When you think of a warm biscuit straight from the oven what do you think of?
I personally think of flakey, butter deliciousness not the dry, crumbly gluten-free kind we’ve all sadly experienced at some point — but a real biscuit. Buttery. Tender. Golden edges. Steam rising when you break it open. 🤤 Those are the signs of a good biscuit.
These Gluten-Free Cheddar & Chive Biscuits are exactly that.
Savory, fluffy, and packed with sharp cheddar and fresh chives, they’re perfect alongside soup, eggs, or even split and toasted with a little salted butter the next morning. Ask any of the Pattee Hill Farmstand kids and they will tell you!
This is one of those recipes that makes your kitchen smell like home.
🧈 Why This Gluten-Free Biscuit Recipe Works
Gluten-free biscuits can easily turn dense or gritty — so here’s what makes this one different:
1. Cold Butter = Steam Pockets
Keeping the butter very cold creates steam as it melts in the oven. That steam gives you lift and those tender layers.
2. Slightly Wetter Dough
Gluten-free dough should feel softer and a bit stickier than traditional biscuit dough. If it feels dry, your biscuits will bake dry.
3. Balanced Flour Blend
Using a quality 1:1 gluten-free flour blend with xanthan gum prevents crumbling and keeps the texture tender instead of sandy.
4. Sharp Cheddar Matters
Use sharp cheddar — not mild. You want bold flavor so the biscuit tastes savory and rich, not flat.
🧀 Gluten-Free Cheddar & Chive Biscuits
Ingredients
2 cups gluten-free all-purpose flour blend (with xanthan gum)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
½ cup cold unsalted butter, grated or cubed
1 cup sharp cheddar cheese, shredded
3 tablespoons fresh chives, finely chopped
¾ – 1 cup cold buttermilk (or milk + 1 teaspoon vinegar)
¼ teaspoon garlic powder (optional but recommended)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and garlic powder.
Cut in the cold butter until the mixture resembles coarse crumbs.
Fold in cheddar and chives.
Add buttermilk gradually, mixing gently until dough is soft and slightly sticky. Do not overmix.
Scoop dough into rustic mounds or gently pat to 1-inch thick and cut with a biscuit cutter.
Bake 12–15 minutes until golden on top.
Optional: Brush with melted butter and sprinkle with flaky salt.
Makes about 9–10 biscuits.
✨ Pro Tips for Perfect Biscuits
Bake biscuits close together for soft sides, spaced apart for crisp edges.
If your flour blend is rice-heavy, add 1 tablespoon sour cream or yogurt for extra tenderness.
Grating the butter instead of cubing makes it easier to distribute evenly.
Don’t twist your biscuit cutter — press straight down to help them rise higher.
🥖 Easy Variations
Bacon Cheddar Chive
Add ½ cup cooked, crumbled bacon.
Jalapeño Cheddar
Add 1–2 tablespoons finely diced fresh jalapeño.
Everything Biscuit
Sprinkle tops with everything bagel seasoning before baking.
Mini Breakfast Sandwich Biscuits
Bake slightly smaller and use for egg + bacon breakfast sandwiches.
🛒 Ingredients & Tools I Use
Flour Blend: 👉 https://amzn.to/4tM2eoY
Favorite Baking Sheet: 👉 https://amzn.to/4kC55wg
Biscuit and Pastry Cutter Set: 👉 https://amzn.to/4aC38eC
📄 Want the Printable Version?
If you’d like a beautifully formatted, printable version of this recipe for your kitchen binder:
👉 Grab the PDF here: https://patteehillfarmstand.etsy.com/listing/4457593686
It’s perfect for printing and keeping in your favorite recipe collection.
📸 If You Make These…
Tag us on Instagram so we can see your cozy kitchen creations:
I love seeing your versions — especially if you try one of the variations.
And if this recipe made your kitchen feel a little warmer, would you share this newsletter with someone who loves gluten-free baking too? Word of mouth truly helps our small farmstand grow. 💛
Courtley and the Pattee Hill Farmstand Family