off of tip number one, do not roll the dough or it will break apart. Pat the dough into a ¾” round using lightly floured hands.
- Shape the biscuits with your hands. This gluten-free dough is similar to dough used for making drop biscuits. Scoop the dough out with a ⅓ measuring cup and lightly form the dough into biscuits.
- Chill the shaped biscuits. Before transferring the biscuits into the oven for baking, chill them first. Transfer the biscuits to the freezer for about 10 minutes. This helps to create fluffy, airy biscuits that retain their shape.
Want To Freeze These Gluten-Free Biscuits For Later?
Freezing these biscuits is perfect for having them ready and on hand to bake whenever you’d like! To freeze, first, place the shaped biscuits on a parchment-lined baking sheet and flash freeze the unbaked biscuits for 30 minutes. Then, transfer the biscuits into an airtight container or freezer bag. They can last in the freezer for up to 1 month.
When you are ready to bake the biscuits, simply place the frozen biscuits on a parchment-lined baking sheet and bake them in a preheated oven at 450°F for 15-20 minutes.
How To Reheat Gluten-Free Biscuits
The best way to reheat gluten-free biscuits is in the oven or air fryer. Place the biscuits in a preheated oven at 350°F for about five minutes to warm all the way through. They will be just as perfect, fluffy, and delicious as when you first made them.
To reheat them in the air fryer, place the biscuits in a single layer and air fry for 3-5 minutes at 380°F. The air fryer is my preferred method. I do not recommend microwaving the biscuits.
What To Eat With These Mouthwatering Gluten-Free Jalapeno Cheddar Biscuits
You can eat whatever you’d like to with these savory biscuits. The biscuits are great with any meal but especially delicious with soup as they sop up all the broth! Here are a few of my favorites:
- Wild Rice Mushroom Soup | Gluten-Free and Vegan
- Tomato Basil Soup | Gluten-Free and Vegan
- White Bean Kale Soup | Gluten-Free and Vegan
You can enjoy these biscuits however you’d like! I decided to make drool-worthy breakfast sandwiches with the biscuits. It was the best breakfast sandwich I’ve had in a LONG LONG time! Next time, I am going to make these biscuits with Maryland Crab Cakes for a mouthwatering treat.
I hope you enjoy this gluten-free jalapeno cheddar biscuit recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Gluten-Free Bread Recipes To Try!
- Easy Gluten-Free Buttermilk Biscuits (Vegan)
- Gluten-Free Honey Cornbread Recipe
- Easy Gluten-Free Focaccia (With Video)
- Delicious Gluten-Free Sweet Potato Bread
- Lemon Blueberry Bread (Gluten-Free)
Gluten-Free Jalapeno Cheddar Biscuits
Ingredients
- 2 1/4 cup Gluten-Free All-Purpose Flour (that contains xanthan gum)
- 2 tbsp Cornstarch
- 1 tbsp Baking Powder
- 8 tbsp Butter (vegan or regular), cut into small cubes
- 1/2 tsp Sea Salt
- 2 Jalapeños, finely minced
- 2 tbsp Fresh Parsley, chopped
- 1 cup Shredded Sharp Cheddar Cheese
- 1 cup Buttermilk*, chilled
- 1 Head of Garlic, roasted (optional)
Butter Mixture For Topping
- 1 tbsp Butter, melted
- 1/4 tsp Garlic Powder
Instructions
- Preheat the oven to 400°F.
- If adding roasted garlic to the dough, place the head of garlic in the oven to roast. (follow instructions in the notes).
- Gather your ingredients. I like to slice the butter into cubes and place it in the fridge to chill before using it. If you are making your own buttermilk, do so first and place the mixture in the fridge to chill and “curdle”.
- Whisk the dry ingredients together. Be sure to measure the flour accurately for the best results. When measuring the flour, do not stick your measuring cup into the flour. Instead, use a spoon to scoop out the flour and transfer it to your measuring cup until you have the necessary amount. This helps to reduce any inconsistencies when making the biscuits.
- Add the cold butter cubes. Incorporate the butter into the flour mixture using a pastry blender or fork. Mix until the butter is broken down and is the size of small peas.
- Add the minced jalapeno, shredded cheddar cheese, chopped parsley, and mix together until all ingredients are fully incorporated and coated in the flour mixture.
- Then slowly add the chilled buttermilk. Add about half of the buttermilk then mix the ingredients together. Continue to add the buttermilk until a dough is formed.
- Using lightly floured hands, place the dough onto a lightly floured surface and pat the dough to ¾” thick. Chill the dough in the freezer for 10 minutes.
- Using a lightly floured ⅓ measuring cup, scoop out the dough and form it into biscuits. Place the shaped biscuits on a parchment-lined baking sheet. You should be able to make 10-12 biscuits.
- Transfer the biscuits to the freezer and chill for 10 minutes before baking.
- Prepare the butter mixture for the topping by melting a tablespoon of butter and adding ¼ tsp of garlic powder. Brush the tops with the melted garlic butter.
- Bake the biscuits in a preheated oven at 400°F for 15-18 minutes.
- When done baking, let the biscuits cool for 5 minutes on the baking sheet. Then, serve with your favorite dish and enjoy!
Notes
- Using a sharp knife, cut 1/4 inch from the top of the cloves to expose the individual cloves while still keeping the entire head of garlic intact.
- Drizzle olive oil onto the garlic. Wrap the garlic in foil and bake in a preheated oven at 400°F for 30-40 minutes, or until the cloves are golden and soft to touch.
- Let the garlic cool before adding it to the dough mixture.
- Make sure all your ingredients are cold. It is very important to use cold butter and cold buttermilk for the best results. Keep each in the fridge until you are ready to use it.
- Chill the dough. Because these biscuits are gluten-free, the dough is not the same as dough made with regular flour that contains gluten. Gluten makes the dough more elastic, which is why when you pull on dough made with regular flour, it is easily manipulable and stretches without breaking. Chilling the gluten-free dough makes it easier to shape and manipulate when making these biscuits.
- Do Not Roll The Dough. To piggyback off of tip number one, do not roll the dough or it will break apart. Pat the dough into a ¾” round using lightly floured hands.
- Shape the biscuits with your hands. This gluten-free dough is similar to dough used for making drop biscuits. Scoop the dough out with a ⅓ measuring cup and lightly form the dough into biscuits.
- Chill the shaped biscuits. Before transferring the biscuits into the oven for baking, chill them first. Transfer the biscuits to the freezer for about 10 minutes. This helps to create fluffy, airy biscuits that retain their shape.
Nutrition
These biscuits were so flaky and soft – I loved the combination of jalapeno and cheddar! It was truly amazing!
The hint of spicy and savory with cheese is so good, right! I’m glad you enjoyed the biscuits!