Savory Gluten-Free Cheesy Garlic Drop Biscuits You’ll Love

Ever had a craving for those impossibly tasty Red Lobster-style biscuits and thought, “Well, forget it—I eat gluten-free, so I’m outta luck”? I’ve totally been there. That’s what flipped the switch for me to start baking at home, even on a lazy weeknight. This Gluten-Free Cheesy Garlic Drop Biscuits recipe is my go-to move for satisfying that cheddar-garlic fix—no fancy skills required. Seriously, you can have hot, fluffy biscuits without ever kneading dough (heck yes) or worrying about gluten mess-ups. Oh, and if you’re still nervous about trying gluten-free baking, trust me, there are loads of simple tricks you can learn over at these handy guides for gluten-free bread recipes or even more mainstays over at these classic everyday breads.

An Easier Way to Make Biscuits

You wanna know what I love most about drop biscuits? They’re basically the sweatpants of the baked world—easy, comfy, forgiving. There’s no rolling or fussing with perfect shapes, so you skip the usual “Is this supposed to look weird?” kind of worry. I’ve honestly made these after work, in my pajamas, more times than I’d admit to a stranger.

Plus, with gluten-free baking, drop biscuits seem tailor-made. You don’t risk over-mixing, which can be the nemesis for anyone switching to gluten-free flours. They stay moist, tender, and nobody will spot the missing gluten unless you tell them. I actually handed some to my “grumpy about gluten-free” uncle the other day… and he polished off three without blinking.

“These biscuits hit the spot. I couldn’t even tell they’re gluten-free—gimme the recipe!”
– Actual feedback from my neighbor (who usually avoids anything labeled gluten-free as if it’s radioactive).

Try them once, and you’ll see—no more biscuit FOMO.

What You Need

Here’s the deal—these ingredients are all ones you probably already have hanging out in your kitchen. If you don’t, most corner stores will have them. I’m keeping it simple:

• Gluten-free flour blend (Check out my picks for reliable gluten-free flour blends if you want a recommendation.)
• Baking powder (a must for fluffiness)
• Salt
• Garlic powder (fresh cloves can get weird here, so stick with powder)
• Dried parsley or fresh, if you’ve got it
• Black pepper (cracked is bold, but ground works)
• Unsalted butter, COLD (straight from the fridge, people)
• Shredded sharp cheddar (don’t be shy with it)
• Milk (dairy or your favorite plant milk, both are fine)

Nothing fancy. But trust me, these small players unite like a five-star restaurant team.

How to Make Drop Biscuits

Listen, making drop biscuits is so much less work than other breads. It’s practically magic.

Start by mixing your dry stuff in one bowl. Cut your cold butter into chunks. I like to smash the butter in with a fork until you get those rough, pea-sized bits and the flour’s getting crumbly-ish.

Dump in your cheese and stir to make sure it’s everywhere. Then, pour in the milk and gently mix until everything is just combined. Barely stir, or you can end up with hockey pucks. That’s it.

Spoon big dollops onto a baking sheet. They don’t need to be pretty or uniform (thank goodness for “rustic” food, honestly). Slide those into the oven, and soon you’ll have golden, cheesy biscuits that will fill up your kitchen with the BEST smell ever.

I suggest eating one straight outta the oven. Careful, they’re nuclear hot but so, so worth a tongue burn.

Notes on making cheddar garlic drop biscuits

I’m just gonna say it: not all gluten-free flour blends are created equal. If you pick the wrong one, your biscuits might turn out chalky or dense. Go for a blend with xanthan gum, or add half a teaspoon yourself if your flour doesn’t have it. Trust me, that makes the texture kinda dreamy.

When it comes to cheese: shred it yourself, don’t grab the pre-bagged stuff. Pre-shredded cheese has a weird coating that doesn’t always cooperate when baking, so for that ooey-gooey effect, buy a block. Oh, and cold butter really is the key. If it starts to melt before it hits the oven, the biscuits turn out flat and sad every single time.

I’ve tried brushing the tops with a little melted butter, mixed with garlic powder and parsley, right after they come out. This legit takes them from “nice” to “all the neighbors want a taste” level. If you mess up and forget a step (yep, been there), don’t stress—the biscuits are still good.

Ways to enjoy drop biscuits

Serving ideas? You bet. These biscuits fit in just about anywhere:

• Soup sidekick: Dunking these into a hot bowl of tomato soup is top-tier.
• Breakfast hero: Slice, add a fried egg and you’ve got a biscuit sandwich.
• Snack attack: Warm one with a pat of butter—bliss.
• Dinner saver: Next to chili or stew, they impress every time.

Get creative. I once put some leftover roasted chicken in between two biscuits for an accidental, but epic, mini sandwich.

Ingredient	Measurement	Notes
Gluten-free flour blend	2 cups	Make sure it contains xanthan gum.
Baking powder	1 tablespoon	For fluffiness.
Salt	1 teaspoon	Enhances flavor.
Garlic powder	1 teaspoon	Use fresh for more flavor.
Unsalted butter, cold	1/2 cup	Must be cold for best texture.
Shredded sharp cheddar	1 cup	Shred your own for best results.
Milk	3/4 cup	Use dairy or plant-based.

Common Questions

Give These Biscuits a Go—You’ll Thank Yourself

So that’s my Gluten-Free Cheesy Garlic Drop Biscuits recipe—super fast, stress-free, and yes, within arm’s reach even for kitchen newbies. Whether you’re baking for a crowd, picky eaters, or just snacking solo, these deliver that fluffy, savory, cheesy flavor everyone craves. And hey, for more bread inspiration, bookmark these easy gluten-free bread recipes for beginners or peek into some nifty baking basics techniques. If you want to see another spin, check out the super-helpful Gluten-free Garlic Cheddar Drop Biscuits – Mile High Mitts for a different take.

Seriously, pop these in the oven—you might never look at store-bought or restaurant biscuits the same way again.

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