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gluten free biscuits vegan optio

Gluten-Free Jalapeno Cheddar Biscuits

Make flaky, buttery, cheesy, garlicky fluffy Gluten-Free Cheddar Jalapeno Biscuits! They are so good, no one would ever guess they are gluten-free! (You can easily make them vegan too if you like!)
5 from 25 votes
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Course: Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12 biscuits
Calories: 165kcal
Author: Capri Lilly


  • 2 1/4 cup Gluten-Free All-Purpose Flour
  • 1/4 cup 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


  • 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!


To roast the garlic: 
  1. 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. 
  2. 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. 
  3. Let the garlic cool before adding it to the dough mixture. 
How To Make Buttermilk*
To make buttermilk,  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”.
Tips For Making The Best Gluten-Free Biscuits
  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 


Calories: 165kcal